Satsuma After Dark!

So, as some of you already know, Satsuma will commence dinner service this upcoming Thursday, October 27th. It has been something we have considered doing for a while now and with Chef Michael Costantini, we are finally making the leap. Here is the rundown:

Open Wednesday thru Saturday 6:30pm-10pm
No reservations
BYOB

Opening Menu:

Bites

Marinated Olives-Cinnamon, Fennel, Corriander, Orange, Chilli

Spiced Marcona Almonds- Smoked Paprika, Sea Salt, Olive Oil

Gougeres-Gruyere, Proscuitto, Tomato Jam

Bouquerones-Olive Oil, Parsley, Lemon, Garlic

Cold

                      Cheese Plate-Cow, Goat, Sheep with Crackers, Local Honey and Fruit

Antipasto Plate – Prosciutto, Salumi, Pickled Veg & Crostini, Fresh Ricotta, roasted Vegetables

Mezze Plate- Beet Tatziki, Muhamara, Feta, Pine Nuts, Parsley Dip, Hummus, Pita Chips

Zucchini Salad-Feta, Frisee, Preserved Lemon, Pistachios, Lemon Vin

Heirloom Salad Greens- Fine Herbs, Satsuma, Pecan, Goat Cheese

Beet and Crab Salad- Avocado, Preserved Orange, Buttermilk-Chive Dressing

Hanger Steak Salad- Mint, Cilantro, Basil, Pepper, Cucumber, Red Onion, Thai-Lime Dressing

Hot

Papa Popodoro-Creole Tomato, Ciabatta, Parmigiano

Garlicy Shrimp Alla Plancha- Romesco Sauce and Charred Lemons

Spaghetti Puttanesca- Green Olives, Garden Herbs, Tomato, Anchovy, Pangritata

Gnocchi- Brown Butter, Sage, Butternut Squash, Tuscan Kale, Amaretti Crumb

Roast Chicken-Polenta with Provolone, Briased Kale, Rosemary Butter

Crusted Gulf Flounder-Crispy Garlic, Roasted Fennel, Peppers, Broken Shallot Vinaigrette

 

Desserts will be forthcoming, but vegan tiramisu is a definite! Christina Balzabre, who is currently our main baker will be the pastry chef.

Still working on pricing, but rest assured, it will be reasonable. We will also be serving vegan friendly items!

We hope to see you this next weekend!

Fava Beans!

For the next month or so we will be featuring local fava beans from The Monicas farm in Garyville, LA.  Fava beans are these beautiful bright green beans that have a slightly sweet and lemony taste.  You may have seen them at the local farmer’s markets; they resemble giant pea pods.  So you could get them from the market, shell them, boil them, blanche them, shell them AGAIN and then eat them OR you could come to Satsuma and get them in some of the various forms we have them :   pureed, in salads, with quinoa.  Just don’t get too addicted because they are only in season for a short time here!

The New Orleans Food Cooperative

Okay, so I know that everyone is probably tired of hearing how awesome and progressive the Bywater and Marigny are.  I live here and work here and even I am starting to get a little annoyed when people say, “oh the Bywater is so bohemian and artsy” or “I love how everyone in the Marigny is an artist or musician.”  Yes, it’s cool, we love it here.  It has its caveats, though and it would serve no purpose to go on about what isn’t so great about the neighborhood.  Mostly because it’s out of our hands and there’s only so much we can do to, say, get a park or have more gardens, or better prices on our rent.  But the good news is that there is one glaring problem with our area that we CAN do something about.  The problem that is currently be solved by some amazing fellow neighbors (and some hefty developers and grant money) is getting a grocery store!  How much does is suck to have to ride your bike in the rain and heat and cold to Rouse’s in the French Quarter or to get to Mardi Gras Zone and they’re all out of tomatoes or whatever random thing you need to complete your dinner? That arduous task will exist no longer when the New Orleans Food Cooperative opens its doors later this spring at 2372 St. Claude Avenue inside of the Healing Center.

Here’s the catch:  they need our support.  In being a cooperative, they need members (like you) to join. Your membership money will enable them to stock the shelves appropriately, get locally grown and organic produce at a better price, and ensure that they will always be flush with tomatoes for your all-important pico de gallo!  It’s a win-win for everyone.  So do it.  Keep the neighborhood as cool as everyone says it is and support the co-op.  Oh, and the people running it are awesome and dedicated. No need to worry that your money is going to some greedy corporate headquarters in Atlanta or Dallas.  That money stays right here.

Sign up on their website or at the Crescent City Farmer’s Market or even at Satsuma.  Just sign up.

http://nolafoodcoop.org/

Lafitte Crab

Let me just say this is the best crab meat ever.  I’m not kidding.  It’s sweet, salty and you actually taste the crab.  We get ours from Dave Turgeon who brings it to us directly from Higgins Seafood in Lafitte.  Now don’t even get me started on the awesomeness of Higgins.  Two words:  NO SHELLS!  They must have some super amazing pickers over there because nothing gets by them.  Anytime you see crab on the board at the cafe be rest assured that it’s from Louisiana and it’s from Higgins.  You will never be disappointed.

Welcome!