{"id":554,"date":"2014-05-26T00:00:00","date_gmt":"2014-05-26T00:00:00","guid":{"rendered":"https:\/\/www.steamboatnatchez.com\/news\/new-orleans-wine-food-experience-2\/"},"modified":"2024-06-07T18:58:20","modified_gmt":"2024-06-07T18:58:20","slug":"new-orleans-wine-food-experience-2","status":"publish","type":"post","link":"https:\/\/www.steamboatnatchez.com\/news\/new-orleans-wine-food-experience-2.html","title":{"rendered":"New Orleans Wine &#038; Food Experience"},"content":{"rendered":"<p><p>The NATCHEZ sailed into success with a sold out wine dinner on Wednesday, April 21<sup>st<\/sup>.\u00a0 The first New Orleans Wine &amp; Food Experience Dinner entry for the boat was celebrated on board with an intriguing menu created and prepared by Chef Joey Labella and Sous Chef Tim Harris. The menu began with <strong><span style=\"text-decoration: underline;\">Fennel Crusted Cobia, <\/span><\/strong>Watermelon gazpacho, celeriac salad, s<em>erved with\u00a0 a 2009 Wavertree Pinot Noir, and was followed by <\/em><strong><span style=\"text-decoration: underline;\">Kobe Beef Tartare, <\/span><\/strong>Vidalia\u00a0onion and pickled egg\u00a0sauce gribiche, accompanied by a <em>2008 Rita Hills Pinot Noir.\u00a0 It was followed by four more incredible courses and wines and certainly pleased one and all.\u00a0 Join us next year for this fabulous dinner.\u00a0 Thanks to Wedell Winery for bringing aboard experts to share nuances of the wines. <\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-22882\" title=\"0015\" src=index-314.html alt=\"\" width=\"300\" height=\"201\" \/><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-22862\" title=\"0006\" src=index-315.html alt=\"\" width=\"201\" height=\"300\" \/><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The NATCHEZ sailed into success with a sold out wine dinner on Wednesday, April 21st.\u00a0 The first New Orleans Wine &amp; Food Experience Dinner entry for the boat was celebrated on board with an intriguing menu created and prepared by Chef Joey Labella and Sous Chef Tim Harris. The menu began with Fennel Crusted Cobia, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":555,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>New Orleans Wine &amp; Food Experience - Steamboat Natchez<\/title>\n
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