Chapter One’s upcoming January dinner, 19th Century New Orleans: The Center of the Culinary Universe, will be held on Sunday, January 18, at 7 p.m. For this dinner, chef Warren Baird will explore the food scene in New Orleans during the 1800s and attempt to break down the complex cultural influences on the city that produced an equally complex cuisine. For dinner, he will serve some of the lesser known recipes that reflect on some of these dynamics.
Oyster loaf, a.k.a the “Peacemaker”
Main Course, Family Style:
Stuffed chayote squash with shrimp, crab and ham
Gumbo z’herbes with chicken, beef, andouille and everything green
Iles flottantes au chocolat
The dinner includes a Sazerac with the meal, which can be substituted with wine or beer upon request.