Dinner with Degas, April 16, 2014
Featuring Chef Ryan Haigler
What an amazing experience our third “Dinner with Degas” event was! Chef Ryan Haigler amazed everyone with his own unique interpretation of Lafcadio Hearn’s recipes from the Creole Cookbook published in 1885. Each of the delicious seven courses was followed with cheers and clapping from the guests. Chef Haigler’s menu was created only for this particular meal, never to be served again in this way. He explained each course before presenting it to the guests, and then the original recipe was read from Lafcadio’s cookbook. What fun!
Guests from all over the United States attended this unique dining experience – New York, Utah, and all over Louisiana. What brought them here? The history of Degas House and the anticipation of a unique dining experience surrounded by the spirit and art of Edgar Degas. We are appreciative of the guests who have come to each of our dinners, which is a testament to how enjoyable this experience is.
There is no way to adequately describe this event – you just have to be there. The next event will be May 21st. Call now for tickets – 504-821-5009.
Floral Decor with Bread and Radishes provided by Chef Haigler
Table decor with bread, radishes, corn and other vegetables.
Getting ready to prepare the meal.
Guests waiting in anticipation of meal
Chef Haigler explains his interpretation of this seven course meal
Chef Haigler describing the First Course.
"To Cook Turnips"
"Light Bread, Invariably Good"
Covey Rise Radishes Salad,Petit Chicory and Mustard Frill, Farmhouse Butter
"Crayfish Bisque a la Creole"
Seared Crawfish Cake, Grilled LA Green Garlic
"Succotash or Corn & Beans Mixed"
Crispy Ham Bits, Soft Farm Egg, LA Shallots
"Macaroni in a Mould"
Confit Pork, Smoked Brussel Sprouts, Sweet Pepper Burre Fondue, Espelette
"Louisiana Hard-Times Cake"
Roasted Strawberry, Champagne Sabayon, Candied Black Peppercorn, Mint Syrup
Chefs Preparing Food