Professional cooking on a large scale is tough love. Rough love. Nuance and subtly can be applied but it is difficult to achieve. I love cooking at work.. It is hard work, long work. Brutal work. I am the Special Event Chef, and my good friend, Tony, is the Special Event Coordinator at work. This typically means events of 100 plus people and usually off-sight. The last two years we have done the Bourbon Festival's Bourbon Culinary Art Cooking School. This is our third season serving pre-show/intermission buffets at the Opera House Broadway Series. The list for the past ten years is endless. He coordinates and I cook. It gets done.
I must admit, with all honesty, that I get somewhat overwhelmed with these events. Juggling everything in my head makes me crazy. Wanting to please everybody makes me vulnerable. Weakness makes me mad & sad. Throw all of that into the mix, and it's tough cooking love.
I stare down the barrel of the week to come. I am organized, calm, cool, collected......and
Mardi Gras Benefit for St Peter & Paul School
- Jalapeno Stuffed Bacon-Wrapped Shrimp
- Petite Pan Fried Crabcakes with Remoulade
- Skewered Cajun Fried Chicken Tenders
- Maker's Mark Bourbon Margarita Shrimp Cocktail
- Creole Twice-Baked Potato Salad
- Grape Tomatoes & Green Peppers in Tobasco Vinaigrette
- Chicken & Sausage Gumbo
- Blackened Chicken Penne Pasta w/ a Cajun Cream Sauce
- Pulled Beef Creole
- Praline Sweet Potatoes
- Maque Choux Corn Souffle
Laissez Les Bons Temps Rouler