Wednesday, June 23, 6:30 pm reception, 7:00 pm dinner
Members $170, guests $195
Circa 1860 period costumes (à la Scarlett O’Hara) encouraged, otherwise attire is black-tie.

Event Location:
Muriel’s Jackson Square
801 Chartres St.

For reservations or more information, please call 504.568.1885.

It’s hard to imagine anyone wanting to leave the bucolic countryside of Champagne, France, but in 1852, that’s exactly what Charles-Camille Heidsieck did. Heidsieck was the first Champagne maker ever to travel to America, and his wanderlüst led him to New Orleans, in the former French territory of “Louisiane.” The city became one of his favorite stops, and he made the voyage from France three more times. In a letter to his wife Amélie Henriot in 1860 Heidsieck wrote about the citizenry of New Orleans, “They are warm, they are hospitable, they are generous…and they love to eat and drink!” If Heidsieck were to return to modern-day New Orleans, he would find the spirit of the people unchanged. To celebrate Charles-Camille’s affection for this incredible city, Champagne Charles Heidsieck is hosting a Centennial Dinner at Muriel’s Jackson Square, a Vieux Carré building dating back to 1790. Muriel’s chef Erik Venéy and some of the finest chefs in the area will be preparing dishes referencing the years 1852–1863, all paired with fine Charles Heidsieck Champagne.

Like Charles-Camille Heidsieck before him, guest of honor Regis Camus will be traveling from the vineyards in Champagne to Louisiane. Camus was promoted to the position of chef de caves at Charles Heidsieck in 2002, after joining the esteemed winery in 1994 as Directory of Oenology. Camus has a degree in Oenology from the University of Reims, and was the chairman of the Union Régionales des Oenologues from 1988 to 1992.

At Muriel’s Jackson Square, Erik Venéy has become known for his “refreshed and refined” New Orleans cooking, as it was described by Brett Anderson in The Times-Picayune. Anderson praised Venéy’s “fresh approaches to old standards.” Venéy is a native of New York City who has worked at the Hyatt Regency New Orleans, Mr. B’s Bistro, and Bacco, all in the Big Easy. He came to Muriel’s in 2000 and was promoted to executive chef in 2002, where he works alongside pastry chef Ben Marrett, who will be preparing dessert. In 2004, Venéy was named “Chef of the Year” by New Orleans magazine.

La Côte Brasserie, Maître Cuisiner de France René Bajeux’s new restaurant, is “a sleek, sophisticated seafood restaurant,” wrote Anderson in The Times-Picayune magazine Lagniappe. Anderson enjoyed La Côte’s “seafood-focused and subtly creative” dishes. Travelhost magazine called La Côte the “perfect choice,” featuring “the freshest of Louisiana cuisine served with a subtle flair.” Bajeux is well-known in New Orleans from his work at The Grill Room at the Windsor Court and his own restaurant René Bistrot (now closed).

Alex Patout was born in New Iberia, Louisiana, into a family that’s been in the restaurant business since 1918. He took up the reins more than 15 years ago when he opened Alex Patout’s Louisiana Restaurant. In 2000, that restaurant received the title of Best Creole Restaurant from New Orleans magazine. Patout has also been named to Esquire’s list of “men under 40 who are changing America.” Greg Picolo, a native of New Orleans, is becoming well known for his Nouvelle Creole cuisine at the lovely Bistro at Maison de Ville. Picolo’s work has been featured in the cookbook The Foods of New Orleans and in House & Garden magazine.

You won’t find standard hotel fare at The Rib Room in the Omni Royal Orleans Hotel. This “rotisserie extraordinaire” under the guidance of Anthony Spizale, offers succulent spit-roasted rack of lamb and prime rib au jus, along with New Orleans favorites, such as shrimp grand isle. Spizale was promoted from executive sous-chef to executive chef in 2000, where he had worked since 1990.

Tom Wolfe is another New Orleans native who landed a job at the Brennan family’s Mr. B’s, after receiving his culinary degree from Delgado University. Wolfe next took a position at Emeril’s, where he worked for eight years, often traveling around the country to help Lagasse. In 2000, together with his wife Tracy, Wolfe opened Wolfe’s of New Orleans, which was named New Orleans’s “best new formal dining restaurant” by Bon Appétit.