Last Bite

by Kelly Hightower

THIS MONTH’S FEATURED ENTREE is compliments of The Furloughed Four. Enjoy the mouth-watering Gulf shrimp and pork skewers with lemongrass, cabbage, cilantro, mint, peanuts, and nuoc mam paired with a refreshing glass of Stadt Krems Austrian Gruner Veltliner. This is one of the four savory courses for the new summertime tasting menu.

The Furloughed Four specializes in seasonal tasting menus, wine pairings, craft cocktails, and world class hospitality all from the comfort of your own home or private venue. Chefs Doug Braselman and Mario Reyes work side by side with Sommeliers

Ray Gumpert III and Taylor Terrebonne to make up this team of fine dining experts. Due to the pandemic, these four went from running one of the best restaurants in the world to being furloughed over night. Not knowing that it would soon become a full-on business, they began to bring their passion to where they could, people’s homes!

Chefs Doug and Mario have a long-standing friendship and have been cooking with one another for over a decade in restaurants such as Emeril’s New Orleans, Toups Meatery, and many of the Brennan restaurants here in New Orleans. Ray Gumpert and Taylor Terrebonne worked their way through the ranks of the Emeril’s family of restaurants beginning as busboys and eventually becoming sommeliers of a Wine Spectator Grand Awardwinning wine list. Ray Gumpert also worked as a general manager. The Furloughed Four has provided over 275 of their signature experiences for groups ranging from four to eighty, totaling an estimated 3000 guests. They are just getting started!

You can reach The Furloughed Four at TheFurloughedFour.net, call or text by phone at 504-3199071, or through email at FurloughedFour@gmail.com