NEW ORLEANS (press release) – Carnival season in New Orleans is celebrated from Jan. 6 – Twelfth Night – through the day before Ash Wednesday – Fat Tuesday. Carnival is also celebrated around the world in similar fashion and chefs Donald Link and Stephen Stryjewski will showcase the foods from those regions throughout Carnival season at Cochon Butcher. “We have crafted a special menu for each week of carnival, featuring a different country per week,” said Forrest Jackson, Chef de Cuisine, Cochon Butcher. “While we may not be celebrating Mardi Gras with parades this year, we will still honor the foods enjoyed across the globe during this festive time.”

Each week, beginning Jan. 6
, a different country will be showcased on a special menu. The first week is dedicated to Carnaval in Brazil. Jan. 13-17 will feature Fastnacht in Germany, Jan. 20-24 will focus on the Caribbean celebration of carnival. The Polish Karnawał will be celebrated Jan. 27-31 and Carnevale in Venice will be Feb. 3-7. The final week of carnival season, Feb. 10-17, will showcase New Orleans favorites to complete the world-tour celebration.

The first special menu dedicated to Brazil features authentic Brazilian dishes: Moqueca (soup with tomato, potato, coconut milk, lime, and cilantro bread crumbs), Pão de Queijo (cheesy tapioca bread puffs), Picanha Grelhado (grilled skewered beef with chimichurri), Pastel de Carne y Queijo (beef and cheese pastry with aji-cilantro salsa), and Feijoada (black bean and pork stew with rice, farofa, and pickled greens). A specialty drink is also available—Brazil’s national cocktail, 
a frozen Caipirinha, made with cachaça, sugar, & lime.