WOW!
That sounds excellent and Cajun/Creole is some of my favorite food!
Sounds great and thanks for heading up this monumental and highly important
task.
Laissez le Bon temp rouler (Pronounced: Lazay Lay Bon Tom Roulay)!
("Let the good times roll" in French)
Mark (A Cajun Caver in a previous life)
________________________________
From: Stefan Creaser [mailto:[email protected]]
Sent: Thu 10/1/2009 12:12 AM
To: Walter Feaster; [email protected]
Subject: RE: [Texascavers] TCR 2009:
Hi Walter,
I can answer for Allan...
We are planning a Cajun Theme this year (so bring your beads!). Barring
accidents, sudden changes of heart, etc. the menu looks like this:
Starters - Shrimp PoBoy's, alligator bites
Main - Chicken&Sausage Gumbo
Crawfish Tail Etouffee
Some Veggie dish (under development)
Sides - Creole Okra and Tomatoes
Red Beans and Rice (V)
Dirty Rice and/or Maquechoux (V)
Dessert - Gateau de Decharge
Cajun Cup Pies
Because the main courses are more 'liquid-y' this year I would suggest
people bring a bowl or high-sided plate so these don't spill. And save
space for dessert, samples we've tried have been awesome!
I will send out another email closer to the time as a reminder, and a
request for help ;-)
Any questions please email me.
Cheers,
Stefan
-----Original Message-----
From: Walter Feaster [mailto:[email protected]]
Sent: Wednesday, September 30, 2009 11:12 PM
To: [email protected]
Subject: [Texascavers] TCR 2009:
Allan, what is on the menu for Saturday night?
Walter
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