Five consecutive years as Shreveport Bossier's Best Caterer.

award winning nouveau louisiane cuisine. from dinners for 8 to galas for over 1000.

Event Buffets & Stations

Seated Events

Private Chefing

It’s Friday and the night off. Build your own ‘za here we come... Soppresata | Fennel Chicken Sausage | Peppers & Onions | Basil | Smoked Chicken | Criminis. Fresh Mozzarella & Pestos. Gonna be a beer drinkin,pizza eatin good time.

The kid sure knows how to light up a room

When @kkjackson916 calls you to tell you that you’re front page news🤷🏻‍♂️ #thanksmom

I truly believe that whole animal cooking gives us the best insight in to our food. In the age of prepackaged meats, we forget that these animals were sacrificed for the sake of nourishment. There’s a very real connection cooking whole pigs that draws on something man has been a part of since before written history. Oh, and we do some pretty awesome whole hog if you’re interested😉

This one was funky but diggin the flavors! 2 day sousvide short rib | mirin ginger demi glacé | black garlic risotto ‘fried rice’ cakes | charred scallion.

Whirlwind trip to Nola but what an incredible outing!
Pics 1-5: An outstanding time at the @hotelpeterandpaul - if you haven’t heard of it, you should definitely consider this converted convent and church a stay! One big reason? Incredible eats by @chefalexharrell at the @elysianbarnola on the hotel’s main floor. Seriously great bites & cocktails.
Pics 5 & 6: Honored being named one of 2019’s Best Chefs of Louisiana by the @acfno - dishing up a dessert with my little fam.
Pic 7: Boudin & Greens Biscuit @willajeanneworleans was a hell of a start to the day.
Pic 8 & 9: Charbroiled & Raw Oysters before hittin the road from @elysianseafood at @st.rochmarket

Fresh Cod means fish tacos for dinner! Super simple seared cod with chili, garlic, cumin & salt. Finished with lime. Angel hair slaw with the the same seasoning, cilantro and lite sour cream. Add avocado and corn tortillas 💥 💥 💥

Our first kid free trip since the baby was great, but ready to bring the little one back to New Orleans this week! Still tickets available for @acfno Best Chefs of Louisiana this Tuesday at UNO Lakefront Arena!

Fortunate to have attended an incredible dinner with @mezcaloteca and @elcaboverde last night. Learned so much about the rich heritage and process of really good mezcal, all paired with phenomenal Oaxacan dishes. Still dreaming of this Snapper Mole Amarillo!

It takes a whole lotta crawfish heads for great crawfish bisque! The stuff is quick and painless:
Sauté trintiy, tasso & chopped crawfish tails until all liquid is rendered. Mix with day old cornbread. Add two eggs and mix. Pipe into boiled and cleaned crawfish heads. Bake at 375 for 15 minutes. Add to bisque!

Cocktail experiment today! An updated spin on the Bangkok: Lemongrass | Mint | Serrano | @bombaysapphireus | Sugar | Lemon | Finished with Lime @topochicousa . An amazingly bright and zesty cocktail made a perfect pairing for brinner!