Perhaps it's to show solidarity with our high-spirited and sometimes hard-luck cousins in the gulf. Perhaps it's a hearkening to Chef Hopkins' culinary emergence in New Orleans all those years ago. Perhaps it's sous chef Jason Paolini's Louisiana roots. More likely, it's just cause the food is good. Whatever the reason, you don't have to be on the trail to get some good cajun food.
Boudin Blanc is back on the menu at Holeman & Finch Public House. Cajun style with rice and just the right amount of season. Handmade everyday by our head of charcuterie James Ellington (pictured here). We're serving the boudin with Sea Island peas. It's delicious. Come get some. Also, new to the menu tonight: Sheep's Ricotta stuffed in Squash Blossoms with English Pea Puree and Louisiana Crawfish Pie with Remoulade. oooooooo weeeeeee!