Virginia Woolf once famously said, “One cannot think well, love well, sleep well if one has not dined well.” Dinner parties, while once de rigueur in one’s calendar, has been overshadowed by casual hangs and Uber Eats. Shelley Dee Girgrah, along with her husband Dr. Nigel Girgrah, invited New Orleans Magazine into their home for a bit of dining magic. And with Chef Jason Goodenough at the helm, we can’t wait to indulge in every last bite.
Create a big batch specialty cocktail unique to the event or occasion. In this case, Girgrah worked with bartender Matt McBride to create a pomegranate Champagne cocktail for the evening.
Jason Goodenough, New Orleans Magazine Chef of the Year for 2017 created and prepared the menu. Goodenough, known for his iconic restaurant Carrollton Market, now has the Goodenough Supper Club and recently started a new venture, a 10-restaurant chain in Florida called The Chicken Spit.
Menu
Passed appetizers
Croque Monsieur
Smoked Ham, Gruyère Cheese, Brioche
Cajun Caviar Tartlets
Whipped Potato, Creme Fraiche, Crispy Phyllo
First Course
Creole Tomato Tart
Whipped Chèvre, Fresh Thyme, Parmigiano Reggiano
Second Course
Slow-Cooked Filet of Salmon
Tarragon Aioli
Roasted Butternut Squash
Baby Arugula, Pepitas,
Ricotta Salata
Roasted Beef Tenderloin
Smoked Paprika Emulsion, Chimichurri
Poached Baby Potatoes
Red Wine Vinaigrette, Fresh Herbs
Borrow from friends. Does you best friend have to prettiest set of blush champagne coupes or the most amazing floral platter? Don’t hesitate to make it a collaborative affair instead of feeling the pressure to purchase really specific things.
Flowers, flowers everywhere. Whether you enlist the help of a floral designer, as Girgrah did with Leaf + Petal NOLA, or arrange your own, flowers always add the perfect finishing touch to any table.
If possible, hire a chef or caterer. No one wants to cook while their guests are sipping on Champagne and chatting. Goodenough planned the menu full of fresh seasonal ingredients to reflect the changing seasons and robust wine pairings to match.
Same goes for a bartender and servers. While Girgrah loves a DIY Champagne station, having a bartender handy for mixed drinks helps with the flow. Additionaly, a server or an extra pair of hands to pass food will help with the coursing of the menu and cleanup at the end of the night!
People love variety on a menu. Girgrah opts to offer more than one entrée so her guests can choose what suits their palate. In this case, working with Goodenough, the menu included both salmon and steak.
If hiring a server isn’t in your party budget, a beautifully styled buffet is a classic option. It’s the perfect chance for guests to serve themselves (and come back for seconds!) Long taper candles and a floral centerpiece makes for the prettiest display.
