Celebrate Mardi Gras in your home with Crave Catering!

If you aren’t planning on a trip to New Orleans this month, maybe you should consider the Crave Catering home version- Mardi Gras Home Party Pack! This package will be available for pre-order by calling (360)223-4900. Orders will be available for pick-up from Fat Tuesday- February 28th until March 4th. Delivery can be arranged for an additional fee. For $25 per person (minimum 2 per order) you get:

  • Three sausage & pepper stuffed hush puppy balls ready for the oven & served with Cajun remoulade on the side
  • A large portion of classic gumbo- chicken, andouille, shrimp, crab, scallops, white fish, holy trinity of veggies, fish stock, okra, seasonings and dark roux come together in a lovely soup you can heat in a pan or microwave
  • White rice is packed separately to be heated and served with the gumbo
  • NOLA bread pudding made with croissants & golden raisins will be cut and ready to reheat in the oven. A layer of bourbon glaze makes this dessert especially nice!
  • Colorful plastic beads to make the day especially festive


The celebration of Mardi Gras goes back hundreds of years in Louisiana and several French & Catholic traditions have combined with American know-how to create a unique celebration. The forty days before Easter are called Lent and this time is often used to deny certain pleasures (such as certain foods, alcohol & parties). The week before Lent has been designated as a time of celebration called Carnival, or “Farewell to the Flesh” where people are encouraged to lose their inhibitions before the fast. Festive jazz music, parades, parties and food have become part of the experience. Many American Catholics still follow that timeline, but the Mardi Gras tradition has also become part of the secular calendar. Even people who don’t plan to deny themselves for lent will still join the party. Mardi Gras in America has become a time to eat New Orleans style food and party with bright colors and high spirits.

Gumbo is perhaps the most iconic of NOLA foods. It brings a lot of flavors together and really fills you up. Something special happens when the holy trinity of onion, celery and bell peppers cook down to become liquid. Roux needs to be carefully simmered for a long, long time to get the dark color and nutty flavor. Spicy andouille, savory chicken and all the wonders of mixed seafood combine to create a flavor combination all their own.

Reserve your party pack today and Crave Catering will make you a Mardi Gras feast to remember. No crowds, reasonable prices and a box full of flavor. Call today and we’ll make one just for you!


Love is On The Plate



Chef Justin & Dorie Belisle at the 2016 BIAWC Home Show demonstrating “Date Night Recipes”


What better way to say “I Love You” than to prepare a meal that delights and surprises your significant other. With Valentines Day approaching, we at Crave Catering have been busy trying some new recipes and this particular meal is perfect for two people who want to avoid the crowds and share in a little culinary exploration. A good meal doesn’t have to cost a lot or take hours of work. You can get this meal done at home with basic equipment in less than an hour and spend the rest of your evening however you see fit.

Crave Catering was invited back for “Date Night” at the BIAWC 2017 Home & Garden Show on March 3rd. Last year we showed the crowds a fun Bellewood Gin Vinaigrette and Seared Duck Breast with Brandy Glaze. We hope that this year will also bring the crowds with a new pair of courses for couples to enjoy together. Anyone planning to attend the home show on Friday, March 3rd should make sure to catch our cooking demo. Hope to see you there!


The Dirty Martini Salad:


6 pimento stuffed green olives

1 medium lemon

10oz salad greens

1 shallot

½ cup olive oil

2 TBS white balsamic vinegar

¼ cup (1 shot) vodka (We prefer Bellewood apple vodka around here!)

4 grape tomatoes- red

2 frilled toothpicks

Salt & pepper to taste



Cut 2 wheels from lemon, squeeze juice from the rest

Place half the shallot, two olives, lemon juice, vodka and vinegar into a food processor

Blend until well incorporated, then add oil in steady stream. Taste & add s&p or any other ingredient to your liking

Mix some of the dressing with lettuce, grape tomatoes, sliced shallot in a bowl, then use tongs to fill a large martini glass

Garnish each glass with two olives on a toothpick and a lemon wheel

Pair with… a dirty martini of course!


Cauliflower Pancakes


4-5 cups raw cauliflower florets

2 eggs

¼ cup potato starch (if gluten is not a concern you can use flour or bread crumbs)

1/4 cup grated asiago cheese

½ cup shredded mozzarella

½ cup chopped green onion

Oil, Salt & Pepper



Roast cauliflower florets in 400’ oven for about 7min. with a little oil, salt & pepper

When florets are softened with a little color take out of oven and let cool

When cool, add cauliflower to food processor with all other ingredients

Scoop balls of mixture onto a hot griddle or pan with some oil

Press down on top of balls to make desired patty shape, let sear before flipping, remove from griddle when firm on both sides


Prawns Asiago


1 (or 2) slices bacon, cut small

½ cup diced white onion

1 TBS garlic

½ cup peas

10 raw shrimp sized 21/25

Splash of Coach House Cellars Chardonnay

1 cup heavy cream

¼ cup asiago cheese (more if desired

1 TBS fresh chopped parsley & sliced grape tomatoes for garnish



Stir bacon & onion in hot frypan until rendered

Add garlic, peas & shrimp to pan, stir frequently

When shrimp are nearly done add wine to deglaze pan

 After wine reduces, add cream

When cream is bubbling add cheese & stir until thickened

When sauce is thickened, spoon mixture over cauliflower pancakes & top with parsley & tomato

Pair with a glass of chardonnay and don’t forget to smile at your loved one over this romantic meal!