Let’s start with a French lesson –  Mardi Gras = Fat Tuesday.

This is because, it being the day before Lent, a lot of people would go on a massive binge of all the rich, fatty, mouth-watering foods (often meat and dairy) that would soon be prohibited for 40 days of Lent.

While we like the earth-saving dream of eating less meat, we LOVE the idea of being able to celebrate Mardi Gras to the fullest.

Chef Jason (of Burn’s Night Box fame) has put together a raucous celebration of the food of Louisiana, with some help from some New Orleanians who have relocated to Massachusetts : )

From gumbo to “crab cakes” to Po boys, this box has everything you need to celebrate in style (yes there will be beignets). Up for some French baking with Chef Bond? Don’t forget to add a King Cake Baking Kit, complete with a bean baby to hide in the batter, as is traditional. 

This box is only available for ONE day—choose small, large, or double up if you’re expecting a crowd. We’ll deliver it to your door on February 28, so that you can celebrate on March 1. This menu is 50% sold out in presales, so we recommend grabbing a box now if you think you might be interested. 

ORNBREAD & ALEPPO-HONEY BUTTER

• Corn bread (already baked, you’ll just warm it up)
• Aleppo-Honey butter (let it come to room temperature, then slather it on the cornbread)

COLLARDS & HUSHPUPPIES WITH SWEET CHILI SAUCE AND PICKLED OKRA

• Cooked Collard Greens
• Hushpuppies: big balls of cornmeal dough, already fried, just warm and garnish with:
• Sweet Chili Sauce & Pickled Okra

LENTIL-FARRO “CRAB” CAKES

• Lentil-Farro-Rice cakes (already formed, you’ll just pan-sear or bake)
• Chicory salad
• Creamy remoulade with celeriac and kohlrabi batons

BLUE OYSTER PO’BOY

You’ll batter and fry beautiful blue oysters from Rhode Island (we’ll show you how), then nestle them into a braided roll with pickles, tomatoes, and green leaf lettuce. If you are a fan of The Blue Oyster Mushroom sandwich, this is it, all dressed up for Mardi Gras.

• Central Bakery braided roll
• Oyster mushrooms
• “Deep Frying Essentials” – oil, cornmeal, spice kit
• Pickle coins, tomato slices, green leaf lettuce
• Tarragon miso mayo

GUMBO KIT

Just combine broth, jackfruit and andouille, warm on the stovetop or in the microwave, and serve over warm Jasmine rice.

• Gumbo broth
• Jasmine rice
• Jackfruit
• Chickpea andouille (yes, really!)

LAGNIAPPE

Say “lan-yap.” A New Orleans word meaning something free or extra, given with goodwill. The word entered English from the Louisiana French, adapting a Quechua word brought by Spanish Creoles.

• 2oz jar of Creole seasoning from Wells Provisions (New Orleans grocery and cafe in Western MA). Sprinkle it on your Po Boy, Gumbo, or Crab Cakes, or keep it in your pantry to add a kick to your next meal

NEW ORLEANS BREAKFAST & CHICORY CAFE AU LAIT KIT

When Ayr & Rolando went to New Orleans after starting Clover, they fell in love with the tradition of Chicory and Coffee—we used to serve it at the original restaurant at HSQ! This kit lets you imagine you’re at Cafe Du Monde, dipping pillowy donuts in cafe au lait. We’ll provide easy instructions for making pourover and adding chicory-flavored custard cream.

• Buttermilk beignets (already fried)
• Chicory-White chocolate creme anglaise
• Chicory and Coffee mix (coffee from George Howell)
• A plastic Melitta cone for pouring plus paper filters

KING CAKE BAKING KIT

According to French Catholic tradition, king cake is made to celebrate the day that the baby Jesus appeared to the 3 wise men. The recipe originated in France in the Middle Ages, and made its way to New Orleans in the 1800’s. Our DIY King Cake Kit has everything you need to make this traditional MardiGras treat, including a lofty brioche dough kit, pecan filling, vanilla icing, colored sanding sugar (gold represents power, green faith, and purple justice), a tin for baking, and a fava bean to hide!Note: you will need to begin the process of making this cake the night before because it rises overnight. Note: you will need to begin the process of making this cake the night before because it rises overnight.