Mardi Gras Food has Spicy Appeal
Thursday, January 31st, 2008In the big kitchen of Chris and Karla’s catering, chef Chris Miller has got his hands in different pots. This is the time of the year when caterers make some extra dough with extra banquets and balls.
You’re tired but at the same time the joy you see people dancing, laughing having a good time,” says owner Karla Miller. “Eating is a part of that.”
Amid the rice, chopped pepper and live crawfish, it seems gumbo is still the most popular dish. Chef Chris says the flavors are complex but actually making it isn’t.
“It’s very simple, in 15 minutes or less I can put any of them together, but time cooking you’ve got your vegetables, they have to cook,” says Chris. (Read the full post about ‘Mardi Gras Food has Spicy Appeal’…)