Potential near future event

Well, it looks as if I will be having the first official event early next month...as a birthday party for a friend. I will keep you all informed as details are sorted out. They have cut my hours at work so I figure that gives me more time to focus on developing this. So lets make it happen! New orleans culinary scene needs to evolve or it will become antiquated, I embrace this change...I am that change.

Chef kevin smith
     Clandestine dining

Menu & recipe ideas

Here are some of my menu ideas I have wanted to try in a commercial setting. Get the publics opinions on them. Let me know what you think of them. As the fucntions I will be hosting as Clandestine Dining will be more along the lines of formal cocktail parties than pretentious white linnen dinners, I have adapted them so they could be served as hand-pass platters.

- Bruscetta tricolore - a medley of homemade pestos: kalamata olive, roasted red pepper, and walnut-basil. Served on homemade pane rustica.
- petite four platter - variety of finger sandwiches including: shredded duck with grappi (dark chocolate grappa liquor) mole sauce, shredded pork with blackened seasoning and balsemic reduction, creole shrimp (true carribean creole seasoning), jerked chicken (shredded chicken glazed in authentic homemade jerked seasoning).
- tabasco smoked oysters - fresh gulf oysters smoked over tabasco wood chips, topped with tabasco-champagne foam.
- avocado "fries" - tempura batter dipped avocado wedges served with salsa fresca dip.
- gorgonzola-pear tart - mini walnut crusts filled with poached pears and gorgonzola-honey mousse. 
- apple stilton tart - walnut crumb crust topped with sour apples, stilton cheese crumbles, and caramel glaze.

Give me some feedback. Let me know if you think I am on the right track. 

Chef kevin smith 

momentum building,

looks like I managed to work my way into featuring food from Clandestine Dining at a future event during the food and wine experience, royal street stroll. will keep you all informed as more details are confirmed, as well as other events.

the secrets out...

new orleans is a great dining destination, but i do not feel it is on par with more modern cities, it needs to evolve its cuisine if it wants to stay competitive. this is where i come in. i give you clandestine dining, the concept is simple. i negotiate with property and business owners, to host (invite only) events for the purpose of providing exposure for my food and their business.

keep your eyes on this site for sample menus, cocktail listings, future events, photos documenting the events and food, etc.

new orleans needs to change with the times, or become antiquated. i am that change.

Chef Kevin Smith
clandestine dining.