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

First

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

Second

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.

Third

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

Last

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