May 11, 2009

Natchez Dunleith Castle Dinner, May 13, 2009

DUNLEITH HISTORIC INN: Home of the CASTLE RESTAURANT

Natchez, Mississippi For Details: 601-446-8500
ANNOUNCES the 2009 GUEST CHEF SERIES EVENT:

WHO: Steve D’Angelo, Chef de Cuisine of Emeril’s Gulf Coast Fish House Chef D’Angelo is a New Orleans native and owned the Bay St Louis MS restaurant the Bay City Grill for 6 years until destroyed by Hurricane Katrina. Prior to the Bay City Grill, D’Angelo trained under Emeril Lagasse at Emeril’s in New Orleans, and helped him open Delmonico in 1999.

WHEN: May 13th, Appetizer Reception 6:30
Dinner Seating for all at 7:15pm.
For Reservations call 601-446-8500 or 800-433-2445.
One Seating Only-Limited Seating-book early!

WHAT: 2009 SERIES of Castle Guest Chefs.
Chef D’Angelo is the 6th in the Castle Series of Visiting Chefs. Past visiting Chefs include Greg Sonnier of the Grill Room at the Windsor Court New Orleans, Jason Roland and Bingo Starr of Heirloom Cuisine, Chef Hays Vaughn, Chef Michael Plauche of Martin’s Wine Cellar-New Orleans, and Chef Anthony Spizale of the Rib Room New Orleans 3 COURSE DINNER of Salad, Entrée and Dessert with Lazy Magnolia Beer paired with Salad and Entrée courses included in pricing as well as 30 minute opening reception. House wine will also be offered.

COSTING: Price Fix per person of $65 plus tax, does not include gratuity.

RESERVATIONS: Necessary, call 601-446-8500 or 800-433-2445

MENU:
Appetizers: Boudin Cakes, Louisiana Crawfish Pies, and Lazy Magnolia Beer poached Shrimp
Salad: Fresh Spring Berries with bitter Greens, Walnut Brittle And a Lazy Magnolia Beer Vinaigrette
Entrée Choices: Lazy Magnolia Beer Barbequed Redfish with fire roasted corn-cheddar grits, sugar snap peas and spicy onion crust Lazy Magnolia Beer Braised Lamb Shanks with Rosemary-Carrot Puree, Swiss Chard and Natural Lamb Jus
Dessert: Lazy Magnolia Jefferson Stout Beer Float with Cinnamon Stick Ice Cream

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