The glitzy masked ball includes food from highly-acclaimed, award-winning American chefs Nina Compton, John Currence, Suzanne Goin, Paul Kahan, Mike Lata, Frank Stitt, Richard Reddington, Andrea Reusing, and Maggie Scales. Plus there’s an exclusive four-course chefs’ dinner the night before the main event with Donald Link mentor and award-winning chef Nancy Oakes. Take note that several of these restaurants appear on Eater’s 38 Best Restaurants in America, some for several years running.
Two big and noteworthy changes to the event this year. It’s a lot less expensive than in years past. Basic tickets are only $300. Also, the legendary Nancy Oakes is taking the place of embattled and Mario Batali for the chefs’ dinner for obvious reasons.
Behold the menus from the superstar chefs:
The Nancy Oakes Chefs’ Dinner Menu (January 19, 2018):
Amuse: Ahi tuna with black sesame snow
First course: Dungeness crab, oroblanco, and little white asparagus
Second course: Tiny veal meatballs and winter truffles
Third course: Zabuton with new potatoes in smoked French butter
Fourth course: Meyer lemon “drop” puddings – lemon crinkle cookies, candied lemon peel, toasted meringue, and a Limoncello white chocolate truffle
Finale: Mignardises (matcha crinkle cookies, ginseng snaps, and espresso-hazelnut shortbread)
The Bal Masqué Party Menu (January 20, 2018):
John Currence of City Grocery in Oxford will serve Moroccan spiced antebellum grits, braised lamb belly and harissa.
James Beard Award winning Andrea Reusing of Lantern is making coconut-braised, whey-fed pork shank, spicy L’Hoste kumquats, and fried shallots
Richard Reddington of highly acclaimed Redd brings rabbit mole with grits.
LA’s star chef Suzanne Goin of Lucques has Nantucket Bay scallop aguachile with avocado, pomegranates, and cilantro
Nina Compton of Compère Lapin will handle hors d’oeuvres.
Maggie Scales of the Link Restaurant Group will bake king cake and galette des roi, keeping true to the Carnival theme of the ball.
Tickets to Bal Masqué are available here.