On February 25, 2020, New Orleans came to Hailey’s Harp and Pub for our first-ever Mardi Gras dinner. Scroll down for a look back at the delicious revelry.
Join us for our next dinner event, Beer Senate on March 10, 2020, to vote on four beers and try three courses not on our regular menu. If you’re more of a scotch or Glenn Miller fan, keep your eyes peeled for our Pouring 20s Big Band Era Dinner in May.
First Appetizer
Chicken and shrimp gumbo with Andouille sausage in a brown roux. It is important to note how long it takes (over an hour of constant manual stirring) to make a roux this dark—and it was worth every minute (thanks, Mo). Paired with one of New Orlean’s signature cocktails, the Hurricane.
Salad Course
Mixed Arcadian greens, crumbled soppressatta and Cajun-spiced croutons topped with a dressing of capers, olives and giardiniera—a deconstructed muffuletta, if you will. Paired with the “Purple Haze” raspberry wheat of Louisiana’s Abita Brewing.
Second Appetizer
Cajun dirty rice, made using the “Holy Trinity” of Cajun cuisine (celery, onions and bell peppers) plus ground pork, chicken livers and gizzards. Waste nothing! Paired with Abita’s Mardi Gras Bock.
Entree
Carpetbag steak stuffed with bleu cheese, parsley and smoked oysters served with a smashed purple potato and Cajun butter. Paired with another New Orlean’s classic cocktail—the Sazerac. Rye whiskey, cognac and Angostura and Peyschaud’s bitters in an absinthe-rinsed glass garnished with a lemon peel.
Dessert
Bananas Foster: bananas fried in brown sugar, butter, cinnamon, and rum served with vanilla ice cream. Paired with the Oskar Blues “Death by King Cake” White Porter.
