Wednesday, February 22, 2012

Party Gras at Kitchen Conservatory

It has been a great carnival season this year, culminating for me by teaching a class at The Kitchen Conservatory.  We made a traditional crawfish boil, a muffaletta, a rich boy tenderloin sandwich masquerading as a po-boy, and praline bread pudding. 
Ginger and her son Steven shared some quality time at the Party Gras

Mardi Gras is probably best enjoyed when young and in love

This blog is supposed to be about the food

Some of our friends may not love crawfish as much as we do

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