Galatoire’s Bistro will celebrate 10 years in Baton Rouge by welcoming “Galatoire’s Graduates” back in the kitchen for the second in a series of guest chef dinners at 7 p.m. Wednesday.
Chef Nathan Gresham, of Beausoleil, and Jerry Middleton, of Rougarou, will collaborate with executive chef Kelley McCann on the evening’s menu.
The dinner will mark a reunion among the three chefs, who all worked under the same roof when Galatoire’s Bistro first opened in 2005. Gresham is now head chef and owner of Beausoleil. Middleton first moved to Galatoire’s in New Orleans as executive sous chef, then worked with Brian Landry to open Borgne in New Orleans. He is now establishing his own brand of dining at Rougarou.
During the dinner, the chefs will speak with patrons about the creative process behind each menu item. Sommelier Gabrielle Waxman will provide recommended pairings for each course, or guests can choose from the extensive wine list.
The menu includes:
Chilled poached seafood with mussels, clams, Louisiana shrimp, frisée, micro-greens, citrus vinaigrette;
Warm farmer’s market salad with roasted beets, radish and brussel sprouts, bacon lardon, goat cheese, local honey and creole mustard gastrique;
Crispy Gulf snapper: with bouillabaisse butter, spaghetti squash, jumbo lump crabmeat;
Herb-encrusted tenderloin of bison with parsnip puree and mushroom demi-glace;
French Market brioche bread pudding with café brûlot brandy sauce.
Tickets are $65 per guest, inclusive of tax and gratuity. Guests can add the pre-selected wine pairings for $30. For more information , call Haley Robert at (225) 360-3410.