You're all eaters of New Orleans. As such, would like your opinion.
We need one more dish to round out our offerings for an open house through which we move about 70 to 80 people.
It needs to be something that will hold well in a steamtray over time.
The current menu is:
Red beans and rice
Shrimp and corn chowder
40 pound crawfish boil (we don't do the corn and taters, sorry)
Bread pudding two ways - Traditional and cranberry as a nod to Wisc.
King cake (yes, homemade)
Hurricanes from scratch
We're adventureous cooks so please "bring it". If you have a recipe, great. If not, I can probably find it.
(If anyone has a suggestion from Chef Folse's "Encyclopedia", I'd love it. When the Post Office gets its act together, my order from Octavia Books should deliver any day.)
Thank you in advance. And thank you, Chowhound, for leaving this non-restaurant, but purely NOLA, post on this board. I really appreciate it.
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