New Orleans restaurants Dickie Brennan’s Bourbon House and Tableau along with The Bourbon Review are excited to present Bourbon in the Big Easy, a brunch and dinner focused around a few of our favorite absolutions: local food, American spirits, and of course, fun! This team will lead guests through time to explore the creation of creole cuisine and the evolution of one of America’s greatest spirits, Bourbon.
It’s been said that Kentucky invented Bourbon, but it can be argued that New Orleanians might have been the first connoisseurs. This is in large thanks to the long boat ride down the Mississippi being the key ingredient (age) that started the Bourbon craze.
Either way, it’s time for all Bourbon fans make your way to the French Quarter this Saturday to enjoy the Boozy Bourbon Brunch and the Buffalo Trace Bourbon Dinner
WHAT: Boozy Bourbon Brunch with Special Guests Justin and Seth Thompson of The Bourbon Review
WHERE: Bourbon House
WHEN: 10:00am
Really get into the spirit by starting off your morning with a delicious brunch at Bourbon House. Justin and Seth will be at the restaurant to walk guest through a Bourbon tasting that will feature Willett Bourbon as guests enjoy a three course brunch, each paired with a Bourbon cocktail.
First Course
- SHRIMP & GRITS – sautéed Gulf shrimp smothered in a Bourbon sauce with cheese grits
- Paired with your choice of a Bourbon Bloody Mary or a Classic Mimosa
Second Course
- STEAK & EGGS – Bourbon glazed petit filet, grilled tomatoes, asparagus, poached egg, and hollandaise sauce
- Paired with a U.S. Seventy-Five
Third Course
- BOURBON FRENCH TOAST – Created with our signature Bread Pudding custard, bourbon butterscotch, and Bourbon whipped cream
- Paired with a Bourbon Milk Punch
Need another eye opener?
Try the Bourbon House Coffee!
$35++
Buffalo Trace Bourbon Dinner at Tableau
October 24, 2015 at 6:30PM
For Reservations Please Call: 504.934.3463
You’ll start out with hors d’oeuvres and a special welcome cocktail
First Course
Crystal Shrimp
Seared Gulf shrimp, Crystal butter sauce, bacon jalapeno cornbread
Paired with Eagle Rare Bourbon
Second Course
Seared Gulf Black Drum –
vanilla black pepper lacquer, braised collard greens
Paired with Blanton’s Single Barrel Bourbon
Third Course
Braised Short Rib
with vanilla fig demi glace, whipped parsnips, roasted mushrooms and sweet peas
Paired with Buffalo Trace Bourbon
Fourth Course
Bourbon Sweet Potato Pie
with maple praline and Bourbon crème anglaise
Paired with EH Taylor Small Batch Bourbon
For Reservations Please Call: 504.934.3463
$75 ++
