Introducing the Veritas Winery Supper Series. Throughout this series, we are partnering with Chefs from a variety of backgrounds and influences to deliver collaborative culinary experiences, elevating the winery dining experience.
On Friday, August 25th, we will be welcoming Jean Paul Bourgeois as our guest chef. An outdoorsman and chef, his food draws directly from the traditions of southern cuisine and Louisiana cooking. His background includes leading one of the first authentic southern barbeque restaurants in New York City, Blue Smoke. Learn more about Chef Bourgeois https://bit.ly/3OI03Rg
WHAT TO EXPECT:
Summer in the Louisiana bayou transplanted to the grounds of Veritas. The menu will draw from classic cajun seafood dishes, seasonal veggies, and family-style dips, pickles, jams, and marinated peppers. Weather permitting, the culinary and dining experience will take place al fresco.
Menu as follows~
Boucherie board with Pickles and Crackers
Hogs Head Cheese, Boudin Sausages, Chicken Confit Cracklins
Chilled Louisiana Boiled Shrimp
Cajun Remoulade, Dressed Potatoes
Mustard Fried Rockfish
Crab and Andouille Jambalaya
Marinated White Beans
Fireside Peach Cobbler with Vanilla Ice Cream
Unique to this evening, you will begin the night at a cocktail hour presented by MADE SOUTH. Thank you as well to our sponsors Moore & Giles and Quirk Hotels.
Please be advised that this dinner event is 21+.
Each course will be accompanied by wine pairings that are included in your event ticket. Veritas Wine Club Members will receive a 20% discount on the first two tickets purchased.
A photographer may be present at the event, and by registering, guests consent to being photographed.