In an email blast to her followers, Kearney described the menu for the Fat Tuesday event as “heavy hors d’oeurves and small plates, which will include cornmeal-crusted catfish with Rémoulade sauce; Muffaletta sandwich of Mortadella, salami, Cappicola, Mozzarella, Provolone, and Creole olive salad; mushroom & chicken gumbo; Cajun pork jambalaya; flash-fried Blue Point oysters with Ravigote sauce; Creole shrimp deviled eggs; pecan pralines; and Bananas Foster bread pudding.
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For an additional ticketed fee, char-grilled Blue Point oysters throughout the evening and Kearney’s shrimp boil with fixings (6:30-6:45 p.m. serving time) will be available.
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There will be a limit of 100 diners. Tickets are $70 plus handling fee — with upcharges for the char-grilled oysters and/or the shrimp boil — and are available only through this EVENTBRITE website titled "Anne Kearney's POP-UP Mardi Gras Celebration."
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Kearney is the Dayton area’s most highly credentialed chef, based on her recognition by the James Beard Foundation, whose awards are regarded as the nation’s most prestigious recognition program for the food and beverage business — the equivalent of the Academy Awards of the restaurant industry.
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In February 2016, the Beard Foundation for the sixth consecutive year named Kearney a semifinalist for its “Best Chefs in America” competition for the Great Lakes region. Kearney was the only chef from the Dayton area, and one of only three in Ohio, to be named in 2016.
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The Beard Foundation recognized the restaurant itself in 2008, naming Rue Dumaine a semifinalist for the foundation’s “Best New Restaurant” in the nation.