Broussard’s and Kingfish Restaurants in New Orleans have been invited to the prestigious James Beard House in New York City on Sept. 17.

Executive chefs Neal Swidler and Nathan Richard will prepare a multicourse tasting menu showcasing Louisiana-inspired dishes and Southern cocktails for James Beard Foundation members and guests. Broussard’s head bartender, Paul Gustings, will pair each course with a select wine or handmade cocktail.

“It is truly an honor to have this opportunity to cook at the James Beard House,” Swidler said. “We look forward to bringing a little of the Big Easy to the Big Apple.”

Swidler attended the Culinary Institute of America before coming to New Orleans, where he has worked in some of the city’s best kitchens for more than 20 years.

Richard, at native of Thibodaux, attended Nicholls State University before spending time in Europe and South Carolina on his way back to New Orleans.

Both chefs have been with Creole Cuisine Restaurant Concepts for the past year.

“We are really excited about the menu we have created together,” Richard said. “We are showcasing many of the local products we use each day in our restaurants and hope to shine a spotlight on New Orleans.”

The five-course menu will include hors d’oeuvres of Oyster Rockefeller in Phyllo, Gulf Shrimp Hush Puppies, Frog Leg Lollipops and Smoked Redfish.

The first course will be Charcuterie, Mustards & Relishes; second course, Gulf Crab Croquetta with sweet corn maque-choux and pickled mirliton; third course, Watermelon BBQ’d Veal Brisket with stone-ground grits, smoked pecans and pickled peaches; fourth course, Duck Trinity — Steen’s cane syrup glazed roasted duck, Cajun duck Etouffee and crispy confit fries; and, for dessert, Bananas Foster Pote de Crème.

Chefs are invited to cook at the famous James Beard House based on national or regional reputation, as evidenced by media and résumé; known use of high quality, seasonal, and local ingredients; demonstrated excellence in a particular discipline; and level of interest by James Beard Foundation’s dining members and their guests.