Michelin Star Tribeca restaurant Bâtard is revving up for the arrival of Spring by welcoming acclaimed New Orleans Chef Isaac Toups, for a two-nightCrescent City Culinary Collab on Wednesday, March 14th and Thursday, March 15th. Each evening guests can enjoy a 5-course collaborative dinner prepared by Bâtard Chef Markus Glocker and Toups, chef/owner of award-winning NOLA restaurants Toups Meatery and Toups South.
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 welcome cocktail, excludes tax and gratuity), will begin each night at 6:30PM with passed canapés and a Reisetbauer sloe gin cocktail. Full menu follows:
MURDER POINT OYSTERS, GEORGIA CAVIAR
PICKLED LOUISIANA SHRIMP, QUAIL EGG
“BOSNER 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
root vegetables, smoked fish broth, beurre noisette
VENISON SADDLE “TOUPS”
Viennese cabbage, butter “nockerl,” paprika sauce
kardinal ice cream
*Optional pairings and full bar available at additional cost.
The Crescent City Culinary Collab will take place on Wednesday, March 14th and Thursday, March 15th, 6:30PM at Bâtard, 239 West Broadway in Tribeca. Seating is limited and tickets must be purchased in advance at Crescent City Culinary Collab at Batard. For additional information, please visit www.batardtribeca.com or call (212) 219-2777.
Follow Bâtard on social media:
Follow Toups on social media:
About Chef Markus Glocker:
Markus Glocker, Chef/Partner at Bâtard has hospitality in his blood. Born in Austria, he grew up working in the family hotels, where his appreciation for the culinary arts became a passion. Glocker’s talent finds full expression at Bâtard, the Tribeca restaurant he opened with restaurateur Drew Nieporent, and managing partner John Winterman. There, Glocker’s years of cooking crystallize with a cuisine defined as much by ebullient, rustic Austrian heritage as Glocker’s refined precision and an ingrained, family-style love of hospitality. Fashioned with what New York Times critic Pete Wells calls “a sniper’s accuracy at the stove,” Glocker’s dishes are both robust and refined and the restaurant has earned a three-star rating from The New York Times, three stars from New York Magazine, and a coveted Michelin star, among several other stellar reviews. In May 2015, Bâtard was awarded Best New Restaurant in America by the James Beard Foundation. www.batardtribeca.com
About Chef Isaac Toups: James Beard “Best Chef: South” Finalist and Bravo TV’s “Top Chef” season 13 “Fan Favorite,” Chef Isaac Toupsexemplifies the new guard of Cajun chefs and is Chef/Owner of Toups Meatery and Toups South in New Orleans. A native of Rayne, Louisiana – the heart of Cajun country – Toups is known for his “born and braised” culinary style. His unique combination of childhood roots, heavily influenced by both grandmothers, along with honing his skills in some of New Orleans’ most acclaimed restaurants – including a decade of fine dining experience in Emeril Lagasse’s New Orleans kitchens – gives Chef Isaac Toups a cutting-edge that is unrivaled. www.toupsmeatery.comwww.toupssouth.com
Lauren Busch/ Anabel Mendez
Brustman Carrino Public Relations | (305) 573-0658