N'awlins Inspired Chef's Dinner

Thursday, February 7th 2013

We had a fun group for our Mardi Gras Dinner last Thursday.  They we treated to a six course dinner with a couple extra surprises.  The first surprise was the Amouse Bouche of herbed Mont Chevre goat cheese wrapped with duck carpaccio and the second surprise was the Left Handed Course(I will explain in another post) of Shaved celery and pickle salad with a Bloody Mary foam.

The Menu was:

-A selection of three hors d'oeurves while taking a winery tour

-Salad Maison-Spiced crab salad, sliced tomato, artisan leaf lettuce and a lavosh cracker

-Crayfish Pie-rich mixture of crayfish, peppers and ham stock with whole crayfish and puff pastry

-Creole Shrimp-Andouille sausage bread pudding, bell pepper/lobster gravy and scallion salad

-Beignets-with powdered sugar

-King Cake-for our version we used sweet Italian bread that we buttered, sugared and grilled, filled with pecan, maple and cream cheese filling, drizzled with icing and sprinkled with Mardi Gras colored sugars

We even had "Claw Wars"