A meal fit for Mardi Gras

A meal fit for Mardi Gras

Mardi Gras is always a big celebration with our team. Executive Chef Wes Fulmer trained in NOLA’s Restaurant August early in his career and always takes this opportunity to celebrate with traditional Cajun cuisine. Boudin [pronounced boo-dan not boo-den] is a Louisiana delicacy. The sausage is typically made with a mix of pork, rice, onions, peppers and spices, but each chef has their own take on the tasty tradition.