Carrot Puree
This is carrot purée all grown up, velvety smooth, naturally sweet, and richly colored like a spoonful of sunshine.
Pea Puree
Pea puree plated in a splash pattern is meant to add color and a tasting accent to an app or entree like seared scallops, meat, fish or fowl.
Mulligatawny Soup
Mulligatawny Soup is a spicy, aromatic example of Indian cookery that will make your mouth water and send your appetite into overdrive!
Sticky Toffee Pudding
Sticky toffee pudding is richly laden with dates, butter and brown sugar, drowned in toffee syrup and crowned with dulce de leche ice cream!
Parsnip Puree
Look no further than parsnips puree for a delicious substitute for potatoes. They’re much healthier – until we add all the butter and cream!
Baba Ghanoush
Baba Ghanoush is well documented as Zorba the Greek’s favorite snack and one taste will convince you the same.
More Soup For You!
More soup for you is dedicated to soup lovers around the world, because this humble meal belongs on stage alongside the finest cuisine.
Pesto Linguine
Pesto linguine is another way we can enjoy pasta without red sauce and a great alternative because it has a unique herbaceous flavor.
Saffron Crawfish Bisque
Saffron crawfish bisque is a delight rarely found – even in New Orleans. It has more depth of flavor than other shellfish bisques. Delicious!
Crawfish Stock
Crawfish stock is essential for creating delicious soups and especially my crawfish bisque. Save those shells and parts for delicious stock!
Crawfish Boil
A crawfish boil signals party time to everyone involved. Order extra to furnish tail meat and stock for other Cajun and Creole delicacies.
Oysters Bienville
With due respect to Mr. Rockefeller, Cajun/Creole Oysters Bienville reign supreme in the baked oyster world!