Julia Child tribute and Treme cookbook dinners



Bayonas main dining room.

Bayona has a number of special dinners lined up, beginning with a feast themed around the HBO series Treme this Tuesday, Aug. 6, and a whole series of dinners honoring the legacy of Julia Child next week.

Tuesday’s event is special dinner and book signing with Lolis Eric Elie, a writer for Treme and author of the new cookbook Treme: Stories and Recipes from the Heart of New Orleans. The book is written from the perspective of characters on the drama and includes recipes from real life chefs who have appeared in its episodes. Spicer is in that number, and she and others with recipes in the book will be joining Elie for the signing and meal.

The evening begins with a cash bar cocktail reception with hors d'oeuvres from 5-6 p.m., followed by a four-course prix fixe dinner (menu below) for $40.

Meanwhile, the late culinary legend Julia Child would have turned 101 next week, and to mark the anniversary Bayona is once again serving a special menu of dishes chosen from her repertoire (menu below). The four-course meal costs $48 and is served nightly from Aug. 12-17.

Through her cookbooks and television shows, Child both celebrated and helped demystify French cooking and inspired countless American cooks along the way. Spicer, who had the opportunity to serve her at Bayona, has called her a personal hero and she’s made the Julia Child menu a summer tradition at Bayona since 2009. This being New Orleans, don’t be surprised if some of the people partaking in the Julia Child menu arrive in costume. There are often a few look-alikes in the dining room during the week-long event. For sticklers, Child’s actual birthday is Aug. 15.

Treme Cookbook Dinner
Aug. 6, $40

1st Course:
David Chang’s Poached Egg with Caviar
Desautel’s Crawfish Ravioli with Sea Urchin Butter

2nd Course;
LaDonna’s Smothered Turnip Soup
Annie’s Salad without Papers

3rd Course:
Bacon-wrapped Pork Loin with Cane Syrup Jus and Creole Succotash
Poppy’s Trout Farci with Soa’s Vegetable Fettuccine

Yeasted Calas with Fresh Fig Preserves and New Orleans Rum Ice Cream
Pound Cake Paul Trevigne with Orange Sherbet

Julia Child Week 2013
Aug. 12-17, $48

Choice of:
Saucisson a l’Ail en Brioche avec Lentils du Puy et Moutarde
Garlic Sausage in Brioche with Lentils and Mustard
Rognons de Lapin Diable au Crouton de Moelle
Deviled Rabbit Kidneys on Marrow Crouton
Crevettes et St. Jacques en Gougere
Shrimp and Scallops in Puff Pastry Shell

Choice of:
Soupe Catalane aux Poivrons
Catalan Leek and Pepper Soup

Choice of:
Raie Grenobloise á l’Oignon au Four et Pommes de Terre
Sautéd Skate with Lemon and Capers, Slow Roasted Onion and Potatoes
Blanquette de Veau avec Ris de Veau et Riz
Blanquette of Veal with Sweetbreads and Rice
Caneton Rotî aux Cerises et Cognac
Roast Duck with Brandied Cherries

Choice of:
Baba au Rhum avec Crème Anglaise
Crème Caramel Renversée

430 Dauphine St., (504) 525-4455

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