 |
Left: A beautiful Fall display featuring Emile Henry ramekins filled with Shrimp Florentine, displayed on a fish-shaped platter, surrounded by toasted baguette slices seasoned with sun-dried tomatoes, herbs, olive oil, and freshly grated Parmesan cheese. (18 October 2003) |
Right: Burgundy L. Olivier preparing Shrimp Florentine on WAFB in Baton Rouge, LA. Display Items (L to R): Ingredients arranged in nesting bowls; stainless-steel potato ricer (over glass bowl) used to squeeze moisture from frozen spinach; the Shrimp Butler, used to split and devein shrimp; casserole containing a layer of spinach, topped with cooked shrimp; All-Clad saucepan used for making custard-sauce; and an assortment of wire whisks. |
 |
 |
L to R: Scott Oswald, host; Burgundy L. Olivier, "The Spinach Lady"; Al Olivier, "The Spinach Husband"; and Kellee Hennessy, host. |
For more information on items pictured above, visit our friends at:
|
 |