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Bacon jam? Who knew!

Bacon Jam

If you missed Owasso’s first “Pop Up Restaurant Candlelight Dinner” Saturday night, the food was outstanding, but do not fear, another one is in the works.

Saturday’s dinner by Chef Matt Louviere of Creole,  opened with an appetizer of Bacon Jam. I never knew there was such a thing, but am happy to find it out. It had just the right amount of bacon flavor and was delicious.

Creole Gumbo

Next came Creole’s Gumbo made from free range natural chicken and andouille sausage served over rice, with spears of french bread.  I could have made a meal of the gumbo alone.

The main course: Andouille Stuffed Pork Loin with a beaurdeaux blend demi glaze, bourbon sweet potato mash (so good!) and fresh green beans.
And for dessert…..Beignet Bread Pudding with a maple rum glaze, served warm from the oven.Yummo!
What is a Pop Up Restaurant?  Many Chefs use pop ups to test menu items, concepts, help with staff training, etc. It’s a great way to open a concept without investing hundreds of thousands of dollars.Chef Matt Louviere of Creole Catering used this opportunity to open a temporary type restaurant inside Open Table Community Cafe. A portion of every ticket sold went to Open Table .

Andouille Stuffed Pork Loin

More dinners are being planned for the near future.
Bravo to Chef Matt and his team for a job well done. We can not wait to find out what  he comes up with for his next “pop up” meal.