Tujague's 160th anniversary will offer a Grand Finale Anniversary Dinner & Culinary Demonstration at the state-of-the-art Rouses Culinary Innovation Center by Jenn-Air in the Southern Food & Beverage Museum (SoFAB).
That evening guests will enjoy a cocktail reception in the Tujague's:160 Years of Tradition exhibit, followed by a five course wine pairing dinner and culinary demonstration by newly appointed Executive Chef Guy Sockrider. On hand will be Tujague's owner Mark Latter and culinary historian/author of Tujague's Cookbook, Poppy Tooker, who will regale guests with legendary lore from the famed restaurant that has graced the French Quarter for over 1½ centuries. Signed copies of the cookbook will also be available for sale in the museum gift shop.
Brisket of Beef with Creole Horseradish Sauce
CVNE Vina Real Crianza, 2011
Gulf Shrimp, Absinthe Fennel Cream, Housemade Buttermilk Biscuit
Vino Laurio Grillo Giardinello, 2014
Jumbo Lump Crab and Brie Soup
Pine Ridge Chardonnay, 2014
Gulf Grouper Cardinal
Yukon Gold Mashed Potatoes, Asparagus and Crawfish Beurre Blanc
Albert Bichot Chablis Reserve de l'Orangerie, 2014
French Market Latte Crème Brulee
NV Broadbent 5 Year Reserve Madeira
Seating is limited and reservations are required and must be made in advance with a credit card.