Emeril’s Restaurants continues its summer dining series this Wednesday July 24th at Meril at 7 pm. “Eat, Drink, & Be Meril”, features a collaboration of all of the chefs de cuisine from the Emeril’s group. These dinners celebrate the freshness of locally-sourced summer ingredients and the fun dining spirit exemplified at Meril. The menu is as follows: Blueberry Cured Ora King Salmon with Herbed Whipped Brillat Savarin, Brown Butter Torn Baguette, Pickled Blueberries, and Rosemary Olive Oil by Chef Doug Braselman of Emeril’s Alligator Boudin Everything Bagel Spiced Kolache served with Pickled Vegetables and Wildflower Honey Mustard by Chef Phillip Buccieri of NOLA Pancetta Wrapped Rabbit Roulade with Gnocchi, Lemon, and Mint by Chef Darren Chabert of Meril Haitian Style Goat in Crepinette with Red Bean and Rice, Mirliton Pikliz, and Citrus Gastrique by Chef Anthony Scario of Emeril’s Delmonico Peach Cobbler Baked Alaska by Pastry Chef Bergen Carman of Meril Guests can expect delicious pairings of sparkling wines, curated cocktails, and locally brewed beers with each carefully-crafted course. $100, gratuity included. Tax, and credit card processing fees excluded. Reservation required. Tickets available on Eventbrite. Meril 424 Girod St New Orleans 504-525-3745 Daily 11:30-10 Happy Hour 4-6pm Brunch Specials 11:30 3pm Weekends emerilsrestaurants.com
