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Started By
Message
What to bring to a chef's dinner party?
Posted on 2/25/15 at 8:35 am
Posted on 2/25/15 at 8:35 am
If you were invited to tag along to a dinner party with a group of award winning chef's from across the country in different regions and were expected to bring some sort of food/drink item with you, what would you bring coming from south LA?
Ideally it would be something that can be used for dinner one or two nights. I've been told most bring alcohol that is unique to their area, but I'm really trying to avoid checking a bag and I'm having a hard time coming up with an option that doesn't include checked bags.
For context and full brag disclosure, there are a couple of Michelin starred chefs, so I've been told it it is pretty high end cooking but casual as can be. It's all chefs and a few stragglers like me. Even alcohol suggestions are welcomed since I very well might end up with booze.
Ideally it would be something that can be used for dinner one or two nights. I've been told most bring alcohol that is unique to their area, but I'm really trying to avoid checking a bag and I'm having a hard time coming up with an option that doesn't include checked bags.
For context and full brag disclosure, there are a couple of Michelin starred chefs, so I've been told it it is pretty high end cooking but casual as can be. It's all chefs and a few stragglers like me. Even alcohol suggestions are welcomed since I very well might end up with booze.
5
Posted on 2/25/15 at 8:36 am to LSUAfro
Boudin
Posted on 2/25/15 at 8:40 am to TigerWise
Would be an excellent choice. Or cracklins.
Posted on 2/25/15 at 8:41 am to LSUAfro
How many people are going? How much food should you bring? Hell I would probably check an ice chest of stuff.
How about heading to a meat market, like Kartchner's Grocery in Krotz Springs, and pick up boudin and smoked sausages, etc.
How about heading to a meat market, like Kartchner's Grocery in Krotz Springs, and pick up boudin and smoked sausages, etc.
Posted on 2/25/15 at 8:44 am to TigerWise
quote:
Boudin
and some good hogshead.
Posted on 2/25/15 at 8:45 am to TigerWise
quote:
Boudin
Damnit. I didn't think of that. Nice
/end thread.
I'm going to make a run to Best stop and to Jacob's for Andouille on way out. Checking a bag it is.
Posted on 2/25/15 at 8:47 am to wickowick
quote:
How many people are going? How much food should you bring?
15-25. I was just told "enough".
Posted on 2/25/15 at 8:48 am to Trout Bandit
quote:Good idea too. Any recommendations between laffy/Kennah?
and some good hogshead.
Posted on 2/25/15 at 8:50 am to LSUAfro
The best head cheese I've had is from Emmett's in Harahan.
Posted on 2/25/15 at 9:08 am to LSUAfro
Stop in Laplace and load up on andouille, tasso and HHC. Bailey's, Jacob's, Don's Country Store and Wayne Jacobs Smokehouse all have highest quality stuff.
Posted on 2/25/15 at 9:10 am to LSUAfro
two pounds of peeled Louisiana crawfish
Posted on 2/25/15 at 9:21 am to Stadium Rat
quote:
Stop in Laplace and load up on andouille, tasso and HHC. Bailey's, Jacob's, Don's Country Store and Wayne Jacobs Smokehouse all have highest quality stuff.
Agree with all this......Veron's 1951 W Main St
Lutcher, Louisiana
(225) 869-3731 has great smoked sausage either mild or hot. I belive Stadiun Rat clued me in this last year.
Posted on 2/25/15 at 9:24 am to LSUAfro
I like Best Stop's hogshead. My favorite is from Jerry Lee's in BR.
Posted on 2/25/15 at 9:25 am to oldcharlie8
I agree with some fresh crawfish tails also.
ETA: Be the person that gets a second invite because of all the good food he brought...
ETA: Be the person that gets a second invite because of all the good food he brought...
This post was edited on 2/25/15 at 9:29 am
Posted on 2/25/15 at 9:49 am to wickowick
--Andouille from Wayne Jacobs (not Bailey's or Jacob's on Airline)
--Steen's cane syrup (if you're checking a bag)
--Several pounds of shelled LA pecans (Bergeron's brand from Port Allen)
--dried shrimp
If it was late spring, I'd be tempted to pack an ice chest and bring pounds of fresh brown shrimp, but it's the wrong season for that.
--Steen's cane syrup (if you're checking a bag)
--Several pounds of shelled LA pecans (Bergeron's brand from Port Allen)
--dried shrimp
If it was late spring, I'd be tempted to pack an ice chest and bring pounds of fresh brown shrimp, but it's the wrong season for that.
Posted on 2/25/15 at 9:55 am to hungryone
Thanks for all the suggestions. 
I think I got a solid list. I was just drawing blanks.
Nice add.
I think I got a solid list. I was just drawing blanks.
quote:Think I'm going to have to.
(if you're checking a bag)
quote:
Steen's cane syrup
Nice add.
Posted on 2/25/15 at 9:58 am to LSUAfro
We are going to need a review when this is over...
Posted on 2/25/15 at 10:00 am to LSUAfro
Boudin and crawfish tails would be my two top.
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