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Mardi Gras, A Louisiana Creole Dinner with Lula's Louisiana CookHouse

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Mardi Gras, A Louisiana Creole Dinner with Lula's Louisiana CookHouse Frame > Mardi Gras, A Louisiana Creole Dinner with Lula’s Louisiana CookHouse

frame presents  Mardi Gras, A Louisiana Creole Dinner  with Lula’s Louisiana Cookhouse 
When the words Crawfish Etoufee and Pecan Whiskey Sauce run in the same sentence, you already know the night’s a winner. In perfect time to celebrate Mardi Gras, we bring you creole and southern cuisine from a Michigan hidden gem, in the unexpected tiny cool town of Owosso in Shiawassee County (population 15,000). Meet Lula’s Louisiana Cookhouse, work of executive chef John Beilfuss and his wife Morgan – who collectively have one goal – to bring from scratch creole, cajun and southern comforts – to the dining scene, serving imaginative dishes like  Andouille Jambalya, Fried CatFish Po’ Boys and Banana Foster Waffles. As we said, Owosso? An unusual location for such a thoroughly modern destination for “deep, lavish southern flavours” with such heart and soul. Born out of frame’s love to collaborate for celebratory pleasure, we’re curating a feast with the Lula team, before Lent season begins. Full of chaotic charm, we’re quite confident you can skip booking a flight to The French Quarter this year. The French call it Mardi Gras; the Brazilian and Caribbean cultures call it, Carnival. For us, this is the custom of power-loading our gluttonous behavior before Ash Wednesday. Plan on innovative imbibing : our beverage team will be slinging New Orleans’ famed Sazerac’s, Vieux Carré cocktails and The Ramos Gin Fizz as well as a live blues jazz band, whooping it up inside frame to keep the spirit alive. Indulge! Let us throw a few strands of colorful beads around your neck. Might as well get ahead of the game, Fat Tuesday will be coming quick.

Menu

{{   Amuse    }} Shrimp Remoulade Chilled Shrimp in a delightful tarragon infused Creole Mustard sauce over Slaw with Lula’s Vinaigrette topped with house cured duck egg yolk and fresh tarragon + {{   First   }} Lula Mae’s Gumbo A rich Gumbo of dark roux, the trinity, tomato, housemade Andouille and Tasso, okra and bites of Lula’s famed house fried chicken + {{   Second   }} Mardi Gras Jambalaya A creole style (tomato based sauce) jambalaya, with house made ham, bacon, Chaurice sausage, and tasso, full of shrimp, chicken, crawfish and a fried oyster + {{   Third   }} Crawfish Etouffee Crawfish tail meat in a hearty stew of a medium roux, the trinity, rich stock and Lula’s secret recipe creole seasoning + {{  Fourth   }} Grillades and Grits Medallions of beef seared and braised in a gravy of dark roux, the trinity, and tomato, served over garlic confit yellow grits. + {{   Fifth   }} Creole Porchetta Whole local side of local pork stuffed with house made boudin blanc and pork tenderloin, roasted and dressed with pan jus. House made hush-puppies served with red chile scallion aioli + {{  Last but not least   }} Bread Pudding A very special bread pudding, with Lula’s house made French bread, apples, and sultanas, with a pecan crumble topping and Pecan Whiskey sauce
Monday, March 4th 5:30pm and 8:30pm seatings $55 per person + tax and service fee Included: A 7 course Louisiana Creole dinner from the chefs of Lula’s Louisiana Cookhouse, dozens of colorful Mardi Gras beads and a live blues jazz music. Additional: Beer, Wine and a menu of New Orleans most coveted cocktails
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