FOR IMMEDIATE RELEASE
Media Contacts:

Lauren Busch/ Anabel Mendez
Brustman Carrino Public Relations
nola@brustmancarrinopr.com
(305) 573-0658

WHO/WHAT:  A limited number of seats are still available for the one-night-only collaborative dinner with Chef Isaac Toups and Chef Markus Glocker of Michelin Star NYC restaurant Bâtard.  Guests can enjoy a 5-course meal, welcome cocktail and special gift from the talented duo at Toups South in New Orleans’ Central City neighborhood.

The dinner, priced at $100 per person (includes a welcome cocktail, excludes tax and gratuity), will begin at 7PM with passed canapés and a special welcome cocktail prepared by Toups South Beverage Director Bryson Downham. The full menu follows:

Canapés
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
***
CRAWFISH BISQUE
mousseline-stuffed heads
***
“FORELLE BLAU”
root vegetables, smoked fish broth, beurre noisette
***
WIENER SCHNITZEL
fingerling potatoes, cucumber salad, sea buckthorn & lingonberries
***
“WIENER” PALATSCHINKENkardinal ice cream
***
Lübeck Marzipan
*Optional pairings and full bar available at additional cost.

 

WHEN/WHERE: The Culinary Collab will take place on Wednesday, April 18th, 7PM at Toups South, 1504 Oretha Castle Haley Boulevard inside the Southern Food & Beverage Museum (SoFAB) in New Orleans. Seating is limited and reservations must be made in advance by calling Toups South at (504) 304-2147.

Follow Toups on social media:
@toupssouth
@chefisaactoups

Follow Bâtard on social media:
@batardny

About Chef Isaac Toups:
James Beard “Best Chef: South” Finalist and Bravo TV’s “Top Chef” season 13 “Fan Favorite,” Chef Isaac Toups exemplifies 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.com www.toupssouth.com

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

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