The executive chefs at Commander’s Palace collaborated with the Audubon Zoo to bring a delicious feast fit for the animals at the zoo.
Réveillon is a traditional holiday dinner in New Orleans served during the Thanksgiving and Christmas holidays.
The Audubon Nature Institute says Commander's Executive Chef Meg Bickford took on the challenge of creating Réveillon delicacies for a unique clientele. Chef Meg carefully considered the varying dietary restrictions of each of the selected animals to create a one-of-a-kind Réveillon feast.
“It’s the season of celebration and I’m so excited to celebrate with Audubon Zoo, with such a strong presence in our community,” said Commander’s Palace Executive Chef Meg Bickford. “I’m so honored to bring Réveillon to the animals and cannot think of a better way to spread joy this holiday season.
The menu included Peanut Butter, Banana, and Pineapple Oat Muffins, Crispy Sunflower, Pumpkin and Apple Biscuits, along with Pistachio and Cardamom Sweet Potato Bars.
“Community is a huge part of our culture here in New Orleans,” said Audubon Nature Institute President and CEO Ron Forman. “Now, more than ever, our community is like family. We hope combining these two iconic New Orleans establishments with this holiday Réveillon feast will bring a little joy to the community this holiday season.”