Recipes

Appetizers

• Hugo’s Texas BBQ Shrimp with Maytag Blue Cheese Slaw

• Proscuitto di Parma wrapped Goat Cheese stuffed Figs with Vanilla Bean tossed Arugula, Pesto and Balsamic Extraction

• Butternut Squash Soup
 

Entrees

• Honey Glazed Salmon on Herbed Rice with Curry Butter Sauce

• Grilled Alaskan King Salmon with Heirloom Tomato Salad, Pesto Genovese, Balsamic Extraction and Drizzles of Val Dore Extra Virgin Olive Oil

• Rosemary’s Buttermilk Roasted Rack of Lamb with Black Olive Creamed Potatoes, Fried Arugula and Rosemary Lamb Jus

• Creole Boiled Shrimp Remoulade with Grandma’s Pickles and Avacado Coulis

• Louisiana Crayfish, Black Eyed Pea and Country Ham Ragout over Soft White Cheddar Grits
 

Desserts

• Lemon Ice Box Pie with Scotch Caramel Sauce

• Cinnamon-Armagnac Ice Cream Cone with California Golden Raisin and Apple Compote and Toasted Walnuts

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