Buffs on the Bayou III
Saturday, July 28, 2012
President Pat O'Brien started the Gala off with introductions of WT's Coaches, Staff, AND ME! IF you notice, behind me I am holding a clip board.... I needed it because of the almost overwhelming menu that we had!
Sous Chef Thomas fried our seafood station with:
Delta Dilled Catfish, Baby Soft Shelled Crabs and Oysters with Mango Wasabi Dippin' Sauce and a homemade Tartar Sauce!
Braised Filet Mignon Cubes with Baby Portabella Mushrooms
Sweet Cream Corn Pudding with Crab Claw Meat and Andouille
Crawfish Andouille Mac and Cheese
Smothered Mustard and Collard Greens with Tasso, Andouille and Bacon Topped with Lump Crabmeat
Black Eyed Peas with Ham Bones
Pan Seared Fresh Gulf Shrimp
Shrimp and Pork Stuffed Bell Peppers
Sweet Potato Bread Pudding with New Orleans Rum Sauce
Sous Chef Melanie pan seared the Crab Cakes with the President O'Brien's Own Remoulade Sauce!
Sous Chef Robert pan seared the shrimp, and served them!
Crab Claw with Sweet Corn Pudding, Braised Filet Mignon Bites
Hanging out with James' (Canyon News Reporter) wife Darlene Barrington.
Mr. James Barrington of the Canyon News graciously allowed me to use these pics! He wrote a GREAT article and pics of the New Orleans Style Soul Food Cooking Class.
Tomorrow, Sunday Brunch
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 25, 2012