DOCSLIB.ORG

Menu Pros • May 2018 • 702-551-2075

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Menu Pros • May 2018 • 702-551-2075 Menu Pros • May 2018 • 702-551-2075 Appetizers Fried Alligator 8.99 *Jumbo Buffalo Wings 9.99 Choice of sauce: Buffalo Sauce, Thai Chili, Fried Pickles 4.99 Stingin’ Honey Garlic, Garlic Parmesan, XXX Hot Cheesy Crawfish Bread 8.99 *Raw Oysters on The ½ Shell (Dozen) 16.99 (1/2 Dozen) 9.99 Fried Mushrooms 7.99 (Dozen) Charbroiled Oysters 24.99 Fried Calamari 6.99 French Fries with Debris Gravy 4.99 Add cheddar cheese for only 50¢ more Boudin Balls 6.99 Mozzarella Cheesesticks 6.99 Fried Macaroni and Cheese Bites 5.99 Specialty Salads From Our Kitchen Crab Cake Caesar Salad 9.99 Salmon Salad 10.99 Served with a zesty citrus dressing. Shrimp Caesar Salad 8.99 Steak and Cheese Salad 8.99 Choose either grilled or fried shrimp Chopped sirloin, cheddar cheese, onions and tomatoes. Chicken Caesar Salad 8.99 Sicilian Olive Salad 8.99 Choose from either grilled or fried The New Orleans WOP salad. Olives, artichoke, Romano cheese, and capers. Self-Serve Salad Bar Single trips 3.99 All you can eat 5.99 To go salad 5.99 All Items and Prices Subject to Change. Parties of 8 or more are subject to an 18% gratuity * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition. Bayou Burgers and More... All Burgers are cooked to order and dressed with mayo, lettuce, tomato and pickle (unless specified) Make it a Cajun stacker by adding Grilled onions • bacon • fried eggs grilled mushrooms • cheeses. $ extra *Half Pound Bayou Burgers 7.99 Natchitoches Meat Pie *Double Meat One Pound Burger 12.99 3.99 Each *The Ultimate Mushroom and Swiss Burger 11.99 2 for 6.99 Comes with 1/2 lb hamburger, whole grilled portobello mushroom and lots of Swiss cheese 3 for 10.99 5” Whole Portobello Mushroom Cap 6.99 Includes: Choose from grilled or fried One Side Beefy Potato Potato 6.99 Overstuffed with roast beef, cheddar and sour cream. Hand-Cut Steaks, and Pork Chops Served with hot garlic bread, choice of side, & single trip to our salad bar. *12oz Seasoned and Seared Prime Rib 18.99 *Grilled Pork Chops 14.99 1 lb cut (when available) 24.99 Blackened Pork Chops 16.99 *12oz Rib-Eye Steak 17.99 Encrusted and seared in a zesty seasoning 1 lb. cut (when available) 24.99 *Crispy Fried Chicken Tenders 12.99 *8oz Filet Mignon 19.99 Entrees Served with hot garlic bread & our salad bar. *Riverwalk Seafood Sampler 13.99 *Crawfish & Cream A combo of catfish, shrimp and oyster, and Smothered Catfish Filet 17.99 includes a bowl of our Creole gumbo (sides ala carte) *Grilled Salmon 12 .99 BBQ Shrimp Scampi 11.99 Smothered in heavily seasoned garlic butter, Blackened Salmon 14 .99 served with a wedge of French bread for dipping (sides ala carte) *Grilled Ahi Tuna Steak 13.99 Crabmeat Au Gratin 11.99 Blackened Ahi Tuna 15.99 Baked crab meat and cheese casserole (sides ala carte) Sides Red Beans Your Way 12.99 Choose from a paneed pork chop, Fries • Sweet Potato Fries fried catfish, spicy Andouille link, or Kettle Chips • Okra • Cajun Coleslaw Boudin sausage Baked Potato • Red Rice & Beans Muffulettas Real New Orleans Muffuletta Whole ...13.99 Half ...7.99 Authentic hot baked Italian cold cut and cheese sandwich, filled with our homemade chopped olive salad which release the oils into the bread when baked, creating a true Italian delicacy All Star Seafood Muffuletta Whole ...16.99 Half ...9.99 An overstuffed fried shrimp, catfish, and cheese sandwich, covered in our own sweet Vidalia onion dressing and crunchy cabbage All Muffulettas are served with kettle chips. (All sides are à la carte because of portion size) Real New Orleans Overstuffed Po-Boy Sandwiches HAND BATTERED Gulf Coast Classic Meat SEAFOOD PO BOYS Stuffed PO BOYS Dressed with mayo, lettuce, tomato, Classic Roast Beef & Debris Gravy pickle, or Cajun slaw. Fried Shrimp Large...11.99 Shorty or Bun...5.99 Large ...12.99 Shorty or Bun...6.99 Fried Catfish The Ferdi Special Roast beef, ham cabbage sandwich Large ...12.99 Shorty or Bun...6.99 *Fried Oysters Large ...12.99 Shorty or Bun...6.99 Large ...13.99 Shorty or Bun ...7.99 Crab Cakes Spicy Cajun Meatloaf Large (4) ...13.99 Shorty (2) or Bun ...7.99 Large ...12.99 Shorty or Bun ...6.99 Cajun Crawfish Tail Grilled Ham and Cheese Choose from American, Swiss, Provolone, Large ...12.99 Shorty or Bun...6.99 Cheddar, Pepper Jack, or Ghost Pepper cheese Fried Alligator Large ...9.99 Shorty or Bun ...5.99 Large ...12.99 Shorty or Bun...7.99 Soft Shell Crab 10.99 Big Easy Steak and Cheesy Grilled sirloin, peppers, mushroom, onions, cheese Large ...12.99 Shorty or Bun ...6.99 Italian Po-Boy Specialties The Original French Fry & Cheese Po-boy Dressed with mayo, lettuce, tomato, red gravy Large ...9.99 Shorty or Bun ...5.99 Big Italian Meatball Large ...10.99 Shorty or Bun...5.99 Spicy Andouille Sausage Large ...12.99 Shorty or Bun ...6.99 Sweet Italian Sausage Large ...10.99 Shorty or Bun...5.99 *Fried Chicken Chicken Parmesan Large ...12.99 Shorty or Bun ...6.99 Large ...11.99 Shorty or Bun...6.99 Jambalaya, Gumbo, Red Beans & Rice Creole Gumbo Creole Soup Platter 9.99 Shrimp, Okra, Chicken and Andouille Sausage Enjoy all 3! Gumbo, Jambalaya and Red Beans Bowl ...5.99 • Cup ...3.99 • Quarts To Go...12.99 and Rice Soup and Salad Special 8.99 Hot and Spicy Jambalaya Choice of Gumbo, Red Beans, or Jambalaya Steamed Rice with Shrimp and Sausage paired with any specialty Salad or our Salad bar Bowl ...5.99 • Cup ...3.99 • Quarts To Go ...12.99 Crawfish Etouffee 10.99 Red Beans and Rice Zesty crawfish in a thick creole sauce Creole creamy with Pork Sausage Jalapeño Cornbread 2.99 Bowl ...4.99 • Cup ...3.49 • Quarts To Go ...11.99 A sweet blended cornbread with beef & cheese SOUTHERN STYLE SEAFOOD The Bayou fries all of our seafood in zero trans fat canola oil. Shrimp Basket 10.99 Catfish Basket 10.99 Soft Shell Crab Basket 14.99 Crab Cake Basket 11.99 *Oyster Basket 12.99 Frog Leg Basket 11.99 Alligator Basket 12.99 Combo Platter (Any 2) 13.99 Cajun Crawfish 12.99 Calamari Basket 13.99 Seafood Platter (Any 4) 16.99 Lunch portions and grilled options available. Fried Seafood Barge - 34.99 8 different seafoods & choice of side. Grilled or blackened not available. No substitutions. Soft Shell Crab included for an extra charge Sides Fries • Sweet Potato Fries • Kettle Chips • Okra • Cajun Coleslaw • Baked Potato • Red Beans & Rice Single trip to our fresh salad bar...2.99 Pastas, Sauces and All Things Italian Served with hot garlic bread and a single trip to our salad bar. All of our sauces are available to go. Big Bayou Pasta Bowl 10.99 Choose from our hot baked Italian meatballs or sweet Italian sausage, or both. Served in our homemade red gravy Chicken Parmesan 12.99 Fettuccine Alfredo (choose chicken or shrimp) 11.99 Add grilled mushrooms and roasted red pepper for an extra charge. Spicy Shrimp Pasta 12.99 Lagniappe + a lil something extra Baked Potato 2.99 Fried Okra 1.99 Loaded Baked Potato 3.99 Steamed Vegetables 2.99 French Fries 2.99 Cajun Coleslaw 1.99 Sweet Potato Fries 2.99 Jalapeño Cornbread 2.99 Homemade Desserts Whole pies are available, please ask your server. The Bayou offers plenty of dessert wines and liquors. Real New Orleans Bread Pudding 3.99 Served warm with rum butter Southern Pecan Pie 3.99 We use whole pecans in our southern sweet pie French Silk Pie 4.99 Chocolate lovers unite, you have found your fix Southern Comfort Custard Pie 3.99 ¼ cup of Southern Comfort liquor added to every 9” pie.
Load more

Recommended publications
  • HISTORIC NATCHITOCHES July 2011 Welcome to Natchitoches: Iinside...Nside
    ® HHISTISTORICORIC NNAATTCHITCHITOCHEOCHESS A Free Guide to Leisure and Attractions Courtesy of The Natchitoches Times Since 1970 NSU Folk Festival July 15-16 J u l y 2 0 1 1 Page 2 HISTORIC NATCHITOCHES July 2011 Welcome to Natchitoches: IInside...nside... Enjoy your stay in our historic town Entering downtown his- called Cane River that runs Art Gallery. Page 3 toric Natchitoches, visitors through the downtown feel transported to another National Landmark Fort St. John Baptiste era. District. Page 4 Traveling along bumpy Once a bustling riverport brick roads reminiscent of and crossroads, NSU Folk Festival. .Page 5 pre-asphalt travel, you Natchitoches gave rise to notice ornate ironwork on vast cotton kingdoms along The Book Merchant. .Page 6 the bridges and shops, the river. Affluent planters horse-drawn carriages not only owned charming Tours. .Page 7 around the historic district country plantations, but Maps, Walking Tours, NSU Tour and and locals who smile and kept elegant houses in town. greet you with a friendly The Red River’s abandon- Cane River Tour . Pages 8-10 wave. Welcome to ment of Natchitoches isolat- Natchitoches. ed the community, preserv- Looking Back Founded in 1714 by Louis ing its historic buildings Page 11 Juchereau de St. Denis, the and the deeply-ingrained city of Natchitoches was traditions of its residents Briarwood. Page 12 originally established as a along the Cane River. French outpost on the Red Today, residents of Caddo-Adai Indian Nation River to facilitate trade with Natchitoches strive to bal- Page 13 the Spanish in Mexico. ance progress and industry The fort, which was to be with preserving the integri- Cane River Green Market .
    [Show full text]
  • Foodservice Product Guide
    ITEM SECTION PAGE ITEM SECTION PAGE * CAKE MIX F 30 CAKES, FROZEN X 124 **XPRESSNAP TBL TOP DIS BLK/CLP4 72 CAN OPENERS T 90 *SO/TYSCO TRASHLINER 60GL WH P5 76 CANDY C 20 A CANDY COATINGS H 39 CARBONATED BEVERAGES H 37 AIR FRESHENERS L 55 CARROTS V 97 ALPHA VARIOUS SAMPLES X 116 CARROTS, SLICE FROZEN COMM X1 133 AVACADO DIPS, FROZEN X6 175 CATFISH, RAW FRESHWATER X4 163 B CATSUP V 99 CEREALS, DRY C 13 BABY FOOD D 23 CEREALS, HOT C 14 BACON X3 151 CHARCOAL L 56 BACON BITS Q 83 CHEESE - AMERICAN & CHEDDAR W 102 BAGS P6 79 CHEESE - IMIT. W 102 BAKE POWDER & SODA F 32 CHEESE - MISC. W 103 BAR-B-QUE & CHILI X2 145 CHEESE - SWISS W 103 BEANS & PEAS DRIED B 11 CHERRIES - MARACHINO H 39 BEANS, MISC V 96 CHICKEN & TURKEY, PRECOOKED X3 157 BEEF & BBQ, CANNED Q 83 CHICKEN PIECES, RAW X3 156 BEEF ITEMS, MISC X2 140 CHICKEN PIECES, RAW BREADED X3 157 BEEF, BOX X2 136 CHICKEN, CANNED Q 83 BEETS V 97 CHILI, CANNED Q 83 BISCUIT MIX F 29 CHINESE VEGETABLES V 97 BISCUITS, CANNED W 106 CHIPS F 33 BLACKEYE PEAS V 98 CHIPS V 98 BLEACH & AMMONIA L 53 CMC PINK LOTION DISP FOR837179 L 56 BOWLS P3 68 COBBLERS, FROZEN X 124 BOWLS & MUGS INSULATED T 89 COCOA&BAKING CHOCOLATE C 19 BOXES P6 79 COCONUT C 20 BOXES, CHICKEN P6 79 COFFEE J 44 BOXES, FRANKSTON P6 79 COLD CUPS - PAPER P2 67 BREAD & MUFFINS, PRECOOKED X 117 CONTAIN.PLATE & BOWL,DART FOAM P1 64 BREAD AND ROLL DOUGH X 121 CONTAINERS PAPER&PLASTIC P2 67 BREADING MIX F 31 CONTAINERS, FOOD STORAGE T 89 BREAKFAST PRODUCTS X3 153 COOKIE DOUGH & COOKIES X 114 BREAKFAST PRODUCTS, FROZEN X 125 COOKIES, BULK C 15 BRISKET
    [Show full text]
  • Feed Bin Café Menu
    Feed Bin Café Menu Appetizers: Boudin Balls w/remoulade sauce (4) $7.95 Gumbo cup $2.95 Natchitoches meat pie (4 mini) $7.95 Crawfish Pie (1) $4.95 Boo-Jack Rolls (4) $8.95 870.285.3122 Crawfish Grits $8.95 61 Courthouse Square Crab cakes (2) $6.95 Murfreesboro, AR 71958 Sausage Link $2.95 Look us up on Facebook! Sampler $10.95 2 Natchitoches Meat Pies, 2 Boudin Balls, 2 Boo-Jack Rolls, Onion Petals Onion Ring Tower $6.95 Fried Green Tomatoes $4.95 Spicy Veggie Sampler $9.95 Cauliflower, Mushrooms, Green Beans Wings Bone-in/Boneless $9.95 Asian Zing, Buffalo, Garlic Parmesan, Ranch Salads & Soups: Shrimp/Spinach $12.95 (Blackened Gulf shrimp, spinach, bacon, cranberries, granny smith apples, feta with balsamic vinaigrette) Blackened Chicken $10.95 (Grilled chicken, mixed greens, strawberries, blueberries, granny smith apples, candied pecans, blue cheese crum- bles, with raspberry vinaigrette) Crawfish $12.95 (Fried crawfish tails, mixed greens, bacon, tomato, cucumber, carrots, feta, with ranch) Salad Plate (scoop of chicken salad, Macaroni salad, and baked potato salad) $9.95 Gumbo Bowl $5.95 Cup $2.95 Baskets: $11.95 Fried Shrimp, Fried Fish, Grilled or Blackened Chicken with Fries choice of Red Beans and Rice or Cup of Gumbo Extra sauce $.50 each All our seafood is from Louisiana Gulf!! Sandwiches Burgers All served w/ fries Shrimp Po-Boy w/ fries $10.95 Greg’s Classic $10.95 Crawfish Po-Boy w/ fries $12.95 Grilled onion, tomato, lettuce, fried egg, mayo. Catfish Po-Boy w/ fries $10.95 Laurie’s Smokehouse $10.59 Blackened Chicken Po-Boy w/fries $10.95 Lettuce, tomato, bacon, cheddar cheese, bbq sauce, onion ring.
    [Show full text]
  • House Concurrent Resolution No. 88
    ENROLLED 2015 Regular Session HOUSE CONCURRENT RESOLUTION NO. 88 BY REPRESENTATIVE REYNOLDS A CONCURRENT RESOLUTION To recognize the culinary uniqueness of North Louisiana and to recognize its official meal. WHEREAS, Louisiana is filled with abundant varieties in culture, tastes, and music, and is especially heralded around the world for its distinctive, savory foods; and WHEREAS, Chef Hardette Harris, a well-known and respected North Louisiana culinary entrepreneur, has coined the phrase, "straight from the red dirt and fresh waters of North Louisiana, we offer you our soul in a bowl" and has cobbled a list of favorite dishes served in North Louisiana that express the flavor of the region; and WHEREAS, while culinary staples like fried catfish, fried chicken, and barbecue ribs; fresh greens, peas, and beans cooked with smoked neck bones and ham hocks; rice and gravy, potato salad, and fried okra; hot water cornbread and homemade biscuits; desserts like sweet potato pie, pecan pie, and pound cake; and cool drinks like sweet tea may be found throughout the length and breadth of Louisiana, North Louisiana chefs make special claims to these and certain other dishes as tasting best when prepared by chefs from "up north"; and WHEREAS, it is appropriate to recognize the proud cuisines birthed from the mix of ethnic heritages and identities that, blended together, produce these recipes for delightfully edible comestibles. THEREFORE, BE IT RESOLVED that the Legislature of Louisiana does hereby recognize the unique contribution North Louisiana has made to the flavors of the state and does hereby recognize the official meal of North Louisiana as consisting of a combination of one or more selections from the following dishes and courses: Page 1 of 2 HCR NO.
    [Show full text]
  • Appetizers Smoked Chicken and Andouille Sausage Gumbo 8
    Appetizers smoked chicken and andouille sausage gumbo 8 roasted sweet corn and blue crab soup 9 classic turtle soup traditional garnishes, dry sherry splash 9 trio of soups demitasse tasting of our three soups 9 eggplant napolean pimento cheese, roasted peppers, choux choux vinaigrette 11 "b.l.t." salad maytag blue cheese dressing, benton bacon, cherry tomatoes 9 beet salad pickled beets, spiced pecans, goat cheese, baby lettuce 10 crispy "gas station" pork boudin balls creole mustard, pickled peppers 8 seafood crepe gratin fresh shrimp, jumbo lump crab, louisiana crawfish 13 fried green tomatoes zatarain’s spice boiled gulf shrimp rémoulade 12 iced gulf coast oysters on the half shell cocktail sauce, saltine crackers 11 trio of deviled eggs crabmeat ravigote, pickled shrimp, duroc ham 7 charbroiled oysters garlic butter, parmesan romano cheese, warm french bread 12 trio of "pies" natchitoches meat pie, Louisiana crawfish pie, southern vegetable pie, black pepper buttermilk dipping sauce 10 Entrees crispy striped catfish spicy tomato sauce, fresh fettuccine, crawfish monica 23 roasted grouper oyster stuffing, leeks, cauliflower, creole mustard 27 louisiana seafood gumbo jumbo lump crab, crawfish, oysters, mahatma rice 21 blackened mahi-mahi sweet potato puree, mushroom sauce piquant, crispy Benton ham 25 seared sea scallops black-eyed peas, creamed spinach, satsuma brown butter 26 pan crisped roasted duck dirty rice, collard greens, cane syrup pepper jelly glaze 23 grilled gulf redfish seafood jambalaya risotto, smoked red bell pepper
    [Show full text]
  • 1 a & S CRAWFISH 6960 Chataignier Road Eunice, LA 70535 Contact
    LOUISIANA AGRICULTURAL PRODUCTS DIRECTORY FOOD SECTION A & S CRAWFISH ACADIANA FISHERMAN'S 6960 Chataignier Road COOPERATIVE Eunice, LA 70535 1020 Devillier Street Contact: Suzan or Aubrey Brown Breaux Bridge, LA 70517 Phone: (337) 885-5565 Contact: Gabe LeBlanc Fax: (337) 885-2150 Phone: (337) 228-7503 E-Mail: [email protected] E-Mail: [email protected]; Products: Live crawfish and crawfish [email protected] tail meat Products: Live crawfish or Fresh and Frozen Peeled Tail Meat A LA CARTE FOODS INC. P.O. Box 246; 278 Ideal Street Paincourtville, LA 70391 ACCARDO'S GOURMET Contact: Darrel Rivere or Harvard PRODUCE Bardwell P.O. Box 116 Phone: (985) 369-6055, 369-2677 or 1- Paulina, LA 70763 800-270-2565 Contact: Anthony Accardo Fax: (985) 369-2595 Phone: (225) 206-3005 E-Mail: [email protected] E-Mail: [email protected] Products: Producer of specialty frozen Products: Hundreds of varieties of rare foods, custom packaging, private vegetables and fruit labeling ABE'S C'EST BON COMPANY, A-CHAU SPROUTING COMPANY INC. 1728 Hancock St. 3935 Ryan Gretna, LA 70053 Lake Charles, LA 70605 Contact: Vincent Trinh Contact: Danny Heffer Phone: (504) 367-2843 Phone: (337) 477-9296 Products: Alfalfa sprouts, bean sprouts, Fax: (337) 477-9140 radish sprouts, Creole seasoning mix, Products: Hot sauce, Cajun ketchup, vegetable mix seasoning ABITA BREWING COMPANY, INC. ALEX PATOUT'S LOUISIANA P.O. Box 1510 FOODS Abita Springs, LA 70420 720 St. Louis Street Contact: David Blossman or Kathy New Orleans, LA 70130 Tujague Contact: Alex Patout Phone: (985) 893-3143 Phone: (504) 525-7788 Fax: (985) 898-3546 Fax: (504) 525-8034 E-Mail: [email protected] E-Mail: [email protected] Homepage: http://www.abita.com Homepage: http://www.patout.com Products: Abita Golden Beer, Abita Products: Frozen Cajun and Creole Amber Beer, Abita Purple Haze, Abita entrees and soups, sauces, smoked Turbodog, Seasonal Specialty beers, andouille sausage, boudin Abita Root Beer REV 08/28/2008 1 LOUISIANA AGRICULTURAL PRODUCTS DIRECTORY FOOD SECTION ALLEN CANNING CO.
    [Show full text]
  • Louisiana Fur & Wildlife Festival Cookbook Recipe
    LOUISIANA FUR & WILDLIFE FESTIVAL COOKBOOK RECIPE INDEX 1971 - 2019 COMPILED BY MARY DIDELOT SORTED BY RECIPE NAME Recipe Category Submitted by Year Page "Acapulco Shrimp" Seafoods Beulah Crain McKay 1972 34 "Apple of My Eye" Cinnamon-Raisin French Toast Breads Emma Arceneaux 2004 42 "Aunt Sue's" Pasta Salad Appetizers, Soups, Salads & Breakfasts Velda Roux 2003 36 "Crafty" Bread Breads Mary Lou Guillory 1988 28 "Eggplant" Grilled Oysters Seafoods Mrs. James S. Henry, Jr. 1975 64 "Flan" Desserts Mrs. Earl Bulles 1981 74 "Garlic's" Spaghetti and Meatballs Main Meat Dishes Mrs. Wayne 2007 77 "Garlic's" Spaghetti and Meatballs Meats Mrs. Wayne Wood 1972 42 "it's Too Easy" Party Dip Appetizers, Soups, Salads Annabeth McCall 2001 34 "Jewish Cookies" Cake Cakes Holly Hendrix 1982 61 "Jewish Cookies" Cake Cakes Holly Hendrix 1977 43 "Lazy Acre" Pralines Candy Mrs. Leslie Griffith 1976 24 "Make Ahead" Fruit Salad Salads Mrs. Clement Demarets 1976 47 "Minnie Ha! Ha!" Cookies & Candies Anita LeBoeuf 1988 52 "Old Fashioned Pound Cake" Cakes Leisa Hebert 1982 64 "Old Fashioned Pound Cake" Cakes Leisa Hebert 1980 42 "Peaches 'N Crumb" Cake Cakes Eula Garrie 1988 48 "Perfectly Chocolate" Chocolate Cake Cakes, Pies & Desserts Debra Heard 1999 64 "Plain Jane's" Strawberry Pie Pies Mrs. W.L. Duhon 1978 45 "Quick-Like-A-Bunny" Cake Cookies and Cakes Cecilia Gaspard 1972 75 "Real" Key Lime Pie Desserts Recipe from Florida Keys 2011 129 "Smashed" Potatoes with Carmelized Onions Vegetables Telesha Bertrand 2000 53 "Spiked" Apple Pie Pies Mrs. J.W. Broussard 1972 71 "The Cake" Bars Pies And Pastries Mrs.
    [Show full text]
  • Market Bulletin 09/04/14
    VOL. 97, No. 18 www.LDAF.la.gov September 4, 2014 A dream comes true... By Veronica Mosgrove For Virginia and Ruel Gober, the "We've been in the oilfield run by the Gober's daughter, Egyptian Arabians can graze and Virginia and Ruel maintain the path taken has been one not so typ- industry since the 1980s," said Nicole, employs 70 people and play. farm. ical of those who wind up in the Ruel Gober. Today, Ruelco manufactures approximately 100 Next came the horses. "We were "I was never a horse person, but horse business. Companies out of Harahan is now products. so new to this. There was literally I enjoy it now. Virginia is truly But in all of their years of work- an ad in the paper where they put more hands on than I am. We are Please deliver this Market Bulletin to: ing together in the oil business, the on a seminar on selling horses. just finally in a place in our lives one thing Virginia always dreamed That's where we bought our first where we can do this," said Ruel. of having was a horse. "It could be Arabian," said Virginia. That's The couple says they've learned any kind of horse. I just loved where the love affair began. so much about horses -mainly how them. I mean, what girl doesn't? Makeda was their first purchase. verbal and affectionate they are Every year, my mother would take The white mare with her chiseled and how they all have different me to the rodeo," said Virginia.
    [Show full text]
  • The FED New Orleans Jazz Fest Guide
    NEW ORLEANS JAZZ FEST BITES The F.E.D. Chefs’ Cheat Sheet FOOD AREA II FOOD AREA I SPICY NATCHITOCHES MEAT PIE COCHON DE LAIT PO-BOY Natchitoches (pronounced NACK-id-tish) is the oldest French Cochon de lait is the French term for suckling pig and this colony in Louisiana. The pies have been a staple street food classic Acadian sandwich is filled with pit-roasted shredded since the late 1700s and selling at the Jazz Fest since pork, cabbage, and homemade horseradish sauce on a around 1980. They’re crescent-shaped empanadas filled with French bread loaf. either pork, spicy meat or crawfish. Recommended by chef Donald Link (Cochon, Cochon Recommended by chef Donald Link (Cochon, Cochon Butcher, Herbsaint) Butcher, Herbsaint) Where: Love at First Bite Where: Mrs. Wheat’s Foods MANGO FREEZE CRAWFISH PIE An icy, orange drink first created in the 1990s by a woman Savory pies filled with crawfish. who worked in the kitchen at Bayona with chef Susan Recommended by chef Donald Link (Cochon, Cochon Spicer. Butcher, Herbsaint) & Pastry Chef David Guas “Go for the mango freeze (ices with the vodka you snuck in, Where: Mrs. Wheat’s Foods not me though).” Recommended by chef Donald Link (Cochon, Cochon ANGELO BROCATO’S DESSERTS Butcher, Herbsaint) Homemade Italian gelato and pastries. Where: WWOZ Community Radio “Go for the Sicilian pistachio gelato or Zuppa Inglese gelato, oh and squeeze in a cannoli, trust me.” Recommended by chef Adolfo Garcia (Rio Mar, A Mano, La Boca Steakhouse, Gusto) Where: Angelo Brocato’s Ice Cream & Confectionary Co. HERITAGE SQUARE AROUND THE GROUNDS CAFE DU MONDE ROMAN CHEWING CANDY Chicory cafe au lait and beignets.
    [Show full text]
  • Table of Contents
    Table of Contents * Indicates a recipe that sounds good to us, but has not yet been kitchen tested. Appetizers .............................. - 1 - Chips & Dips ......................... - 13 - Hors D’Oeuvres En Brochette ......... - 1 - Tortilla Chips ................................ - 13 - Boursin Cheese Ball ........................ - 1 - Potato Chips ................................. - 13 - Cajun Popcorn ................................ - 1 - Salsa Verde ................................... - 13 - Holiday Cheese Ball ........................ - 2 - Red Jalepeño Salsa ....................... - 13 - Cocktail Meatballs ......................... - 2 - Fromage Fort ............................... - 14 - Deviled Eggs ................................... - 2 - Ceasar Dip .................................... - 14 - Oysters Roquefort .......................... - 2 - Chipotle Dip .................................. - 14 - Fried Vegetables ............................ - 3 - Creamy Horseradish Dip .............. - 14 - Marinated Garlic ............................ - 3 - Krab Meat Dip .............................. - 15 - Hot Wings ...................................... - 3 - Taco Dip ....................................... - 15 - Marinated Mushrooms .................. - 3 - Shrimp Dip .................................... - 15 - Sausage Balls ................................. - 4 - Quick Cream Cheese Dip .............. - 15 - Stuffed Potatoes............................. - 4 - Cheese Dip .................................... - 16 - Spiced Nuts ....................................
    [Show full text]
  • Venue Descriptions and Catering Guidelines Attachment for Specifics and Costs on the Venues We Have Available for Your Ceremony And/Or Reception
    Audubon NATURE INSTITUTE WEDDING CEREMONIES AND RECEPTIONS Thank you for contacting Audubon Nature Institute’s Catering and Special Events Department. We offer the perfect combination of ambiance, service and culinary expertise. Here is an overview of how we can enhance your special day. The Venue Audubon Venue options include Audubon Tea Room, Louisiana Swamp and Aquarium of the Americas. Whether you are looking for casual and fun or formal elegance, each of Audubon’s venues is unique and special in its own way. Please refer to our Venue Descriptions and Catering Guidelines attachment for specifics and costs on the venues we have available for your ceremony and/or reception. The guidelines will provide a facility description and what is included in the way of service-ware and furniture. The Ceremony Your Audubon Sales Manager will work with you to coordinate and execute your ceremony. Details are determined during planning meetings. A rehearsal can be scheduled to finalize ceremony details with your wedding party. Using our space for the rehearsal is complimentary, but is based on availability of the venue. Rehearsal time is limited to 30 minutes and must conclude by 5:00 PM. The rental fee of our ceremony venues includes only use of space. All furniture, lighting, sound and rain-plan tents must be rented at an additional cost. If you are not working with a wedding planner, it is recommended that Audubon handle the rental of these items. We will order, plan and organize delivery, set up and pick up details for you. All rental items will be included on your final invoice.
    [Show full text]
  • Hls 15Rs-1034 Original 2015
    HLS 15RS-1034 ORIGINAL 2015 Regular Session HOUSE CONCURRENT RESOLUTION NO. 88 BY REPRESENTATIVE REYNOLDS CULTURE/REC/TOUR: Recognizes the culinary uniqueness of North Louisiana and its official meal 1 A CONCURRENT RESOLUTION 2 To recognize the culinary uniqueness of North Louisiana and to recognize its official meal. 3 WHEREAS, Louisiana is filled with abundant varieties in culture, tastes, and music, 4 and is especially heralded around the world for its distinctive, savory foods; and 5 WHEREAS, Chef Hardette Harris, a well-known and respected North Louisiana 6 culinary entrepreneur, has coined the phrase, "straight from the red dirt and fresh waters of 7 North Louisiana, we offer you our soul in a bowl" and has cobbled a list of favorite dishes 8 served in North Louisiana that express the flavor of the region; and 9 WHEREAS, while culinary staples like fried catfish, fried chicken, and barbecue 10 ribs; fresh greens, peas, and beans cooked with smoked neck bones and ham hocks; rice and 11 gravy, potato salad, and fried okra; hot water cornbread and homemade biscuits; desserts like 12 sweet potato pie, pecan pie, and pound cake; and cool drinks like sweet tea may be found 13 throughout the length and breadth of Louisiana, North Louisiana chefs make special claims 14 to these and certain other dishes as tasting best when prepared by chefs from "up north"; and 15 WHEREAS, it is appropriate to recognize the proud cuisines birthed from the mix 16 of ethnic heritages and identities that, blended together, produce these recipes for 17 delightfully edible comestibles.
    [Show full text]