Dinner 10:10 with Chef Brandy Bryant of Herby K's

Chef Brandy Bryant (center) and Herby K's crew

Running late from a previous engagement and tad bit wet from Tropical Storm Cindy's foolishness, I walked into the final dinner of Session 1 on the tail end of the course introductions.  So, I am sad and sorry to say that I don't have my usual quirky, tone-setting introduction for this post.  Forgive me???  Ok, good!  Now that my apologies are out of the way, let's get on with dinner.  [Keep Reading...]

We were seated out on the covered patio, picnic table seating.  It was tight, but I loved how close we were and how easy it was socialize with my tablemates.  At any given moment, there were easily two or three conversations going on around you that you just couldn't help but jump into.  I opted not to do the offered wine pairings and chose a Herby K's signature drink call the Pink Flamingo, made with Amaretto, Malibu Rum, cranberry and pineapple juice...it was perfect!  I love a sweet and fruity drink.  Up next appetizers...

Because of my tardiness, I missed the first course, but the staff was nice enough to serve me the vegetarian option while the next course was being prepared.

“Swamp Water” Vodka Shot
Served with shrimp and avocado ceviche and fresh flour tortilla chips.

(Picture below: vegetarian option with tomatoes, onion & avocado)

Well, hello there taste buds! The Swamp Water Vodka shot was muy caliente and a great way to wake up the palate and start the evening!  It was very much along the taste lines of a Bloody Mary.  I'm sure this went well with the appetizer that had shrimp in it, as it did with my fresh and flavorful meat free option.



Trio of a lightly battered Stuffed Shrimp topped with étouffée, a crostini with lump crab and brie dip, and a baked Oyster Brandy.

Indecisive foodies, here's a three-fer (a two-for plus one) just for you!  I was very excited as my taste buds and I like options.  A little bit of this and a little bit of that all on one plate.

Crispy Jambalaya Cake on red bean puree,
 with grilled sausage and carnitas. 

There's some fancy Creole cuisine going on here!.  What a wonderful way to elevate your regular serving of jambalaya by plating it in the form of a "cake" on red bean puree!  What an awesome presentation.

Sautéed Gulf Red Snapper in Champagne Vinaigrette with cherry tomatoes, shallots, basil, and Kalamata olives served on fingerling potatoes and baby spinach. 

Olive me some olives and they were perfect with the Red Snapper.  They added just the right amount of salt to the dish without over powering all of the other flavors that were going on with this beautifully plated course. 

P.S. note the "soppage" (pronounced sahp-idge or soh-pahj if you're feeling fancy).

Fresh Fruit Tart

 

Not much needs saying here.  This dessert was simple, fruity and delicious.

Well friends this is it, Session 1 is complete!  A big heartfelt thanks to you for reading and following along with me as I went on this awesome culinary journey.  It has truly been amazing!  Follow the Louisiana Food Prize's Facebook page for updates on Session 2.  But, please don't be a stranger.  I plan to keep eating and writing about it!  SO, until next time...