Marcelle Bienvenu was born in St. Martinville, Louisiana, a small town in soutwestern Louisiana, set amongst live oak trees and sugar cane fields. The Bienvenu family owned and published the Teche News, from 1886 to 2007, a wonderful foundation for a budding journalist. After graduation from the University of Southwestern Louisiana, she worked as a feature writer for the New Orleans Times Picayune, and was a researcher and consultant for Time-Life Books, contributing to Foods of the World; American Cooking, Creole and Acadiana, and The American Wilderness-The Bayous.
She opened her own restaurant, Chez Marcelle, near Lafayette, Louisiana. She also worked for several other restaurants, including Commander's Palace and K-Paul's Louisiana Kitchen in New Orleans...
- Cajun & Creole
- Meat & Poultry
- Party Food
- Sauces & Graview
Description: Ms. Margaret Brinkhaus, from Sunset, Louisiana, takes great pride in her home-made jellies. She grows her own flowers, herbs and fruit to produce La Caboose jelly. Each jelly is made one batch at time, hand stirred and then hand poured into 4 oz. jars, and hand labeled. She uses only pure fruit, sugar and pectin - no additives or preservative. This Praline Sauce is excellent on ice cream or use as a topping on dessert dishes.Learn More
Unit Size: 4 oz. (112g)