Get the Skinny with the Chockay Collins Cocktail from Cafe Adelaide

Chockay Collins

Eat Fit NOLA cocktail by Bar Chef Lu Brow of Café Adelaide & Executive Bar Chef of the Commander’s Palace Family of Restaurants

 

2 ounces Oryza gin

4 drops Bitterman’s orange cream citrate

¾ ounce fresh lemon

1 bar teaspoon Swerve Sugar Replacer

Club soda

Orange slice speared with basil leaf

*Measure all ingredients

 

In a shaker filled with ice combine all liquid ingredients with the exception of club soda and orange slice. Shake well and pour into a Collins glass. Top with club soda and garnish with the orange slice speared with a basil leaf in the center.

 

 

 

 

 

Kicking Cancer in the Gut: Fundraiser forChef Carl Schaubhut, Executive Chef of Café Adelaide

 

When: Saturday, June 28 7-10 pm

Where: The Cannery in Mid-City: 3803 Toulouse St – complimentary parking

 

Food, drink, music, and silent auction with really cool items, including dinner cooked by Chef Tory at Ms. Ella’s house; a stay at the Loews Hotel with free Saints tickets; Progressive dinner with the Brennan Cousins’ restaurants: Redfish Grill, Mr. B’s, SoBou and Tableau; two cases of wine picked by Wine Guy Dan Davis.

 

10 local restaurants plus a local farm and the Commander’s Family are donating food:

Covey Rise Farms, Emeril’s, Atchafalaya, Bourbon House, Red Fish Grill, Mr. B’s, Toup’s Meatery, La Petite Grocery, Manning’s, Ole Saint, Patois, Commander’s Palace, SoBou, Café Adelaide

 

Tickets are $75 & include all food & drink

 

More information + tickets at  www.CaféAdelaide.com/events

 

Follow Chef Carl’s journey atwww.carlsquarters.com