On Thursday, May 21, Emeril Lagasse’s flagship restaurant in New Orleans is putting on a five-course dinner with wines from Portugal’s Esporão winery. Dishes will be prepared by Chef de Cuisine David Slater and winemaker David Baverstock, named “Winemaker of the Year” in 2013 by Wine Magazine will oversee the wines.
For the hors d'oeuvres, guests will start with Bolinho de Bacalhau, Sevruga Caviar and 2014 Monte Velho Alentejano before dining on the first course of Tuna Crudo and Manila Clams Escabeche with Esporão Vinegar & Olive Oil. This will be paired with 2014 Esporão Alentejano Verdelho.
Caldo and Sevruga Sturgeon Linguica round out the second course. For the third and fourth course, diners will feast on Two Run Farm Goat Chanfana, Arroz Portuguese, Beef Ribs and Chimichurri with Pimenta Moida. A 2013 Esporão Reserva Branco Alentejo and 2012 Esporão Reserva Tinto Alentejo will be served along each course respectively.
As the meal comes to an end, guests will finish the evening with a Portuguese custard cake. The dinner is $125 per person with a starting reception at 6:30 and dinner beginning at 7 p.m.
