Deviled egg salad on crostini
Fried chicken tenders with Cajun ketchup
Crudités with spicy roasted red pepper dip
Open faced oyster po boy on toasted brioche with vidalia onion confit and basil aioli
Crawfish and artichoke salad in bacon cup with creamy Creole dressing
Cajun Pork loin with celery root slaw, corn soufflé cake and red bean sauce
Caramelized apple pecan tart with bourbon caramel and homemade vanilla bean ice cream
This was by far one of my favorite menus I have ever done. No food allergies, dieters or restrictions allowed! I even fried the oysters in the bacon fat. I spent most of the evening fighting off the guests coming into the kitchen to hug and kiss me after their first bite of each course. I would love to repeat this one in Los Angeles, but I am afraid they just couldn’t handle the decadence…and when I say decadence, I really mean fat!
Pictures soon to come!