Traditionally 12th Night is the kick off to the New Orleans Carnival season. So the idea was a decadent and festive celebration. A tent was set up on the edge of the French Quarter and entertainment included the band The B-52s and various sideshow-style performers, such as fire-eaters and body painted dancers. As hosts for the Super Bowl, FOX had various alcoholic and non-alcoholic beverage sponsors. We were able to serve specialty cocktails featuring all two dozen sponsors. A Fire and Ice Oyster and Shrimp bar included all of the traditional oyster and shrimp fixings, such as cucumber relish, cocktail sauce and fennel mignonette. Iron sculptures adorned with leaves and accented with gold were filled with a selection of savory cornettes, such as Citrus Infused Cured Salmon Tartar topped with crème fraiche and Seared Tuna topped with a mango salsa. At Joel's Popcorn Rice Bar, guests participated in making their own New Orleans creations. Uniformed chefs assembled white and brown popcorn rice, Creole ragouts and the guest's choice of toppings, such as Alligator Sauce Piquante or Apple Smoked Bacon, and served them in martini glasses. Among a vast selection of culinary delights, guests were served Jambalaya cakes with Oyster Ragout, Oven Roasted Tenderloin of Beef and Bourbon Mashed Sweet Potatoes. For dessert, guests indulged in the Bananas Foster Cobbler, Cajun Pralines and individual versions of Joel's famous White Chocolate Pecan Pie.

 

FOX Super Saturday Menu

Fire And Ice Oyster And Shrimp Bar - Placed on a bed of Seaweed Served with Traditional Cocktail Sauce, Curried Cauliflower and Cucumber Relish, and Fennel Mignonette accompanied by Crackers and Lemon Wedges.

Twin Iron Sculptures Adorned with Leaves and Accented with Gold, Holding A Selection Of Savory Cornettes - Towering Displays of Individual Cones filled with a choice of Citrus Infused Cured Salmon Tartare topped with Crème Fraiche, Seared Tuna Topped with a Mango Salsa and Chesapeake Bay Scallops Tossed in a Traditional Spanish Meringue.

Delectable Crawfish Salad - Crawfish with Creole Mustard Sauce and Fresh Chives served with Mixed Greens.

Jambalaya Cakes With Oyster Ragout - Savory Jambalaya Cakes topped with a Ragout of Gulf Oysters, Tasso and Spinach, Finished with Creole Mustard Sauce.

Stuffed Crab Claws - A Delicious Mixture of Crab, Shrimp, Ginger and Celery served On-the-Claw with Hot Chili Sauce.

The Garden Harvest Bar - Create your own Masterpiece with Uniformed Chefs Assembling Salads to Order in Ice Bowls laid with Palmetto frond: An Assortment of Tender Baby Lettuces, Endive, Spinach, Petite Artichokes, Haricot Vert, Crook Neck Squash, Turnips, Baby Carrots, Fennel, Candy Striped Beets, Yellow and Red Teardrop Tomatoes, Goat Cheese, Crumbled Bleu Cheese, Dried Cherries, Edible Flowers, Basil, Candied Orange, Citrus Vinaigrette, Emulsified Black Truffle and Sundried Tomato Vinaigrette.

 

Vegetarian Delights:

Pickled Mirliton And Vine Ripe Tomatoes - Pickled Mirliton, Spicey Sprouts and Vine Ripe Tomatoes tossed with a Creole Remoulade Dressing.

Spoonbread Topped With A Wild Mushroom Ragout - Wild Mushrooms slow simmered with Fresh Herbs, Roma Tomatoes, Shallots and Garlic served over Creole Spoonbread.

Stuffed Vidalia Onions - Sweet Onions stuffed with Curried Vegetables.

Boulets Beggars Vegetable Purse - A Ragout of Louisiana Vegetable and Sweet Corn bound in a Beer Batter Crepe and served with a Roasted Sweet Corn Sauce.

 

Assembled to Order by Uniformed Chefs:

Joel's "Popcorn Rice Bar" - Make your own New Orleans Creation with Uniformed Chefs assembling to order in individual Martini glasses: Traditional Papa Stansil's White and Brown Popcorn Rice served with Creole Ragouts and Toppings to include Spicy Chicken Gumbo, Homemade Andouille and Red Beans, Alligator Sauce Piquante, Apple Smoked Bacon, Roasted Garlic, Fried Leeks, Diced Hot Peppers, Caramelized Onions, Oven Roasted Tomatoes and Julienned Scallions.

 

Louisiana Flavors:
Carved by a Uniformed Chef :

Oven Roasted Tenderloin Of Beef with Pinot Noir - Seasoned to perfection and served with a Pinot Noir Sauce and Served with Homemade Breads.

Southern Black Beans And Chiles - Served with Cajun Cornbread.

Cajun Fried Turkey With Homemade Breads - Spice rubbed, Cajun injected and fried to a crisp golden brown finish served with homemade breads and condiments

Bourbon Mashed Sweet Potatoes - Old Fashioned Mashed Sweet Potatoes with Cinnamon, Nutmeg, Brown Sugar and a touch of Bourbon.

 

Sweet Endings:

Flambe to Order:
Bananas Foster Cobbler - Bourbon Flavored Bananas Foster Cobbler topped with a Cinnamon Sugar Crust and Vanilla Ice Cream finished with a Bananas Foster Sauce.

Confectioner's Delight:
Strawberry Topiary - Fresh Louisiana Strawberries served with Crème Fraiche and Brown Sugar.

Individual Pecan Pies - A miniature version of our famous White Chocolate Pecan Pies.

Gianduja Tremor Triangles - Sublime Hazelnut Nougat Covered in Dark Chocolate.

Cajun Pralines - A New Orleans Confectionary Treat made with Pecans and Brown Sugar.

Miniature Meringue Cups - Filled with Tart Lemon Curd Topped with fresh Blueberries.

Coffee Station - New Orleans Style Coffee And Chicory