Crescendo! Dinner

In New Orleans, a younger generation has emerged on the stage and in the kitchen, with up-and-coming talent ushering in a new era of creativity in the Crescent City. From the creative minds of celebrated chef Alon Shaya, author and Crescendo! host Greg Bresnitz, and the next generation of Preservation Hall musicians, Miss River at Four Seasons Hotel New Orleans presents the Crescendo! Dinner, an immersive five-course tasting and listening experience inspired by the flavors of Louisiana on June 21.

On this evening, five dishes will be prepared in harmony with live musical expressions, reflecting the breadth of life in Louisiana and making the old new again. As courses are served, a hand-selected band of Preservation Hall’s finest young artists featuring trumpeter Branden Lewis, will begin to play, pairing each bite with the opening notes of a song. The Crescendo! Dinner will permeate the senses with what makes Louisiana so unique, leaving diners with the knowledge that this great melting pot is much more than one note.

Tickets to the Crescendo! Dinner are available for $250 per person inclusive of tax, gratuity, and beverage pairings. This is a communal dining experience. Smaller parties may be paired together. Tickets for this event are non-refundable.

MENU

Amuse-Bouche

Deviled Quail Eggs with Duck Cracklin’
Classic deviled eggs with a twist. Made with quail and fresh farm egg with a hint of mustard and spices, then finished with a crispy "duck skin cracklin"

Cornmeal Hotcakes with Louisiana Caviar
Hot cake topped with crème fraiche, paddlefish caviar and chive blossom

Paired with a French 75 cocktail

First Course 

Rabbit Pirogue
Slow roasted rabbit in a green coconut curry, placed in a savory pastry shell, then finished with sweet greens and truffle mushroom pâté

Paired with Senda Verde Albariño, Rias Baixas, Spain

Second Course

Corn and Crab Bisque with Lemon and Charred Peppers
Roasted crab cake flavored with fine herbs and a rich aioli, served in a savory corn and saffron soup, then finished with roasted peppers

Paired with Mirabeau, Belle Année Rosé, France, 2020 

Third Course

Cochon de Lait with Dirty Risotto and Pickled Okra
Roasted, crispy suckling pork belly served with local pickles and classic Italian risotto "dirtied" with truffle pâté and savory sausage

Paired with Marrone Barolo, La Morra, Italy, 2015 

 Dessert

Peach Cake with Blueberry Sorbet, Salted Caramel and Basil
Roasted peach pound cake with a salted caramel sauce and local blueberry sorbet, garnished with basil

Paired with an Espresso Martini

*Vegetarian options available by request.