DOCSLIB.ORG

T: 01223 207581 E: [email protected]

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
T: 01223 207581 E: Info@South-Farm.Co.Uk t: 01223 207581 e: [email protected] THREE COURSE WEDDING BREAKFAST MENU This is our most popular style of meal consisting of a traditional three course meal served to the table, plus coffee & the cutting and serving of your wedding cake. You choose one starter, one main and one dessert with a vegetarian default if necessary (please see the note at the bottom regarding other dietary requirements). STARTERS Seasonal Vegetable Stack with Goats Cheese and Balsamic Dressing (V) Home-grown Red Kuri & Broad Bean Soup (with Focaccia in Flower Pots) (V) Available Nov-May Roast Tomato & Pepper Soup (with Basil Bread in Flower Pots) (V) Available Jun-Oct Gravadlax (cured Salmon) served with a Roasted Pepper, Baby Leaf Salad and Honey, Mustard and Dill Dressing Picture coming... Salmon, Prawn & Fennel Cheesecake Trio of melon with Home-cured Bresaola Roquefort Torte with Roasted Baby Plum Tomatoes (V) T: 01223 207581 E: [email protected] South Farm, Shingay-cum-Wendy, Royston, Hertfordshire SG8 0HR Page 1 t: 01223 207581 e: [email protected] Ham Hock Terrine with Piccalilli Game Terrine with Sweet Tomato & Peri Peri Chutney (Pigeon, Pheasant, Rabbit & Venison) Seasonal Ravioli (V) Red Kuri Squash – October to April Broadbean, Pea & Mint – May to September Cavolo & Ricotta – October to March Sag Chard Paneer (V) We can use Polenta instead of Paneer for a Vegan alternative Chargrilled Lemon Chicken and Fennel Salad Duck Spring Roll with Pickled Cucumber and Carrot Salad For larger photos please click this link to Thomas Bakers online South Farm Wedding Gallery T: 01223 207581 E: [email protected] South Farm, Shingay-cum-Wendy, Royston, Hertfordshire SG8 0HR Page 2 t: 01223 207581 e: [email protected] MAINS Served with seasonal vegetables and potatoes unless specified. Slow-cooked Crispy Pork with Vegetable Puree Pork Tenderloin with Pistachio Crust and Pork & Apricot Jus Beef Wellington (a surcharge of £4 per person applies) Picture coming... Feather Blade of Beef with Morel Mushroom Sauce Slow Roast Rump of Lamb on a Shallot Puree Roast Haunch of Venison with Gin & Juniper Jus Corn-fed Chicken Supreme lined with Truffle Butter, Artichoke Puree* (seasonal) Chicken wrapped in Parma Ham stuffed with a Sweet Red Pepper Mousse Confit of Duck with slow-cooked Borlotti Beans T: 01223 207581 E: [email protected] South Farm, Shingay-cum-Wendy, Royston, Hertfordshire SG8 0HR Page 3 t: 01223 207581 e: [email protected] Turkey Paupiette, an escalope strapped in Pancetta around Sweet Potato & Tarragon and Sausage Meat Stuffing Pan Fried Cod with Wild Mushrooms and mixed Root Puree Monkfish wrapped in Parma Ham with Crayfish Ravioli Filo parcel filled with Chard, Mascarpone, Pine Nuts and Wild Mushrooms (V) Sesame Haloumi Parcels infused with Chilli & Citrus on a Citrus Cous Cous (V) Red Onion & Goats Cheese Tarte Tatin (V) Aubergine Cannelloni on Bulgur Wheat and Cous Cous (V) For larger photos please click this link to Thomas Bakers online South Farm Wedding Gallery T: 01223 207581 E: [email protected] South Farm, Shingay-cum-Wendy, Royston, Hertfordshire SG8 0HR Page 4 t: 01223 207581 e: [email protected] DESSERTS Either choose one dessert for all or select a stunning Assiette of miniature desserts (surcharges apply – please see below). Alternatively, if you are finding it difficult to choose one dessert, you can opt for three desserts from our ‘Dessert Medley’ menu as detailed below. We serve these buffet style and it gives your guests a choice of delicious desserts with no extra cost! Seasonal Fruit* Cheesecake with Pimms Compote Lemon & Ginger Posset served with an Elderflower & Fruit Confit and Shortbread Biscuit Hot Chocolate Fondant with Vanilla Ice Cream & Lime Syrup Sticky Toffee Pudding with Macadamia Sauce Picture coming... Individual Seasonal Fruit* Crumble served in a Kilner Jar Picture coming... Peanut Butter & Chocolate Torte Poached Pear wrapped in Puff Pastry with a Caramel Sauce White Chocolate Mousse with Brownie Base T: 01223 207581 E: [email protected] South Farm, Shingay-cum-Wendy, Royston, Hertfordshire SG8 0HR Page 5 t: 01223 207581 e: [email protected] South Farm Pavlova with Seasonal Fruits* White Chocolate Bread & Butter Pudding Fresh Garden Berry Terrine with a Muscat Jelly and Raspberry Coulis (not suitable for vegetarians) Crème Brulee with South Farm Eggs served with a Tuile Biscuit Banoffi Pie with Caramalized Bananas in Chocolate Cups Chocolate Mousse served in a Chocolate Cup Trio of homemade Sorbets Shot Glass Trio of Eton Mess, Rhubarb & Lime Cheesecake, Chocolate Mousse & Raspberry Jelly (£3.50+VAT additional charge) * Our own fruits available when in season – Rhubarb, Cherry, Strawberry, Blueberry, Raspberry, Apple, Blackberry For larger photos please click this link to Thomas Bakers online South Farm Wedding Gallery T: 01223 207581 E: [email protected] South Farm, Shingay-cum-Wendy, Royston, Hertfordshire SG8 0HR Page 6 t: 01223 207581 e: [email protected] DESSERT ASSIETTES These are served on rectangular white plates. The extra charge for a two choice Assiette is £2.50, three choice Assiette is £3.50 and four choice Assiette £4.50. A choice of: § Chocolate Fondant § Pink Champagne Strawberry Jelly in a shot glass (not suitable for vegetarians) § South Farm Pavlova with Seasonal Fruits § Fresh Garden Berry Terrine § Seasonal Cheesecake with Pimms Compote § Crème Brulee with a Tuile Biscuit § White Chocolate Mousse with a Brownie Base § Sticky Toffee Pudding § Lemon & Ginger Posset with a Shortbread Biscuit § Chocolate Mousse in a Chocolate Cup § Banoffi with Caramalized Bananas in a Chocolate Cup § Homemade Sorbet For larger photos please click this link to Thomas Bakers online South Farm Wedding Gallery T: 01223 207581 E: [email protected] South Farm, Shingay-cum-Wendy, Royston, Hertfordshire SG8 0HR Page 7 t: 01223 207581 e: [email protected] DESSERT MEDLEY The Dessert Medley is displayed on a buffet table and served by our waitresses to your guests. Please choose 3 of the following: § Chocolate & Fresh Cream Gateaux § Lemon Tart § French Apple Tart § Dark Chocolate & Raspberry Roulade § Seasonal Cheesecake with Pimms Compote § New York baked Cheesecake § Banoffi Pie § Fresh Garden Berry Terrine with a Muscat Jelly and Raspberry Coulis (not suitable for vegetarians) § Pecan Pie § White Chocolate Mousse with Brownie Base § Chocolate and Raspberry Mogador § Peanut Butter & Chocolate Torte Coffee - Served in the Old Dairy with Truffles, Macarons or Homemade Biscotti Dietary requirements – We can and have catered for a huge variety of dietary requirements but we cannot do so without prior notice. Please tell us in advance if any of your guests have any dietary requirements such as allergies, diabetes or if they are vegetarians or vegans etc. and we will arrange alternative dishes with you where appropriate. For larger photos please click this link to Thomas Bakers online South Farm Wedding Gallery T: 01223 207581 E: [email protected] South Farm, Shingay-cum-Wendy, Royston, Hertfordshire SG8 0HR Page 8 .
Load more

Recommended publications
  • Fun on a Fork! The
    Fun on a Fork! the DessertSTAND Contact Us to Schedule Your Complimentary Dessert Tasting Today! 303.550.9726 [email protected] - www.TheDessertStand.com 7535 W. 92nd Ave, Suite 400 - Westminster, CO 80021 Delivery to the Denver Metro and Mountain Areas Wedding Catering We know how special your wedding and reception are and The Dessert Stand can provide the sweetest ending to your wonderful day! We will help you create elegant dessert offerings for your guests. Our offerings include: 50+ FLAVORS OF CUPCAKES SPECIALTY CHEESECAKES MINI PIES BROWNIES COOKIES DESSERT TABLES EDIBLE FAVORS POPCORN BARS Dessert Sizes The Dessert Stand has three sizes of cupcakes to choose from: Classy Cutie Bite {Standard Size} {3-Bite Size} {1-Bite Size} Recommended Quantity: Recommended Quantity: Recommended Quantity: 1 per person 1.5 per person 2 per person *Cupcakes Only Cake and Cupcake Flavors We offer over 50 cake and cupcake flavors that are available for your event. We recommend choosing between 4-8 flavors for your guests. All cupcake flavors are available in any size and can be customized to match colors, theme or venue. Note: Bite size cupcakes cannot be filled. RED VELVET : Red velvet cake with cheesecake mousse filling and cream cheese COOKIE DOUGH : Vanilla chocolate chip cake and cookie dough buttercream buttercream HOT FUDGE SUNDAE : Chocolate cupcake with vanilla frosting, chocolate WEDDING CAKE : Vanilla butter cake with cheesecake mousse filling and vanilla ganache and topped with either honey roasted peanuts or cherry (or both!)
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Wedding Cake Options
    Wedding Cake Options Created by our Pastry Chef, Jimmy MacMillan THE MADISON THE MICHIGAN Plated with Raspberry Coulis and Plated with Raspberry Coulis and Chocolate Wand Chocolate Wand Cake Cake Devils Food Cake Harlequin Chocolate Caramel Mousse White and Dark Chocolate Mousse, Meringue Center Grand Marnier Chiffon White Chocolate Mousse and Raspberries Tropical Vanilla Chiffon with Passion Fruit, Lemon Chiffon Mango and Pineapple Lemon Cream and Blackberries Chocolate and Vanilla Marble Vanilla Chiffon White or Dark Chocolate Mousse Whipped Cream or White Chocolate Mousse Alternating Layers of Flavors and Filling Icing Italian Butter Cream or Rolled Fondant Icing Design Italian Butter Cream Floating Branch – Swiss Pearl Dot Or Rolled Fondant Freshly Brewed Coffee and Decaffeinated Marbled, Draped or Shaped Coffee, Premium Tea Selection by “T” Design THE MONROE Custom Designed to your Vision Plated with Raspberry Coulis and Chocolate Wand Cake CAKE ENHANCEMENTS Carrot Cake with Cream Cheese Filling Seasonal Berry Bundle Red Velvet Cake with Cream Cheese Filling Scoop of Ice Cream or Sorbet Chocolate Decadence Cake Chocolate Fudge and Raspberries Tuile Basket with Ice Cream or Sorbet Icing Tuile Basket of Seasonal Berries Italian Butter Cream or Rolled Fondant Design Mini Macaroon Floating Orchid, Fondant Ribbons, Modern Dots Chocolate Dipped Strawberry University Club of Chicago All Prices are Subject to a 22% Service Charge and Applicable Sales Tax. Prices Subject to Change without Notice. edding Specialty Sweet Stations W (50 Guest
    [Show full text]
  • Recipe for Rich Fruit Cake
    Recipe for rich fruit cake This is the recipe I always use for Christmas cakes and when I need a fruit cake for a celebration or wedding cake. It is based on a Delia Smith recipe, but I have tweaked it! It is a very reliable cake, being both rich and moist. This recipe will produce an 8” square cake. Preheat oven to 140°C. Ingredients: 1lb (450g) currants 6oz (175g) sultanas 6oz (175g) raisins 2oz (50g) glacé cherries, chopped 2oz (50g) mixed peel, chopped 4 tablespoons brandy 6oz (175g) plain flour 2oz (50g) ground almonds ¼ tsp freshly grated nutmeg ½ tsp mixed spice 8oz (225g) unsalted butter 8oz (225g) soft dark brown sugar 4 large eggs 2oz (50g) flaked almonds, crushed into small pieces 1 dessert spoon black treacle Grated rind of 1 lemon Grated rind of 1 orange Juice of half an orange Method: 1. Place the dried fruit, mixed peel and cherries in a bowl and mix in the brandy. Cover the bowl and leave the fruit to soak at least over night; better still, leave it for several days for the fruit to become infused with the brandy. 2. Cream the butter and sugar until light and fluffy. 3. Lightly beat the eggs and add to the mixture, a little at a time, beating thoroughly after each addition. If it starts to curdle, add a little flour. 4. When all has been added, fold in the flour, ground almond and spices. 5. Stir in the fruit and peel that has been soaking. 6. Add the nuts, treacle, and grated lemon and orange rind.
    [Show full text]
  • WEDDING-CAKE-BOOK.Pdf
    Homemade wedding cake flavors with real Buttercream Frosting Baked by our Pastry Chefs in our own Bake Shoppe Publick House Historic Inn On the Common, 171 Main Street Sturbridge, MA 01566 (508) 347-7323 ext. 286 Publick House Cookie Favors The best wedding favors are EDIBLE!! Round Monogrammed Sugar Cookie Your choice of icing & lettering colors. Chocolate Dipped Heart Sugar Linzer Heart Shaped Cookies Wrapped in cellophane and tied Cookie Two almond cookies with raspberry heart center. with curling ribbon. Heart shaped sugar cookie, Wrapped in cellophane and tied (Choice of colored curling ribbon.) ½ dipped in chocolate and ½ sprinkled with with curling ribbon. (Choice of colored curling ribbon.) pink & red sugar, wrapped in clear Page 1 cellophane with curling ribbon. (Choice of colored curling ribbon.) All Publick House wedding packages include a custom- designed, beautiful and delicious wedding cake created by our talented pastry chefs from our renowned Bake Shoppe. Your wedding cake will take center stage in the traditional cake cutting ceremony, which symbolizes the couple's unity and commitment to share their lives together. #1 Page 2 With attention to detail and creativity, our pastry chefs will customize the perfect wedding cake for your special day. #2 Monogrammed Cookie Favors Page 3 Swirl Designs #3 #4 Page 4 Diamond Design Swirl Design #5 #6 Page 5 Swirl Designs #7 #8 Page 6 7 Traditional Designs #9 #10 Page 7 Swiss Dot Designs #11 #12 Page 8 Swiss Dot Design Round Monogrammed Sugar Cookie Your choice of icing & lettering
    [Show full text]
  • Wedding Cake a Slice of History
    origins | carol wilson Wedding Cake A Slice of History Since antiquity, weddings customarily have been orately decorated pastry crust that concealed a filling of celebrated with a special cake. Ancient Roman wedding oysters, pine kernels, cockscombs, lambstones (testicles), ceremonies were finalized by breaking a cake of wheat or sweetbreads, and spices. There were also humbler, less barley (mustaceum) over the bride’s head as a symbol of expensive versions containing minced meats or just mutton. good fortune. The newly married couple then ate a few In the county of Yorkshire, bride pie was the most crumbs in a custom known as confarreatio—eating together. important dish at weddings, as it was considered essential to Afterwards, the wedding guests gathered up the crumbs as the couple’s future happiness. It consisted of a large round tokens of good luck. The Roman poet and philosopher pie containing a plump hen full of eggs, surrounded by Lucretius, in De Rerum Natura (On the Nature of Things),1 minced meats, fruits, and nuts and embellished with ornate wrote that the breaking of the cake over the bride’s head pastry emblems. Each guest had to eat a small piece of the mellowed into crumbling the sweet wheat cakes over her pie; not to do so was considered extremely rude and impo- head. After all the cakes were used up, the guests were sup- lite. A ring was traditionally placed in the pie, and the lady plied with handfuls of confetto, a sweet mixture of nuts, who found it would be the next to marry.
    [Show full text]
  • Cake Flavors.Wps
    Valley Café Wedding Cakes There are several ways to work with us in designing and preparing your wedding cake: 1. You can order a cake only, and have someone pick it up on your wedding reception day either set up (depending upon design) or ready for easy set up. 2. You can order a cake only, and have Valley Cafe deliver and set up your cake. 3. You can order cake along with your customized catering menu and Valley Cafe will deliver and set up your cake. We are able to design the perfect creation for your special day, that is, if you don’t already have your specific cake in mind. We will meet with you to review your design ideas and incorporate your favorite flavors and elements into a fabulous wedding cake. We have many photos to browse through and have a line of simple, yet elegant cakes for budget-minded customers which don’t require a customized approach. When we meet with you, we would like for you to bring pictures of what your dream wedding cake should look like. Remember, a picture is worth a thousand words! Pricing: Pricing is based on number of servings and intricacy of design. Fillings are included in the price of the cake. On custom cakes, it is also appropriate to request different flavors & fillings for different tiers. Custom Cakes: With Catering $3.50 per serving, buttercream icing With Catering $4.50 per serving, fondant-covered* Without Catering $4.25 per serving , buttercream icing only Without Catering $5.50 per serving , fondant-covered* *Additional charges apply for fondant-covered cakes, fondant accents, gum paste flowers, or fresh flowers.
    [Show full text]
  • Country Cupboard W Edding Cake Information Guide
    Thank you for considering Country Cupboard to assist you with your wedding needs. Our experienced decorators are happy to meet Round Tiers Square with you to assure that your wedding cake will meet your expecta- Price Servings (in diameters) Servings Price tions on your special day. $785.00 225 16-14-12-10-8 300 $1,050.00 For your convenience, we’ve answered some of the most frequent- ly asked questions that we receive. If you have additional questions, $700.00 200 18-14-10-6 N/A N/A please do not hesitate to contact us. $525.00 150 16-12-9-7 200 $700.00 1. When should I order my cake? $455.00 130 16-12-8 160 $560.00 Answer: We take a limited amount of wedding cake orders each weekend. The most important thing for you to do is reserve the day. $350.00 100 14-10-7 125 $435.00 A fifty dollar non-refundable deposit will reserve your wedding day $260.00 75 12-9-7 90 $315.00 and guarantee that we will be available to make your wedding cake. $195.00 60 12-8 85 $275.00 2. Do you deliver? Answer: Yes. There is a delivery charge. We deliver both in and $135.00 40 10-7 60 $195.00 out of state. *All prices reflect Buttercream Icing — Each tier represents 2 layers of cake Additional custom design work at $40.00 per hour 3. When do we pay for the wedding cake? Answer: We require full payment at least two weeks prior to the Additional Options: day of the wedding.
    [Show full text]
  • Wedding Cake Ordering Guide
    Wedding Cake Ordering Guide Voted York County’s favorite bakery for over a decade, Brown’s Orchard Bake Shop promises you a special cake that is not only beautiful but delicious. We can also help with a delicious dessert bar! Cake Flavors Fruit & Mousse Filling Buttercream Icing Chocolate Blueberry Flavors Marble Cherry Chocolate White Strawberry Peanut Butter Yellow Lemon Vanilla Black Walnut Chocolate Carrot Cream Cheese Specialty Icing Flavors Carrot with Walnuts Peanut Butter Whipped Vanilla Spice Cannoli Cream Whipped Chocolate PRICING (all prices listed are the starting prices) Double Layer Cake—Basic Cake & Icing Specialty artwork, fillings, flavors will be priced at decorator’s discretion 10” Serves 20-30 people $49.99 12” Serves 40-50 people $69.99 2 Tier, Triple Layer Cake—Basic Cake & Icing Basic borders or décor or fresh flowers provided and applied by customer’s florist. 6” & 8” Serves up to 25-30 people $69.99 8” & 10” Serves up to 50 people $99.99 2 Tier, Triple Layer Cake—Fillings & Flavors Same as above plus specialty fillings & icing flavors. Basic borders or décor or fresh flowers provided and applied by customer’s florist. 6” & 8” Serves up to 25-30 people $79.99 8” & 10” Serves up to 50 people $119.99 2 Tier, Triple Layer Cake—Artwork Cake Same as above and includes specialty décor. 6” & 8” Serves up to 25-30 people $109.99 and up* 8” & 10” Serves up to 50 people $149.99 and up* 3 Tier, Triple Layer Cake—Basic Cake & Icing Basic borders or décor or fresh flowers provided and applied by customer’s florist.
    [Show full text]
  • Because We Believe You Should Have Your Cake & Eat It
    CAKES because we believe you should have your cake & eat it too ©Disney WH-15-43135 cake basics everything you’ve ever wanted to know about the most significant confection you’ll ever buy (and eat)! A cake, Franck, is made Are you supposed to save “of flour and water. My first the top tier for your first car didn’t cost $1,200 . anniversary? – GEORGE BANKS, FATHER OF THE ”BRIDE Why wait for your first anniversary when you can enjoy Cake prices are determined by the time and labor your cake on your honeymoon? If you plan to be back involved. The more detailed the cake, the more time, on your one-year anniversary, ask your Disney Wedding energy and expertise needed by our talented Pastry Planner how to re-create a top tier to celebrate your first Team to make your custom vision come to life. year of wedded bliss! How can I tie my Looking to wedding theme surprise your into my cake? groom with his You can incorporate your wedding colors own cake? and flowers by accenting your cake with ribbon, ornate sugar floral or the same fresh Why limit yourself to one cake when you floral you’ll be carrying down the aisle. can have two? A groom’s cake is the perfect medium to carry out your theme, share your passions or give a nod to your What is fondant? favorite pastime. Fondant enhances the finish of your cake without compromising taste. Our team removes the fondant prior to being served so you can enjoy the buttercream underneath.
    [Show full text]
  • Christmas Pudding Chocolate Cake
    Home > Useful Bits > Recipes > Christmas Pudding Chocolate Cake Christmas Pudding Chocolate Cake Ingredients For the cake 300g butter (room temperature) 200g caster sugar 225g soft light brown sugar 3 eggs 1 tsp vanilla extract 350g plain flour 2 tsp baking powder 1 tsp bicarbonate of soda 100g cocoa 1500ml buttermilk 150ml boiling water To decorate 500g ready-to-roll chocolate icing 500g ready-to-roll white icing 100g ready-to-roll green icing 100g ready-to-roll red icing Method For the cake Preheat oven to 160°c Mix butter, caster sugar and brown sugar in a large mixing bowl until creamed. Slowly mix in the eggs and vanilla extract. Sift in the flour, baking powder, bicarbonate of soda and cocoa, stir for a couple of minutes before adding the buttermilk and boiling water and mixing well. Transfer mixture into Master Class Silver Anodised 20cm Hemisphere Cake Pan and bake for 45 minutes to an hour or until a cake tester comes out clean. Cool completely on a wire rack before decorating. To decorate Roll out chocolate icing to approx. 35cm diameter. Carefully lift the icing and place over the cake, smooth down using an icing smoother from the top downwards trimming away any excess. Roll out white icing and cut into approx. 7 – 10cm strips, place the strips over the cake starting at the top as if to look like cream running down the cake. Roll out green icing and using the Holly Fondant Plunger Cutters cut out holly leaves and place on top of the cake where the white strips meet.
    [Show full text]
  • Mardi Gras! Joyful Southern Spirit All Year Long
    St. Louis Cathedral in Jackson Square, one of the most iconic sites in New Orleans’ French Foodographer Quarter. St. Louis gained t that time, all that persisted was an intense need to cathedral status in 1793, document the oil spill and to share that account with making it the oldest in the King Cakes United States. The courtyard others. When a rare, four-day weekend came up, I’d is helmed by a statue of hopA on a plane to Louisiana and charter a boat in search of oil. then Major General Andrew Jackson, commander of the Little did I know just how rich I would strike it. My world was Battle of New Orleans in the about to unexpectedly expand in the most wonderful of ways. War of 1812. What I discovered in New Orleans was a life completely opposite of my Lancaster County upbringing. As deeply ingrained as our local history is with German heritage, so is New Orleans with French tradition. The culture shock was unexpectedly alluring; I’ve experienced far less visiting foreign countries. From music to food, the “Laissez les bons temps rouler” mindset of New Orleans (pronounced New OAR-linz) is magic. Rich with its own vibrant history, there’s a romance to the cobbled streets of the French Quarter, as if you’ve stepped onto a movie set. Flickering gas street lamps, crooked old oaks and jazz music of world-class proportion, the southern charm was simply enchanting. OH, BUT THE FOOD! Rich in Creole, Cajun and French influences, bold spices meld with fresh seafood and local produce.
    [Show full text]