Mrs. BurgerDogBoy and I headed out to savor the special reveillon dinner at Acadia. In French culture, the reveillon is a long meal traditionally held on Christmas Eve or New Year’s Day.
Acadia’s reveillon was not particularly long lasting timewise, but it was long on flavor, cuisine steeped in Acadiana (Louisiana Franchophone) culture, and the first meal we’ve had in our three years in Portland that has left us wanting nothing at the end of each course.
As there were two of us, and the menu offered a choice of two different selections for each course, we were able to sample everything on the menu.
After a pair of special cocktails from the reveillon menu, Huckleberry Bounce, or Acadian Eggnog (whew!), our starters included chef/owner Adam Higg’s interpretation of a regional Acadiana specialty, the Natchitoches meat pie, which was a mixture of spiced minced beef and vegetables in a crescent moon shaped flaky crust. This is similar to a pasty or empanada. We had the spiced seckel pear salad with Cowgirl Creamery’s Mt. Tam cheese, a creamy offering, with flavors reminiscent of mushrooms and butter.
The server also presented us with a plate of a variety of breads they had prepared, as well as small ramekins of honey and butter to go with them. I could love on this butter, all by itself. Mmmmm.
As an additional starter, I asked for a serving of their BBQ shrimp, which is a New Orleans (and personal) favorite, and has nothing to do with “BBQ”. The entire crustacean at Acadian is floating in an oil-butter sauce, which, if no one was looking, you’d pick up the bowl and drink. I’m not saying Mrs. BurgerDogBoy actually did this, but…… There are two distinct approaches to BBQ shrimp in New Orleans, a sweetened version served by Emeril (ewww, how does anyone eat ANYTHING with his name on it?), or the more traditional savory version, closer to Acadia’s. The dish was purportedly invented at Pascal’s Manale, a favorite of any one who has ever dined in New Orleans.
The blackstrap (molasses) country-cured ham tasted exactly like ham is SUPPOSED to taste, but seldom does, anymore, and was fabulous with braised red cabbage and roasted turnips.
One doesn’t usually think “trout” when they think of New Orleans cooking, but it is a specialty there and served at many fine restaurants. My favorite “(tr)outlet” in the Crescent City is an old timer, the Bon Ton, where I would treat myself to a special meal on personally significant occasions.
Acadia takes New Orleans’ trout to a new level, with a macadamia nut butter, and a mandarin orange and squash brulee.
Dessert? Why yes, please. Two choices tonight: eggnog bread pudding with dark rum caramel sauce, or a bourbon, fig and spice cake with brown sugar ice cream.
Never been a fan of bread pudding………until tonight. We brought home a half-serving of each of the desserts, when we returned hours ago. Think they are awol at the moment.
Acadia is probably Portland’s most exquisite and delicious Louisiana cooking outlet. You should try it. If you have, you should go back. We sure will. Got my heart set on a catfish poboy or the entree version of the BBQ shrimp. While dinner is available Monday-Saturday nites, lunch is only offered on Wednesdays. Full reveillon menu shown below, after pix of salad, bbq shrimp, trout, and ham dishes.