Personal Chef Kyle

Cajun chicken and sausage gumbo cooked low and slow with dark roux, okra, vegetables and steamed rice.

Homemade Cajun spices rubbed on fresh Atlantic salmon, pan seared in a very hot pan to a dark crust. Served with corn maque choux and lemon butter sauce.

Classic bread pudding made from French bread soaked and baked in a custard of eggs and cream. Topped with a whiskey brown sugar sauce.