Blue Duck Catering

"Being the progeny of a New York, N. Y. born father and a New Orleans, Louisiana born mother I was blessed to be exposed to the entire gamut of cooking styles and seasonings ranging from the Louisiana bayous to mid-town Manhattan. Some of the dishes listed below were inspired by both sides of the family. The offered items include dishes that have been handed down in my family from generation to generation. Our style of Southern cooking has used diverse cooking methods and seasonings to capture the essence of the foods of Africa, Spain, France, South America and the Caribbean islands. The amalgamation of such diverse cultures is the essence of cooking that has come to be known as Southern cooking."
Executive Chef Gary Cole

Entrees

Low Country Fried Chicken
Smothered Pork Chops
Honey Baked Ham
Creole Catfish
Barbecue Ribs
Beef Short Ribs
Stewed Chicken Gizzards
Creole Gumbo
Cajun Fried Oysters
Barbecue Chicken
Meat Loaf
Herb Roasted Turkey
Salmon Cakes
Jambalaya
Creole Braised Chicken
Chicken Fried Steak
Creole Red Snapper
Crab and Shrimp Pilau
Pulled Pork Shoulder
New Orleans Crab cake
Sautéed Chicken Livers
Deep Fried Ribs
File Gumbo
Seafood Gumbo
Jerk Pork Tenderloin
Crawfish Pie
Braised Oxtail
Oyster Loaf

Accompaniments

Macaroni and Cheese
Dirty Rice
Jamaican Meat Pies
Fried Plantain
Maple Sweet Potatoes
Black Eyed Peas
Praline Yams
Corn Bread Stuffing
Five Greens Rice

Vegetables

Butternut Squash
Roasted Leeks
Stewed Okra
Sautéed Collard Greens
White Cheddar Grits
Vegetable Gumbo
Candied Carrots
Mixed Greens with Smoked Turkey
Fried Okra
Green Beans and Pearl Onions
Fresh Corn with Basil Butter
Maple Sweet Potatoes

Desserts

Peach Cobbler
Apple Cobbler
Caramel Cake
Lemon Pound Cake