On Friday, September 18th at 7 p.m., Briquette (701 S. Peters St.) welcomes food and drink enthusiasts to escape to a culinary paradise spiked with Caribbean flavor. Following its successful Italian Wine Dinner held August 20th, the restaurant moves its focus for September to a different region of the world and highlights the complexity and smoothness of rich Jamaican rum.
Briquette’s five-course Rum Dinner will feature Appleton Estate Jamaican rum, a highly acclaimed spirit distilled from the company’s estate-grown sugar cane using water from its own limestone spring in Jamaica’s Nassau Valley. Hosted by the Campari Group’s Adrienne Crumpton, the Appleton Estate Rum Dinner will include five original dishes prepared by Briquette Executive Chef Peter Isaac and Executive Sous Chef John Trinh, and each course will be accompanied by a different rum cocktail. A few dishes guest can look forward to include sea scallops with dark rum citrus butter, St. Joe’s duck breast with a cherry spiced rum reduction, and a chocolate panna cotta.
Along with its distinctive coastal cuisine, Briquette is also known locally for its enthusiasm for high quality, often hard-to-find wines and spirits. The restaurant recently won the Wine Spectator Award of Excellence for its discerning and expansive wine list.
“We feature a cuvee with 800 bottles from 132 different selections,” says Anna Tusa, Proprietor. “Our cuvee is divided so it houses white and red wines at proper temperatures, ensuring ideal flavor,” she says.
Reservations for the Appleton Estate Rum Dinner ($125 per person, all-inclusive) can be made via OpenTable or by calling the restaurant at 504-302-7496. Briquette is open Thursday – Sunday, 3 – 9 p.m. Take advantage of Briquette’s happy hour each of those days from 3 – 6 p.m.
Meanwhile, Briquette’s sister restaurant, New Orleans Creole Cookery (508 Toulouse St.), is excited to welcome guests to the return of one of New Orleans most famous weekend traditions—brunch! On Saturdays and Sundays, enjoy this decadent, leisurely meal from the Cookery’s beautiful French Quarter courtyard or by settling in to the restaurant’s traditional main dining room.
“Locals and visitors alike are loving the return of their favorites: our excellent Bloody Mary selections, buttery shrimp and grits, sweet and crispy chicken and waffles, and signature Gator Hash,” says Tusa.
New Orleans Creole Cookery is known for its authentic New Orleans delights—Cajun and Creole classics and a traditional oyster bar serving oysters on the half shell or char-grilled—as well as its extensive menu of boozy New Orleans Hurricanes and Signature Drinks.
