Welcome to the Bayou

Fat Thursday at Sun Down, Two Thousand Fourteen, Black Rock City, NV

A Tribute to Chef Paul Prudhomme

Reception

 

Cajun Popcorn

Bacon fat popped organic yellow corn popcorn, toasted in a Barbeque Magic spice mix and cold smoked with bourbon barrel staves

 

Hush Puppies

Fluffy corn pillows, filled with roasted farmers market peppers and sweet corn served with a Cajun Stone IPA Remoulade dip

 

First Course

 

Pig Head Étouffée

Tasso flavored brined pig heads, slowly braised in “trinity’ and Anchor Maple Red Ale then stewed

 in a milk chocolate colored roux

 

Satan Étouffée

a milk chocolate colored vegan roux mixed with “trinity’ and Anchor Maple Red Ale

then stewed in a roasted vegetable stock, satan and sweet potatoes

 

Farro & Pearl Barley

An ancient grain cooked with pearl barley in a roasted vegetable stock

 

Second Course

 

Chicken, Rabbit and Andouille Sausage Gumbo

Stewed chicken, pulled apart and mixed with Chef Paul’s Andouille sausage, Trinity, rabbit meat and a roasted French Style chicken stock,

thickened with Filé powder

 

GPS Dirty Hippy Rice

Duck hearts, chicken gizzards & livers stewed in duck fat and browned with pork, onions, peppers and celery,

toasted rice and cooked in rich pork stock

 

Blackened Tofu Gumbo

Cajun marinated extra firm tofu that is blacked and stewed with Trinity, roasted peppers and vegan broth, thickened with Filé powder

Served with steamed white rice

 

Third Course

 

GPS ID Beignets

Fried ID sized yeast doughnuts, coasted in powdered sugar and malt powder mix and

served with a Anderson Valley Bourbon Barrel Aged Imperial Stout dark chocolate dipping sauce

 

GPS Hurricanes

Light and dark rum mixed with pineapple juice, orange juice, blood orange juice, guava nectar, passion fruit juice,

passion fruit syrup and grenadine syrup, served on tap

 

Select Craft Beers on Tap

 

For more Creole | Cajun Recipes, check out The Food of Mardi Gras page.