The biggest problem with Creole and Cajun food is... hmm.
Can’t really think of one. Let’s concentrate.
Oh, wait. We got it:
The biggest problem with Creole and Cajun food is that nobody drives around Chicago in a big truck dishing out gumbo and beignets.
Well, that made-up problem is solved thanks to Boo Coo Roux, a mobile dispensary of New Orleans–grade po’boys and such that’s now roaming free on the streets of Chicago. (This slideshow is delicious and so is this menu.)
The guys behind it have cooked at places like Everest and Sixteen. So the chances of your hush puppies being topped with bacon jam or your crab cakes having a chili foam are damn near 100%. Right at 100%, actually.
You’ll need to hop on Twitter or Facebook to get their coordinates for the day. Though, if that’s too much trouble, you can contract them to cater your next work thing.
Or, really, any occasion you feel could benefit from shrimp and grits, blackened catfish, muffulettas and increased levels of overall delight.
“Glee” felt a little strong.
Can’t really think of one. Let’s concentrate.
Oh, wait. We got it:
The biggest problem with Creole and Cajun food is that nobody drives around Chicago in a big truck dishing out gumbo and beignets.
Well, that made-up problem is solved thanks to Boo Coo Roux, a mobile dispensary of New Orleans–grade po’boys and such that’s now roaming free on the streets of Chicago. (This slideshow is delicious and so is this menu.)
The guys behind it have cooked at places like Everest and Sixteen. So the chances of your hush puppies being topped with bacon jam or your crab cakes having a chili foam are damn near 100%. Right at 100%, actually.
You’ll need to hop on Twitter or Facebook to get their coordinates for the day. Though, if that’s too much trouble, you can contract them to cater your next work thing.
Or, really, any occasion you feel could benefit from shrimp and grits, blackened catfish, muffulettas and increased levels of overall delight.
“Glee” felt a little strong.
