I'm trying to do something cool and fun. There are massive gaps in the menus in the cities. All my menus are built to fill those gaps.
I have a strong background in Cajun and Creole cuisine and it has always confounded me that the cuisine really hasn't expanded beyond a small radius outside of Louisiana.
I'm working on a family style menu based on lesser known Cajun and Creole family favorites.
First off is the famous Commander's Palace Turtle Soup. You won't find this anywhere and it is amazing. I served this 16 years ago, at my restaurant in northern Minnesota and it was a surprising hit. Sold out (3 gallons) on the first night! Have to thank Bob Miller for making that happen.
Second course is the spring mix with cane syrup vinaigrette, spiced pecans and crispy sweet potato. Sweet, rich and delicious.
Oysters Mosca is the third and most exciting course I want to serve you. Broiled oysters with garlic, butter and seasoned breadcrumbs served with Spaghetti Bordelaise. Is it different from a Minnesota dish? Of course! That's why it's not on the Minnesota cuisine menu I'm planning. It's pure Italian New Orleans and it's to die for.
The main is Pork Tenderloin with Collards, Cornbread and a Creole Mustard. Just great Creole soul food.
Now dessert. Satsuma Upside-down cake with sweet cream, satsuma sorbet and candied peel. Not your run of the mill New Orleans dessert but a favorite nonetheless.
Sound good folks? What do you think of the menu? Space is limited for all of this goodness!