A few weeks ago, we whetted your appetites with the story of Al Fresceaux, a floating dinner party that aims to advance the culinary experience in New Orleans by providing fresh and innovative meals that focus on the creative freedoms of up-and-coming chefs.
The meals are generally five- or six-course tasting menus, and the dinners are usually at private residences throughout the city.
Previous meals have featured Chef Lalita Kaewsawan’s modern twist on traditional Thai dishes, an Oktoberfest dinner prepared by Chef David Anthony Temple (aka Chef DAT LLC, and a celebration of Louisiana’ winter seafood prepared by Chef Jacqueline Blanchard.
May looks just as appetizing, as Christina Quackenbush will put her spin on the on the cuisine of her native Philippines. The menu will include:
• Kinilaw- Filipino Ceviche
• Sisig- Pork Face & Chicken liver with chili, garlic, lime and sunny egg
• Squid Adobo- squid sautéed with garlic, ginger, soy sauce & vinegar
• Kare Kare- Oxtail stewed in Eggplant & Peanut butter
• Cassava Cake- grated Yucca & Coconut milk with cheddar cheesecake.
There will be wine pairings by Rosenberg Wine Consulting throughout.
This month’s Al Fresceaux dinner will be on May 11, with “cocktails and conversation” at 6:30 and dinner at 7. The location will be announced to attendees. Spots are limited and are distributed on a first-come-first-serve basis, so if you are interested, email eat@alfresceauxnola.com with the number of requested spots (up to two per response/$60 per spot).
And if you aren’t able to make May’s feast, Katie Juban of Domenica will be preparing a six-course poultry-focused dinner on June 8th that Al Fresceaux is dubbing ‘Put a Bird on It!” (In honor of the IFC comedy Portlandia.
For more information, visit www.alfresceauxnola.com or go to their Facebook page.
Brian Friedman writes about New Orleans for NolaVie.
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