A four-course meal prepared by noted New Orleans chefs that’s paired with fine wines? Yes, please!
On Sept. 24, James Beard Foundation’s Taste America presented by Capital One arrived in New Orleans, bringing this event that celebrates independent restaurants to Calcasieu, part of the Link Restaurant Group.
Traveling throughout the U.S., the foundation organized a cohort of chefs, representing 20 markets across the country and known as the TasteTwenty.
For the New Orleans iteration, TasteTwenty Chef Nicole Cabrera Mills of Pêche collaborated with Chef Camille Cook of Mosquito Supper Club to create the menu.
Guests were welcomed with a Tito’s Shiso Gimlet, followed by the first course of Gulf Shrimp with watermelon, cantaloupe and peanuts paired with Château Les Mesclances Charmes Provence Rose 2024, a second course of crab pancit with egg noodles, cherry tomatoes and fried garlic paired with Clemens Busch Mosel Riesling Kabinett 2023, an entrée of Gulf fish with eggplant, okra and tamarind paired with Clusel-Roch Coteaux du Lyonnais Traboules Gamay 2021 and dessert was a floating island with peaches and benne seed brittle paired with Vietti Moscato d’Asti NV.
Fun Fact: Proceeds from the events go directly to the participating chefs to support their businesses as well as the James Beard Foundation’s national programming, which develops resources, provides tools and mobilizes the community to ensure the success of the independent restaurant industry.
