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A Spicy Mardi Gras Celebration

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Williamsburg friends start celebrating Mardi Gras well before Fat Tuesday and they do it in style. Chef Steve prepared a Bourbon Street feast for these revelers Saturday evening. No matter the occasion, Chef Steve will interpret your vision for an event you will always remember!



  • Blackened Beef Tenderloin on French Bread with Watercress and Horseradish
  • Goat Cheese and Jalapeno Hush Puppies

On the Dining Room Table

  • Creole Shrimp Dip, served warm in a chafing dish with French Bread Rounds
  • Zucchini “Boats” filled with Creole Red Beans & Rice
  • Cajun Pork Tenderloins and Roasted Sweet Pepper Skewers
  • Creole Mustard Sauce
  • Creole Deviled Eggs
  • Miniature Muffulettas: Small Sesame Seed Soft Roll with Salami, Ham, Mortadella, Mozzarella, Provolone, and Olives

On the Table Near the Kitchen

  • Spicy & Sweet Glazed Andouille Sausage Bites, served warm in a chafing dish
  • Pimiento Cheese Toast with Tasso Ham and Crawfish
  • Sweet Potato Biscuits with Louisiana Friend Chicken Salad
  • Arrangement of fresh vegetables: Petit French Green Beans, Asparagus, Grape Tomatoes, Button Mushrooms, Sugar Snaps, Baby Carrots, Broccoli, Cauliflower & Sweet Peppers, New Orleans Remoulade Sauce


King’s Cake, of course – it wouldn’t be Mardi Gras without it!