I will be throwing our very first popup dinner at Etienne Estate and it is going to be a ball! This is an amazing opportunity for me to tell the story of my backround and heritage through the plate. 

1st course: Muffuleta and shrimp salad with tapioca crackers

2nd course: Pink unicorn grits with blue crab consume, topped with Blue crab, shrimp and baby turnips

3rd course: Palette cleanser, Sweet tea with a blackberry trill and crystalized mint

4th course: Gumbo broth with andouille sausage topped with confit duck croquette, boudin sausage and finished with fresh okra

5th course: Fresh take on peach cobbler

Chef crafted cocktails included