Let’s get shakin’!
January 5th was Twelfth night and the beginning of a magical time here in Louisiana.
Twelfth Night is a Christian festival on the last night of the Twelve Days of Christmas, marking the Feast of the Epiphany, when the Three Wise Men visited the Christ child. In Louisiana it also means the launch of Carnival season.
Mardi Gras Grand Bal’s (yes, it’s only got one L) as well as parades and street festivals will flow in towns and cities alike from now until midnight on Fat Tuesday which this year is February 21st. It will be followed by Ash Wednesday and the beginning of Lent.
Time to put away the Christmas decor, and time to start decorating for Mardi Gras. This is my most favorite time of year and brings back fond memories (and some blurred ones) of my years living and working in south Louisiana but also my years as a Mardi Gras Captain right here in north Louisiana, in fact right here in DeSoto Parish. If you celebrate Mardi Gras and are involved with a Krewe that’s awesome but if you aren’t let me tell you it’s ALOT of work but also rewarding, something you can do with the whole family. It’s a great way to make friends, spend time with friends and family and be involved and give back to your community. YES, they aren’t just fun, these krewe’s do a lot of different community projects as well as provide entertainment in the community. There’s quite a few different Krewes in north Louisiana, the one right here at home is the Krewe of Demeter. They are a great group and if you would like to get involved, I know they would love to have you. They are planning their annual Grand Bal on January 14th as well as a parade on the 28th. Check them out on Facebook if you are interested. Starting next week, I will be sharing weekly my favorite Mardi Gras recipes and will do so all the way up to Fat Tuesday.
Until then I’m Chef Hunter Lee wishing all of you a Happy Carnival Season,
laissez le bon temps rouler!
Remember, “Treat your kitchen, treat yourself”
Benwood’s, uniquely southern, surely the best!