Gabrielle in Purgatory

The plight of Mary and Greg Sonnier has been well documented in the press, on this blog, and throughout message boards across the web. Since August 2005, the Sonniers have been chefs without a home for their beloved Gabrielle Restaurant. Months after the flood waters of Katrina devastated their Mid-City location, the Sonniers purchased The Uptowner, a building at 438 Henry Clay where they hoped to re-open Gabrielle. Unfortunately, unbeknowst to the Sonniers, discrepancies in the city permitting process would require a zoning change to operate a restaurant in this location. After numerous hearings in the front of the City Planning Commission and opposition from neighbors, two weeks ago the New Orleans City Council denied the Sonniers' request for a zoning change. The Sonniers have reluctantly admitted that the fight for Gabrielle may be over for good.

But the ultimate fate of Gabrielle has not yet been decided. In essence, Gabrielle is in a state of purgatory. While we all await final judgment of this beloved restaurant, a lucky few will have the opportunity to taste just exactly what all the fuss is about.

Vintage Orleans is proud to present "Gabrielle in Purgatory" at The Uptowner on Thursday February 24th at 7:00pm. The five course menu will resurrect several of Gabrielle's signature dishes, and each course will be paired with wines to match.

The cost of the dinner is $85 per person inclusive of food, wines, tax, and tip. Seating is limited, and reservations are required. Email VintageOrleans@gmail.com to reserve your seat today, as this dinner is sure to sell out quickly.

GABRIELLE IN PURGATORY



What: Wine Dinner featuring the Best of Gabrielle

Where: The Uptowner, 438 Henry Clay Ave.

Date: Thursday February 24th

Time: 7:00pm

Cost: $85 per person (inclusive of wines, tax, and tip)

Reservations: VintageOrleans@gmail.com

First Course

Oysters Gabbie

A Pair of Oysters on the Half Shell Baked

With Chef Greg's Signature Artichoke Topping

Second Course

Mixed Sausage Kabob

Rabbit & Andouille Sausages with Honey-Lavendar Mustard Sauce

Third Course

Petit BBQ Shrimp Pie

Mashed Sweet Potatoes in a Tart Shell, Topped with BBQ Shrimp

Fourth Course

Slow Roasted Duck

Roasted Red Peppers, Mushrooms, & Orange Sherry Sauce

Over Shoestring Fried Potatoes

Dessert

Ponchatoula Strawberry Shortcake

With Fresh Whipped Cream

We hope to see you at this dinner to relive Gabrielle. Gone for now but not forgotten.