revolutionnola.com | Press Release
NEW ORLEANS (JULY 13, 2016) – On Thursday, August 11, Restaurant R’evolution will host its first annual Seersucker and White Linen Wine Dinner, which begins with an hors d’oeuvre reception at 6 p.m. Guests will enjoy genteel conversation while sipping wines and dining on a summer menu created by Chef John Folse. Seersucker or white linen is the attire of choice, of course! The five-course menu with paired wines is $125 per person plus tax and gratuity.
The dinner menu will include: Cold Melon and Mint Soup paired with Matua, Sauvignon Blanc, Marlborough, New Zealand, 2014; R’evolution Seersucker Salad, which features radicchio, blue-tipped kale, mesclun mix and cane syrup vinaigrette, is paired with Broadbent, Grüner Veltliner, Wagram, Austria, 2012; the fish course, Turban of Trout with crawfish stuffing and sauce Nantua, is paired with Elk Cove, Pinot Noir, Willamette Valley, Oregon, 2013; the meat course, Plume de Veau with blueberry demi-glace, is accompanied by Cosentino, Zinfandel, Lodi, California, 2013; and dessert, Fig and Hazelnut Tart with roasted fig ice cream and balsamic drizzle, is paired with Taylor Fladgate, Late Bottled Vintage, 2007, Douro, Portugal.
Special guests will include Bill Haltom, author of Milk and Sugar: The Complete Guide to Seersucker, along with Laurie Aronson, owner of Lipsey’s & Haspel, and great-granddaughter of the creator of seersucker. The duo will speak about the invention of seersucker and will autograph books following the dinner.
Seersucker has been at the center of much of the Southern social scene since its debut splash in 1909 when New Orleans clothier and tailor, Joseph Haspel, went for a swim in Boca Raton, Fla., in his seersucker suit during a trade show. Hours later, after hanging his suit up to dry, it was ready for a dinner party, proving this cool suit was not only easy to maintain but was a classy option for men in the sweltering South. The name “seersucker,” meaning milk and sugar, represents the smooth and bumpy textures that come together in seersucker fabric. First accepted by lawyers and businessmen, seersucker soon became a popular favorite for undergraduates of Ivy League schools, politicians, celebrities, and now, women, thanks to the work of Jolie Benson Hamilton and Sarah Elizabeth Dewey. Today, men and women across the United States, young and old, wear seersucker as a way to honor the history of the region where it originated and for its versatility–whether it’s at a board meeting, fancy dinner or casual outing, seersucker is always appropriate.
For more information or to make reservations call Restaurant R’evolution at 504.553.2277. Visit the restaurant’s website at www.revolutionnola.com.