Mardi Gras Station

Calvin Spencer
Executive Chef (Sodexo)
Memorial University Medical Center
Savannah, GA

During Mardi Gras we had a made-to-order theme station. We offered upscale Cajun food, such as crawfish, smoked sausage, shrimp and chicken, which was added to colored pasta. We added purple, gold and green—the colors of Mardi Gras—to the water that we cooked the pasta in to give it color. We also did King Cake cupcakes.During Mardi Gras we had a made-to-order theme station. We offered upscale Cajun food, such as crawfish, smoked sausage, shrimp and chicken, which was added to colored pasta. We added purple, gold and green—the colors of Mardi Gras—to the water that we cooked the pasta in to give it color. We also did King Cake cupcakes.

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