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Bomb Ass New Year's Menu @SerendipityNola @chefcdb (Sneak Preview #1) - Chris DeBarr
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Bomb Ass New Year's Menu @SerendipityNola @chefcdb (Sneak Preview #1)
So I can only say tonight-- that I wrote at the end of 2nd turn this Saturday, Dec 1st, I put down some ideas for the New Year's Eve Menu. I know it's the best menu I've ever written and the exploration of new dishes is always exciting. It's still in more or less rough draft but I can give you the basic themes & flavors tonight. I still reserve to completely change my mind or tweak a dish...but in my free jazz spirit I will let you in on what's up!

We are open this Sunday morning at 11 until 3 pm...having a fling at our Sunday picnic ideas in lunch/brunch launch mode! C'mon bye for tequila-mango glazed shrimp 'Banh Mi' style poor boy. We got our Hawaiian BBQ Pork 'Sliders' on cornbread, with greens, and our Adriatic cabbage rolls stuffed with buffalo & pork in a red gravy infused with sauerkraut & bacon...and more. Our egg dish today is a frittata of Marciante's gator sausage with artichokes boiled in da crab boil with 3 cheese blend...

Four of the 10 dishes are from my repertoire (2 from GG, a Delachaise dish, and one of my first ever reviewed dishes from when I worked w Agnes Bellet a long time ago pre-Katrina. That dish I did at the last doomed incarnation of La Louisiane. It's a squid ink black paella with clams & chorizo, enriched by aioli which makes it gleam a lustrous black. Saffron shrimp & scallion oil. Colorful for sure, but that's the first black rice I ever did. I am glad to dust it off from the vaults. There could be variations on the squid ink paella litany of recipes that are delicious, but I am stoked to revisit mine for the first time in 8 years...
**see 'forbidden' black rice footnote at the end of my blog LOL 'the other black rice than opulent, glowing black paella.**

I just have had a few new dishes rattling around in my head that I can't wait to showcase. A few of them, like our rabbit confit we hook up from the Spice Islands of Indonesia, is something we been waiting to do at Serendipity since summer. Rabbit confit satay... From Banda islands, where nutmeg, mace, & cloves originate, we infuse a new way of thinking about whole spices in duck fat towards turning the fork tender bunny into a satay sauce. There will be a couple sambals & chile heat & pickled veg & of course-- rice! prob a red rice but even jasmine rice is great & we like using our homemade jasmine rice grits anytime we feel the urge. We have a slew of Rijstaffel dishes we aim to do as part of our Picnic program of lunch, brunch and festive to go food. I'm really looking forward to lunch & brunch taking off in the New Year. In the end, we will feature some really cool Big Feasting Patters that just have to feature a grain that may or may not be rice. Plans in the works, but back to...

New Year's Eve will have an early first turn that starts at 6-6:30 so you can make it to your party afterward well-fortified with an elegant 5 course menu. Then the last seating for midnight gets underway at 9 pm, but if you want make it to another nearby party by the stroke of midnight, we can do that, too even though I'd rather dazzle you at Serendipity.

The last course I made up tonight made me sigh for pleasure. Each course has two choices and I wanted something local & seasonal to kickoff the menu. I already had our Oyster & Absinthe Chowder in an opening slot. Marko asked me to consider hollowing out a satsuma "& go savory" he asked? You'll find out soon in the next installment...just thought I'd share my excitement...

By the way...
We are open this Sunday morning at 11 until 3 pm...having a fling at our Sunday picnic ideas in lunch/brunch launch mode! C'mon bye for tequila-mango glazed shrimp 'Banh Mi' style poor boy. We got our Hawaiian BBQ Pork 'Sliders' on cornbread, with greens, and our Adriatic cabbage rolls stuffed with buffalo & pork in a red gravy infused with sauerkraut & bacon...and more. Our egg dish today is a frittata of Marciante's gator sausage with artichokes boiled in da crab boil with 3 cheese blend...and I am pondering another egg dish poached over sweet potato biscuits...maybe we will see you this afternoon, or during our usual Sunday Supper service from 6-10 pm. If you read this blog, try & drop by for a visit mid-week in Mid-City. I have high expectations for brunch in our 'hood @Serendipity & we hope you will come out for one of our Friday lunches in December & beyond. We wanna add Thursday lunch soon, and I bet we open for New Year's Eve lunch Picnic, too, and maybe a few other lunch shifts that week between Xmas & New Year's Eve...


**I have made a zillion (or maybe 5 only that we've served to the dining public over the years, really...) 'forbidden' black rice dishes, with my favorite being "There is a house in New Orleans, they call the..." Seared Foie Gras, where I put a seared chunk of foie gras on sticky rice with a deglazed blood orange pepper jelly sauce. It's a visual of blood orange of "The Rising Sun" of Japan cuz I sear the luscious, decadent liver with a Japanese spice blend, called 7 spice togarishi -- which I first encountered in bullet sized shakers with dried orange zest, chiles, sesame seeds, and shiso or seaweed sometimes in quality sushi bars. When I plate it I get to pour the reduced foie fat, blood orange & pepper jelly sauce into the black rice, but it comes from under the rice in a crimson dark orange by the time I get it to your table...if I get hold of local blood oranges, then I might give this a whirl again...I would like to have a seared foie gras option on the menu for New Year's Eve...for a little something extra to get just cuz it's time to splurge...cuz "there is a house in New Orleans, they call The Rising Sun..,"**

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