stories, pictures, and recipes from the restaurant kitchen and the home kitchen of chef Mickey Kitterman
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