Where Creole and Kentucky Meet…
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Desserts Made Daily
This is my favorite part of the day. While a lot of thought and planning goes into the menu, daily specials allow for the creative expression and spontaneity that all chefs crave. I usually have no clue what it will be till that morning because it all depends on what I find at the market. In the summer we have a world class farmer’s market every day, they all have really good coffee vendors too, so it’s a great way to start my day. While its a little harder to shop in winter, my purveyors can get anything via next day air, too bad they don’t serve great coffee too. So try something new and most likely pretty unusual for dinner today. We love to make you smile!
Authentic Delta Cuisine
Throughout my career I’ve had the good luck to work for some stellar chefs and I paid close attention to what they were teaching me. Ritz Carlton encouraged their Executive Chefs to travel and work around the world and I happily took them up on it. But my favorite post was at the Canal Street Ritz in New Orleans. There are so many different influences on the local cuisine and there was always someplace new to go eat. I think it would be very hard to gain a true mastery of a cuisine without experiencing it first hand. I learned French techniques in culinary school but that turned out to be a far cry from what I learned living in the Delta for so long. The foods we serve here at Broussard’s Delta Kitchen are true to the traditional Delta recipes with a healthy dose of Creole Nouvelle just to keep it interesting.
In keeping with the scratch kitchen theme, we make all desserts in house daily. My daughter Jenni, from Jenni Phillips Art on FB, makes all of our desserts fresh every day. I wish I could take the credit but she has taken the pastry arts here way beyond anything she learned from her old man. We’ll always have a cheesecake, two or three cakes like Strawberry Shortcake or Italian Cream Cake and definitely Chocolate of some sort, a pie or two and our flagship dessert, White Chocolate Bread Pudding with Chantilly Cream. This one is a recipe handed down through our family for several generations. Jenni swears she’s faithful to Granny’s recipe, but it seems much better than the one I remember from childhood. I guess this is how these things evolve from generation to generation. Good thing for us, yeah?
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