The
Aioli Dinner Supper Club invites you to celebrate the arts with a unique four-course wine dinner at the historic Mandeville home of Daniela and Elie Khoury on April 28, 2018!
This unique culinary experience inspired by George Rodrigue's iconic "Aioli Dinner"
painting supports the arts in education initiatives of the George Rodrigue Foundation of the Arts.
Saturday, April 28, 2018
6:30 PM
At the Mandeville Home of
Daniela and Elie Khoury
Cuisine by
Chef Jeffrey Hansell of Oxlot 9
Jeffrey Hansell, Executive Chef of Oxlot 9, grew up on the gulf coast of Mississippi, 45 minutes east of New Orleans. Surrounded by the commercial fishing and shrimping industry, his love of fresh ingredients and the local catch inspired him to begin a career in the culinary field. Upon graduation from Culinary School at The University of Southern Mississippi, Hansell moved to New Orleans to work under Executive Chef Tory McPhail at Commander's Palace and then transitioned with Chef Thomas Robey to Birmingham, as sous chef at Veranda on Highland.
Ater his time in Birmingham, Hansell left for Aspen, Colorado, expanding his career at the Little Nell's restaurant, Montagna, as sous chef, working under Chef Robert McCormick. When an opportunity arose to work under one of Food & Wine's "Top 10 Chefs in American," Hansell moved back to New Orleans to work as Executive Sous Chef for John Besh at his restaurant, Lüke. After his time at Lüke, Chef Hansell was asked to come back to Birmingham to take over as Executive Chef at the Veranda on Highland where he spent the last 2 years. Chef Hansell has been featured twice in "Best Chefs of America" and "Best Chefs the American South," the first ever peer review of American Chefs. He was also featured in
PBS.org kitchen careers and the
Braiser.com in "the top 10 chefs to know in Birmingham." Most recently, Chef Hansell was nominated as Food & Wine Best New Chef 2014, representing the Gulf South.
Named after the Historic Covington, Louisiana Ox-lots, Oxlot 9 is an upscale southern bistro located on the ground floor of the Southern Hotel. Oxlot 9 has a simple yet sophisticated approach to seasonal ingredients found in the region, served in a lively and comfortable setting. It is a place that reflects the character of a 200 year old city in every detail of its soul, from the welcome of the hostess to the last drink brought to the table by your server. It is a restaurant inspired by the beauty of the people, the Gulf Coast, and the heritage of the South.
Wines by Daou Vineyards and Winery
Champagne and Cocktails Provided by
Menu with Wine Pairings
Passed Hors d'oeuvres
Roasted Gulf Oysters with Smoked Jalapeño and Lime Butter
Yellow Fin Tuna Poké with Lemongrass Aioli, Sweet Chili Vinaigrette, Blackened Pineapple, and Puffed Rice
Roasted Mushroom Tarts with Truffled Cheese Mousse, Caramelized Shallots, and Port Reduction
Chandon Sparkling Wine and Belvedere Vodka Cocktails
First Course
Chilled Spring Pea Soup with Marinated Blue Crab, Cucumber, Lemon Mint Crème Fraiche, and Pea Shoots
DAOU 2015 Chardonnay
Second Course
Butter Poached Royal Red Shrimp Tartine with Bellegarde Bread, Roasted Artichokes, Manchebo, and Radish Salad
DAOU 2015 Reserve Pinot Noir
Third Course
Braised Beef Cheeks with Smoked Cheddar Heirloom Grits, Collard Greens, Crispy Leeks, Braising Jus
DAOU 2015 Reserve Cabernet
Fourth Course
Local Chèvre Cheese Cake with Macadamia Crust and Blackberry Preserves
DAOU 2014 Reserve Zinfindel
