Our company has proudly been serving the area for over 25 years. We work closely with our clients to actualize their ideas and ensure that they have a role in the creative process every step of the way. We work with trained horticulturalists to provide the best advice on types of trees to plant and work efficiently with state-of-the-art machinery for all our work and easy clean-up.
In order to keep our prices down, we have learned from experience that it is important to have partnerships with local providers. Thus, over the years we have developed partnerships with local businesses for most of the materials we use, making our materials easy to obtain and keeping our costs low.
We are licensed by the Landscape Contractors Association.
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--Info. & photos copied from restaurant and other web sites. please visit their web sites for more detailed information and photo credits.
Crispy Quail Salad
A whole semi-boneless quail is halved and hand flowered, then crisp fried and set atop a salad of baby spinach. The greens are tossed with our balsamic and fig vinaigrette, and topped with thinly sliced red onion, crisp bacon bits, house-made candied pecans, and handmade feta style chevre from Belle Ecorce Farms* in St. Martinville, LA. The contrast of sweet & savory, hot & cold, and soft & crispy, make this popular dish seem like more than a salad.
Did you know?
Quails are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them.
We are very excited to announce the arrival of some new local cheeses. The name of the cheese maker is Belle Ecorce and all the cheeses are hand made by Wanda Barras in St Martinville, Louisiana. All of the cheeses are 100% goat's milk from her own mixed herd of 125 LaMancha and Nubian goats. She makes several varieties of cheese ranging from in texture from hard to very creamy and most have a thick, soft white mold rind. The distinct flavor of the cheeses is stunning. The Bouche de Chevre (Taunte Cecile) is an 8oz log and is medium firm. They have a beautiful white pate and a wonderful chestnut like flavor, exhibiting excellent balance, that is to say, not too salty, and just rustic enough to remind you they are made from goat's milk. We also received a few Bayou Blue cheeses which are very creamy and soft with hint of blue mold. Excellent all around! Wanda is constantly experimenting with new styles, but she doesn't make a huge volume, so these will come and go quickly.
Ingredient Credits
*Wanda Barras, the owner of Belle Ecorce ("Beautiful Bark") Farms, constantly experiments in her fromagerie adapting cheese recipes from around the world for use with fresh goat's milk from her lovingly tended herd.
St. James Cheese Co. has a wonderful Cheese School Every Wednesday.
EMERIL DIGS IN TO THE LOCAL BOUNTY THIS JUNE 2010
---Posted by: Jeff Hinson
"On Emeril’s Farm to Fork menu, Chef David Slater incorporates fresh, summer produce from Nguyen Farms in a salad of Crispy Northshore Pig Trotter with Pickled Vegetables, Coddled Farm Egg, Cilantro and Sweet Soy. At NOLA, Chef Josh Laskay features Rabbitman Farms in an entrée of Grilled Rabbit Tenderloin with Crowder Pea-Rabbit Ragoût and Belle Ecorce Goat Cheese Polenta. Delmonico’s Chef Spencer Minch prepares pastured chickens from Southeast Louisiana grower James Shoop for Fried Chicken with Purple Hull Peas, Local Mustard Greens and Smith Creamery Milk Gravy, plus heritage pork from Henry Fudge’s Family Farms for Slow Roasted Pulled Pork with Silver Queen Corn, Farmhouse Cheddar Mac and Creole Tomato Barbecue Sauce." to read more click link>>
