Mardi Gras Menus

Discussion in 'Professional Catering' started by shroomgirl, Mar 3, 2011.

  1. shroomgirl

    shroomgirl

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    any of you working on Mardi Gras parties? Next Tues is Fat Tuesday....
     
  2. xjmrufinix

    xjmrufinix

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    Sous Chef
    I have a Creole buffet coming up this Saturday for a local historical society:

    Passed Hors d'oeuvres:

    Fried Dill Pickles

    Cornbread & Andouille Stuffed Mushrooms

    Shrimp Mousse Crostinis

    Dinner Buffet:

    Crawfish Etouffee

    Blackened Chicken

    Bourbon-Glazed Spare Ribs

    Creole Ratatouille

    Red Beans and Rice

    Glazed Sweet Potatoes

    Green Salad & Warm Baguettes

    Dessert Station:

    Bananas Foster, Cooked to Order over Vanilla Ice Cream

    Fresh Beignets (maybe more of a breakfast item, but they let me do it and I couldn't resist)

    Passed Hors d'œuvres:

    fried dill pickles

    cornbread & andouille stuffed mushrooms

    Shrimp Mousse Crostinis

    Crawfish Etoufee

    Blackened Chicken

    Bourbon-glazed Spareribs

    Red beans & boiled rice

    Glazed Sweet Potato

    Creole Ratatoulle

    Beignets

    Banana Foster
     
  3. shroomgirl

    shroomgirl

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    shot photos if you get a chance.

    I've got a small brunch here Sunday....menu not set yet, but so far have:

    beignets, seriously brunch without beignets? thinking about Callas too.

    one of the people cooking with me wants to make king cake....

    Seafood for sure....shrimp, oysters, possibly crawfish.....remoulade or fried or rockefeller or beinville...or an egg dish with poached eggs, shellfish, spinach.....still up in the air

    Citrus, probably straight up supremes of various citrus

    salad....greens

    Grits, probably cheesey

    May make a gumbo....possibly seafood, maybe chicken andouille.

    Coffee chicory, champagne or sparkling, juice.....

    This is for farmer friends, media & chefs....

    Not taking it the southern route, trying to stay Cajun-Creole.....sweet potato biscuits w/ham is one of my signiture dishes but too much other bread shtuff happening.