Ben Sarrat Jr Dinner

A very artful shot of the menu with a glass of wine. Readers we know how much you love photos, so enjoy this photographic essay. But before we go on, lecture time.

Listen, Blackened Out does not ask much from you. We try and give you something fun to read every day and we don't charge a penny. But we are going to ask you a favor. Ben Sarrat is the Executive Sous Chef at La Cote Brasserie. His son, Lil Ben, has inoperable brain cancer and his family could use all the support you can muster. So as your yearly "subscription fee" please consider sending a check to La Cote Brasserie Attn: Chuck Subra at 700 Tchoupitoulas Street, New Orleans, LA 70130.

Make check payable to the Ben Sarrat Jr. Benefit Fund. Any donation, even just $5, will help. Thank you in advance.

The dinner began with some passed Chandon Sparkling Wine, chargrilled oysters, fried alligator in a General Tso's flavored sauce (a great combination), and crawfish remoulade on fried green tomatoes. Well dat aint too bad.

First course was a terrine of Alabama Pig and Foie Gras and a salad of pickled baby veggies provided by Slade Rushing and Allison Vines-Rushing and their crew at Mila. Pigs + Foie is an unbeatable combination.
The second dish was our favorite of the evening. A seared scallop with a drizzle of caviar and a corn and mushroom ragout. A wonderful combination of flavors and textures. The silken and sweet scallop, chunky and earthy ragout, and round and salty caviar all worked together nicely as we should expect from our elected leaders. This dish came from Tom Wolfe and his squad at Wolfe's in the Warehouse (formerly the Pope's employer of sorts).
Lobster bisque from Lou Sander of Shula's Steakhouse. Just an absolutely perfect example of a classic bisque, which to me means no beads of butter floating on top. Nice chunks of lobster floated on top provided a little textural contrast.
Cedar plank roasted red fish with crawfish spoonbread and a housemade chow chow with basil oil from Chuck Subra and La Cote Brasserie. This dish was extremely fragrant from the cedar plank to the basil oil.
The greatest lamb dish ever. Grilled lamb with truffled fingerling potatoes and asparagus. Explosive flavors, tender lamb, and just a very complete encapsulation of the glories of lamb. Chef Mark Quitney from 5 Fifty 5 prepared this excellent dish.
Dessert was a flourless chocolate cake with spun sugar and a brandy tuile from Matt Murphy and Melange at the Ritz Carlton. I did not get to eat this as I was too busy chatting with the chefs in the kitchen, but Lindsay said it was great. And by chatting, I mean scaring the crap out of them.

The wines were outstanding, especially a Robert Mondavi Fume Blanc which had an aroma of wet slate and finished with stone fruit. Paired very nicely with the pig terrine. Thanks to everyone who made this night possible.

A wonderful night for a very important cause; please help in whatever way you can.

Thanks.