Since the beginning we have been prone to go on adventures. Some near, some far. A road trip to Montreal, in search of their version of the perfect bagel (hate to admit it, but the Canadian bagel is superior) Rock climbing in PA ( I loved it, Tracey is still afraid of heights). Sometimes it was a quest. Sometimes we would just head out and see where the road took us.
Well one day about 17 years ago, we found ourselves eating crawfish and alligator sausage, drinkin' Budweiser and listening to zydeco music, in a now long gone, little hole in the wall, called Sun Tan Lake. I remember they had big Bud trucks with a tap right on the side. I remember dancin' and listening to Buckweat himself. I remember kissin' my girl and thinkin' I was on top of the world. Somehow, and it wasn't that day, I had the good fortune to meet Mr.Michael Arnone the organizer and promoter of Craw Fish Fest or CFF. In various restaurants over the years I have cooked for Michael. And he has bragged on me probably more than I deserve. His Craw Fish Fest has grown into a three day festival with more music than you could manage, multiple stages, camping and plenty of food. It's now held at the Sussex County Fair Grounds. Right in my back yard. Over the last few months I have been in touch with him to try to make my own place at Crawfish Fest. To bring a little of the Andre's magic to Michaels over the top event. Sadly it's not gonna work out this year. And I think Michael knew it before me. He said "why don't I bring a gang around the restaurant and you just do what you do"
So, what follows is the menu and photos, of me doing what I do. I would like to say that Michael truly inspires me. Along the way one of his guests said "It's good to be a FOM" (friend of Michael)With his passion for food, friends, music and contagious smile I have to say that, I am happy to be a Friend of Michael! Tracey and I will be going to Craw Fish Fest on Sunday the 6th of june, and we would love to see you there!
Laizes les bon temps roule'
We started with Oysters, barely warmed, with flavors of spinach and fennel. Inspired by Oysters Rockefeller.
Next was Crab Cake with Pickled Watermelon Rind, Yukon Gold Potato and Spicy Mustard.
Followed by, Quail Stuffed with Foie Gras and Duck Confit.
Then, Lamb Loin on the Grill with Local Asparagus, Red Wine and Grains of Paradise.
Dessert was Strawberries with Creme Anglaise
and a last little bite of Deep Fried Cafe Brulot Truffles.
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