RoundTower Technologies hosted an incredible culinary experience on Thursday, October 26th at Maypop in New Orleans with a special appearance by Food & Wine 2016 “Best New Chef”, Michael Gulotta!Maypop in New Orleans’ Central Business District was opened by Gulotta and his partners in 2016. Named after a passionflower native to southeast Louisiana, the restaurant is Gulotta’s most ambitious to date. The unique and bold menu draws inspiration from Vietnamese, Cajun, Creole, and Sicilian cuisines. Needless to say, this event was a foodie’s dream come true.
Chef Michael Gulotta started cooking when he was 9 years old. Gulotta earned a Bachelor’s degree in Culinary Arts from Nicholls State University in Thibodaux, Louisiana. While a student at the university, he drove into New Orleans to work; first at Emeril's Delmonico and then, five nights a week at Chef Pete Vazquez's Marisol. Gulotta has received several accolades, including “Rising Stars Award” 2016 by StarChefs and “Top 30 Chefs to Watch in the Nation” by Plate Magazine. He’s also appeared on multiple television shows including Iron Chef Gauntlet in Spring 2017.
Our esteemed guests began arriving at 5:30 PM. They were welcomed by delicious gourmet hors d’oeuvres including; crispy fried oysters with bourbon soy aïoli, curry beignets with wasabi coconut froth, and pork and cane syrup sausage stuffed sesame balls with chili oil.
Once everyone had their taste buds tickled by the welcome reception bites they were escorted to their seats in the eclectic main dining room. At 6:45pm the group had the pleasure of meeting Celebrity Chef, Michael Gulotta, who led the crowd through a private cooking demo to kick of the evening!
The first course served by Chef Michael was a cured lemonfish with a fresh bibb lettuce salad. This course was paired with a beautiful white blend wine from Alsace, France and a rich Reserva Malbec from Mendoza, Argentina.
Next up, Chef Michael prepared a red snapper with citrus phanaeng curry and roasted acorn squash. Balanced perfectly with Silvaner white wine from Germany along with the Montepulciano D’Abruzzo, a lively red wine from Italy.
Last but most definitely not least was the final course, the dessert course. Everyone savored a green apple tard with brown butter and miso custard, and the Maypop pie with gingersnap crust and five spice meringue. The chef harmonized these flavors with the Gramona Imperial Gran Reserva Brut from Cava, Spain and the Medici Ermete Reggiano Lambrusco i Quercioli Dolce, a dry red sparkling wine.
We would like thank all of our guests who joined us for this wonderful evening, Chef Michael Gulotta and the excellent staff at Maypop, and our corporate sponsors, Dell EMC and Panduit, for making this event happen!