Lagniappe's stuffed jalapeño pepper
starts off dinner with a kick
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Lagniappe's stuffed jalapeño pepper starts off dinner with a kick |
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By Susan Peters A perfect example of how amuse bouche make their way onto the tables of everyday restaurants is demonstrated at Lagniappe's in St. Louis, Mo. Chef-owner Bill David describes Lagniappe's as, a casual restaurant serving American - Italian fare with splashes of Cajun on the menu. The word Lagniappe is a Cajun term meaning 'a little something extra.' " The something extra we give at Lagniappe's is an amuse bouche. " The amuse bouche Chef David presents to dinner guests at Lagniappe's are |
cross-cultural inspirations. Most preparations are done based on what is on hand in the kitchen. Leftover au gratin mashed potatoes from lunch service become the base for gnocchi served as amuse bouche for dinner in single 1-ounce portions topped with Bolognese sauce. Jalapeno peppers, stuffed with ground meat and provolone, cut in half, and baked, are served in half-a-pepper portions. Hoppin John, prepared from black-eyed peas, hominy and andouille sausage is served atop a homemade tortilla chip. For backup, Chef David stocks his freezer with his Italian enchiladas, a preparation that | can be cut into two-inch sections, baked off, drizzled with Alfredo sauce and popped on the table as an amuse bouche. For special occasions, Chef David plans ahead to acknowledge his guests with something elegant like a single tail-on shrimp napped with Louis sauce. Whatever form an amuse bouche takes, customers regard them as tokens of appreciation. In this age of frequently getting less than what is expected, gestures like this make diners feel welcome and can promote customer loyalty. |