L.A. JACKSON, NASHVILLE
ITEM 9 – This light and refreshing cocktail is fruity, yet has a slight bitterness to balance it out. Made with Ford’s gin, Dry Curaçao, Lillet Blanc, lemon juice, honey, and Bearded Iris IPA.
Image & Recipe: HERE
Chefs Nina Compton and Isaac Toups Share Summer Recipes
DEVIL IN A NEW DRESS – A balanced vodka sour with fresh blackberry juice, this cocktail is like summer in a glass. Ingredients include Cathead vodka, lemon, simple syrup, and blackberry/Campari.
Image & Recipe: HERE
KIWI BE FRIENDS? – Lightly smokey and refreshing with fresh fruit flavors, this spring/summer sipper is made with Lunazul tequila, La Luna mezcal, lime juice, kiwi syrup, Giffard Banane de Bresil and topped with soda.
Image & Recipe: HERE; Website: https://www.lajacksonbar.com/
HOT TIN, NEW ORLEANS
JAZZ IN JALISCO – New Orleans and Jalisco come together with the combination of El Buho Mezcal, Peychaud’s aperitivo, and Big Easy orange kombucha.
Image & Recipe: HERE; Website: www.hottinbar.com
COMMONS CLUB, VIRGIN HOTELS NEW ORLEANS
By: Executive Chef Alex Harrell
Gulf Snapper with shrimp, tomatoes & fennel – Gulf snapper and wild caught shrimp come together in a bold, flavorful umami sauce with bell peppers, plenty of aromatics, herbs, fish sauce and chili flakes.
Image & Recipe: HERE; Website: Commons Club New Orleans
MARSH HOUSE, NASHVILLE
By: Chef/Owner Chef Brian Landry
Smoked Fish Dip – Made with pompano filets (sub tuna or swordfish), a small smoker, and a flavorful cream cheese sauce made with shallots, Dijon mustard, horseradish, chives, lemon, capers, and sour cream.
Images & Recipe: HERE; Website: https://www.marshhouserestaurant.com
TOUPS MEATERY, NEW ORLEANS
By: Chef/Owner Isaac Toups
Braised Tabasco Baby Back Ribs – James Beard Awards finalist for “Best Chef: South” 2022, Chef Isaac Toups shares a bold and flavorful, easy at-home rib recipe that can be made in the oven. Perfect for summer entertaining!
Images & Recipe: HERE; Website: www.toupsmeatery.com
MISTER MAO, NEW ORLEANS
By: Chef/Owner Sophina Uong
Manila Clams with Summer Peach Chaat – Manila clams are steamed and prepared with yogurt, honey, lime juice, olive oil, and topped with a mixture of peaches, peppers, herbs, celery, onions and radishes. Garnish with sesame, sunflower seeds, cornflakes or toasted ramen for a nice crunch!
Images & Recipe: HERE; Website: www.mistermaonola.com
JACK ROSE, NEW ORLEANS
By: Chef/Owner Chef Brian Landry
Crawfish & Cracked Potatoes – Chef Landry shares his recipe combining Louisiana crawfish tails, spices, alliums, peppers and lemon with crispy potatoes and a spicy cayenne cheddar mornay.
Images & Recipe: HERE; Website: www.jackroserestaurant.com
COMPERE LAPIN, NEW ORLEANS
By: Chef/Owner Nina Compton
Scallop Crudo – James Beard Awards “Best Chef: South” 2019 recipient Nina Compton combines sashimi-grade snapper with a mango emulsion and herbaceous marinade for a refreshing and vibrant summer crudo.
Images & Recipe: HERE; Website: www.comperelapin.com
Read Also: TOUS les JOURS’ Beverage Expert Wins National Coffee – F & B
TUJAGUE’S, NEW ORLEANS
By: Executive Chef Gus Martin
Grilled Gulf Fish – Served with new potatoes (also known as baby potatoes), caramelized onion hash, topped with a creamy citrus beurre blanc and seared shrimp.
Images & Recipe: HERE; Website: https://tujaguesrestaurant.com
