Hi I produce the crawfish festival. As I write this, my friends are headed up from Louisiana to cook this weekend. My parents just drove up 1350 miles to be here. Daddy will be cooking Jambalaya in 45 gallon cast iron pots, which he towed to NJ. My friend Carlton from Baton Rouge will be flying up on Thursday. Carlton is bringing 4,000 loaves of french bread he is buying in new Orleans. Carlton will be serving oyster, shrimp, couchon du lait and catfish poboy's for 7 bucks each. Not a bad price here. Carlton also owns the crawfish ponds and his in-laws will be driving them up in a reefer truck. His son runs the crawfish farm and will be up here with his wife. Jerry, of crescent city meat will be flying up. His plant in New Orleans makes our alligator sausage and smoked pork sausage for the jambalaya. Jerry will make crawfish bread, crawfish pie, muffaletta's and some other goodies. His wife and sister-inlaw will be here. Jerry brings camelia red beans to cook from scratch. Mike Murry, our pastry chef had his own bakery for years, then sold out to be retired. He did not like retirement, so now he teaches at Johnson Wales in RI, his wife will be here to help him out. The cooking is done by families here. Thats just the food, all dishes all 7 dollars or less. We have bands playing who alone would get $25 for a show in NJ or NYC. You can get 9 of your friends and get an advance rate of $17.50 each. I think that is fair and reasonable. Advance tickets are 20 each, and if you think the weather is gonna be bad and you gamble and wait till the day of the event, then you will pay $25.00 This is not a cheap event to produce, but i do love doing it. This is how I make a living. Stage and sound is 1st class, I don't mind a critique, but I do wish you would do it after you attend the event.
