Third Coast Cuisine

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.  

Restaurant August 504-299-9777 301 Tchoupitoulas Street New Orleans, LA 70130 La Provence 985-626-7662 25020 Highway 190 | Lacombe, Louisiana 70445

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