As the city welcomes crowds of devoted football fans for Super Bowl XLVII, Restaurant R’evolution Executive Chefs John Folse and Rick Tramonto join several of their contemporaries at the Taste of the NFL on the eve of the big game! Chefs and NFL players from each of the 32 National Football League cities will gather at the Convention Center serving their regional signature dishes to attendees with the ultimate goal of alleviating hunger in NFL cities across the United States. New Orleans has presented a Dinner Series at top local venues in the past year benefiting Second Harvest Food Bank of Greater New Orleans and Acadiana. Our Executive Chefs Folse and Tramonto will be making and serving their famous Blue Crab and Brie Poboy at the February 2nd event.
Friday, February 1, 2013
On Bienville Street and just off Bourbon, Restaurant R’evolution is centrally located for the Super Bowl, Fat Tuesday the following weekend and celebrating our first Valentine’s Day!
Looking ahead, our inaugural R’evolutionary Boucherie Dinner is coming up on Sunday, February 24th.
Traditionally, many cultures celebrated the boucherie, or the butchering of the pigs, in the winter months. This laborious task provided fresh meat as well as smoked and salted meats for families' use throughout the year. This strenuous task was made less difficult and enjoyable, because many families participated. Everyone was assigned a task from fire stoker, to bristle scraper, to boudin maker. Before dawn, large cauldrons of scalding water were prepared over hot, open fires. A 300- to 800-pound pig was slaughtered by cutting the jugular vein. The blood was gathered for making red boudin. The pig was scalded and the bristles removed, which was sold later to brush manufacturers. Then, the pig was strung from a tree. The women removed and cleaned the intestines, which became the sausage casing. The pig was then cut and quartered into chops, spareribs, roasts and bacon. Portions of the pig were smoked or salted, while sections were reserved for families' immediate use. The skin was made into pork cracklins and the fat was rendered into lard. Inedible portions of the pig were used to make soap.
During the festivities, families enjoyed music, home brewed beer and fresh pork. Usually grillades, boudin, fresh sausage and ponce (stuffed pig's stomach) were served as well as debris, a rich stew made with the organ meat of the pig and served over rice. At the end of the day, everyone went home with their families' portion of the slaughter. This activity was repeated nearly every weekend during the slaughtering months of December, January and February.
Our “guests of honor” are three little pigs from Black Hill Ranch in Cypress, Texas, where the finest breeds of humanely treated pigs are raised. The pigs have been hand-fed a top-notch diet of peaches, apples, pears, carrots, lettuce, spinach, cantaloupes, plums, tomatoes, eggplants, squash, strawberries, blackberries, raspberries, grapes, corn, soybeans and maple syrup. Then, dinner is washed down with red wine to ensure delicious, high quality meats are produced. They continue to be pampered at White Oak Plantation for the upcoming Boucherie celebration.
Guests at this ticketed event will enjoy the evening tasting the "spoils of the boucherie" with a charcuterie reception to start and six courses with wine pairings. Please see complete menu below...
Crispy Pig's Ear
Red and White Boudin
Salumi, Hog's Head Cheese, Sausages
Ca del Roro
Prosecco, Veneto, Italy NV
Pied de Cochon
Sweet Potato Aspic
Wein Keller Erbach
Sylvaner Rheinhessen, Germany 2011
Hominy and Pig Tail Consommé
"Rosato" Maremma, Italy 2011
Local Citrus, Smoked Pecans, Sugar-cured Ham
Sartori Di Verona
"Ferdi" IGT Verona, Italy 2010
Gulf Shrimp Dirty Rice Arancini
House Bacon Sauce Piquante
"Civello" California 2011
Triptych of Pork
Braised Pork Cheeks, Persimmon Ratafia
Wrapped Pork Belly Parcel, Turnip Greens
Craklin' Crusted Pork Spinalis
"Les Boudalles" Rhone, France 2010
Stone-ground Grits Pound Cake
Mini Oreille de Cochon, Bacon Praline Ice Cream,
Ruby Port, Douro, Portugal
Seating is limited so reserve your space today by calling Restaurant R'evolution at 504.553.2277.
Friday, October 12, 2012
Cooking Demo at Chicago Gourmet
Our Restaurant R’evolution Turtle Soup cooking demonstration on Saturday was sold out! It was good to see the emcee, Steve Dolinsky of Chicago’s Hungry Hound. Steve has Baton Rouge ties, and he missed seeing us at R’evolution while John and I were at the James Beard House. We chose to do the Turtle Soup to try to show the evolution and revolution of what’s going on here. Last year we did the Corn & Crab Cappuccino, which we conceptualized in Donaldsonville. At the demo John explained to the audience how he hunts snapping turtle in the swamps with his bare feet, feeling the shells underwater and trying not to step on alligators. The last day I signed my newest books: Steak With Friends and Scars of a Chef.
Chef Rick Tramonto, tattoo artist Luke Wessman and ”Bringing it Home's” Laura McIntosh at Wooster Street Social Club, NY
Next month John and I will be hosting a special Cooking School & Epicurean Event at the exclusive Blackberry Farm resort in Tennessee in celebration of their 35th anniversary. We are the only two chefs to have ever been invited back to The Farm more than once! I cannot wait to get there that Monday to see what fresh ingredients we’ll have to work with from The Farm in combination with the fresh ingredients we’ll ship from Restaurant R’evolution. John and I will probably split the cooking demonstration since it’s an hour and a half, and we plan to cook Scallops and Foie Gras, Red Wine Braised Short Ribs, White Chocolate Bread Pudding Crème Brulee and more, available seasonally at Restaurant R’evolution. I look forward to working with Staglin Winery again, who will pair older vintages and special bottles with our meals at the event. We’ve had great synergy in the past when I’ve done their wine auction in California and other charity events.
In the meantime, get on over to Restaurant R’evolution for our newest additions: Lunch and Sunday Brunch!
Tuesday, September 18, 2012
The week after Rick and I returned from our invigorating dinner at the James Beard House, we prepared for the launch of Lunch service back in New Orleans.
While I wasn't able to sneak away to watch the Games, I was in London on the Glorious 12th, the opening of the grouse hunt. Bringing a copy of my wild game cookbook to Rules, one of the oldest and game-focused restaurants in Europe, was like my gold medal for the trip.
And November may seem far away, but Rick and I are really looking forward to bringing a taste of Restaurant R’evolution to Blackberry Farm, the exclusive 9200 acre luxury hotel and resort in Tennessee. If you'd like to attend our Cooking School & Epicurean Event celebrating Blackberry Farm's 35th anniversary please email firstname.lastname@example.org. We've both been once before, but never together…
|The Farm at Blackberry Farm, TN|
Saturday, August 4, 2012
Here we are at the 2 month mark for Restaurant R’evolution and we are excited to announce the debut of lunch service, which will be Monday through Friday from 11:30 until 2:30. Our first service will be Monday August 6 and we are looking forward to launching Sunday Brunch in the coming weeks.
Friday, June 29, 2012
It's been just over three weeks since we officially opened the doors at Restaurant R'evolution, but it's been years since this journey between myself and Chef John Folse actually began. Here at the three week mark, I'd like to share a bit about the months leading up to this exciting time, as well as where we're going in the coming months.
Our Grand Opening “ribbon”
Going into the grand opening, we didn't want “day one” of service to feel like it to the customer. We wanted guests to feel like we'd been open for weeks; they deserve this! And in making this happen, what it all comes down to is training and preparation. At any restaurant that I’ve opened – and I’ve opened 10 – I learned, largely from my experience at Lettuce Entertain You, that the art of training and preparation before an opening is everything. There's really never too much when it comes to training, and it's always ongoing.
Perfecting our Gumbo set-up in training
Before we introduced Restaurant R'evolution to the public, John and I were working for over a year on development, cooking, tasting, and researching. Staff hiring and training were a big part of this preparation period as well. Timing was key, and we had 60 days to make sure that everyone we brought on board had tasted all the food and wines by the glass; knew all of the steps of service; mastered mock services; and graduated from both classroom and practical training sessions before opening night.
It's all about the prep!
In the process of preparation, there's always little stuff that we're constantly tweaking for perfection. In opening a restaurant, you learn that you must be flexible. Originally, we had planned to open R'evolution with a spring menu. So, with our actual early June opening on the cusp of summer, we're already in the process of transitioning the seasonal dinner menu into a full blown summer menu. There is so much coming out seasonally in New Orleans right now – stone fruits, soft shell crab, summer vegetables, to name a few – that we're changing about three dishes a week. It’s exciting but also challenging for the staff; it keeps everyone on their toes!
In addition to the seasonal menu evolution, we're planning the introduction of a number of additional offerings: lunch, brunch, and multi-course tasting menus for the Wine Room and Chef's Table. Every two weeks, something new will be rolled out. Once we do lunch in the next few weeks, we'll get a feel for it and go from there. There's also the hiring and training processes that go into introducing these new offerings. We're hosting job fairs for lunch staff this week, and this will be another huge influx of hiring for both front and back-of-house positions. We'll do closed lunch trainings to ramp up, and then re-start this process for brunch a bit after that.
Myself and Chef Chris Lusk during a mock service
The lunch menu will be all about a “summer lunch” experience, with a variety of sandwiches, pastas, salads, and lots of great seasonal products. Lunch will be light and quick, and very high energy. We're in the French Quarter, so it's all about the business lunch. Come Thursday and Friday, locals are enjoying longer, more relaxing meals with a beverage or two. That's big in New Orleans.
Brunch is also huge here. Right now, the Royal Sonesta has one of the busiest Sunday brunches in the whole city. Our brunch will be an a la carte service with the spirit of R'evolution, and we're excited to give a city that loves brunch a new option. Our Irvin Mayfield Jazz Playhouse menu roll-out with coincide with the brunch debut as well.
We're also looking forward to our private dining offerings. We'll be introducing multi-course tasting menus for our Wine Room and the “Chef's Office” space. This room is beautiful and overlooks the kitchen. These will be eight to ten course prix fixe menus, with wine pairing options. They will be very customizable, like the menus I used to do at Tru in Chicago. Eventually we'll introduce a chef's tasting menu in the dining room as well.
The Chef’s Table
In addition to all of the action at Restaurant R'evolution in the coming months, John and I are excited about some other culinary ventures. Jointly, we're taking R'evolution to New York for a dinner at the James Beard House on August 2, and we’re also doing New Orleans Dining by Design, John's event in Baton Rouge, in August.
Then we're headed to Blackberry Farm in November. It will be both John’s and my third time there, but our first time there together as a team, which is pretty incredible. Separately, I'm heading to Los Angeles for LA Food & Wine in August, and John is heading to London to cook at the Olympic Village; we're truly representing Restaurant R'evolution at all corners of the world.
It's been a great three weeks, and we'll continue to roll things out progressively and methodically, see what works, keep training, and keep learning. This is just the beginning at Restaurant R'evolution.