The unspoken tenet underpinning the slew of New Orleans festivals (and perhaps New Orleans in general) might as well be “Let Nothing Go
Uncelebrated!”
This weekend the masses gathered to cheer the
beginning of Creole tomato season with the annual French Market Creole Tomato festival. Enthusiastic
diners and chefs alike can’t seem wait for these fleshy, flavorful Louisiana veggies
to start getting plucked off the vine and thrown into pots, pans, and griddles
across the city. Judging by the flocks chowing down on Creole tomato-centric
concoctions whipped up by local eateries, this year’s crop must already feel quite
appreciated and welcome.
There was a bustling variety of activity going on
around the Market, including live music, cooking demonstrations, and an area
playing favor to the kiddies. But let’s be real. It was Sunday, and I had
skipped brunch for this. I was there for the food.
Proper strategy for optimal menu selection at a
French Market Festival dictated that I canvass the entire row of food booths
before making a final decision. But, oh, as soon as I laid eyes on the Crêpes à la Cart booth fairly early in the lineup, I knew my heart and stomach were
won. I’ve been slavering for a good crêpe lately, and the Creole Tomato, Basil,
and Mozzarella crepe (named Tastiest Dish of the festival ,
no less) did not fail to deliver.
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| I said-a crêpe, crêpe, crêpe-ity crêpe, a-crêpe crêpe crêpe-ity crêpe. |
Anything remotely “Caprese” style, i.e some blend
of tomato, fresh basil, and white cheese, is a pretty easy sell on me, but they
had folded this into a triangle of bliss. The light savor of the filling was
complemented by the touch of sweetness in the crêpe batter, and it was
satisfyingly more filling than a small snack yet not as exhausting as a whole
heavy meal. Good enough even to keep me distracted from getting jostled by a large sweaty group
of drunk tourists wearing Mardi Gras beads.
Oh, I also picked up a Ginger Basil Lemonade with
Bayou Rum while I browsed the offerings. While the drink was blessedly cool and
refreshing, neither the ginger nor the basil came out as much as I had hoped. I
did enjoy the rum and lemonade mix though, so altogether not a bad choice for enduring the
90+ degree afternoon.
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| Pro Tip: Always stay hydrated. |
Not quite full to bursting, I decided to take in
one more nosh. To top off I chose the Gulf shrimp with smoked Creole tomato
sauce and mushroom grit cake from the Little Gem Saloon/RioDel Mar booth.
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| The Southern comfort of shrimp 'n' grits |
The shrimp themselves lacked oomph but did well paired with the delightful flavors and textures
of the grit cake and tomato sauce. With their powers combined, the dish
provided the unique blanket of tastiness that only Southern comfort food can
really offer.
Serenading me through most of my festival
experience was The Honeypots,
a chill but very groovin’ lady-based New Orleans band. Perfect music for a
Sunday afternoon amidst the blooming of delicious local cuisine.
Crowds and Louisiana’s sweltering heat are usually
enough not only to make me cringe and scowl, but often stay home entirely.
Something about New Orleans intoxicates me (literally and/or figuratively)
enough to transcend that madness and even enjoy myself at these types of
events. So here’s to being pulled out of my shell, and I'm already looking forward to next
weekend’s Louisiana Cajun-Zydeco Festival.
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