Showing posts with label August. Show all posts
Showing posts with label August. Show all posts

John Besh Wants To Cook For Your Mom

by Stuart Reb Donald
Take mom out to brunch on Sunday
We are serving special brunch menus from La Provence, August and BeshSteak, Luke San Antonio to help you celebrate!

Mother's Day Brunch at La Provence features Lacombe Blue Crab Bisque, Roast Oyster Gratin and Grilled Swordfish
 $40
 Click here for entire menu
 
Hours: 11am to 9pm on Sunday
Reservations

Mother's Day Brunch at August risotto "printemps", curried white shrimp bisque steamed dumplings and crispy shrimp tempura, magalitsa pork grillades and creamy McEwen's grits, and buttermilk panna cotta.  $55  Click here for entire menu

Hours: 11am to 2pm on SundayReservations

Mother's Day Brunch Tasting Menu at Domenica features shaved brussel sprout salad, Bacatini All'Amatriciana, Yellowfin Snapper con "Risi e bisi" and Lisa's Tiramisu $55 Click here for entire menu

Hours: 11am to 4pm on Sunday Reservations 

Mother's Day Brunch Menu at Besh Steak features local tomato capperi salad, "My New Orleans Soft Shell Crab," creme brulee with Louisiana strawberries $55  Click here for entire menu

Hours: 11am to 4pm on Sunday Reservations


and if you are celebrating Mother's Day in San Antonio join us at Luke and enjoy a glass of champagne on us with this three course menu!

Mother's Day Brunch Menu at Luke San Antonio features Creole Turtle Soup, braised rabbit pasta and brown butter blackberry tart Click here for entire menu $40 

Hours: 11am to 11pm on Sunday Reservations


DON'T FORGET

WyES   CHEF JOHN BESH'S NEW ORLEANS airs on WYES Saturdays at 9:30 a.m. Each episode repeats Sundays at 2:00 p.m. Check your local listings. 

CHEF JOHN BESH'S NEW ORLEANS, a 26-part cooking series, features celebrity Chef John Besh cooking cuisine that he grew up with and highlights recipes from his 2009 cookbook "My New Orleans: 200 of My Favorite Recipes and Stories from My Hometown."
Each half-hour episode, shot at WYES' New Orleans studios, offers New Orleans classics along with contemporary dishes for a rich gumbo of cooking technique, food history, and personal memories from the chef's childhood in and around his beloved New Orleans.

Shot in high definition, the series begins airing nationwide spring 2011 on Public Television Stations (check local listings).

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Celebrate Easter With N'Awlins' Top Chefs

by Stuart Reb Donald
Some of the best chefs in the Big Easy are pulling out all of the stops for Easter.  Check it out:


Special brunch menus from John Besh's La Provence, August and Domenica

Easter Brunch at La Provence features -
Etouffée Of Local Shrimp in a Jar,
Crispy Softshell Crab and Poached Eggs, 
Roast Mangalitsa Pig Head to Tail. $40
Click here for entire menu
 
Hours: 11am to 4pm on Sunday
Reservations

Easter Brunch at August features -
Wild caught crawfish pasta carbonara, 
Mangalitsa pork grillades and creamy McEwen's grits, chilled Pontchatoula strawberry soup with herbed Belle Ècorce chevre. $55 Click here for entire menu
Hours: 11am to 2pm on SundayReservations

Easter Brunch Tasting Menu at Domenica features fresh ricotta served with grilled bread, yard egg raviolo, whole roasted lamb and torta della nonna. $55 Click here for entire menu

Hours: 11am to 4pm on Saturday and Sunday Reservations

Easter Buffet at Red Fish Grill!

HOURS: 10:30 AM - 4 PM   ADULTS: $45

FEATURED EASTER COCKTAILS:  Mimosas $7  Create your own Bloody Mary - $8

STARTERS
SEASONAL SALAD SELECTION: Grilled Asparagus with lemon aioli & pistachios 
Louisiana Crawfish Potato Salad  Fresh Seasonal greens with accompaniments 
Garlic & Cumin Broccoli Salad  Crabmeat Deviled Eggs

ALLIGATOR SAUSAGE AND SEAFOOD GUMBO

CHILLED SEAFOOD: Boiled Shrimp & Crawfish  Freshly Shucked P&J Oysters
Sushi Assortment  Oyster Shooters

ENTRéES

SOUTHERN COMFORT BBQ SHRIMP WITH MARSCAPONE GRITS

HICKORY GRILLED REDFISH with tasso, green beans and smoked crawfish butter sauce

PENNE PASTA with mozzarella, artichoke hearts, tomato, basil and fava beans 

GULF SHRIMP & LOBSTER RAVIOLI with Champagne Butter Sauce

SLOW COOKED SHORT RIBS  with caramelized onion mashed potatoes

STEENS SYRUP & CREOLE GLAZED NEUSKE HAM

SIDES
GINGER & POPPY SEED GLAZED CARROTS    GREEN BEAN CASSEROLE
TRUFFLE, CELERY ROOT AND PARSNIP MASHED POTATOES

DESSERTS
DOUBLE CHOCOLATE BREAD PUDDING  STRAWBERRY COBBLER WITH STREUSAL TOPPING
PECAN PIE   SUGAR FREE CHOCOLATE MOUSSE    ASSORTED COOKIES
DESSERT SHOOTERS:  Banana Cream Pie, White Chocolate Cheesecake 
with strawberry compote,  Coffee, Praline & Orange 

---

KIDS BUFFET
Children 12 and under $15.00  Children 6 and under eat free 

Roast Turkey  Whipped Yukon Gold Mashed Potatoes  Green Bean Casserole Cheesy Macaroni    Fried Shrimp    French Fries    French Bread Pizzas
Buttery Broccoli    Build Your Own Sundae Bar    Assorted Easter Cookies
Easter egg dying & visits with the easter bunny and PEEP!

---

Reservations 504.598.1200  115 Bourbon St  www.redfishgrill.com
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April Showers: John Besh Does it Again

by Stuart Reb Donald

Besh Restaurant Group Presents Three Wine Dinners in April

The month of April showers August and La Provence with three different opportunities to meet winemakers importers of high profile wineries and portfolios while sampling their outstanding wines with paired menus created by chef John Besh and sommelier, Michelle Gueydan of Besh Restaurant Group.

Weygandt Wines
Wednesday, April 7, 2010; 6 pm at La Provence
$85 per person, all inclusive
Renowned importer, Peter Weygandt, will hand-select and present French wines from his celebrated artisanal and "boutique" wine portfolio to accompany a four-course spring menu collaboration between chef John Besh and his "Chef to Watch" Erick Loos, highlighting ingredients from the farm at La Provence. Peter Weygandt is known both nationally and internationally for his selections and has been featured in Time Magazine, The New York Times and Food & Wine Magazine.

Silver Oak Cellars
Thursday, April 8, 2010; 6 pm at August
$150 per person, all inclusive
"Life is a Cabernet" for Silver Oak Cellars winemaker, Daniel Baron, who will present  the vineyard's 2005 Alexander and Napa Cabernets as well as selections from Twomey Cellars paired with a five-course menu prepared by chef John Besh and chef de cuisine, Mike Gulotta. The 2005 Alexander Valley Cabernet is full bodied, yet refined with a nose of black cherry, clove, cinnamon, lavender, and licorice making it seamless on the palate with a solid core of berry fruit, while the 2005 Napa Valley Cabernet boasts a complex nose of boysenberry, truffles, wild game, soy and black pepper presenting a silky mouth feel and elegant, long finish with slight tannic grip. A former board member for the American Society for Enology, Daniel Baron has been making wine with Duncan family wineries for more than 15 years after previous experience with Dominus in Napa Valley and Petrus in Bordeaux, France.


Jordan Vineyard & Winery
Tuesday, April 27, 2010; 6 pm at August
$125 per person, all inclusive
Winemaker Rob Davis will pair a vertical tasting of Cabernet Sauvignon in vintages from 2002-2004, along with J Sparkling and Jordan Chardonnay with a five-course menu prepared by chef John Besh and chef de cuisine, Mike Gulotta. The 2002 varietal begins with flavors of cassis, black cherry, cedar and leather, while the 2003 varietal carries notes of black cherry with a hint of blueberry and a nice mid-weight of oak and fruit tannin, and the 2004 varietal captures the flavors of cherry, raspberry, blueberry, plum, cassis, and spicy American Oak with an herbal backdrop to finish. Davis began his winemaking career in 1976, working hand-in-hand with famed winemaker André Tchelistcheff during Jordan Vineyard's first harvest.

Please contact Christy at 504-299-9777 x 304 or cbradley@chefjohnbesh.com for more information or to make your reservation.  
 
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Easter Brunch is On at New Orleans' August

by Stuart Reb Donald
From the people at John Besh's August:
Full of Easter Promise
August Offers Easter Brunch

August is full of Easter promise on Sunday, April 4, 2010 with a brunch menu that flourishes with spring's most exciting ingredients - fresh seafood, tender young lamb, organic local eggs, young tender vegetables, and of course, dreamy desserts.

The four course prix-fixe brunch menu for $45 combines the finest local ingredients with spring flavors for dishes such as Beignets de Morue, Salt Cod Fritters with Aïoli; Stuffed Artichokes with Jumbo Shrimp, Local Crab and Warm Saffron Vinaigrette; Whole Herb Roast Local Lamb; Suckling Pig; Slow Cooked Breast of Veal; Morel Mushrooms and Pea Tendrils; and Ragoût of Belle River Crawfish and Fava Beans over Fresh Semolina Pasta. And for the little ones under 12, gussied up in their Easter best? A selection of chef favorites that are mindful of a child's palate is available for $18.

The Easter Brunch at August is available from 11 a.m. until 4 p.m. For reservations please call 504.299.9777 or visit www.restaurantaugust.com. Price is per person, excludes tax and gratuity.
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John Besh's Restaurant August Prepares for Saints/Super Bowl

by Stuart Reb Donald



Saints Have Us Marching On with Longer Hours!


August opens its doors from 11 am until 10 pm-This Sunday

Make your game plan for this Sunday, January 24, 2010, and take a winning seat at August for lunch [11am-4pm] or dinner [4pm-10pm]. As the city of New Orleans celebrates their beloved Saints playing in the NFC Championship game, the team at August jumped in to set the tone for a sumptuous Sunday-ALL DAY!


Keeping focused, John Besh's dedication to local seasonal ingredients, and the whimsy and refinement that characterize all his dishes at August, you are sure to find something at lunch or dinner that will make-your-day! 

It will be a "Brees" to choose from some of the select dishes that are sure to draw a cheering crowd, for example, you might enjoy wild caught speckled trout"Pontchartrain" or jumbo lump crab meat, wild mushrooms and sauce hollandaise; and, hopefully, you will save room for the bittersweet chocolate hazelnut pansorte with local satsuma and aleppo pepper.

GO SAINTS!
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After Hours with Daniel: Resturaunt August

by Stuart Reb Donald
The short-lived HD Network MOJO produced three seasons of a show that is, in my opinion, the best food porn ever. The show was After Hours with Daniel. Famed chef Daniel Boulud has long hosted after hours parties at his restaurants and those of his friends. The menues are outrageous and the guest lists as diverse as any you will ever see. In 2008, Chef Daniel made a swing through the Third Coast visiting some of our most celebrated chefs.

In this episode Daniel visits the City that Care Forgot, New Orleans, for a soiree with John Besh at his Resturaunt August. Friends, fun and fois gras! The guest list includes Rene Bajeux, Lolis Eric Elie, Adolfo Garcia, Blake LeMaire, Trombone Shorty, and Greg Sonnier. Enjoy:

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New Orleans Chef John Besh on CNN

by Stuart Reb Donald
Cheflebrity John Besh (August, The American Sector) paid a visit to the Atlanta studios of CNN talking sustainability, farm-to-table and his new book My New Orleans with Reggie Aqui. Check it out:


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Wining and Dining With John Besh

by Stuart Reb Donald
From the Besh Restaurant Group 301 Tchoupitoulas Street New Orleans, LA 70130:



Wining and Dining at its Best

Consecutive wine dinners at two Besh restaurants next week are sure to hit the high notes when renowned chef John Besh and his culinary team hosts first Hendry Ranch Wines at August on Wednesday, then the winery, August Briggs, at La Provence on Thursday. Representatives of these esteemed wineries will be on hand to present their respective vintages, each carefully matched by multiple courses at each of the celebrated restaurants. Collaborations of such rarified company make for memorable meals, indeed, so be sure to reserve your place at one or both while you still can -

Wednesday, October 28, 2009
Hendry Ranch Wine Dinner at August
6:30pm, $120/person, inclusive of tax and gratuity

On Wednesday, October 28, August, welcomes Susan Ridley of Hendry Ranch Wines (Napa Valley, CA) to help preside over an extraordinary pairing experience with a six-course dinner menu specially created by Executive Chef, Mike Gulotta, and Chef John Besh. They have developed each course to best showcase the personality of Hendry, a family-owned small estate winery that stresses the importance of terroir. The vineyard is divided into 50 different blocks, each of which is managed separately and based on variables such as slope inclination and graduation to climatic influences. Some of the varietals featured at the dinner will include Pinot Gris, Albarino, Pinot Noir Block 4&5, Zinfandel Block 28, and Zinfandel Block 7&22. The cost is $120/person, inclusive of tax and gratuity.

Thursday, October 29, 2009
August Briggs Winery Dinner at La Provence
6:30pm, $110/person, inclusive

On Thursday, October 29, La Provence (Lacombe, LA) will host special guest winemaker August "Joe" Briggs, who comes to us from his winery on the Silverado Trail in Calistoga, California. Joe is dedicated to producing a small boutique selection of wine from the best "gems" in Napa, Sonoma, and Lake County appellations. We are delighted to welcome him as he leads on a tasting tour of his exquisite Chardonnay, Pinot Noir, Zinfandel, Petite Sirah, and Cabernet Sauvignon. Each wine will be skillfully paired with one of six courses of a menu created by executive chef Erick Loos, especially for this occasion, in an intimate, fire-lit atmosphere in our private room at the edge of the farm. Cost is $110/person, inclusive of tax and gratuity.

Please contact Christy Bradley at 504-299-9777 x 304 or cbradley@chefjohnbesh.com for more information or to make your reservation.

Restaurant August
504-299-9777
301 Tchoupitoulas Street New Orleans, LA 70130
Make Online Reservations

La Provence
985-626-7662
25020 Highway 190 Lacombe, Louisiana 70445
Make Online Reservations
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John Besh's 'My New Orleans: The Cookbook' Hits Shelves

by Stuart Reb Donald
Courtesy chefjohnbesh.com:
    Chef John Besh, noted New Orleans chef of five popular restaurants - including his flagship restaurant, August, Besh Steak, Luke, La Provence, and the newly opened Domenica inside the Roosevelt Hotel, has added something else to his plate: author. Chef Besh's first cookbook, My New Orleans hits booksellers' shelves around the country today, October 6, with much anticipation.

    My New Orleans is a celebration of the food he loved as a boy growing up on the bayous of Louisiana and later refined during his years studying around the world. My New Orleans is different than the traditional cookbook; it is a unique culinary tour of the flavors and ingredients found in New Orleans and Louisiana celebrated through festivals, feast days, and holidays. It offers a history of the city and its dishes while ensuring the home cook achieves success with chef Besh's recipes. The 200 recipes preserve New Orleans' traditions and ingredients and include classics such as Seafood Gumbo, Crawfish Etouffee, Jambalaya and Shrimp and Grits to chef Besh's more contemporary dishes.

    A portion of the proceeds from the sale of My New Orleans will be donated to Café Reconcile, a New Orleans-based non-profit organization dedicated to providing at-risk youth an opportunity to learn life and interpersonal skills as well as operational training necessary for successful entry into the hospitality and restaurant industries.

    The next stop for Chef Besh is The National World War II Museum tomorrow where his newest restaurant, The American Sector, will open next month. Chef Besh will premiere My New Orleans: The Cookbook from 6:00 pm - 9:00 pm.

More on Chef Besh's new book.
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Third Coast Represented on Top Chef: Masters

by Stuart Reb Donald
Top Chef: Masters Episode 4 included two chefs with restaurants on the Third Coast, John Besh (Louisiana) and Douglas Rodriguez (Florida).

After a week off, Top Chef: Masters was back and this time the contestants were Chinese chef Anita Lo (Annisa, New York City), Douglas Rodriguez (Ola, Miami), John Besh (August, New Orleans), and Mark Peel (Campanile, L.A.). Besh, as many of you may remember, was dang near an Iron Chef but was edged out in the final by Michael Symon.

As usual I joined an unknown number of foodies on Twitter chatting about the show live at #topchef.




Quickfire: Cook an egg with one hand tied behind your back.
Why?!?!?! These people are world class chefs, why waste their talents doing something from a junior high Fall festival? What a crock. At least the judges were adults even if the challenge was childish.

Rodriguez made arepa. Peel made duck egg pasta. Besh did a form of shirred eggs and Lo did Asian flavored scrambled eggs.

Peel 2 1/2 stars, Besh 1/2 star (his eggs never cooked), Rodriguez got 3 stars and Lo got 5 whole stars.

Elimination Challenge: Magic Dinner
The chefs prepare a fake out dinner for Neil Patrick Harris (Harold and Kumar Go To White Castle, Doogie Howser, MD) and some of his pals. The meal needed to be an illusion – to look like something other than what it is or some sort of spectacle.

Peel is making his play by using deceiving textures and goes first. Lo’s steak tartar tasted good but she struggle with her presentation. Rodriguez seemed to be having trouble himself. Besh, being so far behind, decided to break out the liquid nitrogen.

Peel’s dish (a variation of a beggar’s purse) was well received. Besh’s theme was surprise s0 preparing the food table-side with the help of Harris was captivating but the Creme fraiche and horseradish sorbet with liquid nitrogen did not wow. Lo pulled out her presentation and blew the judges away. Rodriguez served his duck, -four ways with a flaming coconut shell – the fire never went out on one.

Final stars Besh – 12 stars, Rodriguez – 13, Peel – 18.5 stars and Lo easily coasted to the win with 22.5 stars.

Some of the best Tweets of the night from the group watching:

Lilly (@lillij), a Chinese blogger and America’s Test Kitchen cook, “Anita Lo is my hero! She appealed to all the senses! I love when my people are creative rather than just.. you know accountants.”

Jeff Houck (@thestew), food writer for the Tampa Tribune, “Good lord. (host Kelly) Choi walks in looking like a whisk with a dress.”

Hyatt Lazear (@Enrico_Palazzo_) of Dallas quipped, “You mean some culinary grad moonlighting at Dennys doesn’t compare to a James Beard Award winner? Huh…”
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