Monday, May 21st, 6:30-8:30pm
Begue's Restaurant, Royal Sonesta Hotel
CNREP 2007 Dinner-Social
Monday, May 21st, 6:30-8:30pm
Begue's Restaurant, Royal Sonesta Hotel
Sponsored in part by:
Arcadis www.arcadis-us.com
C.H. Fenstermaker www.fenstermaker.com
When you take your seat at Begue's, stop for a moment, relax, and take a deep breath. By then one waitress will have filled your cup with rich New Orleans coffee, and another will be standing by to perhaps take your order for a more lively beverage. And that impeccable standard of service will continue all evening.
You will want to pace yourself, because you could end up making five trips (at least) into the adjacent room where a magnificent buffet is displayed, ready for your pleasure. You may want to try some soup first, perhaps a crab bisque. Or start with fresh fruit. You might go on to sample the salads and cold appetizers. Chefs will be standing by to make a special creation for you, if you like. There will be a roast of beef waiting to be carved for you. Some crawfish or shrimp etouffe, over rice, may suit your palate. And there will be plenty of fresh vegetables, steamed or sautéed. And, believe it or not, the selection is so incredible that if you took none of the above suggestions you would still find enough choices for a feast.
In any case, save room for some pastry, as the chefs try to outdo each other with delectable offerings. They may theme the selections to the season, or to a national tradition. And of course there are a few favorites that are always there, including items like the Royal Sonesta Chocolate cake, made with sponge cake, the finest swiss chocolate, and a crème de cacao.
Once you have finished with all of the treats above, it will be just about the right time to venture out into the New Orleans night to sample the culture and atmosphere that have made Bourbon Street and the French Quarter famous around the world.
If this description of the dinner we have planned for Monday evening, 6:30-8:30pm , is not enough, below you will find a listing of some of the offerings that Begue's chefs have planned for the evening.
Pan Roasted Gulf Fish
with Andouille and Shrimp Maque Choux, Almond Wild Rice Pilaf
Eggplant and 4 Cheese Rolatini
with Crawfish Monica Sauce
Shrimp and Scallop Sugarcane Brochettes
with Asparagus Saffron Risotto, Lemon-Lime Beurre Blanc
Fried Soft Shell Crabs
with Roasted Sweet Potatoes, Pineapple Cilantro Sauce
Roasted Cauliflower, Pine Nuts, and Currants
Lentils and Wild Rice
Haricot Verts and Sweet Bell Peppers
Soup Station
Corn and Crab Veloute
Action Station
Blackened Escolar Caesar
with Roasted Garlic Croutons, Oven Roasted Tomatoes, Shaved Parmesan
Carving Station
Roasted Top Round
Olive and Caramelized Onion au Jus
Dill Salmon en Croute
with Mustard Tarragon Cream