‘Crawfête’: Gourmet crawfish tasting & auction set for April 3
BATON ROUGE (NBC33) — The Baton Rouge Epicurean Society (BRES) & Mockler Beverage Company will host the 3rd Annual CrawFête, a gourmet crawfish festival, on Thursday, April 3, 2014 from 6-9 p.m. at Mockler Beverage Company, 11811 Reiger Road Baton Rouge, Louisiana.
Some of the most talented chefs in Baton Rouge will come up with their best gourmet crawfish dishes. Mockler Beverage Company will pair all those amazing dishes with their craft beers, wines & spirits.
The celebration will include an Auction featuring tons of epicurean delights such as a four-course wine dinner for eight at Houmas House Plantation in the Main House, a Crawfish Boil for 25 of your closest friends by Sammy’s Grill Catering, a four-course progressive dinner with transportation to a different Baton Rouge restaurant for each course, and SO much more!
Tickets for CrawFête are $50 a person and are available by visiting www.crawfetebr.com.
Proceeds from CrawFête & all BRES events benefit local childhood health & nutrition programs in the Greater Baton Rouge Area.
Here is a preview of some of the dishes that will be served at CrawFête 2014!
Serrano & Sweet Corn Mofongo, Cilantro-Coconut Milk, Crawfish Fat Emulsion
Chefs Cody & Samantha Carroll, Hot Tails Restaurant
Something Old & Something New
Crawfish and Covey Rise Farms pea and grilled sweet corn succotash topped with fried crawfish hogs head cheese, bouillabaisse beurre blanc, pickled fennel and onions and a brown butter "crawfish pollen"
Chef Scott Varnadoe, Restaurant IPO
Louisiana Crawfish and Duck Confit Tacos
Louisiana crawfish and duck confit tacos with jicama slaw,
queso fresco, cilantro and lime
Chef Mark Reilly, Stroube’s Seafood & Steak
Louisiana Smoked Crawfish Timbale
Morel & Fava Bean Cassoulet, Watercress Veloute, Crystallized Tasso & Crawfish & Andouille Foam
Chef David Dickensauge, Bin 77 Bistro & Bar
Crawfish Corn Dogs
Hand dipped crawfish corn dogs with homemade mustard
Chef Leighton Carbo, Sullivan’s Steakhouse
Smoked Crawfish and Andouille Bread Pudding with Fried Quail Egg and Creole Hollandaise
cold smoked crawfish tails with onion, bell pepper, celery, Andouille sausage, garlic and
creole seasoning in a savory bread pudding. Bread pudding will be seared and topped with a sunny side up quail egg and topped with hollandaise mixed with creole mustard
Chef Kelley McCann , Galatoire’s Bistro
Mini Hoisin Crawfish Tacos
Louisiana crawfish tails sautéed in hoisin and oyster sauce, set on a fresh smoked paprika tortilla and topped with pickled root vegetables, two-day buried spicy kimchi, and house-made roasted garlic cheese crumble
Chef Matthew Reed, The Pelican House
Crawfish Balls with a "Slap Ya Mama" pepper jelly
Breaux Bridge crawfish stuffing, breaded and fried to a golden brown.
Topped with a "Slap Ya Mama" pepper jelly
Brent Applewhite, Ralph & Kacoo’s
Crawfish and Lobster Tower
Louisiana spiced crawfish and lobster salad, layered with avocado and papaya, served with pickled trinity, Houmas House grown cucumbers, and garlic chive blossoms
Chef Jeremy Langlois, Latil’s Landing at Houmas House Plantation
Louisiana Crawfish and Orzo balls in panko and deep fried.
Served in individual cups over Roasted Poblano & Corn Soup.
Chef Jim Urdiales, Mestizo’s Restaurant
Juban’s Crawfish Papusas
roasted red peppers, crème fraiche & Creole relish
Chef Joey Daigle,Juban’s Restaurant
Crispy Crawfish Sweet Potato Potstickers
Smoked Bok Choy, Green Bean Slaw with Lemon grass ginger syrup
Chef William Wells, Culinary Productions