The oyster fest people have been working overtime this year to assemble a murderer’s row of New Orleans bivalve heavy hitters.

We plucked a few of what we figured to be the highlights:

Superior Seafood: Oyster Boudin or Pork Boudin Egg Rolls w/ Pepper Jelly & Spicy Mustard Sauce. We’ve been on an extensive handmade boudin project for years now but in our wildest dreams we never conjured an oyster version. Bourbon House: Masa Fried Oyster Po-Boy with Bourbon BBQ Sauce and Coleslaw. Fiends developed this recipe though we’d skip any sort of bbq sauce on oysters. They are far to delicate to hold up under such a concoction. The masa part sounds divine though. Let’s just hope they’re using a nixtamatic and not buying maseca.

Drago’s: 1/2 Dozen Charbroiled Oysters. The gold standard.

There is a long list of other delicacies available here http://www.neworleansoysterfestival.org/food.php but we culled the ones that sounded the most potent.

Date: Sat May 31st 2014
and Sun June 1st 2014

Time: 10:30 am

Place: Woldenberg Riverfront Park 1 Canal St, New Orleans, LA 70130

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>