Chef Jason Roland cooked up some exquisite creations including:
Foie Gras Boudin Cakes with Caramelized Onion Jam
Crispy Fried Plaquemines Parish Oysters with Homemade Jalapeno Tartar Sauce
Pecan Crusted Duck Tenders with Mango Chutney Dipping Sauce
Shrimp Queso with Homemade Tortilla Chips
Smoked Angus Beef Tenderloin with Creamy Horseradish Sauce
Caprese Salad Skewers drizzled with Aged Balsamic Vinaigrette
Savory Crawfish Corn Maque Choux Cheesecake with Homemade Crostinis
Spinach & Roasted Artichoke Dip with Gruyere Cheese
Baked Brie en Croute with Cranberry Walnut Topping
Special thanks to Fireside Antiques, Warren Connerly Photography (see the new pictures posted on our blog!), B&B StaffTenders, Sincerely Sweet, Southern Frolics and the Michael Foster Project/John Gray for providing us with fabulous music!
grt
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