Michael Regua, executive chef of Antoine’s Restaurant, of New Orleans, will prepare the restaurant’s classic Pompano Pontchartrain entrée with sides of roasted corn and potatoes au gratin on ABC’s “Good Morning America” program at 7:46 a.m. Thursday, April 2.
On Saturday, Regua will be on “FOX & Friends” with New York City’s Delmonico’s chef Billy Oliva.
Antoine’s is celebrating its 175th anniversary this year. As part of its celebration, staff from the iconic New Orleans restaurant are visiting New York City for a weeklong collaboration at Delmonico’s, America’s oldest fine-dining restaurant.
Regua and executive chef Billy Oliva, of Delmonico’s, are blending their culinary styles with a special menu featuring signature dishes from Antoine’s alongside Delmonico’s steakhouse classics.
“It’s a natural fit for Antoine’s and Delmonico’s to cook side by side,” said fifth-generation Antoine’s CEO Rick Blount. “We’ve both stood the test of time, and the dishes we prepare represent two very fine and distinctive American culinary styles. Antoine’s couldn’t be more honored to showcase the classic cuisine of New Orleans for Delmonico’s guests. Executive chef Michael Regua has worked in our kitchen for 42 years, and he’s thrilled to cook in the Big Apple for our anniversary.”
“What’s being offered this week is a once-in-a-lifetime opportunity for diners to sample nearly 400 years of restaurant history combined,” said Dennis Turcinovic, owner and managing partner of Delmonico’s.
While in New York, Antoine’s also is hosting a six-course dinner at 7 p .m. Thursday, April 2, at the James Beard House. For more information and to view the menu, visit: http://www.jamesbeard.org/events/celebrating-175-years-antoines.
Antoine’s, at 713 St. Louis St. in the French Quarter, will hold its New Orleans anniversary celebrations the weekend of Oct. 3-5, with Blount reciprocating Delmonico’s hospitality by bringing chef Oliva to New Orleans.
Antoine’s, founded on April 3, 1840, is known as the birthplace of Oysters Rockefeller.
Dat Biere, a French-style ale crafted with pilsner, Munich and caramel malts, is being served on tap at Dat Dog’s three New Orleans locations and one Metairie location.
A news release says Dat Dog and longtime brew partner Bayou Teche decided last year to develop a new, custom brew that would pair well for the hot dog restaurant’s brats, hot dogs and sausages. Dat Biere sells for $6 per pint.