Chef Joshua Hebert and Chef Adam Reeson are saving a seat for you at their table. We are bringing a much needed experience to Ascension that showcases new and fresh interpretations of our rich traditions here and from across the entire Southern region in a beautiful space with the best Southern food and hospitality you'll ever experience. Have a seat, eat, drink, and celebrate with us!
Ticket purchase covers food and pairings for supper.
Cocktails and select wines will be available for purchase during the Meet and Greet
6:00 PM - Meet and Greet with Chef Joshua Hebert
7:00 PM - Dinner
March Menu - Chef's Table #3
Braised Pork Belly - Crispy Roasted Chicken Skins
Pickled Mustard Greens - Cane Vinegar and Louisiana Strawberry Reduction
Paired with a Woodford Reserve Double Oaked Old Fashioned
Bernadette Market Salad
We use the best and freshest ingredients from our friends at Fullness Organic Farms
and others at the Red Stick Farmers Market to create our salads for every Chef's Table.
Duck and Dumplings
House smoked duck breast, seared crispy and served over our sauteed blackberry, roasted poblano,
creole cream cheese and mustard green gnudi set in a duck stock, fresh herb, and cream gravy.
Paired with the 2007 Domaine Serene Willamette Valley Pinot Noir Evenstad Reserve
Meyer Lemon and Louisiana Strawberry Compote in a Creole Cream Cheese Tart Crust, topped with
Satsuma Semifreddo, Meyer Lemon Meringues, and Cane Vinegar and Strawberry Reduction
Paired with a Louisiana Strawberry and Meyer Lemon Sangria