05/25/2015
The Pleasure Club is a new dining series showcasing recipes of New Orleans’ past through historical cookbooks.
Fine dining using historic recipes with real conversation: see what can happen when we gather at the table and make meaningful connections.
FIRST EVENT
Mme. Bégué's Recipes of Old New Orleans Creole Cookery by Elizabeth Begue Poppy Tooker (Foreword, Contributor)
Published in 1900, Mme Begue is credited with creating "brunch" at her famed French Quarter restaurant. Discover the origins of New Orleans' "second breakfast" with 5 courses, cocktails and history.
Music by Jonathan Freilich
http://jonathanfreilich.com
June 14, 2015
Brunch Menu
11am-2pm
Omelet with Potato and Onion
Served at almost every meal at Begues served “steaming hot and fine”
Turtle Soup
As synonymous as Gumbo in Creole Cuisine garnished with Lemon Slices, Diced Egg Whites, and Parsley and a dash of Sherry
Mayonnaise of Fish with Anchovy Salad
Poached Trout served with blistered potatoes, homemade mayonnaise, watercress and anchovy vinaigrette. The perfect dish for a hot, steamy New Orleans afternoon
Daube a l'Italienne
Sicilian preparation of classic beef stew cooked in wine with capers and parmesan. One of Mme. Begue’s most popular dishes
Creole Cream Cheese Pie served with Pineapple in White Wine
Similar to French fromage blanc, Creole cream cheese was traditionally eaten for breakfast by French Creoles. Here is transformed into a pie served with refreshing macerated pineapple
Yellow Jack cocktail
A sparkling summer brunch cocktail made with lemon, gin, St-Germain and tarragon
cost: $65
