To have learned at the knee of the master Creole cooks featured in “Creole Feast: 15 Master Chefs Of Creole Cooking” one would need a time machine and the fortitude to be carried back to the 1970s when men like Nathaniel Burton (Broussard’s); Sherman Crayton (Vieux Carre) and Austin Leslie (Chez Helene) ruled the halls of Creole dining in the Crescent City.

We’ve spent the last few months studying the tome, making multiple recipes runs in our test kitchen and trying to figure out the best way to approach this ancient foodway.

Now it’s time to execute.

Here’s the menu for ‘Creole Foods Of New Orleans‘ Scrumptious Chef’s 20th restaurant pop up

Chicken Clemenceau: Sous Vide Chicken, Mushrooms, Garlic, Potatoes, White Wine, Peas, Baguette

Gumbo Ya Ya: Shrimp, Oyster, Vaucresson Sausage (est.1899) Holy Trinity, Roux, Stock, Baguette

Meaty White Beans: Camellia Great Northerns, House-cured Tasso Ham, Stock, Green Onions, Baguette

Shrimp Fondue

Praline Pudding

a la carte pricing $5-$20

A keg of St Arnold Divine Reserve 15 will be on offer

6pm New Orleans cocktail hour
7pm Supper

Venue: Tamale House East 1707 e.6th St. Austin Texas 78702