NEW ORLEANS – From farm to table, NOLA Restaurant, 534 St. Louis St., will introduce a five-course pork tasting menu in partnership with Chappapeela and Covey Rise Farms, available for a limited time from Jan. 20 – 22, for dinner from 6:00 p.m. – 10:00 p.m.
Chef de Cuisine Philip Buccieri will curate a pork-centric menu featuring locally sourced produce and 100 percent acorn-fed, whole hogs from Chappapeela Farms.
The menu will feature five-courses for $65 (excludes tax & gratuity), including: Hogs Head Cheese (creole mustard, pickled vegetables), Fresh Pork Belly and Cracklin Salad (baby greens, sweet orange, radish, herb-buttermilk dressing), Grilled Loin (mashed sweet potatoes, cabbage, demi glaze), Braised Shoulder (black-eyed peas, heirloom carrots) and Cinnamon Pain Perdu (roasted pork belly, cashews, bananas foster sauce, drunken monkey ice cream).
NOLA is chef/restaurateur Emeril Lagasse’s casual and funky eatery in the heart of New Orleans’ French Quarter. Open since 1992, the critically-acclaimed restaurant fuses traditional Creole, Acadian and Southern cuisine with global influences. Chef de cuisine Buccieri works closely with Chef Emeril to create an innovative menu showcasing rustic Louisiana cooking with local and seasonal ingredients. The three-story restaurant features an open-action kitchen, chef’s food bar and a signature wood-fired brick oven. NOLA serves dinner nightly and lunch Thursday through Monday.
