*Disclaimer:
This is a sponsored post with a partnership with Louisiana Food Prize.
Although I have received compensation for this post, all opinions are
100% my own*
And here we are, dinner nine with Chef Bryan Molitor, who says he's been in fine dining his entire life, but loves casual dinner like the "southern faire" we were served last night. There were only four courses tonight but each was filled with amazing flavors that surely left a lasting impression. Here's what we ate:
-Appetizer-
Fried Green Tomatoes with Cajun Aioli
The breading on these were AMAZING! They were seasoned to perfection and paired well with the Cajun aioli. I could tell that these were a hit by the getting of seconds and thirds and fourths....you get the idea, we really liked these!
-Salad-
Shrimp Honey Curry
Spring Mix, Fresh Berries, Melon, Red Honey Curry Sauce
Chef Bryan made it clear that there would be no salad dressing on the salad, but instead salad sauce! It was great for sopping up my mixed greens and the fruit, and the shrimp...let's just say everything. I loved the freshness of this salad and the ginormous berries. It was a great light, summer salad.
-Main Course-
Crawfish and Grits
Crawfish Tails, Tricolor Bell pepper, Red Onion, Garlic, Andouille
Creamy Sauce over Stone Ground Grits 
When Chef introduced this course, he used the magic word..SOP! I could see the excitement on the other dinner guests faces as sliced bread came out and we were told that it was for sopping. Imagine my excitement when these grits came to the table swimming in all this soppage! Mmm, mmm good!
-Dessert-
Bon Ton Bread Pudding with Raspberry Bourbon Sauce
First of all, texture problems...but delicious. The crusty more firm pieces of the bread pudding with the ice cream and the fresh berries were my favorite part of this dessert. Another highlight for me? No raisins! Chef Bryan's not a fan of them and neither am I. I unfortunately had to leave the mushy pieces where they sat.
...see yall next time!
...see yall next time!
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