You know you are good when the owner of one of New Orleans top restaurants
calls you to cater their exclusive black tie Christmas dinner...
Food Art was asked to do an exciting task; cater the holiday dinner
for a very special client and his 15 guests. This black tie affair was
in celebration of his new home and the creation of his new book, "The
Lost Art of Entertaining". This fabulous six course degustation menu included
warm lobster flan with a tarragon blood orange beurre blanc and five-star
anise spiced duck with Cous Cous with a reduction of Zinfandel, currents,
figs and pears just to name a few.
The scene was out of Architectural Digest. A leaf was removed from the
dining room table to shorten it from one that seats 24 to just 16 seats;
that along with the 24 carat gold rimmed crystal made for a spectacular
setting. Even the flowers were perfectly selected, huge yellow garden
roses in antique silver vases. With each course presented under silver
dome, this contemporary Revillion evening culminated with a spectacular