NEW ORLEANS – A very special culinary experience is planned for discerning diners and connoisseurs of fine wines and the artful culinary creations by The Bistreaux’s Chef Matt Regan at The Maison Dupuy, 1001 Toulouse St., on Thursday, May 25, at 7:00 pm.
Hotel reps said the event promises to be a provocative occasion for the palate with Chef Regan’s carefully chosen menu that showcases his talents and exemplifies his style – American Gulf Coast with strong traditional Creole and Cajun influences – perfectly paired with superlative wine selections from Flora Springs and Paul Bologna Wines.
There will also be a special $125 room rate at the hotel for Vintner dinner guests.
The Bistreaux at Maison Dupuy and Flora Springs Winery Dinner will include:
• Tempura fried shrimp, lemongrass-crab deviled egg, Louisiana caviar, radish, miso
Flora Springs Sauvignon Blanc 2015
• Boudin noir tortellini, chorizo broth, parmesan, quail egg
Flora Springs Merlot 2014
• Grilled sweetbreads, mayhaw jelly, lentils Dupuy
Flora Springs Cabernet 2014
• Rare roasted leg of lamb, spicy sausage, English peas, blue oyster mushrooms
Flora Springs Trilogy 2014
• Goat cheese mousse, spiced mango, sable cookie
Flora Springs Family Select Chardonnay 2014
Hotel reps said the evening will begin with a champagne pass followed by a five-course dinner in the Le Meritage room overlooking the hotel’s lush courtyard offering a presentation that sets the Bistreaux and Flora Springs/Paul Bologna Wines dinner apart from the other NOWFE dinner pairings, all with entertainment by the Ted Long Jazz Trio.
For the best possible experience, guests will be seated at a U-shape table configuration, opened in the middle, which allows the vintner and Chef Regan to best enlighten and describe each course of food and wine to all the guests and answer questions, they said.
The event will cost $125 per person excluding tax and gratuity.
There will be only one seating at 7:00 p.m. for this dinner.
Parking will be complimentary.
For reservations: (504) 648-6113
Hotel reps said those attending the dinner are invited to stay the night in one of the Maison Dupuy’s distinctive rooms and 13 luxurious suites, each offering first-class amenities and services for $125 single or double occupancy.
The rate includes deluxe accommodations for one night and complimentary covered parking in the hotel. Applicable taxes and service charges are not included.
For room reservations: (504) 586-8000
Chef Matt Regan invites NOWFE attendees to stop by The Bistreaux table at the NOWFE Grand Tasting where he will be serving crispy Hogshead cheese seared scallop with candied Louisiana citrus, Marcona almonds and hoison.
