Mardi Gras Celebration

Jeff and Leslie Fischer Mardi Gras Celebration
Saturday, February 20, 2016
Dinner for 55 people

Canape-Style Appetizers and Finger Food-ish Fun

  • Fresh Whole Boiled Louisiana Crawfish in Traditional Spice Broth
    • Crawfish “Bread” - Crawfish Tails, Onions, Celery, Garlic, Sharp Cheddar and Mozzarella Cheeses, Gluten-Free and Classic Artisan Baguettes
  • Grilled Fresh Louisiana Oysters in Shell
    • Garlic Butter, 2-Year Parmesan
  • Petite Crab Cakes with Cajun Remoulade
  • Grilled Pork Boudin Sausage with Apricot Mustard Sauce
  • Salad of Hearty Greens and Watermelon Radish
  • Baby Spinach, Baby Kale, Baby Chard, Cumin-Buttermilk Vinaigrette

On The Way to the Main Event

  • Shrimp and Goat Cheese Grits
  • “Kitchen Sink” Gumbo
  • Chicken Thigh, Oysters, Frody's Andouille Sausage, Gumbo File, Cayenne

The Mains

  • Whole Roasted Filet of Corvina (Drum Fish) with Pecan Crust and Lemony Vinaigrette
  • “Cochon du Lait”....Mountain Style
  • Smoked and Dressed Clifford Farms Berkshire Pork Shoulder, Citrus Zests
  • Garlic, Spiced Cole Slaw


  • Bananas Foster with Good Vanilla Ice Cream

Let’s Make Something Delicious

Chaia Cucina’s catering and consulting services allow you to make the most of the power of food to connect, celebrate, nourish, and make joy.

Serving Salt Lake City
and Surrounding Areas

Adam Kreisel, Chef Consultant
(801) 598-3986