NEW ORLEANS – This October, MaMou will welcome James Beard-nominated Chef Nick Goellner of The Antler Room and Anjin for a one-night collaboration dinner with Executive Chef Tom Branighan. Anjin was recently named a 2026 James Beard Award finalist and a Best New Restaurant by Bon Appétit.
The two chefs, who became good friends after years of participating in Taste of Vail, will bring together Branighan’s French technique and Gulf Coast ingredients with Goellner’s Midwestern, izakaya-inspired point of view. Featured dishes include escargot and prawn mousse spring rolls, a chicken liver mousse baklava, a blood sausage dumpling in green curry, and a grilled local fish prepared cha ca style.
The dinner will take place on Sunday, Oct. 4, at MaMou. The tasting menu is $175 per person, with an optional wine pairing available. Reservations are available now on Resy.
About the chefs
Chef Nick Goellner is the chef-owner of The Antler Room and Anjin in Kansas City, Missouri, and a three-time James Beard nominee for Best Chef: Midwest. Goellner opened The Antler Room with his wife, Leslie, in 2016 and Anjin, with Leslie and bar manager turned business partner Drew Little in 2025. Anjin was a 2026 James Beard Award finalist for Best New Restaurant and most recently was named Best New Restaurant by Bon Appétit in 2026.