Houmas House Restaurants Embark on New Direction Under New ManagementPublished by Jo on Tue, 2015-09-22 12:18
Houmas House embarks on a new direction for its restaurants- Café Burnside, Latil’s Landing Restaurant and The Carriage House Restaurant. Beginning July 13th, each restaurant is changing its approach to create varied menus, and changing them more frequently. Chef Joseph Dicapo will become Executive Chef of the Carriage House Restaurant and Chef Anderson Foster will become Executive Chef of Latil’s Landing Restaurant. Both Foster and Dicapo will share responsibilities for Café Burnside. Former Assistant Food and Beverage Manager, Rachel Whitesides, will become Houmas House Food and Beverage Manager. Each will report to Kevin Kelly, owner of Houmas House Plantation and Gardens.
Latil’s Landing, the fine dining restaurant located in the original 1770’s house, will maintain its refined, sophisticated style but will offer tasting menus only. The five and seven course tastings offered will reflect seasonal availability of herbs, fruits and vegetables grown in the Houmas House gardens. The seafood offered will be local and also aligned with the current season. For nearly two and a half centuries the Sugar Barons of Houmas House have entertained their guests with the finest of food and beverage. It is in that spirit that Chef Anderson Foster allows his guests the opportunity to personalize their dining experience. His tasting menu allows for his guests to choose amongst several choices for the ultimate customization of their menu.
Chef Anderson Foster is native to Louisiana and grew up in White Castle, LA. His love for cooking came from his two grandmothers and mother. After graduating high school, Chef Foster enrolled in the Culinary Arts Institution of Baton Rouge. His instructors took interest in him and were impressed by his work ethic and creativity. His first job out of culinary school was with Sodexo where he served as grill cook for three years. He joined the Houmas House team in 2004 and in the past nearly 11 years has worked his way up from grill cook, to sous chef, to running the two busiest restaurants at Houmas House.
“In the last few years we’ve seen a 400% increase in our daily lunch crowd at Café Burnside. This growth has encouraged us to change the way we serve lunch daily. On Monday, July 13th, we’ll start offering a daily buffet along with our regular menu. This will help us serve our guests more efficiently and will broaden our selection of Louisiana specialties.” Says Chef Foster. “My favorite part of working at Houmas House is the ability to use fresh ingredients from our very own gardens and given the freedom to be creative. It’s so rewarding to talk to guests from New York to Europe and hear them say this is the best meal they’ve had while in Louisiana. My hope for the future is for Houmas House is to be known as much as a culinary destination as it is a historical tourist attraction.”
The Carriage House Restaurant was established in 2012 to serve the overnight guests staying in the new Inn at Houmas House. The elegant dining room is most noted for the forty foot long table that stretches nearly the length of the ballroom and for the handmade plaster moldings and medallions along the ceiling. The menu in this restaurant is a contemporary progressive approach to Louisiana cuisine offering traditional Louisiana dishes with a twist.
Chef Dicapo leads the culinary team in the Carriage House. A Baton Rouge native, Dicapo discovered his love for cooking while in high school. Working in various restaurants and butcher shops over a decade, he focused his interest on the farm to table concept. After completing the culinary program at Johnson and Wales in Denver, Colorado he returned to Baton Rouge and joined the culinary team at Houmas House in 2010.
With the opening of the Carriage House Restaurant, Dicapo developed a menu reflective of the season and using fresh ingredients from the Houmas House gardens and buying from local farmers. “My style is simple, straightforward and inspired by the season and the plantation and grounds.” Say Dicapo. “This property is an endless source of inspiration.” Dicapo uses his skills learned from the butcher shop to fabricate his own meats and makes weekly trips to local dairy farmers, gardens and farmers markets for other ingredients not grown on the property. “Guests will enjoy seasonal menus in this restaurant and can always expect something new to try.” Says Dicapo.
Houmas House Plantation was opened to the public under the ownership of Kevin Kelly in 2003. Today, the property boasts 38 acres of formal gardens, guided mansion tours, three restaurants, and a twenty-one room Inn. For more information or Reservations for dining in the Carriage House or Latil’s Landing Restaurant please visit www.HoumasHouse.com. To schedule an interview with Chef Foster, Chef Dicapo or Kevin Kelly, contact Jesse@HoumasHouse.com.
About River Parishes Tourist Commission
Nestled between New Orleans and Baton Rouge along the Mississippi River, the River Parishes of St. Charles, St. John the Baptist and St. James Parishes unfold along River Road beckoning visitors to fall in love with the charm, beauty and mystique of Southeast Louisiana. The area’s rich and vibrant history offers a mixture of culture, cuisine and attractions not easily matched by any one location throughout Louisiana. For more information about the River Parishes Tourist Commission call 985-359-2562 or visit NewOrleansPlantationCountry.com.
Jo Banner, MA - Communications Manager