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Mardi Gras Menu from Crescent City Chefs

By: The Local Palate

Carnival with Your Krewe

Mardi Gras is a time for decadence. The holiday associated with drinking and debauchery has traditionally been celebrated with extravagant parades and party hopping, but with mass gatherings on hold, reveling at home over a large feast is the way to let the good times roll this year. To plan our menu, we asked some of our favorite Crescent City chefs for the dishes that exemplify the flavors of New Orleans and the Mardi Gras spirit and a few shared their plans for a socially-distanced carnival.

Deviled Eggs with Fried Chicken Skins

From Mason Hereford of Turkey and the Wolf in New Orleans

Quiche with Rosemary and Foraged Mushrooms

From Christina Balzebre of Levee Baking Co. in New Orleans

Butter Beans and Rice

From Justin Devillier of La Petite Grocery and Justine in New Orleans

“This is a great dish to put on the stove before you leave the house, whether it’s to go parading or just sitting on the porch. In the same spirit as its cousin (red beans), you will have a hearty filling pot of beans and pork when you return.” In regards to his plans this year, Devillier says, “I’ll be cooking a lot of recipes like this, hanging out in the front yard with the kids, and playing music very loud.”

Shrimp Callaloo

From Rebecca Wilcomb of Herbsaint in New Orleans

Pork Grillades and Cheesy Grits

From Michael Gulotta of Mopho and Maypop in New Orleans

Gulotta says of his go-to Mardi Gras dish, “This is a quintessential New Orleans celebratory brunch dish.  It has been my family’s go to special occasion meal for as long as I can remember. Perfect for warming you up on a cool Mardi Gras morning, while also curing your hangover, and fortifying your soul for a long day of drinking. This year, I’ll just gather with a few friends. I have a large yard, so I may boil some crawfish, or make a big batch of grillades and grits, maybe both.”

Chicken and Sausage Jambalaya

From David Guas of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia

“I’ve been making gumbo and jambalaya with my Aunt Boo since I was little, or as we say knee high to a grasshopper; so when I decided I wanted to start cooking for a living, it was food I gravitated towards. For me, Mardi Gras and the food are part of my identity and where my people come from in Louisiana. Our food tells a story, and in this industry if your food doesn’t have a good narrative, well then it is just food. So it energizes me to cook something soulful and meaningful.”

Bee’s Knees Lemon Pie 

From Ruby Bloch of  Cavan in New Orleans

Chimayo Punch

From Caroline Rosen of New Orleans

“Mardi Gras is when New Orleans truly shows its hospitality. It brings everyone to the table. The entire city comes alive in a way that is so unique to New Orleans,” remarks Rosen.

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