Michelin-starred Tribeca restaurant Bâtard is revving up for the arrival of spring by welcoming acclaimed New Orleans chef Isaac Toups, for a two-night Crescent City Culinary Collab on Wednesday, March 14th and Thursday, March 15th. Each evening guests can enjoy a 5-course collaborative dinner prepared by Bâtard chef Markus Glocker and Toups, chef/owner of award-winning NOLA restaurants Toups Meatery and Toups South.
Though they may seem like an unlikely pair, the Cajun and Austrian chefs have far more in common than diners would expect. Both favor classic flavor combinations and embrace simple, straightforward technique, as well as value a sense of play in their kitchens and dining rooms. “Isaac and I are more alike than one might think,” says Glocker. “Cajun cuisine is steeped in French and European tradition and my cooking is certainly influenced by my European roots. It’s going to be a blast cooking together.”
The dinner, priced at $180 per person (includes welcome cocktail, includes tax and gratuity), will begin each night at 6:30PM with passed canapés and a Reisetbauer sloe gin cocktail. Full menu follows:
MURDER POINT OYSTERS, GEORGIA CAVIAR
PICKLED LOUISIANA SHRIMP, QUAIL EGG
“BOSNER WIENER”, CABBAGE, MUSTARD
OXTAIL TART, CHIVES, ALMONDS
Reisetbauer Sloe Gin French 75
TOUPS MEATERY BOARD
cracklins, rillons, blood boudin, rabbit liver mousse,
foie gras fromage de tête
root vegetables, smoked fish broth, beurre noisette
VENISON SADDLE “TOUPS”
Viennese cabbage, butter “nockerl,” paprika sauce
kardinal ice cream
*Optional pairings and full bar available at additional cost.
The Crescent City Culinary Collab will take place at Bâtard at 239 West Broadway in Tribeca. Seating is limited and tickets must be purchased in advance at Crescent City Culinary Collab at Batard. For additional information, please visit www.batardtribeca.com or call (212) 219-2777.
Date(s) - 03/14/2018 - 03/15/2018
6:30 PM - 11:00 PM