Lowcountry Cajun Festival Scheduled for Apr. 6

crawfishThe Lowcountry Cajun Festival, now in its 23rd year, features jambalaya, etoufee, alligator, hot dogs and funnel cakes, but eaters show up for the crawfish, according to a Charleston County Parks press release.

“Visitors are encouraged to sign up for the (crawfish eating) contest when they arrive at the festival,” emphasizes the Apr. 6 festival announcement.

The festival at James Island County Park runs from 12 noon-6 p.m. The eating contest is scheduled for 2:30 p.m.

For a detailed schedule, including information on the music acts, visit ccprc.com. Admission to the event is $10 a person, with children aged 12 or younger admitted free.


The Glass Onion Gears Up for Mardi Gras

To celebrate Mardi Gras, The Glass Onion is offering a free slice of king cake to costumed diners tomorrow night.

Also in honor of the holiday, the West Ashley restaurant is serving po boys, gumbo, crawfish etoufee and sazeracs. Its standard Tuesday night fried chicken will be accompanied by red beans and rice. And co-owner Sarah O’Kelley promises there will be beads.

The Glass Onion is located at 1219 Savannah Hwy.

Krewe of Charleston Announces Gumbo Cookoff

There are nearly half a dozen significant holidays between now and Mardi Gras, but the Krewe of Charleston is encouraging home cooks to start planning their gumbos.

The group is staging a Gumbo Cookoff on Feb. 9, in conjunction with its Grand Finale event at the Charleston Area Convention Center. “The rules are simple,” Krewe captain Donnie Bulliard writes. “Gotta be from scratch and made with fresh ingredients.”

Prizes will be awarded for the Best Chicken and Sausage Gumbo; Best Seafood Gumbo; Best Presentation; People’s Choice and Best in Show. To register, e-mail captain@charlestonmardigras.com or call 408-5261.

Dispatch From Greenville: Chefs Wrestle With Gator



Since moving to gator country, I’ve been curious as to why the animal’s meat is almost exclusively served fried. Although the stray stewed, grilled or braised alligator dish will occasionally appear on a restaurant menu – New Orleans’ Mandina’s has reportedly subjected gator to its meunière treatment – most alligator available for ordering takes the form of a crispy nugget.

“It’s one of the tougher white meats,” explains Damion Norton, chef of Ford’s Oyster House & Cajun Kitchen in Greenville. “I think it tastes better fried.” Continue reading