Bar R’evolution Welcomes New Manager Patrick Sterling

Our team is happy to welcome Patrick Sterling as our new manager of Bar R’evolution!

In his role as Bar R’evolution manager, Sterling will lead in the creation of seasonal craft cocktails, curate various menus, train the front of house staff and develop related promotional programs for the venue. He brings more than 15 years of experience in the cocktail, mixology and hospitality industries. Most recently, Sterling worked as bar director at the Chicago location of Colorado-based farm to table restaurant group, The Kitchen.

“I’m excited to be a part of this team and to create something special with Bar R’evolution,” said Sterling. “It’s an honor to join such a rich culture and legacy when it comes to fine spirits and cocktails, especially in a place like New Orleans.”

Throughout his career, Sterling has practiced as an independent beverage consultant, lending expertise to a wide variety of venues in creating beer, wine, spirit and craft cocktail menus, as well as developing bartending training programs. In addition to his most recent position with The Kitchen, he was the head bartender at the Michelin Bib Gourmand award-winning restaurant, Gather. He also worked in numerous venues, ranging from the James Beard and Michelin Star awarded restaurant, Blackbird in Chicago, the Ritz-Carlton Chicago, The 2e Lounge inside The Pierre Hotel in New York, plus the fine dining location, Bacchus, in Milwaukee.

Sterling holds a master’s degree from DePaul University, as well as a bachelor’s degree from the University of Wisconsin-Madison. He has also received beverage industry training and certifications at the prestigious Beverage Alcohol Resource Group B.A.R 5-day program, The Midwest Wine School WSET program, Gary Regan’s Master of Service “Cocktails in the Country” class, and has been certified through the AOC of Armagnac at the Armagnac Academy in New York

“We’re thrilled to welcome Patrick as he leads our team at Bar R’evolution,” said Chef John Folse, managing partner and executive chef of Restaurant R’evolution. “He brings a tremendous wealth of knowledge to our craft cocktails and mixology program, and I’m confident he’ll help grow and expand Bar R’evolution’s reputation as a leading tastemaker in New Orleans.”

Bar R'evolution offers chef-driven, seasonal cocktails inspired by modern takes on "gilded age" libations from the pre-Prohibition era. Its menu features reinterpretations of classic the libations like the Old Fashioned, Manhattan, Cobbler, Sour and the Absinthe Cocktail. The program incorporates small-batch local spirits and bitters, as well as house made syrups and chef-crafted ratafias, the French-influenced fruit cordials that have been produced in Louisiana kitchens for generations. Bar R'evolution also features an array of seasonally rotating craft beers from local breweries including Abita Brewing Company and NOLA Brewing. In addition, Restaurant R’evolution maintains a world-class selection of 10,000 bottles of wine from around the world, as well as a comprehensive wine-by-the-glass program to complement the bar’s cocktail selection.

For more information on Bar R’evolution and its cocktail program, or to view selected craft cocktails and beer menu offerings, click here.

Jana Billiot named Chef de Cuisine

Jana Billiot has been named chef de cuisine of the iconic New Orleans fine-dining establishment, Restaurant R’evolution, located at 777 Bienville St., inside the newly renovated Royal Sonesta New Orleans hotel in the heart of the French Quarter. Previously, Billiot served as Restaurant R’evolution’s executive sous chef. In her new role, she will oversee menu execution and kitchen operations, while developing seasonal offerings and specialty dishes.

“I could not be happier to support Jana’s promotion to the position of chef de cuisine of Restaurant R’evolution,” said Chef John Folse, managing partner and executive chef. “It’s a natural evolution for her.  She is Louisiana born and bred.  She hunts, she fishes, she understands the culture and food of Louisiana,” he added. “We are proud to have Jana enhance our talented team and our fine restaurant. She has truly earned it.”

Billiot joined Restaurant R’evolution during its conceptual stage, even before it opened its doors in 2012, closely assisting in menu development alongside managing partners and executive chefs Folse and Rick Tramonto. Restaurant R’evolution, which evolves the food of the "seven nations" that formed Louisiana's culture and cuisine, has quickly risen to prominence throughout the fine-dining scene of the greater New Orleans area, the United States and across the globe.

“I’m thrilled,” said Billiot. “It’s every culinarian’s dream to be named chef de cuisine. What more spectacular restaurant to lead than Restaurant R’evolution.” 

Billiot, a Louisiana native of Johnson Bayou in Cameron Parish, is a 2007 graduate of the Chef John Folse Culinary Institute (CJFCI) at Nicholls State University. Currently, CJFCI is the only post-secondary institution in Louisiana – and, in fact, one of the only ones in the country – offering four-year Bachelor of Science and two-year associate of science degrees in culinary arts. While studying at CJFCI, she trained at the Institut Paul Bocuse, Hôtellerie Restauration & Arts Culinaires in 2005 in Lyon, France. Following graduation, Billiot honed her culinary skills at Tramonto’s TRU Restaurant in Chicago, before joining the Restaurant R’evolution team in 2010. 

“Jana was a dynamo in TRU’s kitchen,” said Tramonto. “She had incredible precision, talent and kitchen vision beyond her years. When I learned she was looking to return to Louisiana, I knew there was only one place she should call home—R’evolution.”

Billiot took the helm of Restaurant R’evolution in her role as chef de cuisine on February 6.

Football Season Commands a Special Toast Inspired Spirits by the Glass

Restaurant R’evolution is kicking off this football season by introducing fans to a refreshing new cocktail befitting the occasion. 

Meet the “Saint”, an inspired blend of Belvedere vodka delicately balanced with lemongrass syrup, fresh lemon juice and Crème de Violet that is shaken not stirred over ice. The mixture is strained and poured into a chilled martini glass, finished with a few dashes of peach bitters and topped off with a lemon twist.  Voila, spirit by the glass!

Restaurant R’evolution’s beverage director, Molly Wismeier, acknowledges that creating the “Saint” was truly a team effort.  “This season’s cocktail is super refreshing and fun to drink but it’s a serious beverage that the connoisseur can appreciate,” explains Wismeier. 

It’s a tradition at Restaurant R’evolution to unveil a new cocktail at the start of each football season to honor our New Orleans Saints with a toast to their success.  Whether you’re cheering the team on at the game or joining friends at your favorite bar, a toast with the “Saint” at Restaurant R’evolution is a winner and promises to please.

Molly Wismeier among the Nation’s Best Sommeliers

Food & Wine Magazine has recently been named Molly Wismeier, director of wine and spirits for Restaurant R’evolution, among the nation’s top seven sommeliers of 2015. The distinction is particularly rewarding and meaningful since a panel of master sommeliers from across the country select the nominees. “I am humbled and deeply honored to have been chosen by my peers,” said
Wismeier who is one of three women selected this year. Fluent in Russian and a passionate world historian, Wismeier’s most compelling talent is navigating and translating the language of wine.

Food & Wine’s deputy wine editor Megan Krigbaum writes that Wismeier is “an exceptional talent scout, she stocks her 10,000-bottle cellar with impressive old vintages from lesser known talents as well as superstars. We’re so pleased to have Molly in this great group.”

Molly Wismeier honed her skills at some of the finest dining establishments in the country including Charlie Trotter’s, Ambia, MK The Restaurant and Cru. In 2010 executive chefs John Folse and Rick Tramonto approached Wismeier with an opportunity to work with them on a brand new joint venture, Restaurant R’evolution at the Royal Sonesta New Orleans. The opportunity to move to a city renowned for its culinary culture and history was one she could not pass up. “New Orleans is an epicenter for food, wine, art, and so much more,” notes Wismeier. “This city embodies the best of

all the things I love in one place.” Restaurant R’evolution, located in the heart of the French Quarter at Royal Sonesta, opened its doors in June of 2012.

For the past three years as director of wine and spirits, Wismeier has focused on maintaining a world-class selection of fine wines from around the world with an emphasis on the seven nations that originally settled in Louisiana and make up the backbone of what has become known as Creole cuisine. Wismeier’s extensive wine list features selections from emerging wine-producing regions as well as selections from some of the lesser-known regions of Lebanon, Slovenia and Greece.

Restaurant R’evolution participates in numerous special events throughout the year. During the upcoming New Orleans Food & Wine Experience, Restaurant R’evolution will host a special wine dinner on Wednesday May 20th at 7:00 p.m. An exploration of great Burgundy, the evening features Henriot Champagne, William Fevre Chablis, Bouchard Pere & Fils Burgundy and a special menu created by two of the country’s most renowned chefs. For reservations and details, call 504.553.2277.

Restaurant R’evolution Celebrates the Saenger With a Pre-theatre Dinner Menu

Restaurant R’evolution applauds the venerable Saenger Theatre. To celebrate, the restaurant has unveiled the perfect Pre-Theatre Dinner Menu. This is your cue to sample an exquisite three-course menu designed by our two award-winning executive chefs John Folse and Rick Tramonto. The culinary super-duo demonstrates their commitment to upholding the rich cultural traditions of New Orleans as interpreted through their cuisine. Before the house lights dim, theatre-lovers will revel in delight with the outstanding prix-fixe offerings at Restaurant R’evolution.
 
For the opening act, the first course takes center stage with a choice between chef’s Seafood Gumbo featuring Louisiana Seafood and Scallion Rice, or a fresh House Salad composed of Crispy Vegetables, Haricot Vert, Cucumbers and Torn Croutons. Act II presents a choice between two starring entrées that will vie to steal the show. Select from the Shrimp and Grits served with Beurre Noisette Grits Shrimp Demi-Glace, and Tarragon Mayonnaise for a show-stopping number that warrants a standing ovation. Or, select the mouth-watering Braised Boneless Short Ribs, which are flawlessly balanced with a Rutabaga-citrus Purée and a rich Red Wine Sauce. For the grand finale, executive pastry chef Erin Swanson presents a duet of the Turbodog Stout Chocolate Cake and her Creole Cream Cheese Cake presented in perfect harmony. 

Optional Wine Pairings include a Sommelier’s Selection for $24.95 or a Premier Selection for $49.95.

The three-course Pre-theatre Dinner Menu is offered for $39.95 per person, excluding taxes and gratuity. Seating is at 5:30 p.m. Enjoy a special parking rate of $12 in the Royal Sonesta hotel’s garage. View current Pre-Theatre Menu & pricing.

This season, the Saenger Theatre returns world-class performances to the New Orleans stage. Restaurant R’evolution’s pre-theatre dinner experience adds an exquisite layer to your entertainment evening.

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 28^th 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!

Celebrating the Pigskin… A Taste of the NFL and Spoils of the Boucherie

As the city welcomes crowds of devoted football fans for Super Bowl XLVII, Restaurant R’evolution Executive Chefs John Folse and Rick Tramonto join several of their contemporaries at the Taste of the NFL on the eve of the big game!  Chefs and NFL players from each of the 32 National Football League cities will gather at the Convention Center serving their regional signature dishes to attendees with the ultimate goal of alleviating hunger in NFL cities across the United States.  New Orleans has presented a Dinner Series at top local venues in the past year benefiting Second Harvest Food Bank of Greater New Orleans and Acadiana.  Our Executive Chefs Folse and Tramonto will be making and serving their famous Blue Crab and Brie Poboy at the February 2^nd event.

On Bienville Street and just off Bourbon, Restaurant R’evolution is centrally located for the Super Bowl, Fat Tuesday the following weekend and celebrating our first Valentine’s Day! 

Looking ahead, our inaugural R’evolutionary Boucherie Dinner is coming up on Sunday, February 24^th. 

Traditionally, many cultures celebrated the boucherie, or the butchering of the pigs, in the winter months.  This laborious task provided fresh meat as well as smoked and salted meats for families' use throughout the year.  This strenuous task was made less difficult and enjoyable, because many families participated.  Everyone was assigned a task from fire stoker, to bristle scraper, to boudin maker.  Before dawn, large cauldrons of scalding water were prepared over hot, open fires.  A 300- to 800-pound pig was slaughtered by cutting the jugular vein.  The blood was gathered for making red boudin.  The pig was scalded and the bristles removed, which was sold later to brush manufacturers.  Then, the pig was strung from a tree.  The women removed and cleaned the intestines, which became the sausage casing.  The pig was then cut and quartered into chops, spareribs, roasts and bacon.  Portions of the pig were smoked or salted, while sections were reserved for families' immediate use.  The skin was made into pork cracklins and the fat was rendered into lard.  Inedible portions of the pig were used to make soap.

During the festivities, families enjoyed music, home brewed beer and fresh pork.  Usually grillades, boudin, fresh sausage and ponce (stuffed pig's stomach) were served as well as debris, a rich stew made with the organ meat of the pig and served over rice.  At the end of the day, everyone went home with their families' portion of the slaughter.  This activity was repeated nearly every weekend during the slaughtering months of December, January and February.

Our “guests of honor” are three little pigs from Black Hill Ranch in Cypress, Texas, where the finest breeds of humanely treated pigs are raised.  The pigs have been hand-fed a top-notch diet of peaches, apples, pears, carrots, lettuce, spinach, cantaloupes, plums, tomatoes, eggplants, squash, strawberries, blackberries, raspberries, grapes, corn, soybeans and maple syrup.  Then, dinner is washed down with red wine to ensure delicious, high quality meats are produced.  They continue to be pampered at White Oak Plantation for the upcoming Boucherie celebration.

Guests at this ticketed event will enjoy the evening tasting the "spoils of the boucherie" with a charcuterie reception to start and six courses with wine pairings.  Please see complete menu below...

Charcuterie Reception

Crispy Pig's Ear

Red and White Boudin

Salumi, Hog's Head Cheese, Sausages

 Ca del Roro

Prosecco, Veneto, Italy NV

Appetizer

Pied de Cochon

Sweet Potato Aspic

 Wein Keller Erbach

Sylvaner Rheinhessen, Germany 2011

Soup

Hominy and Pig Tail Consommé

Pork Albondigas

 Acquagiusta

"Rosato" Maremma, Italy 2011

Salad

Local Citrus, Smoked Pecans, Sugar-cured Ham

 Sartori Di Verona

"Ferdi" IGT Verona, Italy 2010

Seafood

Gulf Shrimp Dirty Rice Arancini

House Bacon Sauce Piquante

 Row Eleven

"Civello" California 2011

Entree

Triptych of Pork

Braised Pork Cheeks, Persimmon Ratafia

Wrapped Pork Belly Parcel, Turnip Greens

Craklin' Crusted Pork Spinalis

Domaine Brusset

"Les Boudalles" Rhone, France 2010

Dessert

Stone-ground Grits Pound Cake

Mini Oreille de Cochon, Bacon Praline Ice Cream,

Rye Butterscotch

Niepoort

Ruby Port, Douro, Portugal

Seating is limited so reserve your space today by calling Restaurant R'evolution at 504.553.2277.

Réveillon

Réveillon is the most famous of all evenings in Louisiana’s culinary and cultural history.  This French tradition is celebrated on Christmas Eve and New Year’s Eve; however, many Réveillon meals today may last a week.  Réveillon is a French word meaning “awakening,” which signaled the end of the Advent fast.  South Louisiana’s Catholic community was required to fast on Christmas Eve, so that they could accept Communion at Midnight Mass.  Fasting had to be tough with so many incredible foods around, especially since Mass normally lasted until two o’clock in the morning.  But, that’s when the Réveillon feast commenced!

Preparation of the lavish dishes was an all-day event that definitely served as penance for the cook.  How anyone could endure the intoxicating smells of cookies baking and gumbo simmering without sneaking a tiny taste, is certainly beyond me.   The cooks created wonderful soups such as rooster and andouille gumbo, sometimes enhanced with fresh-shucked oysters.  The rooster was always plump and ready for butchering in the morning so the gumbo could cook all day long.  Rooster made the best gumbo!  The wonderful snapping turtle soup of the swamps of Louisiana was an anticipated delicacy as well. Classic dishes of salmis pie filled with fresh game from the hunt graced the Réveillon table. Salmis pie could be filled with any number of wild game meats including duck and venison, perhaps rabbit, or even quail and woodcock.  The contents depended on the skill of the hunter.  Small game birds were boiled and boned, then cooked in a rich, brown gravy.  This delectable filling was poured into a pie shell and salmis emerged.  

These magnificent dishes of the Réveillon were accompanied by lamb and veal for the delicious blanquette de veau. Several meat dishes and even sweetbreads found their way to the Réveillon table.  Ducks and geese from the swamps were always enjoyed as were sweet potatoes cooked in any number of ways.  Oyster stew with its thick, rich, brown gravy was tucked inside the vols-au-vent,  or pastry shells.  And for dessert, mother’s cream puffs.  I cherish memories of my mother’s  wonderful cream puffs, the delicious pastry cream inside of the delicate puff pastry.  And, île flottante, or floating isles, were awaited all year long.  I loved the beauty of the egg whites floating atop beautiful big bowls of crème anglaise.   And, no feast was complete without adult beverages:  spiked eggnog, anisette and ratafia, the wild fruit liqueurs that graced the table as well. 

There were bonfires on the levee to celebrate the season, too.  Children began the bonfire building right after Thanksgiving with the lighting of the wooden pyramids on Christmas Eve.   Not only was it finally cold enough in Louisiana to burn bonfires, but these levee torches lit the swamplands for Papa Noel to find his way to the homes of children awaiting gifts of oranges, apples and little carved wooden toys.  (Of course, the bonfires lit the way to church, too, and allowed passersby to warm themselves on their journeys.)

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.  I’m grateful to have the opportunity to serve a genuine, classic Réveillon menu at Restaurant R’evolution that pays homage to our Creole ancestors.  I’m proud to share our Louisiana family and holiday traditions with our diners.  These lavish, legacy dishes already overfill our kitchen and are just awaiting the arrival of guests from the chill of the French Quarter. That’s Réveillon!

--John

Click here to view our Réveillon Prix Fixe Menu available Christmas Eve.

For holiday reservations and private parties, please contact Yasmin Smith at 504-553-2224.

Alligators in Chicago, Tattoos in New York, and A Farm in Tennessee

To close September John and I went back to my hometown of Chicago, IL to represent Restaurant R’evolution at Chicago Gourmet, a two-day food and wine event presented by Bon Appétit in Millennium Park.  It was a great event this year! It was my fourth time and John’s second.  Last year the weather was terrible, cold and rainy.  Luckily this time the weather was perfect, pristine and clear with lots of energy in the city from people at the Ryder Cup in Medinah.   Back by popular demand, we served Truffle Debris Poboys on perfect French bread from Red Hen Bread to 1500 people at our tasting station.   This event was very important for us to reconnect with our Chicago fans that have been or would like to come down to New Orleans to experience Restaurant R’evolution in person.  We also saw ‘Top Chef’ Stephanie Izard Executive Chef at Girl & The Goat, Chicago Mayor Emanuel, and Louisiana’s own Chef John Besh who judged the Hamburger Hop!



Cooking Demo at Chicago Gourmet

 Grub Street has a beautiful slideshow of photos from the event on their website. 

Our Restaurant R’evolution Turtle Soup cooking demonstration on Saturday was sold out! It was good to see the emcee, Steve Dolinsky of Chicago’s Hungry Hound.  Steve has Baton Rouge ties, and he missed seeing us at R’evolution while John and I were at the James Beard House.  We chose to do the Turtle Soup to try to show the evolution and revolution of what’s going on here.  Last year we did the Corn & Crab Cappuccino, which we conceptualized in Donaldsonville.  At the demo John explained to the audience how he hunts snapping turtle in the swamps with his bare feet, feeling the shells underwater and trying not to step on alligators. The last day I signed my newest books: Steak With Friends and Scars of a Chef. 

October 12-14^th I’ll be attending the New York City Food & Wine Festival.  Because we use Hammer Stahl Cutlery in Restaurant R’evolution, I’m going to be stationed at their booth, and you’ll never guess what I’m doing! Everyone knows I love tattoos.  Kat Von D from Miami Ink actually did my chest tattoo, and some of the artists from Miami Ink that are now at NY Ink will give me a tattoo of a Hammer Stahl knife live in the booth!  Everyone at the festival will be able to get a temporary tattoo of the same design and have their picture taken with me.  Hammer Stahl will have a Twitter Contest all weekend awarding the top voted pictures on Twitter one of 5 prizes, including a $300 gift card to Restaurant R’evolution! So be sure to follow Laura McIntosh who will be capturing the whole thing on “Bringing It Home.”  I’ll also be signing Steak With Friends and Scars of a Chef here too.

Chef Rick Tramonto, tattoo artist Luke Wessman and ”Bringing it Home's” Laura McIntosh at Wooster Street Social Club, NY

Next month John and I will be hosting a special Cooking School & Epicurean Event at the exclusive Blackberry Farm resort in Tennessee in celebration of their 35th anniversary. We are the only two chefs to have ever been invited back to The Farm more than once!  I cannot wait to get there that Monday to see what fresh ingredients we’ll have to work with from The Farm in combination with the fresh ingredients we’ll ship from Restaurant R’evolution.  John and I will probably split the cooking demonstration since it’s an hour and a half, and we plan to cook Scallops and Foie Gras, Red Wine Braised Short Ribs, White Chocolate Bread Pudding Crème Brulee and more, available seasonally at Restaurant R’evolution. I look forward to working with Staglin Winery again, who will pair older vintages and special bottles with our meals at the event.  We’ve had great synergy in the past when I’ve done their wine auction in California and other charity events.

In the meantime, get on over to Restaurant R’evolution for our newest additions: Lunch and Sunday Brunch!

-Rick