Mardi Gras Party Menu and Decorating Ideas

There’s more to Mardi Gras than street parties and parades. There’s also some of the country’s most flavorful and new cuisine. It is after all “bulky Tuesday” or the last chance to gorge on current flavors before the beginning of Lent fasting.

Don’t buy the menu lightly when planning a Mardi Gras party. Creole is of course expected. If it doesn’t call for onions, celery and peppers simmered with shell fish there’s a quandary in the kitchen.

This menu calls for Cray fish. These fish fillets need to be blackened. This is regional cuisine at its finest. unique Orleans is not the only set to celebrate Mardi Gras but its food is the only one that is taken seriously. Gumbo is not mandatory and okra isn’t situation law but there better be a spice rub for the meat entrée.

It has to be prepared in cast iron cookware. This also makes a very nice map to indicate and succor the meal. manufacture no mistake about it though this isn’t Calabash. Don’t mix this metaphor. fabricate the whole menu authentic. This is not an occasion for Cole slaw on barbecue pork sandwiches. Don’t encourage Boston brown bread with baked beans. It unprejudiced won’t do.

score a satisfactory cookbook if this isn’t a familiar feast. Follow it closely. Cooking wines rule– there’s no need to utilize imports here. expend shell fish that is in season and readily available regionally. February catches vary from one section of the country to the other.

Decorations for a Mardi Gras party can be glitz or rustic. Evening parties could be decorated in Mardi Gras veil traditions. Feathers, sequins and beads explain this style. But a more ragged country picnic atmosphere with gingham table cloth and wooden bowls would be appropriate for an afternoon party.