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Greetings!
RSVP by 1.5.13!
Chef Brett McIntosh will entertain and inform us for an evening of Classic Cajun and French-Creole inspired New Orleans fare.
The evening's menu consists of:
Seafood Gumbo - Gumbo is a stew or stew that probably originated in southern Louisiana during the 18th century. It typically consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers, and onions (a trio known in Cajun cuisine as the "holy trinity").
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Shrimp & Smoked Cheddar Grits - New Orleans style BBQ Shrimp over a bed of Smoked Cheddar Grits (grits, milk, heavy cream, butter and smoked white Cheddar.
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Chicken & Andouille Sausage Jambayla - Jambalaya is a Louisiana Creole dish of Spanish and French influence. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture.
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Bananas Foster - Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum and banana liqueur. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited. The bananas and sauce are then served over the ice cream. (Created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana.
LIMITED SPACE - $25 - SIGN UP NOW!
For more information, please contact events@treosylvania.com or call 419-882-2266
Indulge, Bon Appetit, Divertasi!
Your Friends at TREO!
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