BAYOU BOOGALOO HOMEPAGE | LINEUP | TICKETS | CAJUN CUISINE | BAYOU ARTIST | FESTIVAL FAVORITES
2018 Participating Chefs TBA!
The annual Bayou Boogaloo and Cajun Food Festival brings to Norfolk a New Orleans’ unique food culture which spices things up with the addition of multiple New Orleans chefs that are sure to bring that special spirit to life in Town Point Park. Such chefs have been featured on television shows like: Anthony Bourdain’s “No Reservations”, Food Network’s highly competitive cooking competition “Chopped”, “Food Paradise” and “The Best Thing I Ever Ate”. Several chefs have even been participants at the New Orleans Jazz & Heritage Festival in New Orleans, regarded by many as the pinnacle of festival food events!
Festival guests are in for a real treat as they find more than 8,000 pounds of live crawfish straight from Louisiana boiled up with sausage, corn and potatoes throughout the weekend, as well as jambalaya, file gumbo, crawfish and shrimp etouffee, po’ boy sandwiches, alligator sausage, Cajun boudin, and beignets. There will also be unique Chef inspired dishes on site for Bayou guests to indulge in, such as Praline Connections’ beignets and BBQ shrimp. Our on- site cooking demonstrations will get guests’ mouths watering as our Chefs prepare their blends of Cajun & Creole cuisine that are sure to pack a punch. See what goes into their special dishes and take home their techniques so the New Orleans style comes alive in your kitchen.
Based in New Orleans, Nola Boils is South Louisiana’s premier catering company. They specialize in the very best on-site seafood boils and provide first-rate local cuisine. This small team provides large seafood boils and a down to earth NOLA experience.
The Praline Connection began as a home delivery service targeting career women who were too busy to prepare home cooked meals for their families. Curtis opened their first location on Frenchman Street, in New Orleans, LA in 1990 and the rest has been culinary history. The Praline Connection serves "down-home" Cajun Creole style soul food at affordable prices and features three generations of "Pure-D-Goodness". Their New Orleans Pralines are handmade daily in the old fashioned, spoon dripped method, using only the finest ingredients.
Funny thing is Moore knew zip about the industry before strapping on his aprons "Did that scare us? Of course it did," explains his partner, Praline's vice president. "For me to go in a totally different direction was very frightening." Why the restaurant business? Moore, the company's president, says they found a niche in soul food. In April 1990, Moore retired from BP and traded in his corporate attire for a chef's hat.
Now Moore has an extension of his restaurant in the airport and two candy stores. He also has an online candy store where gift baskets are available for purchase. This year Curtis Moore is going to be at the 31th Annual French Quarter Festival and be a part of the World’s Largest Jazz Brunch. He has also been known to serve his NOLA cuisine at The New Orleans Jazz and Heritage Festival.