|Food, Cuisine, Grub and Vittles
TASTE OF LOUISIANA COOKING DEMOS
This stage is dedicated to demonstrations of traditional Cajun and Creole dishes for every palate plus there are samples tasting and recipe sheets to take home!
This venue has shade, folding chairs and voice amplification so everyone can catch the all important tips from our guest chefs. The Mesa College Culinary Arts Department hosts this stage and staff and guest teachers entertain and enlighten while creating each dish before your eyes.
The Chefs relate the origin of each dish and the culture from which it evolved. Just how does Cajun differ from Creole in the kitchen? Why sassafras? What goes into the “trinity”? What dishes came from the Native Americans, the French, the West Africans, the Spanish?
|French Quarter Food Court….
boiling 10'000 lbs of Crawfish!
Mitch the Crawfish Man straight from Opelousas, Louisiana will be teaching us So Cal’ers to eat those mudbugs like a cousin from the bayous.
Many other Food style Delights
Understanding that food is prepared beyond the borders of Louisiana Parishes, how about delicious Thai, Island Grill featuring Jamaican cuisine, Hot Dogs, Hamburgers, Fries, Tri-tip, Pulled Pork, Crepes, Funnel Cakes, homemade Ice-Cream, Kettle Corn, Choc-Kabobs (fruit meets dark or light chocolate) and many more fresh, gentile and delicious dishes to nourish any festival guest.
Add Lemonade, Sodas, Beer, Wine, Ice water, Fruit smoothies, or Chicory Coffee, Sunshine, Big Bay breezes, Straw bales, joyful music, an overall Louisiana inspired laid-back vibe and what have you got? Well, we think you have a wonderful way to spend a memorable part of your Mother’s Day weekend….at Gator By the Bay!
|Financial support for Gator By The Bay
is provided in part by the
City of San Diego
Commission for Arts and Culture
and the County of San Diego.
Many thanks to our other major
platinum level event sponsors:
|Our complete list of sponsors is available through this link.|