G&G Party Pics

5 Nights with NOLA: Crawfish + Cocktails

On April 15, Garden & Gun gathered G&G readers and friends for a crawfish boil celebrating three hundred years of New Orleans at Empire State South in Atlanta. The event celebrated New Orleans cuisine, cocktails, and music with guest chef Chris Wilson of Emeril’s Homebase and the iconic band Sweet Crude.

 

Special thanks to:

Chef Chris Wilson

Empire State South

Sweet Crude

Louisiana Seafood

New Orleans Tourism Marketing Corporation

View as Slideshow

Guest chef Chris Wilson of Emeril’s Homebase preps the traditional New Orleans crawfish boil.

Photo: Hannah Harte

New Orleans band Sweet Crude provides the tunes for the outdoor soiree at Empire State South.

Photo: Hannah Harte

Chef Wilson presents tables full of Louisiana crawfish complemented by brussels sprouts, mushrooms, corn, potatoes, sausage and lots of flavor.

Photo: Hannah Harte

Guests aren’t afraid to get their hands dirty as they dig in to this well-loved Cajun tradition.

Photo: Hannah Harte

Guests sip on the Bon Temps Punch from Empire State South’s Kellie Thorn, made with cognac, Old New Orleans Rum, sherry, pineapple, ginger liqueur, and spiced demerara.

Photo: Hannah Harte

Sam Craft of Sweet Crude entertains the crowd.

Photo: Hannah Harte

Laughs are shared over Abita beers, a crawfish boil staple.

Photo: Hannah Harte

Guests mingle as the good times roll.

Photo: Hannah Harte

The perfectly seasoned crawfish boil spread, served over the Times-Picayune.

Photo: Hannah Harte

Lauren Cason, Director of Marketing & Communications, New Orleans CVB, with Maria White, Communications Coordinator, New Orleans CVB.

Photo: Hannah Harte

A classic Crescent City crawfish boil makes for a good Sunday with friends in Atlanta.

Photo: Hannah Harte

Cheers to three hundred years of New Orleans!

Photo: Hannah Harte