Buffs on the Bayou II
or as I called it....... Part Deaux, because we were here last year.
Saturday, July 23, 2011
President Pat O'Brien started the Gala off with introductions of WT's Coaches, Staff, AND ME!
What I did was to break down the event into 5 stations. This first one featured our South Louisiana rice. We cooked a Filé Gumbo and Shrimp Creole.
Shrimp Creole with Long Grain Rice
Creole (Veal) Grillards and Creamy Grits
Creole Jambalaya with Shrimp, Chaurice Sausage and Chicken
File’ Seafood Gumbo and Rice
Creole Eggplant Dressing with Shrimp and Ham
Seared Filet Mignon with Crab Pontchartrain Sauce
Bread Pudding with New Orleans Rum Sauce
Our second station was manned by Thomas, he pan seared thin slices of Mushroom Encrusted Filet Mignons in butter, then capped them with a rich reduction of heavy cream, mushrooms and lump crabmeat. In South Louisiana we call this topping a Ponchatrain Crabmeat Sauce, named after the saltwater lake that forms the northern boundary of the city of New Orleans.
Our third station was headed by Sous Chef Robert, he pan seared Trout Almandine; the rainbow trout was pan fried, with almonds, butter and lemon juice.
We didn't get a pic of the last two stations. The 4th station featured a Creole Jambalaya and Veal Grillards and Grits!! Our last station featured a Raisin infused Bread Pudding and a Dark, Semi-Sweet Bread Pudding. Both we drowned in Old New Orleans Rum and Brown Sugar Sauce.
Hanging out with James' (Canyon News Reporter) wife Darlene Barrington.
Myself, Ann and Ms Ollie Sims director of catering for Aramark at WT.
Mr. James Barrington of the Canyon News graciously allowed me to use these pics! He wrote a GREAT article and pics of the Creole Cuisine Cooking Class. THIS made the lead story and front page of the Canyon News!! WOW
Check out his website at www.BarringtonArtOriginals.com .
Tomorrow, Sunday Brunch, our last goodbyes to WT
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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Revised: August 20, 2011