A Culinary Experience with Chef Tracy Thomas: An Evening On The Bayou
About this Event
Welcome to A Culinary Experience with Chef Tracy Thomas: An Evening on the Bayou: Louisiana inspired seafood. Chef curated wine pairings! Get ready for the first installment of A Culinary Experience with Chef Tracy Thomas, an exclusive dinner series kicking off at Sasha’s Kitchen & Cocktails.
This debut theme, An Evening on the Bayou, takes you on a flavorful journey through soul food classics, reimagined with Chef Tracy’s signature modern twist. Think comfort, culture, and creativity all on one plate.
Expect bold flavors, unexpected pairings, and a vibe that feels as good as the food tastes.
Seats are limited, so grab your ticket, bring your appetite, and come experience the soul of the South like never before.
Ticket Options
Choose the experience that’s right for you:
-- Individual Ticket for 1 – $125: Join us solo and indulge in a night of flavor and culture
-- Experience for 2 - Ticket for 2 – $200: Bring someone special and enjoy the culinary journey together.
We’re proud to honor our military service members and veterans who can enjoy 20% off your purchase with code BAYOU at checkout.
Please Note: If you are an active service member or veteran, you MUST present a valid military ID at check-in. Without verification, the standard ticket rate will apply at the door, and you will be responsible for paying the remaining full balance before entry.
Due to the nature of this event, there will be no refunds.
Agenda
First Course: Butter- Poached Crab Claws
Info: Sweet stone crab claws gently warmed in garlic herb Creole butter with fresh lemon.
Wine Pairing: Albarino - Citrus notes, lively acidity, and saline finish compliment the crab and brighten the butter.
Second Course: Crawfish and Corn Bisque
Info: A velvety bisque layered with Louisiana crawfish, sweet corn, aromatic vegetables and a touch of Creole spices.
Wine Pairing: Off - Dry Chenin Blanc - Fresh acidity balances the creamy texture, while a hint of sweetness complements the corn and softens the spice.
Third Course: Creole Lobster Pasta
Info: Succulent lobster tossed in pasta in a delicate Creole cream sauce finished with fresh herbs and lemon.
Wine Pairing: Lightly Oaked Chardonnay - A rounded texture compliments the and cream with enough freshness to keep the pairing balanced.
Fourth Course: Pan-Seared Whole Branzino
Info: Delicately seasoned and cooked until the skin is beautifully crisp and the flesh is tender, moist, and flaky. Finished with a bright lemon beurre Blanc, fresh herbs, and a touch of Creole inspiration
Wine Pairing: Sancerre Blanc - Crisp and mineral driven with notes of citrus and herbs complimenting the delicate Branzino.
Fifth Course: Pecan Bread Pudding with Bourbon Caramel Sauce
Info: Warm vanilla custardy bread pudding studded with pecans and draped in buttery bourbon caramel sauce
Wine Pairing: 10 Year Tawny Port - Sliky nutty highlighting the warm caramel and toasted pecans
Where is it happening?
Event Location & Nearby Stays:
USD 135.31 to USD 216.50
