Mardi Gras in Fargo
Time & Location
About The Event
Join us for an evening of traditional Mardi Gras cuisine paired with classic cocktails made famous in the city of New Orleans! 5 courses paired with 5 amazing cocktails, perfectly paired for an incredible evening of Mardi Gras fun!
Menu will consist of the following:
Gumbo & Death in the Afternoon
A hearty, spicy gumbo dish, a Creole staple since the 18th century, paired with the "Death in the Afternoon" cocktail. Ernest Hemingway, himself, invented this strong drink. His original recipe instructions said to "pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."
Jambalaya & Sazerac
New Orleans jambalaya is a hearty rice dish loaded with chicken, sausage, rice and the holy trinity of celery, bell peppers and onions. It's heritage is a mix of Caribbean, Spanish and French influences. The "Sazerac" is the official drink of New Orleans. When tasted together, the Sazerac is strong enough to cut through the savory goodness of the jambalaya and while there is a hint of sweetness, the spiciness of the rye helps to draw out the heat from the jambalaya, allowing the flavors to linger on your palate.
Muffuletta & Hot-n-Dirty Martini
Central Grocery in the French Quarter claims to have been the creator of the muffuletta. This Italian-influenced sandwich stacks capicola, mortadella, salami, pepperoni, ham and provolone with a marinated olive salad. The Cajun Martini or "Hot-n-Dirty Martini" puts a little spice in your glass with peppar vodka, jalepeno-stuffed olives and a splash of Tabasco. When paired together, the vodka helps to clear your palate as you enjoy all that meat and cheese. The olive juice pairs well with the tapenade and the Tabasco kicks it up a little.
Oysters Rockefeller & Gin Daisy
Antoine's in New Orleans is the creator of this dish. It's a brilliant way to serve baked oysters with a rich white sauce, Parmesan cheese and capers. The "Gin Daisy" is a cocktail consisting of gin, simple syrup and orange cordial. When paired together, the gin and citrus pair well with the oysters and help to cut through the savory richness of the sauces.
Bananas Foster & La Louisiane
Bananas Foster was created by Brennan's Restaurant in New Orleans and is so popular, they serve 35,000 pounds of bananas in a year! The combination of bananas flambéed in sugar and rum then topped with ice cream makes for a rich, sweet dessert. The "La Louisiane" is a tasty cocktail of whiskey, absinthe and bitters. When paired together it is strong enough to stand up to the richness of Bananas Foster and the absinthe adds a nice unexpected pop of flavor.
- Mardi Gras Cocktail Dinner$55$550$0