About this Event
Experience the soul of the South at Madison Beach Hotel’s Crescendo & Cayenne: A Mardi Gras Epicurean Dinner. This exclusive multi-course journey, directed by Executive Chef Christophe Santos, brings the heat and heart of Louisiana straight to your table. To complete the harmony, Sommelier Tanya Raisz has hand-selected wine pairings for every "note" of the meal, offering expert insight into why these pairings sing.
To set the stage, we’re welcoming legendary bluesman and storyteller Paul Gabriel. He’ll be weaving together a tapestry of soulful chords and storied history from his deep catalogue, providing the perfect soundtrack as we kick off our Blues Festival Weekend. From the first pour to the final chord, immerse yourself in an evening of vibrant flavors, world-class wine, and Delta rhythms. Space is limited for this curated culinary revival—reserve your seat and let the good times roll!
Event begins promptly at 7 p.m. | Attire: Jackets - Beads provided - Masks optional
This ticketed and exclusive event has limited seating.
The Menu
Welcome Reception: A selection of passed hors d'oeuvres and reception displays, and bourbon cocktails
Dinner: Multi-course menu with wine pairings.
All food & beverage is included in the ticket price.
PRICING:
Reception and Dinner : $150.00 inclusive per person, includes all food and beverage, gratuity and sales tax.
SEATING: Upon check out, please indicate your seating preferences and let us know if you are attending with a group, but purchasing tickets separately. We will do our best to accommodate all seating preferences. Seating is banquet-style accommodating 6 - 10 guests per table.
Ticket Pricing DOES NOT includes EventBrite Processing Fees .
ABOUT PAUL GABRIEL
Paul Gabriel is a Blues Music Award nominated guitarist, singer and songwriter. In March 2018 Paul Gabriel was presented with the Lifetime Achievement Award from the Connecticut Blues Society for excellence in guitar playing, singing and songwriting; also for outstanding bandleader and entertainer.
In July 2018 he was inducted into the CT Blues Hall Of Fame as a Master Blues Artist, and in 2020 he was inducted into the New England Music Hall Of Fame for his musical contributions to the music business over fifty years.
He has shared the stage with B.B. King, Buddy Guy, Albert Collins, Muddy Waters Band, Mick Taylor, James Cotton, Robert Cray, Jaimoe, Gatemouth Brown, Buckwheat Zydeco, Matt Murphy, Johnny Winter, Delbert McClinton, Duke Robillard, Ronnie Earl, Toy Caldwell, Roomful Of Blues, The Fabulous Thunderbirds, The Band, Lonnie Mack, Sugar Ray and The Bluetones, Mark Naftalin, Arthur Neilson, Shemikia Copeland, Bonnie Bramlett, Susan Tedeschi, Emmy Lou Harris, Larkin Poe, Christine Ohlman, Sue Foley, Debbie Davies, Candye Kane, Tommy Castro, Joe Bonamassa, James Montgomery, Gov'T Mule, Orleans, Tower Of Power, Rick Derringer, Issac Hayes and many, many more.
He has appeared on three Harry Chapin albums, played slide guitar on Rory Block’s Grammy nominated album, ‘Mama’s Blues’ and toured with Michael Bolotin (Bolton). His first major release, ‘Paul Gabriel- What’s The Chance’ was produced by Duke Robillard for Shining Stone Records and was nominated for a Blues Music Award in 2014. It charted for 22 weeks on The Roots Music Report, Living Blues Chart, Blues Debut Chart and Cashbox Charts, reaching #8 nationally and #1 in Connecticut.
While almost always performing with a Blues band under his own name, he has been a member of quite a few groups that always made the difference; most notably Blue In The Face, The Mojomatics and HooDoo Band.
ABOUT EXECUTIVE CHEF CHRISTOPHE SANTOS
Christophe Santos is a classically French-trained chef with nearly two decades of culinary experience that spans the globe. From his formative years under legendary chef Alain Ducasse at Michelin-starred Bar et Boeuf in Monte Carlo to leading prestigious kitchens including Bistro du Marché, and ÔToulouse, Santos has earned an enviable reputation for his hands-on leadership and seasonally inspired menus. As Executive Chef, he brings a passion for French technique, local ingredients, and elevated dining to the entire food and beverage program at Madison Beach Hotel, including its award-winning waterfront restaurant, The Wharf Restaurant.
ABOUT PASTRY CHEF LILY NODIFF
Lily is classically trained baking and pastry chef from the esteemed Culinary Institute of America in Hyde Park, NY. Her professional life has brought her to New York, Ireland, South Carolina, and finally to Connecticut and Madison Beach Hotel. Lily's goal is to always provide beautiful and delicious desserts for the guests' enjoyment.
Make it an Overnight!
Overnight accommodations are available at the award winning Madison Beach Hotel. Arrive early, stay for the weekend.
Click Here to Book Now.
Learn about Hilton CleanStay and how we are keeping guests safe. Learn More.
Event Venue & Nearby Stays
Madison Beach Hotel, Curio Collection by Hilton, 94 West Wharf Road, Madison, United States
USD 161.90
