Wouldn’t it be nice if you could celebrate your birthday all year long? Well New Orleans’ iconic and second oldest restaurant, Tujague’s, agrees. And since they happen to be celebrating their 160th birthday/anniversary this year, that’s definitely worth a full year of festivities. In honor of this momentous occasion, Tujague’s is hosting a series of guest chef dinners. On Thursday July 14, the second in the dinner series was held. This most recent feast was a five-course bourbon pairing dinner, with dishes created by chefs Isaac Toups of Toups' Meatery, Alex Harrell of Angeline New Orleans, and Tujague’s own executive chef Marcus Woodham.
Each course was carefully coordinated with a bourbon concoction created by Tujague’s bartender and cocktail master, using Jefferson's “Ridiculously Small Batch” Bourbon. Jefferson’s, who sports the motto “All men are created equal. The same cannot be said about bourbon”, created one of their ridiculously small batches especially for Tujague’s 160th year and even labeled their bottles accordingly. Cocktails included a Peach Roffignac, made with pickled peach juice and bourbon and named after one of New Orleans’ most corrupt mayors; and a Bourbon-Amaro Mind Eraser.
The drinks could only be outdone by the delicious food, and dishes of note were the Buttermilk Fried Chicken Livers with Gorgonzola and Sweet Pickles; and the Orange Glazed Pork Ribs with Mint Coleslaw. Finally, the perfect ending to a perfect meal was the Apple Cobbler with Salted Cane Syrup and Bourbon Cream. Followed by one of Tujague’s world-famous Grasshopper cocktails, of course.
Tujague’s is considered to be a “culinary landmark” in New Orleans, and is the city’s second oldest restaurant after only Antoine’s. The historic restaurant has been providing great Creole cooking, masterfully-crafted drinks and even a ghost story or two for over a century and a half.
Part of the money raised at Thursday’s dinner will go to help support the Southern Food and Beverage Museum (SoFAB).
