THERE are times when you think the The Northern Quarter has relocated to the Deep South. Dont expect magnolia and bougainvillea to be blooming along Edge Street and Thomas Street any time soon, just savour the soul food and Tex Mex. Copacetic, as they say in James Lee Burkes New Orleans noir novels.
Take the TNQ Restaurant & Bars signature dish Slow Cooked Pork Belly Ribs. It sounds a new one to me but apparently head chef Anthony Fielden has been refining and perfecting for more than nine years.
Hell be sharing the secret formula, which involves fennel seed, star anise, fresh orange juice, golden syrup and soy sauce, at a special launch of GET RIBBED,at a Rib Station on the High Street Terrace between 12pm and 2pm on Tuesday, June 18. All potential diners have to do is tweet @TNQrestaurant I want to #getribbed to claim a bowl full of ribs.
There will be a competition to win dinner for two as a reward for the best photo taken of the ribs that is tweeted @TNQrestaurant on the day.
If you cant make that date TNQ are exploring the culinary riches of Louisiana on Wednesday, June 26, with an authentic six course American Creole Feast against a backdrop of live music from Jerome McMurray and Matt Nickson.
The menu includes Louisiana crab cakes and spiced remoulade, hogs head cheese, crawfish étouffée with andouille sausage, chicken and seafood gumbo with hushpuppies and hot sauce, Creole mustard and herb beef tenderloin with shrimp and chorizo jambalaya and pecan pie with deep fried apple pie and chantilly cream.
It is priced at £50 a head, including, drinks and canapes on arrival plus the live music. Tables are limited early booking is advised. Ring 0161 832 7115. http://www.tnq.co.uk
The main picture is of crawfish; below, Anthony Fieldens special ribs.
