[Ed. Note: Roux turned into True and now is A&P Social.]
Anyway, I volunteered to accept the invitation with our Franco-friend which was set for September 7 at 7. I managed to scare up a date with an out-of-warranty (as NGNG would say) socialite and we arrived on time to discover we were about to attend what was billed as an "Abita Beer Dinner" a/k/a a "Food & Beer Shindig." You Southerners, like my Irish brethren, have a remarkable talent for inventing words or a turn of a phrase. I had heard the word "shindig" before but, frankly, did not have clue as to what it was or how it applied to a beer dinner, whatever that was. Was there to be a hoe-down? Square dancing? Yee-haws and the lot? Fortunately not.
Indeed, what we experienced was in fact nothing short of a fabulous five-course meal that equaled any "wine dinner" I had attended but which utilized Abita beers from New Orleans as the common denominator. At $40 per person the cost was also quite reasonable which allowed me to treat and impress the post-debutant socialite. Not enough unfortunately. But there always is next weekend. My host, M. Pompidou, arrived marinated in Bordeaux with a foxy date half his age and some cotton magnate and his new bride. Seeing Pompidou and his date reminded me of his friend DSK and that I should try very hard not to mention anything about that. Back to the review...
A group of about 30 diners were greeted by Abita representatives and Chef David Dickensauge all who hail from New Orleans. I cannot even describe how Pompidou pronounced the chef's name, but it caused his date to giggle each time. In any event, Dickensauge and the representatives chatted up every table during the meal. We were all impressed to know the Chef has been in the restaurant business since the age of 15 when someone at Commander's Palace apparently saw a spark in the waif from the local Boy's Club. In fact, he has worked at some of the best restaurants in the country, sometimes without pay. Roux is his first attempt at running his own place. Given that his staff had to manage over 150 plates of food delivered to the entire group five different times speaks volumes for his management.
The first course was a seafood and andouille sausage gumbo made with Abita Restoration Pale Ale. One of the Chef's secrets is that he always makes his gumbo with beer and chicory coffee. Although in the past the timing and temperature of some dishes were questioned, on this night the gumbo was the perfect temperature and delicious. If you did not know, the Restoration Ale was developed after Hurricane Katrina and a dollar was contributed to the recovery for each six pack sold.
The second course was Abita Amber Beer battered scrimps with a Roux slaw and Bloody Mary cocktail sauce. The beer for each course was served just before the delivery of the food and the pairing of beer and food was phenomenal.
Chicken drunken by Jockamo I.P.A. comprised the third course. It was accompanied with with buttermilk glazed carrots. The term "I.P.A." refers to "India Pale Ale" which was invented to withstand the long travel from Brittain to the colonial troops in India. The secret is the addition of hops.
The fourth course was Purple Haze Braised Short Ribs with collard greens and pinto beans. We cut the meat with a fork. It was outstanding. As was the "purple" beer.
The dessert was an ice cream made from the foam of Abita Root Beer and cake topped with Turbo Dog Cookies. By this time Michelle could only speak French. I remember he was saying "manifique" a lot.
It was, for all concerned, a memorable evening and dinner all well below the Frazer Lanier line. I am pleased to report that whenever you next hear of a second Beer Dinner at Roux you need to jump on it "Like a June Bug" as you Southerners are prone to say. While we did not have any "bear" nor did anyone get "bare" and it may not have been a "shindig," it was nevertheless a great experience and fine meal in the heart of the Gump. I hope they have many more.
[PS. Words in bold print can be found in our LITG Glossary]
