A recent Joel event:
Hermann-Grima's Annual Historic Houses Gala

Built in 1831, the HERMANN-GRIMA HOUSE is one of the most significant residences in the French Quarter. Each year they hold a fundraiser in honor of the historic building and this year the fantastic home of Adam & Valerie Marcus was the setting for Hermann Grima's annual Historic Houses Gala. Surrounded by the Marcus' extensive and striking collection of contemporary art, the event had an eclectic Caribbean theme. As they arrived, guests enjoyed cocktails of Champaigne with a frozen Mango ice cube and a passed hors d'ouvre of Torchon of Fois Gras. In a striking display, buffets of Seared Tuna Carpaccio and Salmon and Caviar Terrines were presented on carved ice blocks. The buffet boasted such delectables as Coquilles St.-Jacques, Honey - Macadamia Mahi Mahi and Barbequed Rosemary New Zealand Baby Lamb Chops. An action station offered guests Fricassee of Lobster and Asparagus and Oven Roasted Sliced Tenderloin of Beef. A breathtaking dessert buffet boasted such treats as a fresh Pineapple Dacquoise, the classic Latin dessert of Tres Leches topped with fresh Passion Fruit, and Tremor triangles - sublime hazelnut nougat covered in dark chocolate. It was a festive and unique night celebrating a true New Orleans landmark!

HAND PASSED

TORCHON OF FOIE GRAS (see large photo - top of page)
Served on homemade brioche with sauternes jelly

PLACED ON THE PATIO

CHIPS & DIP
Homemade potato chips with truffle dip

PLACED IN THE LUNCH ROOM

SEARED AHI TUNA CARPACCIO
Thinly sliced and presented with papaya salsa, sesame soy dipping sauce, tobiko wasabi caviar and crispy wontons

SALMON AND CAVIAR TERRINE
Housemade citrus gravalox joined by osetra caviar and dill cream

PLACED ON THE DINING ROOM TABLE

CHICKEN CURRY
Served with traditional accompaniments to include fresh coconut, basil, cilantro, mango, peanuts and lime zest

JUMBO LUMP CRAB SALAD
Dressed with tomate a la francaise and served with baked cumin tuilles

HONEY - MACADAMIA MAHI MAHI
Mahi mahi crusted with toasted macadamia nut and accompanied by a fresh pineapple relish

COQUILLES ST.-JACQUES
Sea scallops with mushrooms in white wine sauce, nestled in scallop shells and gently baked until golden brown
BARBEQUED ROSEMARY NEW ZEALAND BABY LAMB CHOPS
Rosemary infused and barbecue ladeled individual baby lamb chops

TAMARIND DUCK WITH SMOKEY PLANTAIN CREAM
Seared tamarind marinated duck breasts complimented by a sublime smoked platain sauce and a plantain chip garnish

ACTION STATION IN THE KITCHEN

FRICASSEE OF LOBSTER AND ASPARAGUS
Tender medallions of lobster, asparagus, pearl onions and grapes brought
together with champagne-vanilla beurre blanc

OVEN ROASTED SLICED TENDERLOIN OF BEEF
Seared to perfection and served with marchands de vin sauce and
caramelized pearl onions

HOMESTYLE CREAMED POTATOES

DESSERT

TRADITIONAL DACQUOISE
Layered with fresh berries and vanilla bean whipped cream

CHOCOLATE RUM CAKE
A moist dark chocolate rum cake topped with walnuts and finished with a dark rum syrup

LEMON CURD CAKE
Lemon scented cake with lemon curd and accented by fresh blueberries

INDIVIDUAL STRAWBERRY TRIFLE
Creamy strawberry mousse served in port glasses with grand marnier macerated strawberries

TRES LECHES PASSION FRUIT
A classic Latin dessert of a delicate yellow cake drenched in three milks
with the addition of passion fruit

TASTE OF CHOCOLATE
Tremor triangles - sublime hazelnut nougat covered in dark chocolate