A Gourmet Mardi Gras
A SlideShow of the evening is available by clicking here.
| The Appetizers were served up by Carrie and Phil first with Cajun Spiced Walnuts, followed by a Spinach and Artichoke Dip and concluding with Spicy Shrimp and Sausage Skewers with Creole Mustard Dipping Sauce. This was served with A.Charbaut et Fils a Epernay-France and a Piper Sonoma Brut Select Cuvee-Sonoma|
|The Entree (pictured at the top and left) was prepared by the hosts, Betty Ann and Mike (with a special guest appearance by Nina). Served buffet style was a Mardi Gras Salad, a Jumbalaya recipe by Emeril, and a Mandeville Bread Pudding. This was served with A 2008 Ferrari-Carrano Fume Blanc.|
|The Dessert, prepared by Marlene and Brittany Pickell, was a Bourbon Praline Cake with Vanilla Ice Cream served with a 2001 Dolc De L'ObacCollita, Priorat 5 Barriques Propietari Pastrana & Jarque Elaborat, Criat|
Embotellat Pels Cellars Gratallops-Spain