Louisiana Flavor
Cajun cuisine arose from the rustic, provincial French cooking adapted by French Acadian colonists, whereas Creole cuisine leaned towards classical European styles with mixed origins from Europe, Native America and Africa. Both of these regional cuisines of Louisiana incorporate “the holy trinity” referring to chopped celery, bell peppers, and onions.
A Mardi Gras Tasting
Join us March 8th for a Cajun & Creole Celebration. Reservations begin at 5:30. Starting with your choice of salad or soup, the featured dish is Shrimp & Chicken Gumbo with andouille sausage, okra, onions, peppers and celery, flavoured with sassafras leaf over rice. To complete your meal choose from two glasses of wine or draft beer. This $60 value tasting event, is just $40 for ecrew members only! Reservations are required by phone.