2018 Mardi Gras Creola

From way down yonder in New Orleans a young chef decided to re-create their cuisine, Into San Carlos Creola was gleaned and shortly there after a La Chaine party convened. Now that a decade or more has gone by since Harry & Walter gave it a try, the new folks in Hillsborough said “time is nigh”, to don masks of feathers for a 2018 get-together.

MARDI GRAS at CREOLA a new Orleans bistro 344 El Camino Real, San Carlos, CA. Saturday FEB 3rd, 2018 at 6:00 PM Reception, 6:45 PM Dinner.

Attire: "Snazzy" party apparel, "Jazzy" Mardi Gras Masks, Usual Regalia for all Members.

LAISSEZ LES BONS TEMPS

Let the good times roll! New Orleans came to San Carlos, on Saturday February 3, when frères et soeurs enjoyed an evening of revelry & camaraderie at CreoLa, a New Orleans style Bistro. It was the perfect venue to experience Mardi Gras, California style. Chef/Owner Edwin Caba went all out decorating his restaurant with metallic gold, green and purple foil fringe, a giant Kings crown, hung overhead with fleur-de-lis and beads everywhere. Tables were resplendent with towering ostrich feather centerpieces, with throws and doubloons strewn about. “Snazzy” party apparel and masks were prerequisites of the night.

Chef Caba kicked it up a notch by creating a collard green and goat cheese soufflé and “bronzed” the Redfish with Cajun spices, a Dijon glaze then served a Creole béarnaise alongside. The main course was a re-constructed gumbo; instead of a stew it was more “à la nage” with house made Confit, Tasso ham and puffed rice. It paired perfectly with a Domaine Amadieu Gigondas Le Pas de l’Aigle, 2012.

Awarding a certificate of merit to Chef Caba and presenting La Chaîne pins to the excellent staff made a perfect ending to the gala event.

Bring On the Beads

Edwin Caba – Executive Chef / Owner

Born in New York City of Dominican parents, his early life was richly influenced by "Creole”, a flavor of food that is found not only in New Orleans but in the Caribbean Islands all the way down to South America.

After serving our Country in the United States Navy, Edwin attended the New England Culinary lnstitute in Montpelier, Vermont graduating in 1995 with an Associate Degree in Culinary Arts. Edwin trained under notable Chefs, namely, James Boyce of Cotton Row in Alabama, Neil Stuart of Pacifica in San Diego and our own San Francisco restaurateurs, Carlos Middione of Vivande and Nancy Oaks of Boulevard Restaurant, where as a line chef he served 300 covers daily.

Edwin opened CreoLa Bistro in San Carlos, CA in 2001. In 2013 Michelin Guide bestowed 2 Forks to CreoLa Bistro; the number of forks expresses the "quality of the experience" for diners

He is an advocate and practitioner of "Enlightened Hospitality: The Transforming Power of Putting People First”. Edwin embodies the concept of treating celebrities like locals, and locals like celebrities, because everyone loves to be made to feel special.

Whenever Edwin gets time off from his restaurant responsibilities, he enjoys traveling with his family and especially surfing with his teenage daughter.

Mardi Gras Event published in Chaîne Gastronome Magazine

Gastronome VOL2 2018 Creola pg 62.pdf

ATTENDEES

Bruce Bastl........................................... Vice Echanson

Patricia Bastl....................................................... Guest

Barbara Bessey...................... Vice Chancelier-Argentier

Seldy Cramer................................................... Guest

Cecilia Damia................................................... Officier

Donna Pribble.................................................... Guest

Dave Distefano........................................... Chevalier

Terry Distefano............................ Dame de la Chaîne

Harry Dokouzian................................ Bailli, Honoraire

Carole Dokouzian.............................................. Guest

John Eurich..................................................... Guest

Jan Eurich..................................................... Guest

Donn Ferrero.............................................. Chevalier

Carole Ferrero................................................... Guest

Stanley Gogol................................................... Officier

Lois Gogol....................................... Bailli, Honoraire

Stacey Gomes.................. Maître de Restaurateur, S.F.

Patsy Gomes................................................... Guest

Walt Heinzer............. Vice Chargé de Medias Sociaux

EJ Heinzer........................ Vice Chargée de Presse

Stefan Jora........................................................ Guest

Jennifer Yap......................................................... Guest

Michael Kalkstein.............................. Bailli, Hillsborough

Susan English........ Vice Chargée de Presse, Honoraire

Carol Kaufman................................................. Guest

Jody Lindell..................................................... Guest

Ed Matthews............................................... Guest

Lars Lenck................................................. Chevalier

Mary Lenck...................................................... Guest

Peter Pawlick............. Vice Conseiller Gastronomique

Jennifer Pawlick................................ Dame de la Chaîne

Elaine Raul........................................................ Guest

Walter Renner.... Conseiller Gastronomique, Provincial

Barbara Renner................................................... Guest

Claudia Smay.................................................... Officier

Dennis Swanson............................................ Chevalier

Sally Swanson Vice Chancelier-Argentier, Silicon Valley

Yuliya Voroninskaya....................... Dame de la Chaîne

Chris Compton...................... Chevalier, Silicon Valley

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2018 Mardi Gras Creola

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Bring On the Beads

Mardi Gras Event published in Chaîne Gastronome Magazine

ATTENDEES