Buffs on the Bayou III

Canyon, Texas

Saturday, July 28, 2012

President Pat O'Brien and myself



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!



Our Menu:


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


Darlene and James Barrington



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

to Home Cookin' Page or Return to Off-Premise & Picnic Photo Album Part Deaux

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 - 2012 [Aurora Catering, Inc.]. All rights reserved.
Revised: August 25, 2012