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DINNER WITH DEGAS, JULY 17, 2014

Featuring 4 Noted Chefs from Sodexo

  • Lafcadio-Hearn-s-Creole-Cookbook

Dinner with Degas presents a new chapter in its recreation of the Creole hospitality of Edgar Degas and his New Orleans family, the Mussons, with its July 17th Dinner. This dinner will feature a nine course meal prepared by 4 Chefs from Sodexo. The menu items will be taken from Lafcadio Hearn's Creole Cook Book, published in 1885. Chefs will interpret Hearn's menu items using their own creativity and style. 

Chef Travis Johnson, District Executive Chef, Uptown Campus Dining (Tulane/Loyola University)
Chef Thomas Beckmann, C.E.C. General Manager, Tulane University Dining
Chef Scott Goodstal, Executive Chef, Loyola University Dining
Chef Nicole Honore, Pastry Chef, Tulane University Dining

(See the Chefs Bios below.)

Dinner with Degas will again take place in the 2 Grand Parlors of Degas House, and guests will experience a once-in-a-lifetime meal surrounded by the spirit and art of Edgar Degas.

Thursday, July 17, 2014

Absinthe cocktail 6:30 pm; first course served at 7:00 pm

Degas House, 2306 Esplanade Avenue, New Orleans

Cost: $78 per person plus 15% gratuity

(See our "Experience Degas B&B Discount Special" below.)

To Purchase Tickets:

Call Degas House at (504) 821-5009

You may bring your own wine. There will be no corkage fee.

Reserve now! Limited number of tickets will be sold.

Menu for July 17, 2014

(with names of chefs who will prepare each item)

Course 1. Amuse Bouche -- Chef Scott Goodstal
“Grenouilles Frites,” Or Fried Frogs
Caper Sauce for Boiled Mutton

Course 2. Appetizer -- Chef Travis Johnson
Scalloped Oysters w/ walnut ketchup

Course 3. Soup -- Chef Thomas Beckmann
Turtle Soup for a Large Company
Egg Balls for mock turtle soup

Course 4. Fish -- Chef Scott Goodstal
Trout Stuffed and Baked

Course 5. Entrée -- Chef Travis Johnson
Stewed Lamb Chops with Green Peas
Puffed Potatoes

Course 6. Sorbet -- Chef Nicole Honore
Strawberry Sherbet

Course 7. Salad -- Chef Thomas Beckmann
Tomato Salad, Without Shrimp

Course 8. Dessert Chef -- Nicole Honore
Chocolate Cream Drops

Course 9. Dessert -- Chef Nicole Honore
Almond Custard

All Chefs will join out front to present the Sweet Pickled Figsin small jars for take away for the guests.

A Genuine Degas Experience -- At A Discount!

Receive 35% off of any one of our 9 Guest Rooms on the night of Dinner with Degas, Thursday, July 17, 2014. Offer includes a hot Creole Breakfast the next morning, followed by free admission for two to the Edgar Degas House Creole Impressionist Tour. No need to drive home after the dinner - just walk upstairs and enjoy the beauty and comfort of one of our guest rooms. Available only with purchase of a Dinner with Degas ticket. Call 504-821-5009 to book a room.

Click here to choose your room.
A $120+ Value!
(subject to availability)

For more information on our Breakfast and Tour, click here.

Biographies of Chefs:

  • Travis Johnson

Travis Johnson

Best Chefs of Louisiana by American Culinary Federation New Orleans Chapter : 2012 - 2013

Chef Travis Johnson is the District Executive Chef for Tulane and Loyola University by Sodexo. He is also one of the Board of Directors for the ACF New Orleans Chapter. Since 2006, he has lead culinary team catering to world leaders, presidential candidates, former presidents, board of trustees/curators, entertainers, and governors, where he coordinated, planned and successfully executed the events.

Chef Johnson stated, "My greatest accomplishment in the food service industry is learning to feed a diverse population while incorporating innovation, with regional and local flair."
He loves the intrinsic value he gets every time a customer smiles and comments on their dining experience.

  • Tom Beckman C.E.C

Thomas Beckmann C.E.C.

Best Chefs of Louisiana by American Culinary Federation New Orleans Chapter : 2011 – 2012

Thomas Beckmann C.E.C. is the General Manager of Tulane Dining by Sodexo. He brings more than 30 years experience of operational and management experience in the culinary field.

Highlights include: ACF Certified Executive Chef, 2 ACF bronze medals and several medals from local competitions with a best of show award. Chef Beckmann was also presented Chef of the Year Humanitarian award by Sodexo acknowledging his work after Hurricane Katrina.

  • Scott-Goodstal

Scott Goodstal

Executive Chef with 35 years of diverse experience to include:

4 yr. apprenticeship: Amatto’s Upstate NY
Chef Owner: 2nd Edition Restaurant Upstate NY
CIA Graduate 1993
Chef Marriott Resorts: Boston, Hawaii, New Orleans
Currently Chef at Loyola University New Orleans/Sodexo
"Over my many years in the food service industry I have found New Orleans to be extremely rich in gastronomy and culture. That’s why I have made it my home."

  • Nicole Honore Pic

Nicole Honore’

Pastry Chef, Tulane University
Best Chefs of Louisiana 2014. “Pastry Chef”
People’s Choice award, “Best Chefs of Louisiana 2014”
On Campus Hospitality, March 2014, Pastry Chef Winner Fair Trade Bake Off
ACF Culinary Review, June 2014, Sugar Plum Fundraiser, New Orleans

A New Orleans native, I took courses with the hope of becoming a nurse. While attending college, I worked odd jobs; which included working in the deli at Winn Dixie. While working the night shift, I witnessed a co-worker making a rose for a cake using only a stick. From that moment I decided this is what I am going to do.

I transferred from the deli to the bakery. As a result of working in the bakery, I decided to increase my knowledge and started attending Delgado Culinary Arts Program. Unfortunately, Delgado only provided one semester of pastry, but I did learn to make Baklava and Éclairs.
I took the skills that I acquired, and started working in the hotel sector. My first hotel job was at the Fairmont. I worked for a talented Pastry Chef named George. Under Chef George’s guidance I learned how to decorate wedding cakes, make a variety of breads, and other high end desserts that were sold at bakeries around the world. After the Fairmont, I went on to work at Le Meriden with Chef Ivan from Paris. I was induced to the world of blown sugar and French baking techniques. After a couple of years working with Chef Ivan, he returned to Paris and I moved on to the newly built W Hotel. At the W a former co-worker and now the new Pastry Chef of the W and I created the dessert menu for the new restaurant located in the hotel. Currently I am employed with Sodexo. I have been with the company for thirteen years, and this year was voted one of The Best Pastry Chefs in Louisiana.