Join us for a decadent evening of art and edibles. A private curator-led gallery tour of The Orléans Collection will be followed by a champagne reception, featuring delicacies from New Orleans’s leading pastry chefs. During the reception, Susan Pinkard, culinary scholar and author of A Revolution in Taste: The Rise of French Cuisine, 1650-1800, will discuss the history of desserts and champagne in early modern France.

$75 members | $90 nonmembers

Online ticket sales have ended. For remaining seats, call 504.658.4128 or email education@noma.org.

Program

7 – 7:45 pm | Tour of The Orléans Collection

Vanessa Schmid, Senior Research Curator for European Art

Kelsey Brosnan, Curatorial Fellow for European Art

8 – 8:45 pm | Susan Pinkard Lecture: French Cuisine in Early Modern France

Susan Pinkard is an associate professor in the Department of History at Georgetown University. Her work focuses on material culture and the history of ideas in Europe since 1500, with a particular interest in the transformation of cooking, eating, drinking, and sociability surrounding food in ancien régime France. Pinkard’s latest publication is entitled A Revolution in Taste: The Rise of French Cuisine, 1650–1800.

Cuisine

7:45 pm | Course One – Mangé  Chef Marlon Alexander

Kahlo Wedding Cookie | Flavored with nocino, an Italian walnut liqueur, these cookies incorporate toasted walnuts, sea salt, and confectioner’s sugar to create the perfect bite.

Montaudon Brut Champagne (dry)

 8:15 pm | Course Two – Salt & Light  Chef Ruby Shenk

Raspberry Rose Mont Blanc | Raspberry rose mousse, raspberry jam, rose meringue, macaron

Brut Natural (most dry)

 8:30 pm | Course Three – Seasonally Savvy  Chef Blair Tiller

Chocolate Torte | A small rectangle portion with brown butter cookie crumble, satsuma, chantilly

Baron-Fuenté “Grande Réserve” Brut Champagne (sweet balance for chocolate)

 8:45 pm | Course Four – Just Delights  Chef Erica Buher

Blood Orange Sorbet

Stephanie Coquillete Blanc de Blancs Champagne (dry)

9 pm | Closing Remarks

NOMA is grateful to Purveyor of Fine Wines, Select Wines, Inc., and Vino Wholesale for supporting An Edible Feast.

Catering provided by My House Social.