Need your help.

Just got off the phone with my sister and she was telling me about a restaraunt here in town that went out of business. She's been in the rest. biz for awhile. The place was called Zydeco and had the lamest attempt at Cajun food maybe ever. The deal is, all the kitchen hardware is free. All that is required is to take over the lease. She used to work for the owners (they have another restaraunt that is very successful). She's looking to bring this thing back to life. It's in a great location on a row of bars/rest on the main college strip in town.

I need some food advice. Also, to me the name was ok but didn't really jump. Gimme all the advice you can think of about cajun food, drink, culture etc and anyone from MMT drinks for FREE if we do it.
ALso, we will name shots after people's screen names.

coonass cafe?

It's under consideration.

University of Virginia campus. Might attract too many foosball players.

What drink would a Barrelcooker be?

Boo Rays


Now that is orginal.

Well 1st off your gonna have to decorate with at least some LSU items to be a real cajun resturant! Don't know how well that will do for business in Va.

Ya need to come "Down Da Bayou" and let some of us learn ya a little bit about the cookin T. While you are down pick you up some nice Cypress drift wood , a coupple pirogues , and one of dem stuffed alligators and you'll be in Biz.

Seriously, if you set the atmosphere and tone of the place right, the food can be "pretty good" and folks will still fight to get in there.

All you can eat crawfish nights (usually on a Thursday) are big around here in Alabama. Folks will spend 2 or 3 hours in there drinking and listening to the music. Beer bucket specials are always a hit, too.

Here's what ya'lls do ~ Git SwampSnypers, StumpGrinders, BladeSlinger (with his Cajon Microwave), Chicklet, BennilleMans, lillDaddys, Peck, and a few others that I cain't thank of rite now ....... git 'em all to come up thar with all thays knowledge and git ya'lls started !!! Throw in the Muzack and let the good times roll ........ I promise you it'll work !!!!

and remember ..... Cracklins are orderbs (not a main meal)!!!!!!

Keep it coming. The spot is an old house that's been converted to a restaraunt. Two stories with a big front porch. It's on a tree lined street that dead ends. Several popular bars/ cafes on the street. Ton of potential.

I think an Aucoin Bateau, 36PD could be written off as advertising.

Oh . and Boudin w/ Evangeline bread for Breakfast lol

And have da waitresses wear dem white rubber boots.

I'll drive to VA to EAT there !!!!

your turnover rate isn't going to be very good if folks have to wait 4 hours for a REAL cajun dish to be prepared.

gumbo, but not that pansy arse wanna be cajun gumbo. You need your roux to be black but not burnt. Dat der is real cajun gumbo.

Add a couple of poboys....shrimps and gator to go with it. You'll be set with that and the all you can eat crawfish on Thursday with beer buckets!


When's the opener?

Call it the Cajun Crawl!

What's the name of the Cajun from all the jokes? Bordreaux or something like that? Name it "Bordreaux's". First off, it'll be hilarious when people who don't know what they're looking at try to pronounce it "We're going to Bordreckses", secondly it doesn't sound Kitschy.

The whole thing about Cajun cooking isn't real hard it's just a different technique. It's pretty much browning for stews or gravys, frying , or blackening has become popular. Hook up with some one down here for a week you could learn a ton.

All great cajun recipes don't have a recipe. They usually all start with smuthering down alot of onions and bell peppers. Don't want no crunchy veggies in a dish. Some use a roux and some don't. None use a white gravey (raw roux). If a white gravey is caught in a cajun restuarant the cajun inspectors will shut you DOWN! As far as decoration: cypress knees, drift wood, moss, old tin, pirouges, stuffed animals and reptiles, crawfish/crab traps, trawl nets, beaver traps, slat traps, hoop nets, latterns, especially on that porch would really set the scene.

It would really be cool to have a get together and have a cook off one weekend to give you an idea of different dishes and how they are made. You could name the dishes after the cooks. Like Brook's Fried Oop Belly. I know he is from E. Texas, but I bet he slept with a lil cajun gal back in the day. I can just see that dead end road filled from front to back with pick up trucks and mud boats jammin with Aucoin on the front porch till the sun comes up. We would pull everyone from those bars to your place watching the sun come up. Everyone would leave with a pot belly.

Thats usually because they are drinking and not fucking with it to much and letting it cook long enough instead of rushing it.


Cant have good cajun cookin fast.

If Peck cooked it you would have to order the food like three days in advance but then when you showed up to eat, the food would already be gone. So never mind...

I have heard it was good cooking too. Like you Mr River I have yet to sink my teeth into the Pecks cookins.

Peck don't cook! He always got somebody else doin da cookin. lol

He does make some killer sloppy-joe's occasionally though. lol

I've had the privilege of eating at Peck's a couple of times... I sincerely think they are not concotions that he could recreate in a state of soberness.