Chef Aaron Aldridge
Aaron's obsession with great food and drink began in his grandmother's Louisiana kitchen. She taught him where the best food comes from- the soul. He took his passion to new heights after moving to New Orleans where he studied in the kitchens of legendary Southern Chefs that include Donald Link, Susan Spicer, and Emeril Lagasse. He's perfected traditional Creole cuisine while mirroring the New Orleans melting pot culture by infusing international flairs and modern techniques, creating food as bold as his personality. He recently relocated to Los Angeles but continues his passion of sharing his culinary heritage and representing the authentic Louisiana food experience.
Cornmeal, fat fried Rock fish, tartar & hot sauce
Deviled Eggs, pickled mustard seeds, aleppo pepper
Pimento cheese, caramelized onions, pickle
Cocktail: French 75
Creole Cochon de Gumbo
Tomato, andouille, hamhock, tasso, okra
Ca c’est bon!
Fresh Dungeness crab, Heirloom tomatoes, lemon aioli, corn bread, red onion, parsley, mint, fancy lettuce, first press olive oil
Cocktail: Brandy Crusta
Shrimp n’ Grits
Gulf shrimp, Yellow Corn Georgia grits, shrimp glace, pickled shallot & sweet peppers, charred green onion vinaigrette
Cocktail: Vieux Carre
I ris’ Blueberry Torte
Blueberry reduction, Chantilly cream, pie crumble, Munsen’s honey
Cocktail: Rosemary Julep
As you can see, we changed up our beverage program a little bit and served 'spirit forward' cocktails with each course. We heard that a good time was had by all!