the chefs cajunfestmenu.pdf · march 28th to may 20th they say too many cooks spoil the gumbo. but...
TRANSCRIPT
March 28th to May 20th
They say too many cooks spoil the Gumbo. But at Big Daddy’s Cajun Festival 3 Chefs are better than one!
Come experience the food and flavours of New Orleans in a special menu collaboration.
The ChefsChef Ralph Bettany of Tabasco teamed up with renowned Cajun
Chef Patrick Mould to create a special Cajun Festival Menu for our Corporate Chef Lyndon O’Hearn and the Big Daddy’s Culinary team
Patrick Mould Chef, educator, TV personality, cookbook author & culinary innovator, Chef Patrick Mould has been at the forefront of Cajun & Creole Cuisine for over 27 years. He is the producer & Chef-Host of the new Louisiana Lifestyle Series, “Cooking Up A Good Life” & has been featured in the New York Times, Gourmet Magazine, Time/CNN as well as Southern Living, Food & Wine and Town & Country.
Ralph Bettany Corporate Chef for TABASCO® brand in Canada since 2003, with 40 years of rich experience, Chef Bettany’s focus on educating Canadian chefs on emerging trends & creative ways to incorporate excitement into menus has
earned him a reputation as a knowledgeable, skilled & committed chef. As he is retiring this March, this will be Chef Bettany’s last official menu as Tabasco’s culinary
ambassador.
FEATURED COCKTAIL SpICE IT Up CAjUn CAESAR COCKTAIL $8.75
2 oz of Smirnoff Vodka with Mott’s Clamato topped with Lemon, a Peel ‘N’ Eat Shrimp and an Extreme Bean, then add your own spice- served with your choice
of TABASCO® Brand Red or Chipotle Pepper Sauce on the side.
AppETIzERS OySTER ROCKEFELLER SOUp $7
A creamy veloute with spinach, onions, lightly smoked spiced bacon, oysters and TABASCO® Brand Red & Green Pepper Sauces.
ShRImp & CRAb bEIgnETS $7Lightly fried dumplings with corn, smoked cheese, grilled onions and TABASCO® Brand Red Pepper Sauce served with Bayou Dipping sauce.
mAInS zyDECO ShRImp SALAD $19
Mixed greens with apples and glazed spiced pecans, crumbled blue cheese tossed with a molasses herb vinaigrette and topped with fire grill shrimp
brushed with a TABASCO® Brand Green Pepper Sauce glaze.
SEAFOOD CREOLE STEw $22A mixture of shrimp, Blue crab, Bay scallops and fresh fish in a light Creole tomato pepper sauce with TABASCO® Brand Green Pepper Sauce, served over
rice with seasonal vegetables.
CATFISh & ShRImp En pApILLOTE $24Seasoned with Creole spice, TABASCO® Brand Red Pepper Sauce and topped
with fresh seasonal asparagus, sweet peppers, onions on garlic red skin potatoes with a white wine beurre blanc.
FIERy gRILLED nEw yORK STEAK $30A 12oz steak marinated with southern spices and TABASCO® Brand Chipotle
Pepper Sauce, sliced and served with caramelized onions, seasonal vegetables and roast garlic red skin potatoes.
DESSERT bAnAnAS FOSTER $6.50
Fresh slices of banana sautéed in butter, cinnamon, brown sugar, banana liquor, dark rum with a dash of TABASCO® brand Red Pepper Sauce.
Served with vanilla ice cream.
TABASCO® is a registered trademark for sauces and other goods and services; TABASCO, the TABASCO bottle design and label designs are the exclusive property of McIlhenny Company, Avery Island, Louisiana, USA 70513. www.TABASCO.com