Last Bite

by Leah Draffen

Courtyard on the Ridge

WHEN ASKED what his favorite dishes to prepare are, Executive Chef and Courtyard on the Ridge Owner Bill Laderer says, “All of them!” He continues, “When you’re born and raised in New Orleans, you have a passion for food. There’s no one thing that’s a favorite, but we like to use what’s in season. As oysters are coming in nicely, I go for an hors d’oeurve that I created years ago, Oysters Bleu’s. It’s a fried oyster on a garlic crouton with a dollop of a Maytag blue cheese dip. The combination sounds strange, but man, it works!”

Chef Bill serves his Oyster Bleu’s among many other hors d’oeurves, including Oyster en Brochette, Baked Brie en Croute, Charbroiled Oysters, Seviche of Scallops and Smoked Salmon Mousse, at Courtyard on the Ridge. Entrées highly requested by previous clients are his Shrimp Etouffee, 20-hour Smoked Beef Brisket and Praline Chicken. “My Praline Chicken is fried chicken that I glaze with a praline sauce right before sending it out. It’s a little sweet and a little savory.”

No matter what you’re craving, Chef Bill can customize the menu to fit. Since 1983, his focus has always remained on quality cuisine made from the freshest ingredients. When you host an event at Courtyard on the Ridge, you work directly with Chef Bill to create the perfect menu.

Courtyard on the Ridge celebrates every wedding couple with extraordinary services, a breathtaking ambiance, and of course, awardwinning gourmet wedding fare. Day-of-wedding coordination, a full premium bar, 2-acres of concrete parking, and an on-site DJ are all included in their unique package offerings. He adds, “Whether it’s a wedding, anniversary, business seminar or school function, we are here to help. Any event someone needs space and food for, we can handle that!”

Courtyard on the Ridge is located at 407 Folse Street in Harahan. To learn more, visit unclebillscatering.com or courtyardontheridge.com.

One of Chef Bill’s famous Oyster Bleu’s.