Monday, November 25, 2013

Food & Family Coming Together

Ahh the smell of gumbo… it’s the bowl that warms your soul during a Southern winter.

Seafood Gumbo
But unless you grew up on a hunting camp or with your own Cajun grandma, making a roux from scratch can be a daunting task.  We are all in luck - just last week Chef John Folse shared with Epicurious his personal secrets on blending oil and flour to create the perfect roux.  “The secret to roux, although extremely simple, it’s probably the toughest thing I teach in my culinary school at Nicholls State University,” John says.  “The first thing I tell them is that everybody says equal parts of oil and flour, but not really.”  In this concise roux handbook John explains how observing the visual cues around you are vital in creating the types of roux you’ll need for seafood or wild game gumbo, crawfish etouffee or chicken fricassee.  Tis the season for friends and family to gather around the table, so give your own roux a try!

If cooking is not your forte, make plans for your family and friends to “Celebrate the Holidays” with us at Restaurant R’evolution. For reservations visit Opentable.com or call 504-553-2277.

Seafood Gumbo is on this year’s Thanksgiving Day menu along with other holiday favorites, such as Crispy Pheasant or Sugar Cured Ham with French Bread Oyster Dressing or Sweet Farre Dressing, Creole Style Broccoli and Cauliflower Casserole making you feel right at home. Or choose to feast on these other Thanksgiving Day entrées: Crispy Pheasant, Molasses-lacquered Duck, Gulf Shrimp and Grits “Villages de l’Est”, Pan Sauteed Speckled Trout, or Petite Filet. This meal would not be complete without Sweet Potato Souffle, Truffled Mashed Potatoes, Shrimp and Mirliton Casserole and delectable desserts!  View the complete menu here.  Seatings on Thursday, November 28th start at 11:00 a.m. and the final seating is at 8:30 p.m. so call 504-553-2277 or visit Opentable.com to reserve your seat.

Harvest Moon Martini
Our chef duo John Folse and Rick Tramonto, continue the restaurant’s mission of conserving the region’s culinary past with the second-annual celebration of the Louisiana holiday tradition, Réveillon.  In December, Restaurant R’evolution will feature a classic Réveillon menu to honor this historic local tradition on Christmas Eve and New Year’s Eve. Additionally, the restaurant will feature a Réveillon prix fixe dinner menu option throughout the entire month, for all to enjoy. Details on the prix fixe dinner can be found here. 

If you’re reuniting with special friends over drinks, look no further than our seasonal chef-inspired offerings at Bar R’evolution.  Favorite harvest flavors of squash, cinnamon and cranberry can be found in The Ripley and Harvest Moon Martini.  And the holidays alone are cause for celebration, so we have created three unique French 75 beverages prepared with Armagnac and finished with your choice of luxury champagne.

John puts it best - Réveillon was and is about family.  It is about Church.  It is about coming together.  It’s about the ‘awakening’ after Midnight Mass to a celebratory feast with family and friends.”  Happy holidays from our family at Restaurant R’evolution to yours!

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