“Top Chef” Finalist Chef Isaac Toups Brings NOLA to NYC

“Top Chef” Finalist Chef Isaac Toups Brings NOLA to NYC

 

Courtesy of Bâtard


I’m not ashamed to proclaim that I am a "Top Chef" superfan and I’ve been in love with Chef Isaac Toups, James Beard Best Chef: South 2015 and “Top Chef” season 13 “fan favorite,” ever since his stint on the BravoTV show. So when I heard about his Crescent City Culinary Collab at Bâtard with Austrian Chef Markus Glocker, I couldn’t pull out my wallet fast enough to purchase a ticket for what I believe will be a dope mashup of Cajun and Austrian delicacies.

 

Wednesday, March 14 and Thursday, March 15, Michelin star Tribeca restaurant Bâtard is revving up for the arrival of Spring by welcoming the aforementioned New Orleans Chef (chef/owner of award-winning NOLA restaurants Toups Meatery and Toups South) to the its kitchen to create a five-course collaborative dinner with Austrian Chef, Markus Glocker.

 

Though they may seem like an unlikely pair, the Cajun and Austrian chefs have far more in common than diners would expect. Both favor classic flavor combinations and embrace simple, straightforward technique, as well as value a sense of play in their kitchens and dining rooms. “Isaac and I are more alike than one might think,” says Glocker. “Cajun cuisine is steeped in French and European tradition and my cooking is certainly influenced by my European roots. It’s going to be a blast cooking together.”

 

The dinner, priced at $180 per person (includes a welcome cocktail, tax and gratuity), will begin each night at 6:30 pm with passed canapés and a Reisetbauer sloe gin cocktail. Seriously, don’t miss this incredible meal but if you need a few more reasons to join me, here is the full menu below:

Canapés
Murder Point Oysters, Georgia caviar
Pickled Louisiana shrimp, quail egg
“Bosne  wiener”, cabbage, mustard
Oxtail tart, chives, almonds
Reisetbauer Sloe Gin French 75

Toups Meatery board
cracklins, rillons, blood boudin, rabbit liver mousse,
foie gras, fromage de tête

Crawfish Bisque
mousseline-stuffed heads

Forelle Blau
root vegetables, smoked fish broth, beurre noisette

Venison saddle “Toups”
Viennese cabbage, butter “nockerl,” paprika sauce

“Wiener” Palatschinken
kardinal ice cream

Lübeck Marzipan
*Optional pairings and full bar available at additional cost.

Add new comment