"Our first dinner of the 2016 Fall schedule goes back to my roots as a Cajun/creole chef at Pearl's Oyster Bar in Austin Texas. My father introduced me to Pearl's and within 3 months I began working there. I rose from the sauté station to Kitchen Manager in another three months meeting my future wife in the process. Our first meeting was less than successful and I was so shy I never thought I'd have a chance to go out with her. Perseverance paid off and I can say I've been happily married ever since. What does this have to do with Bubba's Cajun night? Well, it's takes a lot of perseverance to cook Cajun food. It takes a lot of time, effort, and love to caramelize, spice, and develop those layers of flavors that brings smiles to our patrons faces and blessings to the cook. The following menu was chosen from some of my fond memories and oldest recipes from Pearl's Oyster Bar with some updated elements to make them fresh for new converts. Thirty plus years in cooking and marriage, the perseverance that worked for me in both areas was my wife's love of good food. What a blessing!"
Oysters Rockefeller with Tasso Oyster Hollandaise
Artichoke and Oysters with spiced lemon artichoke cream sauce and Romano Cheese
New Orleans Style BBQ Shrimp (Served with lot's of hot French Bread)