Hotel adds Asian flare to Mardi Gras Ball
Contributor
Published February 3, 2010
GALVESTON — When The Tremont House staff began planning their 2010 Mardi Gras Ball, it didn’t take long to decide on a theme for the menu.
“Having our event coincide with Chinese New Year is terrific, because Chinese is probably my favorite cuisine,” the hotel’s executive chef, Jerry Helminski, said.
Helminski has developed a menu that includes many favorites from mainland China along with Pan-Asian elements from other nearby countries.
“Many of the Asian countries use the same ingredients, like soy sauce, rice and chili paste,” he said. “What makes each country’s cuisine distinctive is how they combine them.
“In my experience, Chinese cooking is more homestyle, more in a comfort-food direction, while Japanese cuisine is a little more refined and delicate,” he said.
For the Feb. 13 celebration, Helminski plans to serve familiar favorites such as fried rice, chop suey and Peking duck, interspersed with less frequently imported dishes, such as lychee mousses and a marinated bean sprout salad served Beijing-style with shredded pork.
The Tremont House Ball was the event that brought Mardi Gras back to Galveston in 1985, when a Mardi Gras celebration launched the opening of the hotel. The ball has been a major element in the downtown Mardi Gras hoopla until last year, when the ball was moved to the Hotel Galvez while The Tremont House recovered from severe first-floor damage caused by Hurricane Ike.
Renovations are complete, and partygoers will enjoy a prime view of the Momus Grand Night Parade, with many floats and bands stopping to perform in front of the hotel. After the parade, performances by Lee’s Golden Dragon Dance Troupe will set the stage for further celebrating of Chinese New Year and the beginning of the Year of the Tiger.
Chinese specialties also are on the menu Feb. 12, when the Dr. Michael White Jazz Quartet performs in the hotel lobby. Dim sum, a Cantonese collection of light snacks chosen from a cart, will be available before and during the performance.
“We’ll have a dim sum cart making the rounds on Friday night, with steamed pork buns, egg rolls and other dim sum dishes,” Helminski said. “It’s a much more casual style of eating, just pointing at whatever looks appealing.”
Jazz clarinetist Dr. Michael White, a New Orleans native, and his quartet will be making their fifth consecutive Mardi Gras appearance at The Tremont House when they perform from 7 p.m. to 10 p.m. Feb. 12. They also will perform in the dining area during The Tremont House Ball the following evening.
A portion of the proceeds from the ball will benefit Rosenberg Library and its ongoing recovery from Hurricane Ike. Like the Tremont House, the library suffered extensive flooding on its first floor, but both institutions have returned to serving their patrons.
+++
At A Glance
WHAT: 26th annual Mardi Gras Ball
WHEN: 6 p.m. to midnight Feb. 13
WHERE: The Tremont House, 2300 Ship’s Mechanic Row, Galveston
RESERVATIONS: Call 409-763-0300, e-mail mgreservations(at)wyndham.com or visit galveston.com/mardigrasball
+++
Shanghai Slaw
Salad
2 cups shredded bok choy 2 cups shredded green cabbage 1 small white onion, julienned 1 medium carrot, peeled and shredded 6 green onions, chopped (including white end) 1/2 cup roasted peanuts (optional) 8 ounces cooked and shredded chicken breast meat (or protein of your choice)
Garnish
4-5 sprigs fresh cilantro
Dressing
5 tablespoons soy sauce (low sodium preferred) 1/4 cup rice vinegar 1 tablespoon sugar 2 cloves garlic minced 1 teaspoon ground ginger 1/2 teaspoon crushed red pepper
Whisk together all dressing ingredients and toss with all salad ingredients.
Place in decorative bowl or platter and top with cilantro sprigs.
— Recipe courtesy of Chef Jerry Helminski, the Tremont House
