The New Orleans Museum of Art (NOMA) is a fixture in our community and stands as the city’s oldest fine arts institution. Today, the museum hosts an impressive permanent collection of almost 40,000 objects. The collection, noted for its extraordinary strengths in French and American art, photography, glass, and African and Japanese art, continues to expand and grow, making NOMA one of the top art museums in the South.
Palate New Orleans had the extreme distinction in designing and executing an entire dinner based on a painting in the permanent collection of NOMA: Odd Nerdrum’s, “Five Persons around Water Hole”.
Nerdrum was born in Oslo, Norway and studied traditional classical painting in the Art Academy of Oslo. He began to teach himself how to paint in a classical manner, putting himself in direct opposition to the art of his native Norway. Nerdrum devised a method of painting of mixing and grinding his own pigments, stretching his canvas and the working from live models. He had his first one-person gallery exhibition in New York at the Martina Hamilton Gallery in 1983.
With Glenn Vatshell at the helm, Palate New Orleans designed a one-of-a-kind menu and table scape for the dinner. Perrier Party Rental provided the amazing rentals to carry out the vision. Every single detail was an homage to Norway.
The first course was introduced with a plump oyster pickled with akvavit and served in caraway seed oyster shell with dill butter. A cucumber salad with fennel cream and caviar was dressed alongside it. Next to the oyster was Norwegian salmon cured with fresh dill served with dill mustard sauce on buttered black bread. Salted herring pickled with red onions and spices served on yukon gold potato with sour cream and a hard cooked egg topped the first course off.
Crisp white white accompanied.
For the second course, a Bergen Fish Soup emerged with seared cod served over julienne, carrot, celeriac and parsnip in a creamed fish broth and fresh dill. Following, the third course was exclusively a shaved frozen apple cider with champagne, an Eppler Granite.
Pork loin with marinated mustard, star anise, ginger and mustard roasted in pork belly served with giet ost sauce (Norwegian Goat Cheese) was the star dish. But not to forget the wonderful Norwegian love of fish, a seared monkfish was served in brown butter with egg dill sauce. Sides of boiled potatoes and rutabaga mashed with butter and cream, with red cabbage simmered with apple vinegar and honey spiced with fennel seed were served.
To top off the meal, a sparkling rosè complemented the plum baked in butter cake served with plum coulee and vanilla ice cream for dessert. Dark coffee Demitasse was a must with the Tiske Shiver and Berlinerkranser (Norwegian Butter Cookies).
Every occasion is a special occasion with Palate New Orleans. To begin a conversation on how to work with us for your next event, head on over to the Contact Page.