Destination:
restaurant: nola avalon park
$60 PER PERSON
AMUSE BOUCHE – Gazpacheaux
Chef Kevin’s Cajun twist on the Spanish favorite. Fire roasted tomatoes and trinity vegetables blended, seasoned and served chilled.
STARTER COURSE – Chicken & Sausage Gumbo
Representative of South Louisiana’s French culture, this Cajun recipe features chicken, smoked andouille sausage and Trinity vegetables slow-cooked in a rich, dark brown roux. Served over steamed white rice.
Representative of South Louisiana’s French culture, this Cajun recipe features chicken, smoked andouille sausage and Trinity vegetables slow-cooked in a rich, dark brown roux. Served over steamed white rice.
SECOND COURSE – Muffuletta Slider
Italian immigrant Salvatore Lupo first created this massive sandwich in his tiny Central Grocery on Decatur Street in 1906. All the components of that New Orleans icon come together in a slider version: Genoa salami, pepperoni, mortadella, and provolone cheese and Lupo’s famous marinated olive salad!
Italian immigrant Salvatore Lupo first created this massive sandwich in his tiny Central Grocery on Decatur Street in 1906. All the components of that New Orleans icon come together in a slider version: Genoa salami, pepperoni, mortadella, and provolone cheese and Lupo’s famous marinated olive salad!
THIRD COURSE – Jambalaya
Perhaps the most famous of Louisiana’s “classic” dishes, this Creole version showcases the African culinary influences brought to the region by the slaves who had local ingredients and sophisticated spices at their disposal. This one pot dish includes seasoned rice, chicken, sausage, shrimp and vegetables in moderately spicy tomato base.
Perhaps the most famous of Louisiana’s “classic” dishes, this Creole version showcases the African culinary influences brought to the region by the slaves who had local ingredients and sophisticated spices at their disposal. This one pot dish includes seasoned rice, chicken, sausage, shrimp and vegetables in moderately spicy tomato base.
DESSERT COURSE – Traditional Bread Pudding
French bread soaked in a sweet vanilla cinnamon rum-flavored bath, oven baked and finished with Steen’s Dark Cane Syrup from Abbeville, LA.
French bread soaked in a sweet vanilla cinnamon rum-flavored bath, oven baked and finished with Steen’s Dark Cane Syrup from Abbeville, LA.
*There may be substitutions or additions.
PLEASE NOTE: You are welcomed to purchase additional items if available
Press Release
entertainment
chef highlight
Cajun-born chef and entrepreneur, Kevin Brune, successfully brought Cajun favorites to FusionFest and other locations with the Voodoo Kitchen food truck before settling with a permanent location in Avalon Park with his NOLA restaurant. In addition to his Cajun delights, a brass band will bring the music and flavor of Louisiana to this Diversitastic! Dining experience.
