DOCSLIB.ORG

Sides Boiled Favorites Gumbo, Salad & More Gulf Oysters Appetizers

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sides Boiled Favorites Gumbo, Salad & More Gulf Oysters Appetizers ONLINE ORDERING AVAILABLE WWW.REELCAJUNSEAFOOD.COM @reelcajunseafood /reelcajunseafood Appetizers Gumbo, Salad & More RC SAMPLER 20 Ranch, Italian, Thousand Island, Honey Mustard & Raspberry Vinaigrette Cajun egg rolls, shrimp rolls, boudain Add pistolette roll + 1 balls, pot stickers, and fried pickles. CHICKEN & SAUSAGE GUMBO CRAWFISH ÉTOUFFÉE POTSTICKERS 8 Served with potato salad. Small 5.95 | Large 10.95 Small 5.95 | Large 10.95 REEL CAJUN LINGUINE 13.95 FRIED ALLIGATOR 11 SEAFOOD GUMBO Linguine pasta tossed in our creamy Alfredo Served with potato salad. sauce, then topped with blackened shrimp, SHRIMP ROLLS 7 Small 6.95 | Large 12.95 house sauce and scallions. SHRIMP SALAD 13.95 BLACKENED CHICKEN GOOD TIMES FRIES 8 Served grilled or blackened with LINGUINE 11.95 fresh spring mix, grape tomatoes, Linguine pasta tossed in our creamy Alfredo CRAB CAKES (2) 12 shredded cheese and garlic croutons. sauce and topped with a blackened chicken breast. GRILLED CHICKEN SALAD 12.95 CAJUN EGGROLLS 8 Freshly prepared spring mix tossed with GARLIC NOODLES Cajun pecans, dried cranberries and WITH SHRIMP 12.95 BOUDAIN BALLS 9 crumbled goat cheese. Sautéed pasta tossed with garlic butter, SHAKEN BEEF SALAD 13.95 grilled shrimp, and green onions. SEARED AHI TUNA 11 House marinated sirloin sautéed with STUFFED BAKED POTATO 7.95 onions over spring mix, grape tomatoes, Freshly baked potato stuffed with fried, green onions and garlic croutons. grilled or blackened shrimp, butter, sour FRIED CHEESE 6 cream, cheese and green onions. Make it a gator tater + 2 CALAMARI FRIES 7 SWEET POTATO FRIES 7 Boiled Favorites FRIED PICKLES 6 All boiled seafood is MARKET PRICE and is subject to change, please ask server for details. All items served with corn and potatoes. COCONUT SHRIMP 10 CLEANED BLUE CRABS CRAWFISH Choice of 3 or 5 lbs PONCHARTRAIN DIP 10 1 LB KING CRAB LEGS With pistolettes. SEAFOOD DELIGHT 1 LB SNOW CRAB LEGS 1 lb King Crab legs, 1 lb Snow Crab legs, 3 1 LB SHRIMP whole cleaned crabs, 3 lbs boiled shrimp, CRAWFISH PISTOLETTE 4 1/2 Dozen each: Rockefeller oysters, garlic butter oysters and Reel Cajun oysters. WINGS 9 Sweet Chili Sauce | Buffalo REEL CAJUN SEASONINGS Salt & pepper Original House Sauce – Sort’A Hot Spicy – REELY Hot Dynamite – REELY Darn Hot Cajun shake – Dry Rub Gulf Oysters Add Zummo sausage + 3 Extra seasoning + .50 All oysters are locally harvested from Galveston bay and shucked daily in-house. Sides REEL CAJUN POTATO SALAD 2.95 CORN NUGGETS 2.95 Topped with house sauce, fresh pico and Parmesan cheese. CAJUN CREAM CORN 2.95 GREEN BEANS 2.95 1/2 Dozen 12 | Dozen 23 FRIED OKRA 2.95 ASPARAGUS 2.95 GARLIC BUTTER PURPLE HULL PEAS 2.95 BAKED POTATO 2.95 Topped with whipped garlic butter and Loaded + 2 green scallions. SEASONED FRIES 2.95 RED BEANS & RICE 2.95 1/2 Dozen 11 | Dozen 21 DIRTY RICE 2.95 SIDE SALAD 3.95 ROCKEFELLER BOUDAIN MAC & CHEESE 2.95 Topped with house-made spinach and cheese mixture. 1/2 Dozen 11 | Dozen 21 HALF SHELL 1/2 Dozen 9 | Dozen 17 Seafood Entrées Po' Boys, Burgers & More All seafood entrées are served with choice of 2 sides. All options come with house seasoned fries. Add bacon + 1 | Add cheese + 1 OYSTER DINNER 16.95 Fried gulf oysters. REEL CAJUN CHEESEBURGER 11.95 ½ lb Halpern's custom blend of Choice chuck, brisket & short rib cooked to order and topped with American cheese. Served with 17.95 SHRIMP DINNER mayo, mustard, lettuce, tomato, pickle and onion. 1 dozen gulf shrimp. BOUDAIN BURGER 9.95 CATFISH DINNER 14.95 Fried boudain patty, Creole mustard, Creole remoulade, 2 fillets served fried, blackened or grilled. lettuce and tomato. PHILLY CHEESESTEAK 10.95 BBQ CRABS Market Price Marinated steak, pepper jack cheese, mayo, grilled onions Whole clean blue crab, fried in our house-made BBQ batter. and bell peppers. SURF & TURF BURGER 15.95 CAJUN COMBO Choice of 2 16.95 | Choice of 3 21.95 Texas-sized burger with 1/2 lb Halpern's, fried crab cake, 1 fish fillet, 6 shrimp, 6 oysters or 1 flounder fillet. lettuce, onion, tomato, pickle and Creole remoulade. RC CHICKEN SAMMICH 9.95 REEL CAJUN FRIED SEAFOOD DINNER 25.95 Fried or grilled chicken breast with boom boom sauce, 4 oysters, 2 fish fillet, 4 shrimp and ¼ lb alligator. pepper jack cheese, lettuce and tomato. Add crab cake + 1 PO' BOYS 11.95 Your choice of shrimp, catfish, oyster, flounder or crawfish. SHRIMP TRIO 21.95 Served with lettuce and tomato. Fried shrimp, shrimp brochette and coconut shrimp. Choose 2 proteins 13 BOOM BOOM TACOS 12.95 Your choice of fish or shrimp, fried or grilled. Served on cilantro lime slaw, topped with boom boom sauce and pico. Chef's Features Substitute alligator + 2 MARINATED STEAK TACOS 10.95 RIBEYE 25 House marinated sirloin served on cilantro lime slaw, topped with 14 oz Halpern's 1966 Choice Angus, aged 28 days in-house boom boom sauce and pico. and hand-cut fresh. Served with 2 sides. Add shrimp + 4 | Add snow crab cluster + 6 SHRIMP BROCHETTE 19 6 jumbo shrimp stuffed with jalapeño, mozzarella cheese and LUNCH MENU wrapped with bacon. Served with dirty rice and 1 side. Served Tuesday – Friday 11 am – 3 pm BRANZINI & GRILLED SHRIMP 20 All lunches come with choice of 1 side Mediterranean sea bass topped with our smoky poblano cheddar sauce and served with 6 grilled gulf shrimp. Served with 2 sides. FRIED OYSTER LUNCH 9.95 FISH & SHRIMP LUNCH PLATTER 12.95 CAJUN BRINED PORK CHOPS 14 Bone-in chops either fried or grilled. Served SHRIMP LUNCH 9.95 with dirty rice and choice of 1 side. HALF PO' BOY & CUP OF GUMBO 12.95 GRILLED CHICKEN DINNER 15 Juicy chicken breasts grilled to perfection and topped with a GRILLED CHICKEN LUNCH 7.95 house-made goat cheese sauce. Served with 2 sides. LUNCH TACOS 9.95 BLACKENED REDFISH 13 Substitute Gator +1 Seared redfish served with 2 sides. Top with crawfish étouffée + 2 CAJUN BRINED PORK CHOP 7.95 TEXAS GULF SNAPPER 23 CATFISH LUNCH 8.95 Fresh Texas gulf snapper smothered with Pontchartrain sauce, grilled shrimp and crab meat. CRAWFISH COMBO 13.95 HOISIN GLAZED SALMON 17 STEAK LUNCH 15.95 8 oz seared salmon finished with our house-made hoisin glaze. Served with white rice and choice of one side. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Load more

Recommended publications
  • The Training Venues
    the training venues BCN INSPIRATIONS In addition to ‘everything for the training’ BCN offers a comprehensive number of suitable arrangements as a perfect addition on all other activities you book with us. Whether it’s a meeting, a workshop or teambuilding meeting, you can always choose the arrangement that suits you best. And of course always with the special combination of Hospitality and craftsmanship we add to our specialty have made. Booking? Call 030 - 256 73 91, Mail to [email protected] or look at bcn.nl/reserveren for more information. Trainings Educations Courses Workshops Meetings the training venues COFFEE, TEA AND SOFT DRINKS PACKAGES Stylish coffee lounges BCN has stylish coffee lounges on every floor where unlimited hot and cold drinks are available during meetings and where snacks can be enjoyed during breaks. The coffee lounges are also ideal for holding breakout sessions. Coffee, tea and soft drinks packages The prices of the drinks we serve are listed below: • Unlimited fresh hot drinks and soft drinks for one half-day sessions € 9,00 p.p. • Unlimited fresh hot drinks and soft drinks for two half-day sessions € 12,50 p.p. • Unlimited fresh hot drinks and soft drinks for three half-day sessions € 14,50 p.p. Coffee, tea and soft arrangement consisting of: • A wide choice of luxury speciality coffees. • We also serve a wide range of teas and infusions. • We provide a comprehensive range of biscuits and sweets throughout the day. • Large bottles of still and sparkling mineral water are present in the room during your meeting.
    [Show full text]
  • Soup Du Jour Cup -4- Bowl -7- Gumbo Du Jour Cup -4
    Spicy Chicken Soup du Jour cup -4- bowl -7- Fried chicken breast topped with Pepper Jack cheese, sriracha paste, Gumbo du jour cup -4- bowl -7- bacon, and spicy Aioli served on ciabatta bun with hand cut fries -12- Chicken Wings Regular Burger 6 for $8 / 12 for $12 2 thin patties on brioche bun with hand cut fries -8- (Naked / BBQ / Honey-Sriracha / Buffalo) Add cheese +.50 Dressed+1.50 (cheese,lettuce,tomato,ketchup, mustard) Cajun Fried Mushrooms Cajun fried mushrooms served with spicy Aioli for dipping -11- Cote Burger 2 thin patties layered with American cheese and caramelized onions Dirty Fries on top of lettuce, tomatoes, and creole Aioli Hand cut fries topped with red onions, jalapenos, and served on a brioche bun with hand cut fries -12- Cochon de Lait and broiled with cheddar cheese -10 (add gravy +2) BBQ Bacon Burger 2 thin patties topped with house BBQ sauce and Applewood smoked Spinach, & Artichoke Dip bacon broiled with Cheddar cheese and dressed with pickle and Traditionally prepared spinach and artichoke dip, mustard served on a Brioche bun with hand cut fries --13- served with fried pasta strips -11- A1 Steakhouse Burger Fried Green Tomatoes & Blackened Shrimp House ground filet and ribeye pieces, hand pattied, topped with fried Fresh green tomatoes fried golden brown, topped with blackened shrimp over Steen’s cane syrup reduction onion strings, Applewood smoked bacon, and Pepper Jack cheese and finished with house Remoulade -13- dressed with garlic Aioli served on a Brioche bun with hand cut fries -13- House Salad Lettuce,
    [Show full text]
  • Culinary Trails Brochure
    DIG in to the many flavors of LOUISIANA LouisianaTravel.com/Culinary L O U IS IA N A O U T D O O R G U ID E / T IP # 7 8 : ---------------------------------- OUR BAYOUS ARE FULL OF W ILDLIFE. YOU CAN SEE M OST OF IT ON OUR M ENUS, TOO. L o u is ia n a is c a llin g . A n d s h e ’s u s in g h e r o u ts id e v o ic e . C o m e d is c o v e r e x tra o rd in a ry o u td o o r e x p e rie n c e s ju s t a s h o rt rid e a w a y fro m th e o n e -o f-a -k in d g o o d tim e s y o u ’ll fi n d o n ly in L o u is ia n a . © 2 0 1 8 L o u is ia n a D e p a r tm e n t o f C u ltu r e , R e c r e a tio n & T o u r is m photo courtesy of LouisianaNorthshore.com APPETIZING Adventures Savor the treasures on Louisiana’s culinary trails Whether in the heart of the Crescent City, down on the bayou or deep in Sportsman’s Paradise, every trip to Louisiana brings adventure, sights and a culinary expedition you’ll experience nowhere else.
    [Show full text]
  • Two Beer Battered Shrimp Remoulade Pistolette
    L U N C H M E N U Starters & Small Plates Gaelic Knots - Bread knots made from our Pub Fries - Basket of crispy fries fried in duck fat signature pizza dough and brushed with Kerry Gold and served with house-made Ranch, Spicy Mustard and Butter and salt, served with marinara sauce. Remoulade dipping sauces. 3pc. $2.50 / 6pc. $4.00 $7.00 Cheese Bread - Our signature pizza dough stuffed Zack’s Beans & Rice - Mix of red and white with mozzarella and Irish cheeses, brushed with Kerry beans slow cooked with Conecuh sausage and shoepeg Gold Butter and salt, served with marinara sauce. corn and served over rice. 2pc. $3.00 / 4pc. $5.00 / 6pc. $7.50 Cup $4.00 / Bowl 7.50 Samosas - Beef, potatoes, spinach, white onion and Bruschetta - Toasted slices of New Orleans Mediterranean spices stuffed into our signature dough, Pistolette topped with baby heirloom tomatoes and deep fried in duck fat and served with 3 dipping sauces. drizzled with balsamic reduction. 3pc. $6.00 3pc. $4.00 / 6pc. $7.50 Salads Caesar - Romaine with Irish cheese, house-made Caprese Salad - Slices of mozzarella cheese with croutons and our signature Caesar dressing. tomato and whole leaf basil, drizzled with olive oil and $7.00 / with Chicken $9.00 balsamic reduction. $7.00 Spring Mix - Spinach and Arugula with green, red, Buffalo Ranch - (comes dressed) Romain with yellow and orange bell peppers, red onions, black olives, tomatoes, green and red bell peppers, black olives, Irish tomatoes, banana peppers, diced veggie blend, house- cheese, buffalo chicken and house-made croutons and made croutons and our signature Sweet Vinaigrette drizzled with our signature buttermilk ranch dressing.
    [Show full text]
  • Voodoo Gumbo
    Appetizers Bucky’s Specialties Fried Seafood Sandwiches Happy Hour Sandwiches served with french fries Fried Green Tomatoes- Catfish Pontchartrain- Chicken & Waffles- Fried Catfish Fillets- Blackened or fried Catfish topped with The best Belgian waffle ever made topped Chicken Fried Steak Sandwich- Specials Hand battered and fried to perfection.......8.25 2 hand battered American catfish fillets crawfish in my amazing signature sauce and with real butter and served with maple syrup. cooked to perfection. Served with French fries Hand battered top round steak served on Hours:Tuesday - Friday 4-7 served over white rice...........................18.50 and jalapeno hushpuppies.......................13.50 Brioche with Lettuce, tomato and side of Boudin Balls- With 3 chicken tenders Lunch portion.....................................14.50 or 3 large chicken wings...........................13.50 cream gravy.............................................12.50 Thursday All Day Braised pork, rice, spices and herbs battered With chicken & veggies.......................13.50 Fried Jumbo Shrimp- and fried to perfection...............................8.25 Memphis Chicken & 6 butterflied Gulf Shrimp hand battered in Bucky’s Burger- $3 domestic bottles Atchafalaya- our signature saltine batter and fried to Jalapeno Waffle- Ground Brisket and Chuck cooked to order Cajun Chips and Queso- Blackened or fried Catfish topped with perfection. Served with French fries and Memphis dipped chicken with Jalapeno Corn served on Brioche Bread with lettuce, mayo $4 import
    [Show full text]
  • DAT Good Stuff Po-Boy's Boudin Boils Fries Combeauxs
    Boudin B'z Boudin Ballz 5.99 rice, pork, chicken, garlic, poblano pepper, rolled, hand battered & deep fried & drizzled w/ breaux sauce DAT good stuff total of (3) ballz stuffed w/ pepper jack cheese (PJC) 6.75 ChIcKeN & AnDoUiLlE SaUsAgE GuMbO 9.99 dark roux, white rice, chicken & andouille sausage, garnished w/ green onyon' Smoked Boudin BREAD FOR DIPPIN' +1.00 Links 3.50 each ShRiMp PlAtTa 12.50 traditional hickory smoked boudin link (7) breaux battered gulf shrimp w/ cajun seasoned fries and breaux sauce for dippin' ReD BeAnS & RiCe 7.99 Fries white rice, red beans, diced andouille sausage, garnished w/ green onyon' Slap Ya Daddy CrAwFiSh ÉtOuFfÉe 13.50 Fries 5.50 blonde roux, white rice, crawfish tails sautéed in the cajun holy trinity, garnished garlic, parmesan, breaux sauce, green with green onyon onion garnish BREAD FOR DIPPIN' +1.00 Slap Ya Daddy SmOtHeReD CaT-DaDdY 14.99 breaux battered catfish on a bed of long and fancy white rice smothered w/ "Harder" Fries 10.50 crawfish étouffée and garnished with green onyon' (SYD) fries topped with crawfish EXTRA CATFISH FILET +2.75 étouffée, our house made signature slaw & garnished w/ green onion Combeauxs The Dirty "Berty" 12.50 SeAfOoD DiNnEr CoMbEaUx 13.99 (SYD) fries topped w/ crawfish (2) breaux battered catfish, (4) gulf shrimp, w/ cajun seasoned fries, our house étouffée, red beans, chicken & signature slaw w/ tarter & breaux sauce for dippin' andouille sausage (from gumbo) & garnished w/ green onion CaT-PaPpY PlAtTa 10.99 (2) breaux battered catfish, w/ cajun seasoned fries,
    [Show full text]
  • SLEMCO Power May-June 2013 [WEB]
    MAY/JUNE 2013 SLEMCOPOWER SLEMCO’S 76TH ANNUAL MEETING JUNE 1, 2013 Hear Meet GENO TROY DELAFOSE Not your LANDRY typical Saturday morning! Win a NEW CAR Win a SCHOLARSHIP ANNUAL MEETING PAGE 2 SPRAY FOAM INSULATION PAGE 4 SLEMCO ANNUAL REPORT PAGE 5 PSLEMCO OWER TakeNote Volume 62 No. 3 May/June 2013 OFFICIAL MEETING NOTICE The Official Publication of the Southwest The 76th annual meeting of the members of the Southwest Louisiana Electric Louisiana Electric Membership Corporation 3420 NE Evangeline Thruway Membership Corporation (SLEMCO) will be held in Lafayette’s Cajundome on Saturday, P.O. Box 90866 June 1, 2013. The business meeting begins at 10 a.m. Lafayette, Louisiana 70509 The following will be presented at the meeting: Phone 337-896-5384 www.slemco.com 1. Presentation of minutes of the previous meeting. BOARD OF DIRECTORS 2. Reports from officers and the Chief Executive Officer/General Manager. ACADIA PARISH 3. Election of four directors of the corporation to serve three years. Bryan G. Leonards, Sr., 4. Twenty college scholarships will be awarded. Secretary-Treasurer 5. Any and all other business whatever, which may properly come before the meeting, Merlin Young or any adjournment thereof. ST. MARTIN PARISH William Huval, First Vice President This notice in the SLEMCO Power magazine was mailed to the SLEMCO members in Adelle Kennison accordance with SLEMCO’s bylaws. LAFAYETTE PARISH Bryan Leonards Sr., Secretary-Treasurer Jerry Meaux, President Carl Comeaux ST. LANDRY PARISH Leopold Frilot, Sr. Gary G. Soileau JOIN US JUNE 1 FOR OUR 76TH VERMILION PARISH Joseph David Simon, Jr., Second Vice President ANNUAL MEETING Charles Sonnier ATTORNEY LEMCO customers know that our nominated in April by the 2013 nominat- James J.
    [Show full text]
  • Popcorn Shrimp Served with Fries, Coleslaw and a Louisiana Roll
    LAKE CHARLES, LA DERIDDER, LA ALEXANDRIA, LA LAKE CHARLES, LA PEARLAND, TX MLK and Broad Street 735 N Pine Street 3024 N McArthur Dr. Lakeshore Ice and Boil House 732 S. Martin Luther King Hwy. 337-460-7788 318-445-2671 1004 North Lakeshore Drive 1134 N. Main Street 337-494-1700 337-494-1070 281-485-6124 VOTED #1 BEST SEAFOOD AND CRAWFISH IN SOUTHWEST LOUISIANA www.steamboatbills.com APPETIZERS CAJUN FRIED DINNERS CAJUN COOKING Served over rice with a Louisiana roll and crackers. Pistolette Boudin Ball (1) Lightly fried roll loaded with your A Louisiana Specialty. Fish Fillets Chicken & Sausage Shrimp Gumbo A southern favorite! choice of étoufée. Shrimp (1) 1.99 A mixture of pork, rice & Louisiana herbs Fresh Gulf Shrimp & Crab Meat Served with fries, coleslaw and a Louisiana roll. Gumbo or Crawfsh (1) 2.29 (seasonal) & spices fried to perfection. 1.99 Regular 7.99 Large 12.99 Regular 7.99 Large 12.99 Regular 11.99 Large 19.99 Gumbo Étoufée Chicken & Sausage or Shrimp Served over rice. Shrimp Étoufée Crawfsh Étoufée (seasonal) Medium Shrimp Cajun Chicken Strips With Louisiana Crawfsh. Served over rice. 4.99 Shrimp 4.99 or Crawfsh 5.99 Served with fries, coleslaw and a Louisiana roll. With Fresh Gulf Shrimp Served with fries, coleslaw and a Louisiana roll. Regular 7.99 Large 12.99 Regular 9.99 Large 16.99 Regular 10.99 Large 18.99 Smothered Okra Red Beans & Rice Regular 12.99 Large 19.99 With Shrimp and Sausage Cooked with locally smoked sausage 4.99 Smothered Okra (seasonal) Red Beans & Rice Served over rice.
    [Show full text]
  • Cajun ~ Creole Cooking
    CAJUN ~ CREOLE COOKING The French Cajuns fled British rule in the 18th century because of religious persecution and settled in bayous. They lived and cooked off the land, creating one-pot dishes such as gumbo, jambalaya and e’touffe’e. New Orleanians of European heritage, adapted classic French cooking with creations like baked fish in papillot (paper) and oysters Rockefeller. A Cajun gumbo is thickened with a dark roux and file’ powder whereas a Creole gumbo is thickened with okra and tomatoes. This is just one of the differences that Acadians argue over when it comes to traditional foods. The next few pages will describe traditional Cajun cuisine. Ándouille (ahn-do-ee) is a smoked sausage stuffed with cubed lean pork and flavored with Dirty rice is left-over rice that is pan-fried and vinegar, garlic red pepper and salt. This spicy sauteed with green peppers, onion, celery, stock, sausage is usually used in gumbo. liver, giblets and other ingredients. Beignet (ben-yea) are delicious sweet donuts that Étoufée (ay-too-fay) is a tangy tomato-based are square-shaped and minus the hole. They are sauce which usually smothers shrimp or crawfish. lavishly sprinkled with powder sugar. Filé powder (fee-lay) is ground dried sassafras Boudin (boo-dan) is the name for blood sausage. leaves and was first used by Native Americans. It It is a hot, spicy pork mixture with onions, is most popular for flavoring or thickening cooked rice and herbs. gumbo. File’ becomes stringy when boiled so should be added after the gumbo is finished Chickory (chick-ory) is an herb.
    [Show full text]
  • Sainte Terre Weddings 2018.Pages
    The start of a beautiful relationship. Sainte Terre Weddings Issue IV 2019 Sainte Terre Weddings I Issue No. 4. I Page 1 YOUR WEDDING AT I. Welcome to Sainte Terre p. 3 II. Sainte Terre Wedding Inspirations p. 4 III. Our Event Spaces p. 7 THE CHAPEL THE FARMHOUSE THE TERRACE THE GROUNDS THE BRIDAL SUITE IV. Artisanal Catering and Bar Options p. 10 VIII. Pricing and Inclusions p. 13 IX. Frequently Asked Questions p. 15 Sainte Terre Weddings I Issue No. 4. I Page 2 Welcome to Sainte Terre SAINTE TERRE IS A SPECIAL PLACE. It was a dream of owners Derek and Holly Schreiber to design a venue that truly catered to the needs of brides, grooms and their families. With over 35 years combined experience in the hospitality industry, they wanted to create a timeless space full of warmth, beauty, and true Southern hospitality. Sainte Terre is a completely family-owned and operated venue, and they make a point to treat you like one of our own. The name Sainte Terre means ‘holy ground’ and as a family, they truly believe this property is a gift meant to be shared. Each custom-designed aspect (created by Sainte Terre’s Event Designer and Coordinator, Hillary Moss) is specific to each bride and her vision for her wedding day. Our creative team’s experience in Hospitality and Culinary Arts sets the bar for the Shreveport/Bossier area. We are 100% hands-on and work with you every step of the way to make your event one-of-a-kind.
    [Show full text]
  • LARRY AVERY French Market Foods—Lake Charles, LA
    LARRY AVERY French Market Foods—Lake Charles, LA *** Date: September 10, 2007 Location: French Market Foods—Lake Charles, LA Interviewer: Sara Roahen Length: 39 minutes Project: Southern Boudin/Gumbo Trail 2 [Begin Larry Avery-Boudin/Gumbo Interview] 00:00:00 Sara Roahen: This is Sara Roahen with the Southern Foodways Alliance. It’s Monday, September 10, 2007. I’m in Lake Charles, Louisiana, at French Market Foods and I’m sitting here with Mr. Larry Avery. Could I get you to pronounce your first name yourself and tell me your birth date? 00:00:22 Larry Avery: Larry Avery, and my birthday is January 10, 1952. 00:00:26 SR: And what is your position here at French Market Foods? 00:00:31 LA: President and CEO. 00:00:32 SR: And how—what is your history with the company? How long have you been here? 00:00:38 © Southern Foodways Alliance www.southernfoodways.com 3 LA: Well I’m—I am the owner also, so we started the company in, back in 1999. We—by putting small food companies together, and now we’ve created a much larger food company. That was the basis for French Market Foods. 00:00:57 SR: And your—most of your product is sold under Tony Chachere’s? 00:01:05 LA: That’s correct. We did a licensing arrangement with Tony Chachere in 2003 where everything that we manufacture gets branded the Tony Chachere name. It’s worked very well for both companies. 00:01:20 SR: So—so I was pronouncing it wrong.
    [Show full text]
  • The Cultural Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking
    Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking Corey David Hotard Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Social and Behavioral Sciences Commons Recommended Citation Hotard, Corey David, "Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking" (2015). LSU Doctoral Dissertations. 1493. https://digitalcommons.lsu.edu/gradschool_dissertations/1493 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. JUST THROW IT IN THE POT! THE CULTURAL GEOGRAPHY OF HIDDEN LANDSCAPES AND MASKED PERFORMANCES IN SOUTH LOUISIANA GUMBO COOKING A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography and Anthropology by Corey David Hotard BA, Louisiana State University, 1999 MA, Louisiana State University, 2003 December 2015 Dedicated to those who left before me: Dr. Thomas Eubanks, Lester Landry, Dr. Miles Richardson, Augie Fragala and Jamie Lapeyrouse Cox ii ACKNOWLEDGEMENTS If it takes a village to raise a child, it takes a city to complete a dissertation! The first people that deserve acknowledgements are definitely my parents.
    [Show full text]