NEW ORLEANS – On Oct. 1, Cane & Table will welcome guests for the inaugural evening of its new series, Cane & Table Supper Club, held in the restaurant’s upstairs private dining room. Kirk Estopinal; Cane & Table’s founder, owner and partner; has crafted a cocktail menu to match, complete with variations on a Canchanchara, Mojito, Cuba Libre and Batida. The series launches with back-to-back weeks, with a second dinner held on Oct. 8 and additional dates and themes to be announced. Tickets are available on Resy HERE for $85 per person, with cocktail pairings available on-site.
As a New Orleans native of Cuban descent, the first two Supper Club dinners are an ode to Chef Alfredo Nogueira’s Cuban upbringing, and the fond culinary memories of his mother and grandmother’s home cooking, alongside that of his father and uncles as well. It also pays homage to one of Havana’s most renowned paladares, Paladar La Guarida, famed in Cuba for its excellent food, drink, and stylish ambiance.
“Cane & Table has always been more of a broad-stroke Caribbean menu, which I love,” said Nogueira, chef/parter of Cane & Table in a press release about the supper club. “Since opening in 2013, I’ve felt the call to weave in new culinary experiences, and these Supper Club evenings will give me a chance to do just that. For the first two, I’m staying close to home and sharing a focused experience that reflects my family’s story and heritage.”
In line with Cane & Table’s ethos, Chef Fredo has put his own unique New Orleans spin on the traditional Cuban supper club, which will feature an abundant five-course dinner featuring a menu of classic, and very nostalgic, Cuban dishes inspired by his upbringing. Menu highlights include the elevation of a traditional Sopa de Perro red snapper soup, Australian Wagyu Ropa Vieja, Arroz Negro, and more.
Signature Cane & Table Supper Club menu items include:
- SOPA DE PERRO, a humble seafood soup hailing from Chef Fredo’s mother’s hometown, the coastal village of Caibarén. Made with American Red Snapper, potatoes, leeks, and dry white wine.
- ARROZ NEGRO WITH POACHED SPINY LOBSTER, a squid ink rice dish often made by Chef Fredo’s dad and uncle. Served with butter-poached spiny lobster which is abundant in Cuba, but rarely enjoyed by Cubans themselves.
- WAGYU BEEF ROPA VIEJA OVER TAMAL EN CAZUELA, the national dish of Cuba which you would struggle to find in Cuba these days, due to the scarcity of beef available. Chef Fredo will slowly cook Mishima Wagyu and serve it over a Cuban tamal, which is very similar to polenta.
- LECHON CUBANO, a homage to the parties Chef Fredo’s uncle threw when he was growing up. Braised meat pulled from the bone is compressed and crisped in its fat before serving.
- HONEY CARAMEL FLAN with Turron crumble and bee pollen.
Featured cocktails include:
- CUBA LIBRE, rum and Coke with half a lime and Angostura Bitters
- MOJITO CRIOLLO, a non-muddled version on crushed ice topped with bitters
- CANCHANCHARA, a proto-daiquiri with local raw honey
- BACARDI COCKTAIL, a grenadine, lime and rum variation of the daiquiri
Tickets for the Supper Club dinners can be purchased via Resy, and are priced at $85 per person with an optional beverage pairing, which can be purchased on-site. Limited seating is available.
The Supper Club series will be a recurring event at Cane & Table, with the next event happening on Tuesday, Oct. 8 – also featuring Chef Fredo’s Cuban menu–and subsequent dates to be announced soon.
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