12-Hour Roast Beef Poboys and Other Delicious Things

20 04 2011

The good folks at the Times-Pic were nice enough to let me write about something besides music during French Quarter Fest. Asked to blog a few posts about the festival’s food booths, I embarked on a mission that led me to … well, mostly to meat.

Chef John Chiri on the slow-burning love that is Boucherie’s roast beef poboy:
Plum Street Snoballs, Boucherie’s roast beef entice entice at French Quarter Fest

From Tujague’s brisket to Muriel’s goat cheese crepes, a look at this year’s heaviest hitters in the Square:
Meat vs. Crawfish at Jackson Square

A transplanted New Orleanian has crustaceans on the brain:
Coming home for crawfish




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