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An Edible Feast
December 9, 2018 at 7:00 PM - 9:00 PM
Join us for a decadent evening of art and edibles. A private curator-led gallery tour of The Orléans Collection will be followed by a champagne reception, featuring delicacies from New Orleans’s leading pastry chefs. During the reception, Susan Pinkard, culinary scholar and author of A Revolution in Taste: The Rise of French Cuisine, 1650-1800, will discuss the history of desserts and champagne in early modern France.
$75 members | $90 nonmembers
Online ticket sales have ended. For remaining seats, call 504.658.4128 or email firstname.lastname@example.org.
7 – 7:45 pm | Tour of The Orléans Collection
Vanessa Schmid, Senior Research Curator for European Art
Kelsey Brosnan, Curatorial Fellow for European Art
8 – 8:45 pm | Susan Pinkard Lecture: French Cuisine in Early Modern France
Susan Pinkard is an associate professor in the Department of History at Georgetown University. Her work focuses on material culture and the history of ideas in Europe since 1500, with a particular interest in the transformation of cooking, eating, drinking, and sociability surrounding food in ancien régime France. Pinkard’s latest publication is entitled A Revolution in Taste: The Rise of French Cuisine, 1650–1800.
7:45 pm | Course One – Mangé Chef Marlon Alexander
Kahlo Wedding Cookie | Flavored with nocino, an Italian walnut liqueur, these cookies incorporate toasted walnuts, sea salt, and confectioner’s sugar to create the perfect bite.
Montaudon Brut Champagne (dry)
8:15 pm | Course Two – Salt & Light Chef Ruby Shenk
Raspberry Rose Mont Blanc | Raspberry rose mousse, raspberry jam, rose meringue, macaron
Brut Natural (most dry)
8:30 pm | Course Three – Seasonally Savvy Chef Blair Tiller
Chocolate Torte | A small rectangle portion with brown butter cookie crumble, satsuma, chantilly
Baron-Fuenté “Grande Réserve” Brut Champagne (sweet balance for chocolate)
8:45 pm | Course Four – Just Delights Chef Erica Buher
Blood Orange Sorbet
Stephanie Coquillete Blanc de Blancs Champagne (dry)
9 pm | Closing Remarks
NOMA is grateful to Purveyor of Fine Wines, Select Wines, Inc., and Vino Wholesale for supporting An Edible Feast.
Catering provided by My House Social.