Team Building Activity: Exploring Big Easy Cuisine
Tue, Dec 3rd at 10:00AM
Tue, Dec 3rd at 6:00PM
Tue, Dec 3rd at 6:00PM
Tue, Dec 3rd at 6:00PM
MENU
Louisiana Barbeque Shrimp With French Bread
With whole shrimp heads and shell marinated in a tangy beer shrimp stock, garlic and cayenne pepper butter emulsion.
Authentic Cajun Chicken Andouille Sausage and Okra Gumbo With Rice
With spicy blackened andouille sausage and chicken cooked in a trinity of green onions, bell peppers and onions sauteed in a deep brown roux creating the base for a thick rich stew of seasonings.
Sweet Potato Casserole With Pecan Glaze
With sweet potatoes, cinnamon and brown sugar topped with rich pecan topping
Bananas Foster
With bananas, banana liquor and rum with vanilla over ice cream
- Minimum Guests 16
- Maximum Guests 20
- Event Duration 3 hours
Outside Reviews for Chef Todd
Jim
10 Jan 2022
Chef Todd is an excellent private chef. Ive never tried veal and wanted to do so. He put together a menu just for us and prepared pan seared veal chops with one of the best sauces I’ve ever tasted (Roasted garlic and Rosemary Demi glaze) served in a bowl made of caramelized onion. Absolutely delicious..
Educated in the heart of wine country in Niagara Falls, New York, Chef Todd's love of French cuisine led him to the French Quarter in New Orleans. There, he learned classical techniques and the art of roux-based dishes. Over 30 years, he’s built a career in restaurants and catering as an authority on fine food preparation. Now, Chef Todd offers his expertise in cooking classes for student chefs eager to add to their skills.
