LA JACKSON, NASHVILLE
ITEM 9 – This light and refreshing cocktail is fruity, but has a slight bitterness to balance it out. Made with Ford’s gin, Dry Curacao, Lillet Blanc, lemon juice, honey and Bearded Iris IPA.
Image & Recipe† HERE
DEVIL IN A NEW DRESS – A balanced vodka sour with fresh blackberry juice, this cocktail is like summer in a glass. Ingredients include Cathead vodka, lemon, simple syrup, and blackberry/campari.
Image & Recipe† HERE
KIWI ARE FRIENDS? – Slightly smoky and refreshing with fresh fruit flavors, this Spring/Summer sipper is made with Lunazul tequila, La Luna mezcal, lime juice, kiwi syrup, Giffard Banane de Bresil and topped with soda.
Image & Recipe† HERE† Website† https://www.lajacksonbar.com/
HOT TIN, NEW ORLEANS
JAZZ IN JALISCO – New Orleans and Jalisco come together with the combination of El Buho Mezcal, Peychaud’s aperitivo and Big Easy orange kombucha.
Image & Recipe† HERE† Website† www.hottinbar.com
COMMONS CLUB, VIRGIN HOTELS NEW ORLEANS
Through: Chef Alex Harrell
Gulf Snapper with shrimp, tomatoes & fennel Gulf snapper and wild-caught shrimp come together in a bold, flavorful umami sauce with paprika, lots of flavors, spices, fish sauce and chili flakes.
Image & Recipe† HERE† Website† Commons Club New Orleans
MARSH HOUSE, NASHVILLE
Through: Chef/Owner Chef Brian Landry
Smoked Fish Dip – Made with pompano fillets (subtuna or swordfish), a small smoker, and a flavorful cream cheese sauce made with shallots, Dijon mustard, horseradish, chives, lemon, capers, and sour cream.
Pictures & Recipe† HERE† Website† https://www.marshhouserestaurant.com
APPLY MEAT, NEW ORLEANS
Through: Chef/Owner Isaac Toups
Braised Tabasco Baby Back Ribs – James Beard Awards finalist for “Best Chef: South” 2022, Chef Isaac Toups shares a bold and flavorful, easy-home recipe for oven-baked ribs. Perfect for summer entertainment!
Pictures & Recipe† HERE† Website† www.toupsmeatery.com
MISTER MAO, NEW ORLEANS
Through: Chef/Owner Sophina Uong
Manila clams with summer peach chaat – Manila clams are steamed and prepared with yogurt, honey, lime juice, olive oil and garnished with a mixture of peaches, peppers, spices, celery, onions and radishes. Garnish with sesame, sunflower seeds, cornflakes or roasted ramen for a nice crunch!
Pictures & Recipe† HERE† Website† www.mistermaonola.com
JACK ROSE, NEW ORLEANS
Through: Chef/Owner Chef Brian Landry
Crawfish & Cracked Potatoes Chef Landry shares his recipe combining Louisiana crawfish tails, herbs, alliums, peppers and lemon with crispy potatoes and a spicy cayenne cheddar mornay.
Pictures & Recipe† HERE† Website† www.jackroserestaurant.com
COMPERE LAPIN, NEW ORLEANS
Through: Chef/Owner Nina Compton
Scallop Crudo – James Beard Awards “Best Chef: South” 2019 recipient Nina Compton combines sashimi-grade snapper with a mango emulsion and herbaceous marinade for a refreshing and vibrant summer crudo.
Pictures & Recipe† HERE† Website† www.comperelapin.com
TUJAGUE’S, NEW ORLEANS
Through: Chef Gus Martin
Grilled Gulf Fish – Served with new baby potatoes (also called baby potatoes), caramelized onion hash, topped with a creamy citrus beurre blanc and seared shrimp.
Pictures & Recipe† HERE† Website† https://tujaguesrestaurant.com
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