NEW ORLEANS (press release) – On Tuesday, Dec. 10, Southern-inspired Italian osteria Josephine Estelle (located inside Ace Hotel New Orleans) offers its annual Feast of the Seven Fishes dinner with a new twist. In celebration of Ace Hotel Group’s 20th anniversary, the restaurant is bringing together chefs cooking at Ace Hotel restaurants across the country to collaborate on the festive meal.
James Beard Award-winning chefs Andy Ticer & Michael Hudman, along with Josephine Estelle executive chef Chris Borges will be joined by Michael Cimarusti of Best Girl (Ace Hotel Downtown Los Angeles), Bethany Zozula of Whitfield (Ace Hotel Pittsburgh) and Joe Ogrodnek of Floret (Sister City New York). Each chef will create their own course, and Josephine Estelle pastry chef Breanne Kostyk will prepare dessert.
Cocktail Hour by Josephine Estelle chefs Chris Borges and Farrdell Harrison, and Seaworthy chef Justin Koslowsky
- Lobster & Cauliflower Arancini | panch phoron, saffron tomato aioli
- Louisiana Blue Crab | crispy farro, meyer lemon, squash, leek puree
- Smoked Louisiana Gulf Shrimp | ancho chile, beurre noisette
- Beverage Pairing:
- NV Prosecco, Cavicchioli 1928, Veneto, IT
- Aperol Spritz
First Course by chefs Andy Ticer & Michael Hudman of Josephine Estelle (and Memphis restaurants Andrew Michael Italian Kitchen, Hog & Hominy, Catherine & Mary’s and The Gray Canary)
(served family style)
- Octopus | lime, pumpkin mousseline, guajillo chili, cilantro
- Focaccia De Recco | calabrian caviar, fontina, benne seed
- Geoduck | fennel, satsuma, endive, creme fraiche
- Wine Pairing:
- 2018 Ermes Pavese Blanc de Morgex et de La Salle
Second Course by chef Bethany Zozula of Whitfield in Pittsburgh
- Oyster Stew | potato, crab stuffed mushroom
- Wine Pairing:
- 2017 Vermentino di Sardegna “Stria”
Third Course by chef Michael Cimarusti of Best Girl in Los Angeles
- Pasta Mista en Brodo de Frutti di Mere | savory clams, mussels and gulf shrimp, basil and san marzano tomato.
- Wine Pairing:
- 2018 Fattorie Romeo Castello ‘Vigo Rosa’ Etna Rosa, Sicily, IT
Fourth Course by chef Joe Ogrodnek of Floret in New York City
- Poached Hake | grilled red bore kale, italian butter beans, melted leeks, mussel veloute
- Wine Pairing:
- 2016 La Marca di San Michele Castelli di Jesi Verdicchio, Marche, IT
Fifth Course by pastry chef Breanne Kostyk of Josephine Estelle
- Smoked Apple and Fennel Strudel | sweet cream, maple, Katsuobushi
- Wine Pairing:
- 2016 Donnafugata, Passito di Pantelleria Ben Ryé, Sicily, IT
