One thing I love about Louisiana festivals is how often food vendors are not just carnival workers manning some interchangeable booth but local cooks who have served their fare at the same festival for years. Boo John's "drippy beef" (cooked for 4 hours) has long been a staple at local festivals. Boo passed away this summer, but daughter Sabrina keeps his delicious legacy going.
Monday, November 10, 2008
A taste of tradition
One thing I love about Louisiana festivals is how often food vendors are not just carnival workers manning some interchangeable booth but local cooks who have served their fare at the same festival for years. Boo John's "drippy beef" (cooked for 4 hours) has long been a staple at local festivals. Boo passed away this summer, but daughter Sabrina keeps his delicious legacy going.
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