Our April event was dinner with one of the “new” star chefs of New Orleans--Desi Vega at his Steakhouse on the ground floor of the historic Lafayette Hotel on St. Charles Avenue in downtown New Orleans. Chef Vega grew up in the restaurant business and was groomed by Ella Brennan at Commander’s Palace, Ruth Fertel of Ruth’s Chris Steakhouse and Emeril Lagasse. Arrangements were made by Branch Host Chris Dorion and Branch Cellar Master Michelle Dorion.
AMUSE BOUCHE
DESI’S FAMOUS ITALIAN MEATBALLS
Ruffino NV Prosecco
APPETIZER
WHO DAT SHRIMP
Bacon wrapped gulf shrimp stuffed with crabmeat served with a sweet Thai chili sauce
Ruffino NV Prosecco
SOUP
TURTLE
2012 William Fevre Chablis Champs Royaux
SALAD
DESI VEGA’S HOUSE SALAD
Mixed baby greens with grape tomatoes, candied walnuts, and avocado tossed in a mandarin orange fig Grey Goose vinaigrette
2012 William Fevre chablis Champs Royaux
ENTREE
PETITE FILET
The most tender cut of corn-fed Midwestern beef, with
Asparagus & Garlic Mash potatoes
2004 Chateau Pichon-Loungeville au Baron de Pichon-Loungeville
DESSERT
RED VELVET BROWNIE
2008 Four Vines Zinfandel Port