Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rinse the red beans under cold water and soak them in a bowl of water overnight or for at least 8 hours.

Soak the Red Beans

Dice the onion, green bell pepper, and celery into small pieces. Mince the garlic cloves.

Chop the Vegetables

Slice the Andouille sausage into 1/4 inch pieces.

Slice the Sausage

In a large pot over medium heat, add a little oil and sauté the diced onions, bell pepper, celery, and minced garlic until the vegetables are soft and fragrant, about 5 minutes.

Cook the Vegetables

Stir in the sliced Andouille sausage and cook for another 5 minutes until the sausage starts to brown.

Add Sausage

Add the soaked red beans (drained), chicken broth, bay leaves, Cajun seasoning, salt, black pepper, and red pepper flakes to the pot. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 hours, or until the beans are tender. Stir occasionally and check for seasoning.

Simmer

In a separate saucepan, cook the long grain white rice according to package instructions.

Cook Rice

Once the beans are tender, remove the bay leaves. Serve the red beans over the cooked rice and enjoy!

Serve

Red beans

Long grain white rice

Andouille sausage

Onion

Green bell pepper

Celery

Garlic

Bay leaves

Cajun seasoning

Salt

Black pepper

Red pepper flakes

Chicken broth