Oyster Lab & Lunch with Cloudy Bay


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. Wine director, 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.

*Limited quantity of tickets available. This special event is not included with VIP and Connoisseur Packages.

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. 

Trenasse Oyster Log

Gulf Coast Oysters all ways:

Chargrilled intercontinental oysters with champagne butter and pecorino romano cheese

Smoked gruyere, pancetta, and lemon horseradish butter

Oysters Rockefeller: spinach, mushrooms, bacon, onion, Pernod Absinthe Superieure, pecorino romano and topped with hollandaise sauce

Garlic butter oysters

Oysters Gratin: panko bread crumbs, pecorino romano, and garlic butter

Oysters Bienville: Gulf Shrimp, blue crab and mushroom cream sauce

Trenasse Oyster Log topped with fried Gulf Oysters covered in meuniere sauce

1st course

Fried Oyster Salad

Romaine lettuce heart, cherry tomato, roasted corn, green beans, corn cilantro vinaigrette with crispy fried oysters with a dollop of smoked tomato tartar sauce.

2nd course

Gulf Oyster Gratin

Oysters, Italian sausage, creamed fennel, spinach, bread crumbs.

3rd course

Bananas Foster Bread Pudding


Event Details

March 18, 2020 - March 22, 2020

Cost: $175

Intercontinental Hotel 2nd floor for seminar portion of event, then Trenasse for lunch

444 Saint Charles Avenue
New Orleans, LA 70130



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