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Cooking it up in Bali

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Bali, Indonesia

June, 2007

 

I had the amazing opportunity to travel to Bali, Indonesia for a vacation in June. What a hike to getting there spending 22 hours in flight with a stop in Tokyo. I stayed in a cliff side villa at the Ritz-Carlton Resort & Spa. Hey, I worked hard all year and this was a well deserved trip! Plus it’s too damn hot here anyway in the summer. I made friends with the general manager and ended up cooking a seven course dinner at their five star restaurant, Dava. Ten lucky guests dined on crab cakes with herb aiola, oyster Rockefeller soup, cocktail shrimp on fried green tomatoes with remoulade sauce, blackened chicken tenders with Jack Daniel’s barbecue sauce, pecan crusted snapper topped with etouffee sauce, tenderloin of beef topped with a lobster tail and a praline ice cream stuffed crepe topped with bananas Foster sauce. The meal was such a huge success that the general manager has invited me back to cook my Louisiana menu for ten days in the Dava Restaurant. The staff was great and easy to work with as well as eager to learn a new cuisine. So, in the spring look for me to travel back to Bali to cook once again. Anyone see a pattern here? Next month Durban, South Africa!

 

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