Jazz Fest food adds to rich history of festival
Updated: 8:35 PM CDT Apr 30, 2022
RAIN CHANCE. CH:AD MARGARET, THANK YOU. FROM THEOR FECAST ALL THE GREAT FOOD, THE VENDORS ARE BUSY GETTING PREPARED TO FILL YOUR BELLIES. THERE’S SO MANY GREAT THINGS TO CHOSE FROM, BUT HERE ARE AEW F OF THE BEST BITES. RANDI: ONE OF THE MOST FAMOUS DISHES AT JAZZ FEST — CRAWFISH MONICA. THIS CREAMY DELICIOUSNESS FROM KAJUN KETTLE FOODS CAN FILL YOU UP PRETTY QUICK. IT’S PERFECT FOR WHEN YOU SET UP SHOP AT YOUR ST.PO CHAD: ANOTHER JAZZ FEST DELICACY IS CRAWFISH BREAD. ALWAYS F AAVORITE. THIS PANAROMA FOODS DISH WAS CREATED IN 1984, AND YOU CAN COVER GROUND WHILE DEVOURING THAT. IT’S ONE YOU CAN WALK AROUND WI.TH RANDI: AND TO COOL YOU DOWN, IT’S TIME FOR THE MANGO FREEZE. THIS FROZEN TREAT WAS FIRST INTRODUCED TO JAZZ FEST IN 1994 AND QUICKLY GAINED POPULARITY. NOT HARD TO SEE WHY. IT’S PERFECT FOR A HOT Y.DA CHAD: AND ALONG WITH THOSE GREAT STAPLES OF JAZZ FEST A TRE PEOPLE, THE COMMUNITY MEMBERS, WHO SERVE, BRING CROWDS TOGETHER THROUGH THEIR UNIQUE DISHES AND CULINARY CHARM. >> WITH OUR SAAGUSE, WE’LLUT P IT RIGHT IN THE MIDDLE OF THE BED. IT’S CREOLE MADE EASY, IT’S GOOD. >> BECAUSE IT’S ONE OF NEW ORLEANS, WELL, BEST KEPT SEETCRS. THAT’S WHAT MAKES IT SO GOOD AND UNIQUE. CHAD: THE TRADITIONAL TASTES OF JAZZ FEST HAVE RETURNED, ANGLO WITH YOUR FAVORITE VENDORS. >> A STAPLE WITHIN THE COMMUNITY, WHICH REALLY MADE US LEGENDARY. CH:AD THIRD-GENERATION OF THE ORIGINAL JAZZ AND HERITAGE FESTIVAL VENDOR, CARRYING ON THE FALYMI LEGACISY A PASSION. >> TO EXPERIENCE THIS WONDERFUL OPPORTUNITY, TO SHOWCASE WHAT WE DO, TO FEED PEOPLE FROM ALL OVER THE WORLD. BUT ALSO BE AN AMBASSADOR. CHAD: THE CREOLE HOT SAUSAGE PO-BOYS WITH ALL THE FIXIN’S WILL CERTAINLY FIX ANY HUNGER AND DELIGHT THE PALETTE. >> WE ARE BACK. I LOVE IT. CHAD: CHEF LINDA GREEN JOINED THE PARTY MORE THAN A DECADE AGO, SERVING HER SIGNATURE MSIS LINDA’S YA-KA-MEIN, ALSO KNOWN AS “OLD SOBER.” A COMBINATION OF NOODLES, GREEN ONIONS, CHUCK ROAST, ANDGG E WITH HOT SAUCE AND PLENTY OF SECRET CREOLE SPICES. >> EVEN THOUGH IT HAS ALWA BEEN IN NEW ORLEANS AND INHE T BLACK COMMUNITY, BY ME DOINGT, I I PUSHED IT AND BROUGHT IT TO ANOTHER LEVEL. CHAD: YOU CAN’T FORGET A FRIED PORKCHOP SANDWICH AND ON A HOT FESTIVAL DAY, THOSE FROZEN HUCK-A-BUCK TREATS. COMBO PLATES FROM PATTON’S ARE ALWAYS A FAN FAVORITE WITH THE TRADEMARK CRAWFISH SACK, OYSTER PATTIES AND CRAWFISH BEIGNETS. IT’S ALL ONE HUGE NEW ORLEANS FA MILY, REUNITED AFTER YEARS APART AND READY AGAIN TO SATISFY YOUR TASTE BUDS. >> I THINK THE SPIRIT OF IT WILL BE A LITTLE DIFFERENT THIS YEAR. NOT ONLY WILL WE BE PRAYING RFO GOOD WEATHER AND SUCCESS, BUT I THINK THERE WILL BE AN E OFRA –IR A OF THANULKFNESS. CHAD: NOW I ASTM ARVING LOOKING AT THE FOOD. YOU CAN FIND MISS LINDA, PATTONS AND VAUCRESSON’S ALL WEEKEND LO.NG RANDI: DO NOT FORGET THE CASH
Jazz Fest food adds to rich history of festival
Updated: 8:35 PM CDT Apr 30, 2022
There are many things about Jazz Fest that make the festival such a special experience. One of the most beloved traditions at the center of the festival is the food. From Yakemein, to Mango Freezes and Crawfish Monica, food at the Fair Grounds embodies the term “comfort food.”WDSU anchor Chad Sabadie talks with restaurants returning for the first time since 2019 about how important the festival is after being hit hard by the coronavirus pandemic.
There are many things about Jazz Fest that make the festival such a special experience.
One of the most beloved traditions at the center of the festival is the food.
From Yakemein, to Mango Freezes and Crawfish Monica, food at the Fair Grounds embodies the term “comfort food.”
WDSU anchor Chad Sabadie talks with restaurants returning for the first time since 2019 about how important the festival is after being hit hard by the coronavirus pandemic.
