Louisiana State University School of Dentistry
Wednesday, May 20, 2011
Chef Ricky had to jump up on the bench to fold the Jambalaya!
COUCHON DU LAIT (ROAST SUCKLING PIG) STATION:
Couchon Du Lait and Hind Quarters
THE CREOLE KITCHEN Station:
Country Corn Maque Choux
Long Grain Rice
Red Beans and Rice with Smoked Sausage
THE CAJUN CABIN Station:
Throwdown Chicken and Sausage Jambalaya
This is the pulled pork hind quarters with Hawaiian Sauce!
So that there would be small lines we setup 3 stations.
But in true New Orleans style, they had a second line!
My GREAT friend from grammar school, Suzanne!
I think she had a good time too!
Contact us for further details....ChefEmile@CustomCatering.net
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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