NEW ORLEANS (WGNO) – Welcome to the Sheraton on Canal, where Cajun St. Nick arrives in a pirogue every year, and forget reindeer—he’s pulled by three 11-foot alligators, named Boudin, Bourre and Roux-Dolph!
“It’s become a great talking point for all of our guests and a great way for them to explore another side of the holidays,” says Sheraton New Orleans General Manager Jim Cook.
Below the pirogue, we met up with Executive Chef Mark Quitney. He says when it comes to baking, measuring is key, so when you’re adding ingredients, don’t wing it!
He can turn a plain cheesecake into a homemade masterpiece by decorating with rows and rows of fresh berries. He also showed WGNO reporter Stephanie Oswald how to use a kitchen torch to create the perfect crème brulee. Chef Quitney points out that a kitchen torch is a great gift for anyone who loves baking.
The trick is layering and when you have enough rows, add a glaze to the top to keep it all in place. Crumbled candy canes on the side gives it a holiday touch.
We also asked about any “surprising” ingredients on the gingerbread version of the St. Louis Cathedral. Turns out there are wasabi peas, football-shaped pretzels and bacon included in the décor.
