Private Chef Menu / Price List

How it goes.

“Here’s how it goes, cher: you bring the groceries, I bring the fire. You pick the meats, the veggies, the seasonin’—whatever your heart’s set on. I show up with my black pot, my paddle, and a whole lotta know-how passed down from the old folks .we set up in your kitchen, turn it into a bayou bistro You get a meal that tastes like home, like Sunday after church, like a story your maw-maw used to tell.

Cajun Picnic.

“Cher, we set up under dem big ol’ pecan trees, right by the bayou, where the breeze smell like moss and smoke. Got dat fire goin’ stacked with oak and a lil’ bit o’ pecan wood for flavor. We cookin’ outside, like the old folks done taught us.

Got a big black pot hangin’, stirrin’ dat jambalaya with a paddle big as a boat oar. Sausage poppin’, chicken sizzlin’, onions and bell peppers dancin’ in dat grease. Somebody throw in a handful o’ green onions, and you know it’s gon’ be good.

Wild Duck, in Gravy.

“First you clean dat duck good, pluck it, singe it, and cut it up like you mean it. You season it heavy—salt, black pepper, cayenne, garlic powder, maybe a lil’ Tony’s if you feelin’ generous. Then you get dat black pot hot over a wood fire, not too fast, just enough to make dat oil shimmer.

You brown dat duck down till it’s got color like a good roux—dark and rich. Throw in your onions, bell peppers, celery, and a handful o’ green onions.

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