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Food Porn Friday: Feasting at the Fest

Hey there, sexy.  Where have you been all year?

Hey there, sexy. Where have you been all year?

Some folks go to Jazz Fest with the A&E section of the newspaper in hand, their favorite acts highlighted on the schedule, the entire day's music strategized hour by hour, with maybe a few minutes here and there to grab a quick bite and a couple of beers before it's off to see Rebirth, or Cowboy Mouth, or Alain Toussaint ...

I am not one of those folks. For me, and you'll hardly find this surprising, the food at Jazz Fest is the main attraction, although I adore the music as well. It doesn't hurt that it's literally my job to savor the flavors at the Fair Grounds. This year, I covered the carnivorous delights at the Fest, the many international offerings, and a behind-the-scenes story about Patton's Caterer's, who are responsible for the single most outstanding plate of food at the festival, year after year, a combination of their famous crawfish beignets with remoulade sauce, an oyster patty (a traditional Louisiana vol-au-vent pastry filled to brimming with glorious oyster dressing), and a crawfish sack.

Oh, the crawfish sack. How do I love thee? Let me count the ways. It's difficult to describe how eagerly I anticipate that glorious fried crepe filled with magnificent crawfish stuffing and tied with a leek top, a beautiful little present, just for me.

Well, I know it's not just for me ... Patton's sells upwards of 25,000 of those wonderful little beggar's purses each year, the preparation of which requires a skilled team of professionals working in shifts with the kind of organization, skill and timing that would make a Swiss watchmaker blanch.

The only thing I can possibly see wrong with that Patton's combination plate is the fact that -- unless I'm attending a Patton's-catered wedding, bar mitzvah or other event -- I'm likely to only enjoy it once a year.  Well, maybe several times ... Jazz Fest lasts two weeks, after all.  And while that fact makes me sad, my sadness also gives way to gleeful eagerness, every spring, when I get to wait in line for that perfect trio of Louisiana treats.  At that moment, I could scarcely be happier.

And for you?  What were your Jazz Fest Favorites this year?

Native New Orleans food writer Scott Gold, author of The Shameless Carnivore and a blog by the same name, has written for Gourmet, Edible Brooklyn, The Faster Times, and other publications. His Food Porn Friday column for NolaVie offers a weekly mouth-watering photo designed to start culinary conversations in the Big Easy. Catch his weekly food column for The Advocate here.

 

 


Native New Orleans food writer Scott Gold, author of The Shameless Carnivore, has written for Gourmet, The New Orleans Advocate, Gambit, ThrillistEdible Brooklyn, Tasting Table, The Faster Times, and other publications. His Food Porn Friday column for NolaVie offers a weekly mouth-watering photo essay designed to start culinary conversations in the Big Easy. Find him on Twitter @scottgold.