On Monday evening, the team at Catering Creations produced Tour de Lis at NOLA Motorsports Park—inside the two-story facility as well as outside in the “paddock” area, where fireworks and a band kept the evening hopping. Many of the items served addressed the dietary choices such as gluten free, pescatarian, and vegetarian. Here is a look at some of the delicious and cutting edge F&B trends we saw that evening.
An incredible shortbread cookie fondue station began the evening—because why wait for dessert? Three kinds of shortbread could be paired with three different chocolate fondues. Scandalously delicious!
A close up of tthe gluten free extra dark chocolate and cherry fondue
A sous vide station titled "Eggmersion" (vegetarian, gluten free) featured two kinds of eggs: smoked mushroom with leek, truffled eggs, and crunchy brown butter; and sunchoke with artichokes, truffled eggs, and parmesan
A vertical buffet took up very little room but supplied multiple tastings: Turkey neck “faux” gras country croquettes; charcoal sourdough crostini with chicken and mushroom; and duck fat heirloom potatoes and sirloin
From the “Pipe Dream” station: Turkey neck “faux” gras country croquettes with pickled blueberry and sage coulis (gluten free)
A liquid nitrogen fried mousse station, "Ice" featured three types of mousse: strawberry, raisin, and goat cheese
A close up of a finished guava and strawberry mousse (gf), directly from the liquid nitrogen
Root beer sourmash sazerac was mixed to perfection
No party is worth its stuff without a few costumed characters to add fun and flair
An end-of-the-night “Last Stop” offered delicious dogs: Tanzanian hot dog with green chermoula sauce and beef brisket sausage with Moroccan ketchup (gf)
