[Apolo Photographer, Unsplash]

Tickets for WYES’ 30th Season of Good Tastes to Go on Sale in January

12:00 December 23, 2022
By: Burke Bischoff

WYES' 30th annual Season of Good Tastes event, which features chef created wine tasting dinners at specific New Orleans restaurants, will be running from January to July 2023.

The dinners, which are multiple courses and range from $115-$250 per person, are specially created by participating restaurant chefs to be paired with the certain wines that are served during that evening. Tickets for said dinners will go on sale Wednesday, January 4, 2023 at 8 a.m. and can be purchased through WYES' website. It is highly encouraged that anyone interested in participating in WYES' Season of Good Tastes get their tickets right away because dinners have sold out in a matter of hours in previous years.

Below is a list of participating restaurants, their menus, price, and dates and times for their dinners.

WYES Season of Good Tastes 2023 Participating Restaurants

Ralph's on the Park [Courtesy of WYES/Eventbrite]

Ralph's on the Park

Wednesday, January 18 at 6:30 p.m.

Menu by Chef Knut Mjelde: $135

1st Course:

Classic Turtle Soup

Topped with Sherry

2nd Course:

City Park Salad

Baby Red Oak, Romaine, Granny Smith Apples, Stilton Blue Cheese, Applewood Smoked Bacon

3rd Course:

Braised Short Rib

Red Wine Veal Reduction, Roasted Root Vegetables, Whipped Yukon Gold Potatoes

4th Course:

Apple Pie Bread Pudding

Spiced with Cinnamon, Nutmeg, and Seasonal Apples & Topped with Caramel Sauce, Whipped Cream and Candied Pie Crust Crumble

Community® Coffee Café Special®

Wine pairings will be announced at a later date.

Chefs Dana and Christina Honn [Courtesy of WYES/Eventbrite]


Sunday, February 5 at 6:30 p.m.

South American Tasting Menu by Chef Dana Honn and Chef Christina Honn: $125

1st Course:

Tiradito Nikkei

Peruvian Sashimi Prepared with Fresh Local Gulf Fish

Mind & Body Pinot Grigio

2nd Course:

Locro de Papa

Ecuadorian Potato Soup

Nitida Riesling

3rd Course:

Regañonas de Mazorca

Colombian Corn Fritters

Porta Merlot Reserva

4th Course:


Brazilian Seafood Stew

Served with Rice, Cassava Grits, Brazilian Hot Sauce

Piemonte Pinot Noir

5th Course:


Que Supresa! What a surprise!

Community® Coffee Café Special®

Chef Jimi Setchim [Courtesy of WYES/Eventbrite]


Thursday, March 2 at 6:30 p.m.

Menu by Chef Jimi Setchim: $135

1st Course:

Crawfish & Gruyere "Fondue"

Fried Green Tomatoes, Pickled Red Onions

2nd Course:

Foie Gras Cheesecake

Gingersnap Crust, Pickled Peppers

3rd Course:

Redfish en Papillotte

Grilled Lemon, Smoked Shallot Remoulade, Seasonal Vegetables

4th Course:

Chocolate Sin Cake

Dark Chocolate, Raspberries, Chantilly Cream

Community® Coffee Evangeline Blend™

Wine pairings will be announced at a later date.

Chef Joe Maynard [Courtesy of WYES/Eventbrite]


Friday, March 3 at 6 p.m.

Menu by Chef Joe Maynard: $200

1st Course:


Arugula, Heirloom Tomato, Easter Radish, Pine Nut, Basil Pesto, 50 Year Aged Balsamic

2018 Henri Bourgeois "Les Baronnes" Sancerre

2nd Course:


Octopus, Clam, Shrimp, Snapper, Saffron-Garlic Rouille

2016 Chateau Lamothe Castera Bordeaux

3rd Course:

Butter Poached Lobster Tail

Truffle Herb Butter Sauce

2019 Reynolds Chardonnay, Napa Valley

4th Course:

Wagyu Beef Tenderloin

Prosciutto, Asparagus, Celeriac Mash, Bordelaise Sauce

2016 Robert Mondavi Single Estate Cabernet Sauvignon, Napa Valley

5th Course:

Dark Chocolate Mousse Tulip

Valrhona Dark Chocolate, Mascarpone Whipped Cream, Morello Cherry Sauce

Henriques + Henriques 15-year Madeira

Community® Coffee Private Reserve® Evangeline Blend™

Chef Susan Spicer and Chef Jacob Anguiano [Courtesy of WYES/Eventbrite]


Tuesday, March 21 at 6:30 p.m.

Spanish-Themed Tasting Menu by Executive Chef Susan Spicer and Chef Jacob Anguiano: $115

1st Course:

Gulf Fish and Octopus en Escabeche

2nd Course:

Papas Bravas

Roasted Brussel Sprouts and Manchego

3rd Course:

Rioja-Braised Chicken

Cauliflower Purée, Leeks, Carrots and Mushrooms

4th Course:

Olive Oil Cake

Candied Orange and Goat Cheese Crema Catalana

Community® Coffee House Blend

Wine pairings will be announced at a later date.

Chef Richard Hughes [Courtesy of WYES/Eventbrite]

The Pelican Club

Tuesday, June 6 at 6:30 p.m.

Menu by Chef Richard Hughes: $250

1st Course:

Oyster & Absinthe Dome Soup

Vignoble Dauny Sancerre 'Terres Blanche' 2021

2nd Course:

Yellowfin Tuna Carpaccio & Foie Gras Torchon

Toasted Banquette, Chives, Lemon Vinaigrette

Willamette Valley Vineyards Pinot Noir 'Whole Cluster' 2021

3rd Course:

Trio of Louisiana Citrus Salad

Coconut, Fennel, Avocado, Bibb Lettuce

Domaine Bunan Bandol Rose 'Moulin des Costes' 2021

4th Course:

Gulf Red Snapper & Sea Scallops In Papillote

Sweet Corn, Heirloom Tomatoes, Haricots Verts, Lemon Garlic Compound Butter

Far Niente Chardonnay 2021


Lemon Sorbet with Splash of Grey Goose Vodka Poured at Table

5th Course:

Rack Of Venison

Lardon & Sweet Onion Spoonbread, Wild Mushroom Port Sauce, Braised Swiss Chard

Guigal Chateauneuf du Pape 2019

6th Course:

Crème Brulee Trio

Peppermint, Very Dark Chocolate, Orange Grand Marnier

Monmousseau Cremant de Loire Brut

Community® Coffee Private Reserve® Colombia Toledo-Labateca

Chefs Amarys Koenig and Jordan Herndon [Courtesy of WYES/Eventbrite]


Wednesday, June 21 at 6:30 p.m.

Menu by Chef Amarys Koenig Herndon and Chef Jordan Herndon: $135

1st Course:

Crab Claw Cocktail

Sweet Corn Custard, Fresh Chiles, Basil Vinaigrette

Chenin Blanc, L.A. Cetto 2019, Baja California, Mexico

2nd Course:

Black Eyed Pea Fritters

Eggplant Chutney, Comeback Sauce

Carmenere, Dagaz 2019, Colchagua Valley, Chile

3rd Course:

Beef Cheeks, Rice & Gravy

Cajun Popcorn Rice, Smoked Onion Gravy, Blackberry Jam, Green Tomato Pickles

Cabernet Sauvignon, Milliman, "Condor" 2020, Central Valley, Chile

4th Course:

Peach Buttermilk Chess Pie

Preserved Lemon Ice Cream

Lustav Palo Cortado Sherry

Community® Coffee Breakfast Blend

Briquette [Courtesy of WYES/Eventbrite]


Friday, July 14 at 6:30 p.m.

Menu: $125

1st Course:

Briquette Heirloom Salad

Vine-Ripened Heirloom Tomatoes, Kalamata Olives, Spanish Manchego Cheese, Hydroponic Lettuce, Aged Balsamic Vinegar, Truffle Oil And Flor De Sal

Menage de Trois Prosecco

2nd Course:

Beef Carpaccio

Arugula, Capers, Crème de Mustard

Bieler Pere et Fils Coteaux d' Aix Sabine Rose

3rd Course:

Burgundy Braised Short Rib

Served on Polenta

Siduri Pinot Noir

4th Course:

Flourless Chocolate Torte

Roscato Rosso Dolce

Community® Coffee Signature Blend

Purchase tickets for the 30th annual WYES Season of Good Tastes through wyes.org/events.

Sign Up!