Where There's Smoke, a collaboration with Chef Blake Jackson and Harvey Clay, is a special, one-night-only dining experience presented by 318 Restaurant Week, 6-8:30 p.m., Tuesday, March 19. Enjoy a culinary tour from the dynamic culinary duo, Blake Jackson and Harvey Clay, as well as dining ambassador Ian Summers. Jackson and Clay will guide you through global cuisine with a four-course dinner featuring meats, vegetables and even desserts. Where There's Smoke is a dinner where an element of each dish has been smoked for added complexity and flavor.
Tickets are $50 per person and only 100 tickets are available. Purchase tickets here.
Course 1: Smoked Catfish Hush Puppy Croquette served with "Shreveport-Style" Tartar Sauce
Course 2: Caribbean Smoked Jerk Pork served with Black Garlic and Plantain Mofongo and Pickled Papaya Red Onion Relish
Course 3: Brisket and Sausage-Stuffed Ravioli served with Real BBQ Rub, Brown Butter, Fresh Manchego and Green Onion Relish
Course 4: Banana Cotta and Scratch Nilla Wafer served with Smoked Salt Caramel and Vanilla Bean Gelato
RSVP to the official Facebook event for "Where There's Smoke"
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