The Rib Room will be participating in the NOLA DMA VIP Joyride this year. Find details HERE.
Joyride from Spot to Spot with NOLA DMC as we continue to showcase New Orleans’ internationally celebrated culture through innovative experiences curated for you.
For the first time in its 29-year history, The New Orleans Wine and Food Experience (NOWFE) has stamped and approved restaurant experiences in this unique collaboration designed to also give-back to culinary education programs NOWFE supports.
Enjoy sampling menus while sipping on expertly paired wine, and know that you’ll be taken care of as you Joyride from Spot to Spot in the comfort of your own, private transportation. (Select from transportation options below.) Meet the up-and-coming talent, taste new concepts, understand locally and internationally sourced ingredients, and how all of this comes together on your plate for a once in a life time taste.
Come hungry, leave happy, and learn a little bit more about the city and the food we create.
A portion of all ticket sales are donated to the Louisiana Hospitality Foundation as well as The New Orleans Wine & Food Experience.
Rib Room Executive Chef Tom Wolfe was interviewed today by the French Quarter Festival’s “What’s Cookin’ with Kenneth”. Here is the video from IG Live.
Rib Room Executive Chef Tom Wolfe will be joining the WGNO crew on Thursday, August 8 at 8:15am to promote COOLinary. Chef will be preparing a delicious Mussel Bourride dish. We’ve included his recipe below for you to enjoy! Read more about it HERE
2 lbs. Fresh Mussels
4oz. Saffron steeped White Wine
2oz. Heavy Cream
2 Tbl Scallions
1 ½ tsp Chopped Garlic
½ Cup Diced Creole Tomatoes
Ground White Pepper
3 ea. Large Basil Leaves Chiffonade
In a medium size sauté pan, place the mussels, Saffron steeped white wine, heavy cream, scallions, garlic, Diced Tomato, kosher salt and white pepper. Place the pan on a high fire covered. If you have another of the same size sauté pan, you can use that to cover the pan of mussels. Let the liquid come to a boil while covered and mussels steam for 4 to 5 minutes covered. Check to see if the mussels popped open. If So, Uncover the mussels and let the liquid reduce for two minutes then whisk in 2 teaspoons of Saffron Aioli and toss with the fresh chiffonade basil.
Serve hot immediately in a bowl and garnish with cheesy toast and French bread croutons……
Saffron Steeped White Wine:
6 Cups Dry White Wine
1Tsp Chopped Saffron Threads
Combine ingredients in a 4 quart sauce pot and bring to a boil. Turn the whine down to a simmer and cook for 5 minutes.
1 Cup of prepared Mayonnaise
¼ Cup of Saffron steeped White Wine
1 tsp Fresh Lemon Juice
Kosher Salt and White Pepper to Taste Whisk all ingredients together In a stainless steel mixing bowl until completely combined.
Visit The Rib Room
In the Omni Royal Orleans Hotel
New Orleans, LA 70140
Rib Room Bar
Sun - Thur 5:00pm-8:00pm
Fri - Sat 5:00pm- 9:00pm