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|Candied Yams with Marshmellows|
|Chef's Choice Fresh Vegetable|
|Green Bean Casserole|
|Green Beans with Bacon and Onions|
|Grilled Fresh Vegetables|
|Peas and Pearls|
|Polynesian Vegetable Medley|
|Spinach Souffle with Pernot|
Freshly steamed Broccoli spears topped with a Cajun hollandaise sauce
with just a touch of grated bread crumbs and parmesan cheese.
Candied Yams with Marshmallows
The sweet potato (or Yam as we call it in the South) is baked with honey, brown Sugar,
and molasses, then right before serving our
Chefs add marshmallows and brown the top, Oohw Oui!!!
Carrot sticks are parboiled in chicken stock then bundled with a shallot
used for twine. The most elegant of kindling.
Chef's Choice Fresh Vegetable
Our chef chooses only the freshest garden ripened vegetables for your event,
we prepare the vegetables in various ways to insure uniqueness and creativity.
A mint of garden fresh carrot slices simmered in butter and Louisiana's
own brown sugar. The slices are smothered to a beautiful copper color,
pure Nirvana. Pennies, Pennies from Heaven!!
We follow time honored ratatouille recipe by layering eggplants, zucchini,
fresh tomatoes and bell peppers with Creole seasonings of minced garlic
Green Bean Casserole
Always a family favorite, with plenty of cut green beans in hearty cream of
mushroom soup and covered with onion ring strings.
Green Beans with Bacon and Onions
Smoky bacon and onions are seared,
then farm fresh green beans are simmered with chicken stock,
garlic and white pepper.
Grilled Fresh Vegetables
Fresh eggplant, yellow squash, zucchini, and sweet potatoes are brushed with
extra virgin olive oil and selected herbs; then grilled over briquettes.
Peas and Pearls
Sweet peas are mixed with pearl onions for a unique flavor combination.
Polynesian Vegetable Medley
Snow Peas and Water Chestnuts are seared in olive oil
along with fresh Broccoli and marinated Baby Corns on the Cob.
Fresh Zucchini and Yellow Squashes are seared in
Extra Virgin Olive Oil, Garlic, whole Thyme, and Fresh Basil!!!
Spinach Soufflé with Pernot
Our spinach soufflé is light & fluffy with just a hint of Pernot Liquor.
Try this and you'll know why Popeye likes spinach!!!
Fresh bean sprouts, carrots, boc chow and other Oriental vegetables are
stir-fried in our woks. The vegetables are cooked Hunan style with hot
oil and sesame seed seasonings.
Vegetable Du Jour
We Choose a selected fresh vegetable special for your entree.
Garden vegetables of the season are chosen for their freshness and color
to provide your event with a complete and satisfying meal complement.
Baby zucchini are hollowed out into pirogues then steamed and stuffed with
crushed tomatoes, fresh basil and black olives.
Contact us for further details....ChefEmile@CustomCatering.net
to Home Cookin' Page or Return to Food & Service Descriptions
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: June 03, 1996.