Off to Natchez
I’m off to Natchez this week to participate in the Natchez Food & Wine Festival where I’ll be preparing a dinner for guests at Pleasant Hill Bed and Breakfast with my friends, John and Valerie Bergeron. Their place is lovely and cocktails and dinner will be served on the upper verander overlooking their lush yard. The menu will a rather "cooling" one:
Artisan goat cheese (from my cousin Wanda Broussard in St. Martinville) on endive leaves
Gazpacho with tiny boiled shrimp and guacamole garnish
Crabmeat Imperial with mini roasted vegetables
Gateau de Sirop with bourbon creme Anglaise
It’s always a pleasure to visit historical Natchez and mingle with the locals and visitors.
