Food&Fun / Eldhús Suðurríkjanna mætir íslensku hráefni

ENGLISH BELOW

Matarhefðir Suðurríkjanna mæta íslenskum hráefnum á Food&Fun á Bryggjunni Brugghús en matarhátíðin hefst þann 1. mars næstkomandi og stendur yfir til 5. mars.

Nathan Richard, yfirkokkur Kingfish Kitchen & Cocktails í New Orleans stendur vaktina hjá okkur þetta árið og er óhætt að lofa spennandi og skemmtilegum seðli en matarhjarta Richard slær í Louisiana og endurspeglar matseðillinn það svo sannarlega.

Food&Fun seðill: 8.500 kr.
Food&Fun seðill með vínpörun: 17.000 kr.

Stemmningin verður tekin alla leið en Mardi Gras band verður á svæðinu og sér til þess að kalla fram öll réttu hughrifin.

Borðapantanir og frekari upplýsingar í síma 456 4040 / booking@bryggjanbrugghus.is.

Vinsamlegast athugið að á meðan á hátíðinni stendur er einungis Food&Fun seðillinn í boði á kvöldin.

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Bryggjan Brugghús is participating in Food&Fun 2017, 1.-5. March, with collaborating chef Nathan Richard, Executive Chef of Kingfish Kitchen & Cocktails in New Orleans.

Nathan’s passion for food came from helping his grandfather raise livestock and vegetables, and cooking authentic Cajun dishes with his father. When Richard wasn’t cooking, he could be found hunting, fishing, or enjoying the splendors of the region.

Food&Fun menu: 8.500 kr.
Food&Fun menu with wine pairing: 17.000 kr.

Book your table by contacting +354 456 4040 / booking@bryggjanbrugghus.is

Please note that during Food&Fun we only serve our Food&Fun menu.

After graduation, Nathan took a job at Commander’s Palace and subsequently decided to enroll in culinary school at Delgado Community College. He worked as pastry chef, sous chef, and butcher at Commander’s for more than five years before moving on to cook in the U.S. and British Virgin Islands. He studied charcuterie in France and Italy under the supervision of some of the best butchers in Europe. With international experience in hand he returned stateside to work at Fig, McCrady’s, Husk, and High Cotton in South Carolina. There he became well-known for his inventive bourbon, bacon, and lard desserts.

Richard could not stay away from Louisiana forever and soon returned home and moved to the heart of Cajun country where he fine-tuned his sausage-making and charcuterie skills at Cochon Lafayette. He translated his wealth of knowledge from working with James Beard award-winning chefs like Tory McPhail, Sean Brock, Mike Lata and Donald Link into a career as a full-time butcher at Restaurant R’evolution before joining Kingfish. Richard’s passion for Louisiana specialties—tasso, andouille, boudin—can be seen on his menu at Kingfish.