Did you know that our Executive Chef Ken Ruud and Sous Chef Jay Rhodes both spent a good amount of time cooking in New Orleans. In fact Chef Ken was the Executive Sous Chef at the famed House of Blues in NOLA! So they’ve been whipping up some fabulous creole & cajun small plates for the week to celebrate.
Also, Michelle has been on a mission to recreate the original Sazerac created in New Orleans! She’s been bringing in special cognacs, ryes, bitters, and absinthe for recipe development. You’ll have to come and see if she has perfected it!
Can you tell we’re all a little excited about Mardi Gras around here!