by Ryan Rondeno | Apr 4, 2016 | Recipes
Hello Everyone, I would like to officially introduce CREOLE L.A.! Creole L.A. will bring a different light to creole cuisine. I’m looking to teach consumers my style of creole cooking that will give them confidence to cook it in their homes. Creole L.A. uses local...
by Ryan Rondeno | May 7, 2013 | Menus
Lobster bisque with hearts of palm, lemon oil, and herb salad Potted Pork with roasted salsify, sage, with a citrus and honeycomb relish Compressed melon with Iberico ham and burrata cheese and vincotto Roasted pear and lobster salad with yuzu marmalade Pork lomo with...
by Ryan Rondeno | May 6, 2013 | Menus
Amuse Bouche Roasted Pear and Lobster Salad with Yuzu Marmalade and Mint Oil Appetizer Fried Green Tomato with Crabmeat Ravigote and Burrata Cheese Entrée Chilean Sea Bass with Corn Macque Choux and Tomato Jam Spiced Duck breast with Anson Mills Grits, Collard...
by Ryan Rondeno | May 5, 2013 | Menus
Menu Passed Hors douevres Grilled Roti Prata with Coconut- Curry Shortribs Duck Wontons with a peanut cilantro sauce Chicken Lollipops with a Ginger-Soy Glaze Spicy Tuna Taco with tobiko and radish sprouts and wasabi aoili Buffet Asian salad with papaya, mint,...
by Ryan Rondeno | May 4, 2013 | Uncategorized
Amuse Bouche Corn Blinis , Crab salad, caviar, snipped chives Appetizer Kumumoto oysters with a smoked tomato sorbet and micro radish sprouts Soup New Orleans Seafood Gumbo Salad Pork Cheek Rilette with quail egg, mache salad and lemon confit- olive vinaigrette Entrée...
