|Date:||Sat, Jul 27, 2019|
|Time||6:30 PM to 10:00 PM|
|Venue:||Knapp Vineyard Restaurant|
Seafood, Cajun and music… Nothing sounds better than a pile high pan full of shrimp, potatoes, and corn spiced up just right with nothing but your fingers to lick when all is done—at least to some of us this is our idea of heaven. This is the tease because our Executive Chef John McNabb always likes to put a bit of a twist in his menus. So, though you might need a fork you will experience a luscious seafood experience fashioned after traditional Louisiana Boils with a backdrop of live Zydeco music. This is a five-course meal paired with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards, and Glenora Wine Cellars. Please purchase your tickets online to reserve your spot. $82.50pp includes tax and gratuity.
1st course- Muffaletta Panzanella
Toasted seeded Italian, field greens, Mortadella, salami, sharp provolone, mozzarella, olive salad, herbed tomato concassé and oregano & white balsamic vinaigrette.
Knapp Winery, 2017 Lemberger &
Glenora Wine Cellars, 2018 Seyval Blanc
2nd Course- Gumbo
Chicken, shrimp and andouille sausage gumbo with frizzled Bermuda onion and a crab hush puppy.
Chateau LaFayette Reneau, 2015 Pinot Noir & Knapp Winery, 2017 Riesling
3rd Course- Crawfish & Shrimp Étouffée
Cajun mirepoix and crawfish tails in a light spiced thickened seafood potage, served over fragrant saffron jasmine rice.
Chateau LaFayette Reneau, NV Seyval Chardonnay &
Zugibe Vineyards, 2017 Sauvignon Blanc
4th Course- Traditional Cajun Shrimp Boil
Gulf shrimp, new potatoes, fresh local corn, haricots vert, lemon creole spices, and bay leaves boiled and served family style with
herbed drawn butter
Knapp Winery, 2018 Chardonnay &
Chateau LaFayette Reneau, 2018 Dry Riesling
5th Course- Doberge Cake
Layered cake alternating with fillings of Bananas Foster Custard and rich chocolate and anise mousse, covered in chocolate ganache with sweetened cream with edible gold dust and burnt caramel sauce.