Gumbo Update

Today, I made my chicken and sausage gumbo. The recipe said it made twelve entree servings so I quadrupled the recipe to for use on the line for later this weekend. I started out making "the holy trinity", by chopping my onions, green bell peppers, and celery which is a staple in Cajun and Creole dishes. Following that I chopped chicken breast into bite size pieces. I began by combining my flour and oil to began making my roux. The roux took a while to come to form but it turned out perfectly. When cooking it began to smell like burnt popcorn or as one person said burnt tortilla chips. The color of the finished roux was the color of coffee with cream or milk chocolate. Making the roux was the hardest part of the gumbo because you had to constantly stir the roux so that it would not burn on the bottom of the pot. After the roux was complete I had the vegetables to roux to help soft them up. Also by adding the vegetables it helped stop the roux from cooking. After adding the vegetables, I had to continually stir that as well. After the vegetables had cooked for awhile I added chicken stock and the sausage. While that was being brought to a boil I added the andouille sausage. After that I took my chicken and seasoned with salt, pepper, and Tony Chacheres. I cooked that throughly and added to the gumbo. After that cooked a few more minutes, I added the gumbo file, okra, and scallions. I let that cook for a few more minutes and it was finished. Everyone in the kitchen loved the taste of the gumbo. It was a great second try on gumbo.

Basin Park Hotel-Balcony Restaurant

Alright guys, I am performing my 45 hours of prep work at the Basin Park Hotel-Balcony Restaurant. I have already began working my prep hours. This week I have help make a couple of different items and also on top of that working on the line as well. I have been slicing and dicing vegetables ranging from tomatoes, onions, potatoes, and lettuce. I have learned to try and use every part the vegetable that you are cutting up, such as using the tops and bottoms of the tomato by cutting around the core to help use in a pico de gallo. I have helped make crab cakes, and many other dishes that are on the Balcony Restaurant menu. Earlier in the week when chopping up the potatoes I helped make a corn chowder for the line the next day. Today, I made ranch dressing with ingredients including buttermilk, mayonnaise, and ranch seasoning. Tomorrow, I will be making a chicken and sausage gumbo using a dark roux base. I can't wait for another try at making gumbo again, since the last time I made it, it turned out wrong. When working on the line I have been working the fryer station. I have been dropping french fries, onion rings, hot wings, egg rolls, and chicken strips left and right especially on Friday and Saturday. This first week not only has been a learning experience but fun. I learned a lot and hoping to continue to learn a lot more. One of my projects for my internship this summer that will correlate over to this class is helping rewrite the restaurant menu and the banquet menu at the Balcony Restaurant and Basin Park Hotel. I look to seeing what I am come up with a see if it will work. If you are near or around Eureka Springs this summer come see me at the Balcony Restaurant and enjoy some of our delicious food. Happy Memorial Day to everyone!!

Lonnie Terrell

Hello, my name is Lonnie Terrell. I am from Denham Springs, LA which is right next to Baton Rouge, LA. I am a senior at the University of Arkansas majoring in Hospitality and Hotel Management. Also, I am the current Hospitality Club Vice-President as well. I never imagined I would be where I am today going to the University of Arkansas but I have never been happier. Even though I am still a Bayou Bengal!

I am football fanatic from high school, college, and professional. I enjoy playing video games from sports games to Call of Duty. I love cooking in my free time, by trying out different recipes, and trying new foods. I love cooking Cajun and Creole recipes. My favorite dish is Crawfish Etouffee.

I am currently a Food & Beverage intern at the 1905 Basin Park Hotel/1886 Crescent Hotel & Spa in Eureka Springs, AR. I have worked at Pinnacle Country Club for the past year as a waiter. Before that, I worked at Sea World in Orlando, for a week over Spring Break. Then before that I worked for my grandfather at the Rubber House of Baton Rouge, making hydraulic hoses, gaskets, and industrial hoses for a year and a half. I am a hardcore LSU fan but have grown to pull for the Hogs as long as they are not playing LSU. I have been engaged almost a year and half and am getting married next June. I love playing golf when I get the chance even though I am not great at it.