Spring Into Easter With Cochon Butcher
NEW ORLEANS (press release) – Chefs Donald Link and Stephen Stryjewski have announced that online ordering is now open for Easter catering at Cochon Butcher and La Boulangerie. The award-winning culinary team of the Link Restaurant Group has created a catering menu for an Easter dinner to be served at home or a springtime meal any day of the week. Easter and sprint catering menu items can be ordered online at cochonbutcher.com with a 24 hour notice, and are available for pick-up Saturday, April 3 and Sunday, April 4, from 11 a.m. –7 p.m. For those looking to celebrate the holidays with family and friends at one of the Link Restaurant Group restaurants, reservations are recommended. Reservations for Easter dining at Herbsaint, Cochon, Pêche, or Gianna can be made online through each restaurants’ website.
Available from the Butcher case this spring is leg of lamb, seasoned, tied, and ready to cook at home and Butcher ham, smoked and ready to eat or reheat. Meats, in addition to lamb and ham, include smoked beef ribeye, marinated standing beef rib roast, marinated pork crown roast, jambalaya stuffed chicken, and whole hogs. The chefs are also offering sides including crawfish gratin, mac’n cheese, asparagus almandine, smothered greens, scalloped potatoes, coleslaw, mint jelly by the pint, chicken and sausage gumbo, and Cochon’s dinner rolls. Signature desserts from La Boulangerie include carrot cake, chocolate cake, red velvet cake, and cheesecake, lemon meringue pie, and trays of cookies.
In addition to the Easter and springtime menu, Butcher offers Lunch Box catering with advance notice. Lunch options include chicken salad, Butcher muffuletta, roasted chicken and couscous salad, the Gambino Italian sandwich, smoked turkey, chopped Italian salad, and field green salad. The full Butcher catering menu is available online at cochonbutcher.com.