Consummate Collaborations 3

444 St. Charles Avenue
New Orleans, LA 70130

Located on the historic St. Charles Avenue streetcar line and overlooking the famed Mardi Gras parade route, just two blocks from the French Quarter, InterContinental New Orleans features 479 rooms (65 balcony and 29 suites), 34,000 sq. feet of function space, as well as the award-winning Veranda Restaurant, Pete’s Pub, Sweet Car Café, and the newly-renovated Champagne Lounge.

Fall Pairing

Seared Redfish with Beetroot and Cauliflower Tapenade

Beetroot Reduction:
1 cup beet juice
2 medium cooked red beets
1 cup grape seed oil
2 tbsp sherry vinegar
2 tbsp hazelnut oil
1 tbsp sugar

Salt to taste

For the Beetroot Reduction: In a blender, combine the beet juice and beets; blend thoroughly. Simmer until reduced by half. Cool, then slowly whisk in the remaining ingredients.

Cauliflower Tapenade:
10 oz. cooked cauliflower, minced
1 cup heavy cream, simmered until reduced by half
1.5 tsp. freshly grated horseradish
Salt and freshly ground pepper to taste
Sugar to taste

For the Cauliflower Tapenade: Combine all ingredients. Reheat before serving.

Baby Beetroot and Redfish:
1 lb baby golden and red beets
2 tbsp olive oil
Salt and freshly ground pepper to taste
4 (8 oz) redfish fillets, skin on
Fresh herbs for garnish

For the Baby Beetroot and Redfish: Preheat the oven to 150 degrees. Thoroughly scrub the baby beetroot with a vegetable brush, peel outer skin layer of beetroot with sharp paring knife, and trim tops of beetroot flush with the top of the root. Toss with 1 tablespoon of the olive oil, and salt and pepper to taste. Place in a roasting pan; roast unit soft. Slice vertically. Season the redfish filets with salt and pepper. Heat a medium skillet over medium high heat. Add the remaining 1 tablespoon of olive oil and rotate pan to cat bottom of pane evenly. Add the fish to the pan skin side down and sear. Gently turn fish flesh side down and reduce heat to medium setting. Cook fillet until fish begins to turn opaque. Remove from pan and allow fish to rest for a few minutes before plating.

To serve: Arrange some beet slices in a pile and place a redfish fillet, skin side up, on top. Garnish with a quenelle of cauliflower tapenade and fresh herbs. Drizzle the beet reduction around the plate.

Mardi Gras Melon Madness

Yellow tinted sugar
1 oz premium vodka
1.5 oz melon liqueur
1/3 oz sour mix

Dip the rim of cocktail glass in water, then in yellow tinted sugar. Pour the vodka, melon liqueur and sour mix into a cocktail shaker filled with ice. Shake ad strain into the prepared cocktail glass.

Klaus Happel, Executive Chef

German born Executive Chef, Klaus Happel was awarded his Culinary Arts Degree from Culinary Academy Immenstadt in Bavaria. Following an apprenticeship at Hotel Weiler, Happel has worked in cities from Berlin to Miami. As Executive Chef, he was instrumental in opening the famed InterContinental Stephen F. Austin Hotel. He has been with the InterContinental New Orleans property since 2008.

Jonathan Emerson, Director of Food & Beverage

Born in Madrid, Director of Food and Beverage, Jonathan Emerson began his F&B work in 1987 at Pass Christian Yacht Club. Following his attendance at Loyola University, Jonathan learned F&B management with Hilton Hotels, Hyde Park Grille, and the celebrated New Orleans restaurants of Dickie Brennan and Commander’s Palace. Jonathan served as General Manager for Louis XVI and La Louisiane, and Director of Food and Beverage for Chateau Sonesta, St. Louis, and St. Ann/Marie Antoinette hotels. In 2007, Jonathan joined InterContinental New Orleans.