Tonight the cafe@artspace hosted the Louisiana Restaurant Association. About 50 local restauranteurs and business owners were treated to a WILD night. Executive Chef Sydney Bell created a delightful menu that featured Caribou sirloin on a bed of wilted kale and drizzled with wild mushrooms. Sous Chef Eric Davis revived a classic with his take on a baked Alaska with homemade chocolate covered espresso bean sheep's milk ice cream. Now that was a mouthful that was a delicious mouthful. Tossing and turning wondering what to create for lunch tomorrow. I 've got it! you will have to come and see for yourself.
- michael
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1 comments:
Lovely blog! Who is updating it, please?
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