Great culinary treats at Jazz Fest
Most dishes are available in small or large portions. I recommend ordering small because, like the music, there’s so much to choose from you’ll never try it all.
Cochon de lait po-boy. Just imagine: A slow-roasted suckling pig, pulled apart in fork-tender glory and spooned onto a bed of lettuce within a fresh loaf of French bread, then smothered with Love at First Bite of New Orleans’ rich, slightly spicy Cajun sauce.
Jama Jama. It’s just sautéed spinach, but it’s so delicious. Must be Bennachin Restaurant of New Orleans’ special West African recipe and spices. Such a refreshing alternative to many of the rich foods featured at the Fest, but have no fear: You can pair it with an order of sweet and tangy-fried plantains to complete the masterpiece.
Pheasant, quail and andouille gumbo. There are a few different types of gumbo at the Fair Grounds, but this is the one you want to try. It’s made by Prejean’s Restaurant from Lafayette and is of the rich, dark roux variety. This is the kind of stuff Grandma slow-cooks all day after Emile comes back from a successful hunting weekend. Ahee!
Crawfish sack. Don’t let the name turn you off; this is seriously fine cuisine. First the folks from Patton’s in Chalmette mix up a special crawfish-laden stuffing, then they carefully place it inside a flat, square piece of pastry. They take the four corners of the pastry dough, tie them together with a strand of green onion and fry the whole thing to a crispy, golden brown. It’s served in a rich, slow-cooked French-style sauce.
Strawberry lemonade. Make no qualms about it: It’s hot out at the Fair Grounds. You’ll be out in the sun all day stuffing your pie hole with rich, delicious treats, and it’s important to remember to hydrate. Nothing will quench your parched throat more satisfyingly than this delicious concoction. New Orleans’ Scales Strawberry Lemonade tastes like mashed and strained strawberries mixed with fresh squeezed lemons and sweetened to perfection with a little honey.
