St. Roch Market New Orleans and Auction House Market are thrilled to announce Fritai Chef Charly Pierre will be showcasing a six-course, plant-based menu for Market Supper Club’s third dinner. Chef Charly will present a dinner celebrating the depth and breadth of flavors and textures often overlooked in plant-based cooking. Appealing to vegans, vegetarians and carnivores-alike, Chef Charly hopes that guests will enjoy a menu that encourages a fresh perspective on plant-based cooking. The Mayhaw's Sophie Burton will offer a custom pairing menu of specialty cocktails and wine.
"Leaves, Herbs, and Protein"
Skinless grape, burnt sugar, lemon zest, cucumber pop rocks
Kale ribbons, smoked carrot, shiitake bacon, tomato powder
Butternut, curried apple, pecan, persimmon, micro herbs
Mushroom and Demi-glace
Herb seared oyster mushrooms, vanilla whipped parsnips, white balsamic, mushroom-port glace
Green pea sorbet, mint
Satsuma “panna-cotta”, cane syrup, chocolate snow, satsuma shards, scotch bonnet
Join Chef Charly, a Food Network Chopped Champion and Eater National Young Gun, for a memorable evening highlighting his take on a seasonally-driven, produce-centric menu to kick off your New Year with a fresh focus on balanced eating. Tickets are $70 and include beverage pairings. Because of the family-style format of the dinners, we are unable to substitute specific menu items. Please notify us in advance of any food allergies. Please notify us in advance if you are not consuming alcohol. Limited seats available.
MARKET SUPPER CLUB partners with the chefs behind some of your favorite market stalls as well as emerging chefs and notable culinary tastemakers over a memorable communal dining experience. Join us for an intimate evening of incredible food and storytelling, in Auction House Market’s stunning new private event space, as we showcase a unique menu each dinner crafted by some of New Orleans’ most buzzworthy culinary creative forces. Bring your friends and come prepared to make new ones. We can’t wait to share our table with you.
St. Roch Market is a food hall platform that offers a uniquely chef-driven experience with an endless variety of shareable options. A destination for the discerning palate, each unique project elevates the food hall experience with a thoughtfully curated mix of local food and beverage talent showcased in communal, beautifully-designed spaces.
Founded in New Orleans in 2015, we connect you with the best chefs you haven’t heard of yet, while encouraging a welcoming spirit of culinary exploration. We are committed to creating opportunities for chefs to showcase their unique perspectives by making restaurant ownership attainable to talented and passionate entrepreneurs.
Located in the heart of New Orleans, the original St. Roch Market thrived for more than 140 years and served as a gathering place for locals to break bread and sell goods; it wasn’t until 2005 that Hurricane Katrina devastatingly shut it down. In 2015, on the 10th anniversary of its closure, our team re-opened the market, transforming it into the lively food hall it is today.
Opened in 2018 and brought to you by the team behind St. Roch Market, Auction House Market brings a sleekly designed multi-vendor dining destination to the heart of New Orleans’ bustling Warehouse District. Auction House Market serves as an entrepreneurially-focused platform for up-and-coming chefs and tastemakers in the local culinary community.
Charly Pierre has aspired to be a chef for as long as he can remember. Growing up in Cambridge, Massachusetts helped him adapt a broad palette of different cultures and flavors. This was reflected in Chef Charly’s household where his father was a skilled chef who trained and worked for the Marriott Hotel Group and his mother cooked Haitian dishes deeply rooted in the family’s past. As a result of this combination, Charly has long been interested in diving deeper into both these paths.
Before moving to New Orleans in the Fall of 2015 with girlfriend Minerva Chereches, Charly worked at a variety of noteworthy dining establishments in and around Boston such as L’Espalier, The Aquitaine, and Journeyman. Upon arriving in New Orleans, both Charly and Minerva acquired their first jobs at Sucre in the French Quarter. They left Sucre and went on to work at Green Goddess & Meauxbar for Minerva, and Angeline and Bayona for Charly. They ultimately left their gigs upon deciding to start their own venture.
The Fritai stall at the St. Roch Market was an amazing start. They began cooking food influenced by the cultural roots of Charly's Haitian background, while adding some inventive twists to celebrate the local people, ingredients and flavors of New Orleans. Today, Fritai is one of St. Roch Market’s most successful stalls—having held fundraisers for Haiti, as well as garnering a number of accolades including Zagat's 30 under 30, Eater National Young Guns, and numerous television appearances including Charly’s winning Food Network's Chopped. Chef Charly is constantly creating and adding to the colorful picture of New Orleans while focusing on his history and the people of New Orleans who helped him become who he is today.