At the Vieux Carré

Tonight we enjoyed “A Taste of New Orleans in Philadelphia” presented by Tory McPhail of the famous and fabulous Commander’s Palace. The 4 course and wine pairing experience at Drexel’s Center for Hospitality and Sports Management was perfection and only second best to the real deal!

We were seated at the the Vieux Carré table and began the evening with Champagne, Sazerac and Commanders Palace Snapping Turtle Soup, A Louisiana classic spiked with aged Sherry…Amazing!  If you’re not familiar with Sazerac and I wasn’t until that night, it’s a pretty tasty cocktail with a pretty cool history…

In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a “coquetier” (pronounced “ko-k-tay”), from which the word “cocktail” was derived. Thus, the world’s first cocktail was born!

By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud’s Bitters, was immensely popular, and became the first “branded” cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added.

In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company of New Orleans. That same year, “Herbsaint,” a pastis, was made according to a French recipe; “Herbsaint” was so named for the New Orleans term for wormwood – “Herb Sainte.”

In 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint as the absinthe.  Finally, in 2000, the Official Sazerac Cocktail recipe was modified to use Sazerac Kentucky Straight Rye Whiskey.  Now you know!Next up, Shrimp & Tasso Henican Wild Gulf white shrimp, spicy Cajun ham, pickled okra, red onions, Crystal hot sauce beurre blanc and five pepper jelly…

The Main course of An Assiette of Black Angus Beef Creole spiced tenderloin, slow smoked belly & grilled marrow bone over late Winter roots, Cognac roasted mushrooms, shaved truffles and smokehouse jus…

And as if that wasn’t decadent enough, Creole Bread Pudding Souffle. All the richness of Creole Bread pudding whipped up into a light Creole soufflé ~ served tableside with warm whisky cream

The one-night sold out Pop-Up event brought back amazing memories of one of my favorite cities and now, I can’t wait to return to New Orleans and the Vieux Carré!

And as always, so much better experiencing it with good friends!