Celebrate A Southern Fat Tuesday at Preux & Proper March 5

(Gerry Furth-Sides) Owner and Operator Joshua Kopel and Executive Chef and Partner Sammy Monsour host Preux & Proper, DTLA capitalize on the holiday associated with their southern cuisine at this Mardi Gras 2019 event on  Fat Tuesday, March 5^th.  

(Photo Credit: Ziv Sade)Preux & Proper will donate 100% of the Mardi Gras and Fat Tuesday proceeds to the Team Gleason Foundation, a charitable 501c3 non-profit corporation started by former NFL Saints player Steve Gleason, whose mission is to help provide individuals with neuromuscular diseases or injuries with leading edge technology, equipment, and services raise public awareness. Joshua Kopel said  “At Preux & Proper, we have worked long and hard to get to a place financially where we can give back to the causes that inspire us.

Executive Chef Sammy Monsour prepares cutting-edge Southern dishes that to pair with NOLA-inspired cocktails created by Beverage Director Kassady Wiggins. The  Crawfish Boil made of one-pound fresh Louisiana crawfish, sweet corn, Weiser fingerling potatoes, Zatarain’s spice and seasoning in a buttery lobster broth is served with a grilled baguette.

Boudin Balls served classic style with Cajun spice and creole remoulade, can be spiked up with serrano pepper jelly, lime, Thai basil and mint. A  Debris Po Boy made with shaved prime rib and pork neck gravy, is served “fully dressed” with lettuce, tomato, pickles, and mayonnaise.

The Dungeness Crab & Bacon Stuffed Mirlitonis a dish hardly ever found outside Louisiana. It is made of mustard greens, white anchovy remoulade, and green tomato-charred corn salsa. The Red Beans & Rice features house-made andouille sausage, Anson Mills Sea Island red peas, smoked meat scraps, and roasted Anaheim chile.

You cannot get “any more Louisiana” with a dish than Jambalaya.   Preux & Proper’s rendition is prepared with Liberty Farms organic duck breast, black tiger shrimp, spicy house Tasso ham, and Nate’s duck cracklins.

Two classic desserts combine into one with the King Cake Beignets, made with cinnamon-raisin pâte à choux, Mardi Gras frosting, and crushed pecans.

Beverage Diretor Kassady Wiggins designed special cocktails and beverages for the occasion. Drinks include the Sazerac prepared with absinthe, rye whiskey and bitters. The French 75 is made with gin, lemon, cane sugar, and prosecco. Slush Puppies are made with Southern Comfort, strawberry and grape and  the Wasted Watermelon contains gin and fresh watermelon, all served in a grenade-style cup, just like you would see on Bourbon Street.

Preux & Proper’s Full Dinner Menu is also available serving up Southern classics like the Seafood Gumbo Pot, House Andouille Sausage, and their famous Fried Shrimp & Oyster Po Boy.

Preux & Proper will be open and celebrating Mardi Gras 2019 on Fat Tuesday, March 5^th, 2019 from 4:00 pm to 10:00 pm. For more information or to make reservations, please visit www.PreuxandProper.com or call Preux & Proper directly at 213.896.0090.