We were approached by The New York Times to curate a three course, multi-chef family-style lunch for their Cities for Tomorrow Conference. The organizers envisioned an event where attendees, who did not know each other previously, would come together and share a traditional New Orleans meal. We were inspired to bring people together from different walks of life and decided to bring that inspiration over to our menu curation as well.
We collaborated with three chefs, who had never worked together to craft the dining experience, which began with pre-set charcuterie boards as guests entered the room followed by a mixed green salad with pepitas, feta, and a preserved lemon vinaigrette. The highlight was the entrée course which featured traditional New Orleans fare including chicken fricassée, shrimp étouffée, a roasted mushroom sauce piquant, and wood roasted red peppers. The luncheon sweetly wrapped with a Crown Apple bread pudding.