Throughout its 170th anniversary year, Tujague’s is offering a series of special events to mark the occasion. An 1856 Brunch Special offers a special two-course brunch priced at $18.56, available Friday through Sunday during brunch service. Demi Grasshopper cocktails are currently available for $1.70. For the past few months, one historic dish from the Tujague’s Cookbook has been highlighted as part of an ongoing storytelling initiative that preserves culinary history while allowing guests to taste it. This month, that dish is Crawfish Bisque à la Bégué.
For the remainder of the year Tujague’s is offering an Original Taste of 1856 Table d’Hote, the only menu structure offered from 1856-2013. The five-course prix fix menu is available nightly during dinner service for $32 per person, plus the cost of the selected entrée (excluding tax and gratuity).
What to Drink
A crisp, high-acid white wine to cut through the creaminess, or light-bodied reds to complement the earthy mushrooms. Top choices include Sauvignon Blanc (Sancerre), Chardonnay (unoaked), or Pinot Noir, which balance the savory, rich, and earthy flavors of the dish.
Tujague’s signature Grasshopper cocktail would be ideal as a starter cocktail or as a dessert beverage following the crepes
Grasshopper
.75 oz green crème de menthe
.75 oz crème de cacao
.75 oz white crème de menthe
.5 oz brandy
.75 oz heavy cream
.75 oz whole milk
.5 teaspoon brandy for topper
Combine all ingredients (except for .5 teaspoon of brandy) in a cocktail shaker filled with ice and shake vigorously. Strain into a champagne flute. Top with brandy.
The Expert
Mark Latter, Founder/CEO, Veteran restaurateur: Mark Latter is the founder and CEO of Latter Hospitality, which includes Tujague’s, The Bower Restaurant & Bar, and Birdy’s Behind The Bower. Latter was immersed in the restaurant industry from the time he was five, when his father, Steven Latter, purchased the historic Tujague’s restaurant from the Guichet family. Working his way up from dishwasher at age 11 to busboy, waiter, and even a cook, Latter received hands-on training in nearly every aspect of the business.
6
servingsIngredients
- Crepe Filling
1 lb Fresh goat cheese (chevre), at room temperature
1 lb Cream cheese, at room temperature
1 tbs Minced shallots
1/2 tbs Chopped garlic
1 tsp Salt
1/2 tsp White pepper
12 Savory store-bought crepes
- Mushroom Topping
1/4 lb Cremini mushrooms, sliced
1/4 lb Shitake mushrooms, julienned
1/4 lb Button mushrooms, sliced
1/4 lb Oyster mushrooms, julienned
1/4 cup Olive oil
1 tbsp Salt
1 tsp Black pepper
1 tsp Kohlmann’s dry mustard
1/4 cup Rice wine vinegar
2 tbsp Truffle oil
1/4 cup Minced shallots
Salt and pepper to taste
- To Plate
1/2 cup Balsamic glaze
Chopped chives for garnish
Directions
- Place the goat cheese, cream cheese, shallots, garlic, salt, and pepper in a stand mixer with a paddle and blend until smooth, about 7-10 minutes.
- Scrape the mixture into a disposable piping bag with a small tip. Set aside at room temperature.
- Heat the oven to 250ºF degrees.
- Lay the crepes out on a clean surface. Pipe the reserved filling across the bottom of each crepe.
- Roll each crepe up lengthwise like a cigar. Arrange the filled crepes on a baking sheet lined with parchment paper.
- Place in the oven for 15 minutes. Keep warm while you make the mushroom topping.
- Preheat oven to 350ºF degrees.
- Place all mushrooms in a bowl. Drizzle with olive oil, salt and pepper.
- Lay the mushrooms out on a sheet pan, roast in the oven for about 10-15 minutes until tender.
- Cool to room temperature once they are done.
- In a mixing bowl, combine dry mustard, rice wine vinegar, truffle oil, minced shallots, salt, and pepper to taste. Add the mushrooms and toss to coat evenly.
- To plate the dish, drizzle a balsamic glaze back and forth on each of six plates. Place two warm crepes on top of the glaze in the center of the plate.
- Top each crepe with roasted mushroom salad. Garnish with fresh cut chive.
