Featured Photo: Blogger Jada Durden, of LovingThisLifeJada.com, will host a special prix fixe dinner at Parish Taceaux in downtown Shreveport on Tuesday, Nov. 1.
318 Restaurant Week – the first-ever restaurant week event in Shreveport-Bossier – is coming up, Nov. 1-5, 2016. In addition to prix fixe lunch and dinner menus at 16 restaurants in downtown Shreveport, there will be special, one-night-only dining events held each night. On Tuesday, Nov. 1, blogger Jada Durden is teaming up with “gringo taqueria” Parish Taceaux to get things started with a bang. “Tattoos, Taceauxs and Tequila” is a multi-course meal featuring appetizers, cocktails, an entree and dessert for $35 per person (plus tax and tip). It’s a good deal. Here’s the menu:
Avocado fries with comeback sauce
Alabama barbecue chicken nachos
Hickory-smoked chicken, white barbecue sauce, pickled jalapenos, bacon, caramelized onion and shredded cheese
Sous vide hangar steak
Smoked butter, herb-roasted potatoes and grilled broccolini
Spiced apple cheesecake and oatmeal streusel
Sparkling blackberry margarita
Grilled pineapple margarita
That’s four courses of food – including a dang steak – and two cocktails for $35 plus tax and tip. To top it off, the meal will be served on the first floor of Artspace, and diners will be surrounded by artist Shawn Barber’s Tattoo Portrait Retrospective show. Reservations are required for this dinner and a limited number of seats are available. To RSVP, call Parish Taceaux at (318) 626-5999.
“It’s gonna be a very wild night to kick off 318 Restaurant Week,” Durden told me. “I’ve even ordered a bunch of temporary tattoos for that night that say ‘I Love Tequila.'”
One of the joys of a restaurant week promotion is that it encourages restaurants to show out – to ‘wow’ existing customers and, hopefully, recruit new fans. Zach Schmidt, executive chef at Parish Taceaux, is excited to serve a sous vide hangar steak. Instead of playing it cool and acting like I knew what he was talking about, I asked Schmidt to explain why sous vide cooking – which involves placing food in an air-tight bag and immersing it in a water bath with a precisely controlled temperature – is all the rage.
“The whole reason to cook sous vide is to have exacting control over the temperature and flavor, which’ll be consistent throughout the steak,” Schmidt said. “What I’m going to do is sous vide the hangar steak with herbs, garlic and smoked butter inside of the bag.”
If you go out to eat during 318 Restaurant Week, please share your thoughts and photos on the 318 Restaurant Week Facebook page using the hashtag #Eat318.
318 Restaurant Week is sponsored by the Shreveport-Bossier Convention and Tourist Bureau, The Times and Waitr.
Related
Enter to win a two-night stay at Eldorado Resort Casino and $150 in dining from The Vintage Steakhouse courtesy of 318 Restaurant Week.
Like the 318 Restaurant Week Facebook page.
Like Loving This Life Jada on Facebook.
