The farm-to-table eatery Sac-A-Lait in the Warehouse district hosted Taub Family wines with a gourmet crawfish dinner. Chefs Sam and Cody Carroll prepared an amazing array of crawfish dishes to match perfectly with Boizel and Ferrari sparkling wines. The evening began with Crawfish Fondue and Muffaletta Dip paired with Boizel Ultime and Rose and Ferrari Brut. The main course consisted of Crawfish Toutieres and Deviled Eggs, then a full-on bowl of boiled crawfish with all of the fixings. The evening was capped off with a seasonal Bouille made with coconut milk, strawberry, chamomile, and sugar touille. The delectable, flavorful, and perfectly spiced crawfish was perfectly complemented with the dry, bubbly drinks!
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