Tour de New Orleans presented by Beurre Chaude

Each Course will be presented with a little Lagniappe (Cajun for “a little something extra”)

Menu:

Muffaletta Charcuterie Board

Paired with: Collefriso Passerina Brutt, Sparkling

New Orleans BBQ Shrimp YaYa and Smoked Gouda and Bacon Grits

Paired Wine: Collefriso Magnolia Bianco

Le Gigot D’Agneau Pascal (French Creole Leg of Lamb) and Chicken Liver Dirty Rice

Paired Wine: Collefriso Filare Rosato

Seafood Manicotti, Blush Creole Cream

Paired Wine: Collefriso Vinaquadra Pecorino

Lemon Curd Begniets & Creole cream cheese ice cream

The wines will be presented by president and importer of Good Life Wine and Spirits, Joseph DiSalvo. Joseph will be working his magic with Chef Fritzel as they pair the bold taste ofNew Orleans with a beautiful array of Italian wines.

Farm fresh products provided by Iron Frost Farms. Farm owners David and Rebecca Kelly will be onsite for farm fresh product sales and education.

About your Instructor

Chef Derek Fritzel has been professionally on the food scene for over 26 years from Michelin starred resorts, hotels, private country clubs, hospitals, restaurants, private homes, and plantation homes, Food, Beverage, and Accommodation Director for off-shore Drill Ships in the Gulf of Mexico as well as Culinary Instructor. His love for food and people lead him to participate in The Taste of the NFL, Jazz and Heritage festival, Mardis Gras Carnival, French Quarter Fest, Tales of the Cocktail, New Orleans Wine and Food Experience and Hosted the Chef’s Soiree of Louisiana. Chef Fritzel began his studies as a Commis with his first Chef at the age of 13. His passion for food inspired him to attend The Culinary Institute of New Orleans. Upon Graduation his thirst for travel took him home to Pennsylvania, Atlanta, Orlando and back to New Orleans gathering acclimations and notoriety from TV appearances to nationally syndicated radio shows and notable awards. He is proud to be back home and resides in Ligonier with his sons teaching the next generation of young culinarians, creating for Beurre Chaude, and giving back to his community.

More to know

This class is a chef’s presentation dinner, so Chef Fritzel will do the cooking, you do the eating. Enjoy this up close and personal dinner with our Chef! Please let us know if you would like to be seated with guests under a different name.

Classes with less than 12 guests may be canceled or rescheduled