Oyster Lab & Lunch with Cloudy Bay

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Description

Join Chef Jim Richard, chef and owner of Trenasse and Jonathan Emerson, Director of Food and Beverage at the Intercontinental New Orleans, as they lead you through a seminar style tasting of freshly-opened Boutique Oysters from East, West and Southern Coasts. Study the effects of cold water vs. warm water oysters, and how the salinity levels of their environment affects their flavor. Paul May will explore oyster-friendly wines that make the perfect pairing with oysters on the half shell. Then adjourn for an oyster lunch at Trenasse with Chef Jim; the award-winning restaurant on the lower level of the Intercontinental, which serves up “Oysters All Day, All Ways.” Savor a menu featuring Gulf Oysters prepared 3 ways that showcase the versatility of the bivalve.  Wines have been selected to complement each dish.

Cloudy Bay was established in 1985 by David Hohnen, and since then has defined New Zealand's wine and established the Marlborough wine region globally.
The winery was among the first five to be established in Marlborough, the country's finest wine region, and thirty years later, Cloudy Bay remains New Zealand's most recognized winery. 
Cloudy Bay is an ideal expression of the island lifestyle and both these Sauvignon Blanc expressions pair perfectly with oysters, balancing the creaminess with acidity and complementing the minerality and sweetness with the bright fruit. 

*Not included in the VIP or Connoisseur Packages. If you are a package holder and would like to attend this event, please email info@nowfe.com for a discount code.

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Event Details

March 21, 2020 at 12:00pm - 1:45pm

Cost: $150

Intercontinental Hotel in Pelican Room (Third Floor) for Lab Portion of Event, Then Trenasse for Lunch

444 Saint Charles Avenue
New Orleans, LA 70130

Contact:

info@nowfe.com

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