Caribbean style chicken and vegetable curry with potatoes, sweet potatoes, cauliflower, and carrots seasoned and slow-cooked with garlic, garam masala, and rich chicken stock. A one-pot wonder!
Pabellon Criollo is a traditional Venezuelan dish made with shredded beef, cooked in tomato sauce and seasoned black bean stew served over white rice.
Curry Chickpeas served with rice, roasted carrots, sweet potatoes, and cauliflower. (Vegetarian and Vegan)
Oven-roasted chicken smothered in chicken gravy and served with Grandma’s cornbread stuffing and green beans.
Traditional hand-rolled Italian meatballs cooked to perfection in our Sicilian red gravy just like Grandma made. Served with Penne pasta and seasoned green peas.
Seoul BBQ Chicken with Jazmine rice and house-made kimchi.
Blackened, farm-raised swai fish with creamy mashed potatoes and green beans.
8 oz bone-in roasted pork chop served with garlic mashed potatoes and steamed broccoli.
Baked chicken and Tumeric rice.
New Orleans style red beans and rice with smoked pork and a side of steamed broccoli.
Vegetarian red beans & rice, with a fresh vegetable medley.
Creole chicken served with seasoned rice & beans.
BBQ pulled pork, seasoned rice, carrot soufflé.
Pulled pork, cooked low and slow for 24 hours in bay leaf and sazon. Served with teriyaki broccoli and seasoned yellow rice.
A unique vegetable jambalaya baked with homemade stock, fresh zucchini, and squash, served with delicately seasoned and steamed broccoli.
Thai red curry chicken with summer vegetables and jasmine rice.
Chicken stew with rice.
Chicken alfredo with elbow pasta served with a seasoned mixed vegetable medley.
Moroccan stewed chickpeas and tomato with mixed summer vegetables.
Creole red beans cooked with diced ham and andouille sausage, served with steamed cajun rice and a smoked sausage link.
Fajita grilled chicken.
Southwest sweet potato bowl with taco seasoned, grilled sweet potatoes, black beans, and a grilled mix of corn, onions, and sweet peppers.
Pinto bean fiesta bowl served with fire roast corn, peppers, and white rice. (Vegan and gluten-free)
Lima beans and baked chicken seasoned with the “Louisiana Trinity” (onions, Bell Pepper, and celery) and served over a bed of white rice.
Grilled pork chop with rice & cauliflower.
Creamy, New Orleans style red beans & rice with creole spiced corn maque choux (vegan & gluten-free)
Sausage okra creole with tomatoes and corn over rice
Live Oak's unique coffee-rub pork loin blends chilis, brown sugar, and locally roasted French Truck Coffee, giving the loin a sweet and savory crust. Served with braised spinach & cane syrup mashed sweet potatoes.
Cuban Beef Picadillo is a traditional Cuban beef hash with olives and raisins, simmered in a tomato garlic sauce, and served with roasted potatoes and sweet green peas tossed in a citrus-garlic mojo dressing.
Macaroni pasta with Bolognese sauce and served with a fresh vegetable medley.
Arroz con pollo featuring wood-grilled chicken, fire-roasted tomatoes, and poblanos with adobo spiced corn and beans.
Beef Bolognese with pasta and vegetables.
Grilled chicken and smoked sausage etouffee over steamed rice served with sweet corn.
Nirvana Butter Chicken! Sausage marinated in our homemade yogurt, ginger, and garlic, simmered in a rich butter and tomato sauce with red and green bell peppers and red onions. A classic proudly served for over 40 years.
Beef meatballs with smoky tomato sauce, kale pesto pasta, and steamed carrots.
Blackened chicken thigh, with oven-roasted mushrooms, cauliflower, onions & garlic over rice.
Pulled smoked chicken served with garlic mashed potatoes and Cajun sliced green beans.
BBQ Cochon with smashed sweet potatoes, corn maque choux & roux.
Cuban slow-roasted pork marinated overnight and served with Jasmine rice and ranchero black beans.
Black beans, yellow rice, and street corn (vegetarian).
New Orleans style creamy red beans topped with smoked sausage, and paired with southern style collard greens made with smoked turkey that's melt in your mouth delicious!
Blackened fish with yellow rice pilaf and fresh seasoned green beans.
Curried chickpeas and vegetables with Jasmine rice.
Chicken alfredo with elbow pasta served with a medley of lightly seasoned fresh vegetables.
Mojo chicken with Spanish rice and black beans.
Vegetable and tofu Teriyaki.
Slow-roasted pulled pork with Brabant potatoes and stewed okra.
Lemon and parsley salmon with smashed garlic potatoes & broccoli.
The Rockrose Chicken Bowl is served with shredded chicken, corn, and black beans seasoned with our house-made spice mix, and perfectly cooked rice.
Lentils with vegetables and potatoes.
Chicken with Spanish rice.
White beans and shrimp with broccoli.
Kreole Pastalaya - Zesty roasted chicken and smoked sausage in a flavorful tomato chunky, pepper, and onion marinara sauce. Served with pasta and colorful peppers and onions.
Mexican spiced boneless chicken thighs served with greens braised in cider vinegar and tomatoes, onions, chipotles, and garlic on white rice.
Wild Louisiana catfish creole with brown rice & spiced green beans.
Chole masala – Garbanzo bean curry and madras curry with roasted vegetables and cumin rice.
Mediterranean Summer Pasta Salad – Grilled chicken, garbanzo beans, Kalamata olives, artichoke hearts, rotini pasta, and fresh roasted red bell peppers tossed in a bright red wine vinegar and feta dressing. BEST SERVED COLD!
Creole meat sauce with pasta shells, served with sweet corn.
Grilled Mongolian Beef Short Ribs on top of a bed of Jasmine Rice & Sweet Green Peas.
Sicilian pasta Bolognese with Penne pasta and sauteed peas with roasted garlic, onions, and olive oil.
Italian meat sauce over penne pasta finished with parmigiana cheese and Italian herbs served with fresh cut green beans seasoned with tomatoes and onions.
Blackened chicken with couscous & roasted carrots.
Memaw’s Sicilian Meatballs with her slow-simmered Sunday red gravy on top a bed of Penne pasta served with a side of rosemary honey glazed roasted carrots.
Caribbean fish cakes with brown rice & pineapple curry.
Mushroom and tomato braised chicken over white rice with creole spiced vegetables.
Aja stewed beans and rice with a side of mixed vegetables.
© 2020 Chef's Brigade Inc. - Chefs Brigade Inc is a Louisiana not-for-profit organization, having filed for 501(c)(3) non-profit status with the IRS April 2020. Donations can only be made tax deductible retroactively to this date once approved. Chefs Brigade Inc. makes no express warranty or guarantees on the federal approval of its application.
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