It's finally Mardi Gras!

After all of the buildup - it's finally here. We couldn't have asked for better weather on this trip. We dodged the rain bullet no less than 3 times.

Today we are celebrating the actual Mardi Gras day at one of the largest Mardi Gras celebrations in southern Louisiana - downtown Lafayette.

MmmmHmm - KingCake. The corner stone of any nutritional breakfast.

I ask you - where else can you get a Fo Dolla Pork Steak sammich while some boys are throwin down some mad dominos in the background?!?

B.F.F.
New F.F. - or at least for the duration of Mardi Gras. (Yes, she is standing on a cooler)

What Mardi Gras day is complete without some boiled crawfish?!?

L'aissez les bon temps rouller!

Behind the scenes on Avery Island

As many of you know, I like it hot - food, cars, girls...pretty much everything. So, it's a natural that I now take you on a behind the scenes look at the most legendary hot sauce in the world - Tabasco.

We spent the better part of the day learning the intricacies of the world's most beloved hot sauce. After a day of debauchery in New Orleans it was welcomed. I won't go into all of the details here but you can find out all of the information you need along with some great images all packaged nicely in a coffee table book called Tabasco: An Illustrated History (http://www.amazon.com/Tabasco-Illustrated-Shane-K-Bernard/dp/0979780802/ref=sr_1_1?ie=UTF8&s=books&qid=1202365316&sr=8-1)

Our first stop on 'the Island' (sounds like an episode of LOST) was the Tabasco Deli. This is a quaint little store that sells items and supplies for the people that live on the island. They also make a killer boudin po-boy...or two. If Hurley had access to Dharma boudin I'm guessing he'd never want to leave the island.

After we were sufficiently fueled up, it was time to go deep into Tabasco land...

Our first stop was to the Mash Warehouse - Ground Zero for the red stuff.

Our first Tabasco guru was Hamilton. A kind man who has literally worked at Tabasco longer than I've been alive. They first harvest the tabasco peppers and turn them into a bright red mash (with a small amount of salt). That mash is then stored for 3 years in these whiskey barrels and allowed to ferment. Afterwards, some vinegar and salt is added and that is your basic process. Believe me, it is much much more detailed than that but I will spare you the 4 hour instructional here - blogger is far too slow to upload. Buy the book instead. We were fortunate enough to actually be able to sample some of the pepper mash from one of the barrels which was undergoing the fermentation process. It's' AMAZING. I almost think they should make a reserve sauce sans vinegar which is directly derived from this mash. It is killer tasty.

After Hamilton regaled us with information on the process and why they salt the barrel tops, etc it was on to meet with our second Tabasco guru Shane. He handles the historical and archival element relating to the sauce and everyone involved with it.

We got to see a number of unique items that are tucked away into the archives. Letters, prototypes, historical bottles, wartime items and the like including the special bottles which are used in such presidentail stalwarts as the White House and Air Force One.

It was truly a unique opportunity. Damn that mash tastes good!

Special thanks to Shane and Shannon for arranging this.

Bacchus, Booze and Bowl

The Road to New Orleans

Another morning = another opportunity to try some delectable delights. Today, we're off to New Orleans for a VIP super bowl party which just happens to be located at a historic antebellum mansion on St. Charles which just happens to be right in the path of the most raucous of all New Orleans parades - Bacchus (the Greek god of wine http://www.kreweofbacchus.org/html/index.htm ).

The Royal Sonesta used to be THE balcony spot in the Quarter for Mardi Gras. As you can see, some things have changed since Katrina. While it was a fairly packed city - it was nothing like years before. The Quarter remained largely untouched but many businesses here - notably restaurants - are hurting. You can see more about that and some of the more devastated areas of town that I did not hit on Anthony Bourdain's No Reservations - New Orleans edition which just premiered the other night on the Travel Channel.

It's good to see an old friend - the Hotel Le Cirqe - in Lee Circle back in business and celebrating the season.

Let the mayhem ensue. But first thing's first. Time to go to Bourbon for some beads, boobs and beverages.

Is THIS a bad sign?

More Food Porn. Lunch in the Quarter @ Chartres House.

...because I knew you were going to ask for it. ;>
I don't have a lot of images from the Super Bowl/Bacchus fiesta. I took mostly video of that and will see if I can get some of it uploaded here. This image should give you the general idea though. AND, the Hulkster was the King of Bacchus so you know Hulkamania was in full effect...BROTHER!!

Well it's been a few hours...time to eat CST

After getting a few hours of sleep and allowing a small portion of the deep fried goodies and libations to regulate with my system - it was naturally time again to feed.

If you've never been to Breaux Bridge - or Pont Breaux as they're quick to point out - I highly suggest a weekend stop at the Zydeco breakfast. After a 45 minute wait outside in line we gained entry to Cafe Des Amis and got to wait again for an actual table. Oddly enough Little Nathan and his band from the main stage the night before were performing this morning. The place was packed and the joint was jumpin'. The bloodys and mimosas are definitely something to write about (as I'm doing now) and the crawfish etouffe omlette is unsurpassed.

As you can see from the following images, their beignets are also addicting:

After that sensory overload it was time for a brief break and then some King Cake and Gumbo!

Once we completed devouring another round of southern cuisine it was time for a quick trip to Victoria's Secret and then out with some new friends to the latest club in town - Karma.

Day 1 of the gastronomical tour of Southern La. - CST

Within an hour of landing in Louisiana I was deeply immersed in the fried food culture of southern Louisiana. Where ever you can fit fried oysters, fried crab, fried boudin, fried catfish, fried crawfish, fried frog legs, fried shrimp, fried alligator, french fries, two-baked oyster Rockefeller and dirty rice on one plate you're in for a hell of a ride - and it looks a little something like this:

Let's not forget the South's favorite breakfast beverage.

Later that day we rolled out to Cajun Field where our Mardi Gras pre-party team was waiting with the RV & tent set up including the requisite Gumbo and Red Beans & Rice - because after that small lunch I really was starving. Oh, did I forget to mention the hurricanes...and the Jager...and the Ketel? Yeah, we had those in spades too...Roll on Mardi Gras Roll on... And this is just the first 23 hours...

DANCE WARS

Here are some updated shots from the Dance Wars we had before the parade rolled.

I will not be beaten by a 9 year old...

The spoils of victory are MINE!!!