About
THNOC’s 2021–22 Food Forum—organized with lauded food historian Dr. Jessica B. Harris—is being presented in four quarterly events that celebrate the “culinary seasons” of South Louisiana. The events began in fall 2021 with a presentation on New Orleans street food, followed by explorations on king cake and bánh chung (winter), festival fare (spring), and chilled refreshments (summer).
Celebrating the Seasons: Summer | Sunday, August 14
Carmo, 527 Julia Street
6:30–8 p.m.
Registration is required. Dinner only, $75; Optional beverage pairing, $25
Summer in New Orleans brings heat and humidity. THNOC’s Food Forum—organized with lauded food historian Dr. Jessica B. Harris—concludes its celebration of the seasons with a special themed dinner and optional beverage pairing this August.
Dr. Harris and Dana Honn, chef-owner of Carmo, have collaborated on a special menu to keep us cool in the summer heat. The menu is built upon the rich, multicultural culinary influences found throughout the Gulf South and Caribbean and will feature local vendors Happy Raptor Distilling and the 7th Ward Ice Cream Speakeasy.
Menu
Welcome: Boozy snowball or welcome cocktail by Happy Rapter Distilling
Course 1: Pickled shrimp, heirloom tomato, butter leaf lettuce, red onion, creamy tomato vinaigrette
Course 2: Goat cheese–stuffed okra, strawberry cayenne gastrique
Course 3: Catfish escovitch, rice & peas, bammies, habanero hot sauce
Course 4: Custard from the 7th Ward Ice Cream Speakeasy
About the Speakers
Chef Dana Honn is the owner of two restaurants in New Orleans, Carmo and Café Cour, both of which focus on high-quality local ingredients, sustainability, and affordability. For more than 15 years, Honn has been an advocate for ocean and coastal conservation and restoration, and for the use of sustainably sourced seafood. His interviews and articles profiling enlightened chefs, fishers, and famers have been featured by regional and national publications.
As a passionate supporter of local farmers and fishers, he is also the founder of the Tropical Foodways Institute, launched in 2013 with a primary function of acting as a conduit for research, education, and resources relating to the cuisine and culture of the tropics, its history, and preservation. He is a member of the Audubon GULF Chefs Council, Slow Food Chefs Alliance, American Culinary Federation, and Chefs Collaborative. He has been a featured chef, speaker, educator, delegate, and panelist at multiple local and national events, including Farm to Table International, Slow Fish, and Sea Web International—and for the past six years he has been a chef presenter at the New Orleans Jazz and Heritage Festival. As an educator, he has also conducted classes and cooking demonstrations for fellow chefs via NOCHI, the James Beard Foundation, and Southern Food and Beverage Museum. He was the adjunct professor for the launch of the Restaurant and Catering Management program at Dillard University.
At this time The Historic New Orleans Collection is not requiring visitors to show proof of vaccination or negative COVID-19 tests, and masks are optional. These practices may change with minimal notice depending on local conditions. Please see our COVID-19 policy for more details.
View schedules from past Food Forums (previously named Culinary Symposium).