Join Luxury Experience’s MixologistsDebra C. Argen and Edward F. Nesta in New Orleans, Louisianafor a Spirited Diner® at CoquetteBistro Wine Barn with Chef Michael Stoltzfus on July 21, 2011,where the theme for the evening is “The Language of Flowers and Herbs and theirMeanings in Life, Cocktails, and Cuisine” as part of the Tales of the Cocktail 2011festivities.
Tales of the Cocktail
Bar Chefs Edward and Debra
Coquette’s Chef/Owner Michael Stoltzfus, together with GuestMixologists Debra C. Argen and Edward F. Nesta, will tell a tempting andinteresting tale through innovative culinary and cocktail preparations utilizingherbs and flowers with emphasis on the meaning of the herbs and flowers used.When Victorians wanted to send secret messages to their friends, loved ones, oreven to their foes, they used the language of herbs and flowers to convey theirsentiments and deepest feelings; a bouquet was not merely a collection ofpretty flowers or herbs, rather it was a code to be deciphered by therecipient. Guests will learn about the meaning of herbs and flowers and how tosend their own special meanings.
Chef/Owner Michael Stoltzfus
The Spirited Dinner® at Coquette Bistro Wine Bar Menu
Welcome Cocktail – Good Times to Come
Champagne, G’Vine Floraison, Pineapple Juice, Chamomile Tea andThyme Simple Syrup, Thyme garnish
First Course
Lamb Loin – honey lavendervinaigrette, pickled ramps, local greens
Pairing Cocktail – Getting to Know You
Leblon Cachaça, rosemary vinegar, Fee BrothersLavender Water, honey water
Second Course
Oyster Stew – squash blossom,artichokes, fresh chorizo
Pairing Cocktail – Flattery Will Get You Everywhere
Mount Gay Rum infused with fennel,Galliano, clam juice, light cream, fennel frond garnish
Third Course
Watermelon & Mint -various preparations
Pairing Cocktail – Flirtatious
Vermont Spirits White Vodka,watermelon juice, lime juice, mint and basil simple syrup, Fee Brothers RhubarbBitters, hibiscus sugar
Fourth Course
Local Fish – sweet corn"risotto," celeriac, tarragon
Pairing Cocktail – Smitten
Scorpion Mezcal, sweet corn,agave nectar, lime juice, Grand Marnier, tarragon
Fifth Course
Wagyu Beef Short Rib -heirloom tomatoes, chimichurri
Pairing Cocktail – Joyful
Leyenda del Milagro TequilaReposado, grilled tomatoes, cilantro, parsley, garlic, lime juice, candied sundried tomato
Sixth Course
Peach and Buttermilk Tart -thyme ice cream, BliS maple syrup
Pairing Cocktail – Happily Ever After
Citadelle Gin, peach nectar,thyme infused light cream, maple syrup, Fee Brothers Orange Blossom Water, edibleorange rose petal
Date: Thursday, July 21, 2011
Time: 8:00 pm – 10:30pm
Dinner Price: $100
To make Reservations please call Coquette Bistro WineBar directly at: +1-504-265-0421
Coquette Bistro Wine Bar
2800 Magazine Street
New Orleans, Louisiana 70115
United States
Telephone: +1 504-265-0421
Website: www.Coquette-nola.com
For additional information onattending and purchasing tickets to Talesof the Cocktail 2011 (July 20 – 24, 2011), please visit the website: www.TalesOfTheCocktail.com.
For information on NewOrleans, please visit the website: www.NewOrleansCVB.com.
