Ancient Order of Southern Gourmets

Enter the modern enterprising man or men: The Ancient Order of Southern Gourmets. Founded five years ago by Cajun gourmand and raconteur, Chris Dautreuil, this group of 40-plus men share a love of camaraderie, good food, cooking and a taste for fine wine. The “Ancient Gourmets” as I fondly refer to them, meet once a month on the Northshore for an evening of home cooked creative cuisine. Members rotate responsibilities in the kitchen and create a monthly menu with appetizers, entrees, salad and desserts. Most importantly, the Acquistapace’s, Eric, Steve and Adam, supply the wine pairings.

At a recent event hosted by chef de cuisine Leonard White and sous chefs Gayden Robert and Cal Zenor, the menu featured Donald Links’ smoky oyster stew for a first course, Len’s stuffed chicken legs and thighs with Israeli couscous for the entree, and Cal’s chocolate mousse with a fresh raspberry Cointreau sauce for dessert. As I said, the Ancient Gourmets take their cooking and their eating seriously. This meal is not for the faint hearted, weight watchers, quiche eaters or those on a Paleo diet.

Thanks to the Ancient Order of Southern Gourmets for sharing their recipes and protecting the celebration and joys of cooking at home with friends and family.

For more recipes from the Ancient Order of Southern Gourmets, please go to the recipes section (or click on the recipes below.)

Oyster Stew Recipe

Oyster Stew Recipe

Israeli Couscous Recipe

Israeli Couscous Recipe

Chocolate Mousse Recipe

Chocolate Cream Cheese Mousse Recipe



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