New Orleans

Note: This entire menu is featured in our Gilded Fork: Entertaining at Home cookbook.

Some call it Fat Tuesday, others Carnavale, but no city quite captures the essence of Mardi Gras like New Orleans. This month’s menu is spicy, rich and full of Nawlins flavor, so set a festive table, gather your friends and laissez les bon temps rouler!

Color. Texture. Spicy. Sweet. We never need an excuse to celebrate, but we took special advantage of this month’s opportunity.


Bon Temps Crab Cakes with Rémoulade
Suggested pairing: Beer
(see Pairing Notes below for further details)


Mardi Gras Chicken and Andouille Gumbo
Suggested pairing: Beer

New Orleans Red Beans and Rice


Mardi Gras King Cake


Café Brulot


Rather than feature wine pairings for this particular menu, we think beer is a better match. Given the spicy, rich flavors in these Mardi Gras recipes, light ales or lagers will provide balance to the overall flavor and texture impact of the meal.

After dessert, go for a flaming cup of Café Brulot, the famous coffee drink of the Big Easy.


For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.


CHIC212: King Cake

King Cake, the traditional cake served at all carnival parties in New Orleans leading up to Fat Tuesday.

RP224: History in a Glass – New Orleans Cocktails

Elizabeth Pearce gives us the history of New Orleans in 3 classic cocktails!

RP206: The Soul of New Orleans

Miss Leah Chase and Chef Frank Brigtsen embody the soul of New Orleans cooking and New Orleans Love.

CHIC174: Crawfish Etoufee

Chefs Tom and Wook put their crawfish to good use, & make some Etoufee!

CHIC173: All Around CHIC

Wook Kang and Chef Tom talk about NOLA cuisine and so much more.

Mardi Gras Chicken and Andouille Gumbo

Nothing says Mardi Gras like a good Cajun meal.

Bon Temps Crab Cakes with Rémoulade

Who needs boring old tartar sauce when you can “laissez les bon temps rouler” with this classic Louisiana sauce?

Mardi Gras King Cake

Thumbnail image for Mardi Gras King Cake

A traditional New Orleans Mardi Gras dessert, the king cake evolved from the “galette des rois” served in celebration of Twelfth Night.

Café Brulot

This spicy after dinner drink has long been a favorite in traditional New Orleans restaurants. It gets its name from the French for “burnt brandy.”