Chuck's Mardi Gras Bash - A Pictorial

After last year’s experience at Cajun Charlie’s, the bar had been set low enough that a one legged chihuahua could have jumped it. Nevertheless, Chuck went all out for his big bash at Burbank Manor last night and far exceeded all expectations. Despite some last minute cancellations, LTH Forum was well represented with two full tables of hungry revelers.

LTH Forum Tables


As promised in the flyer for the event, the food was plentiful, and le bon temps rouleted. Despite a capacity crowd, the lines for the food were short and moved quickly, thanks to Chuck’s planning. He had set up what were, in effect, 4 lines for each of the serving stations for the appetizers and mains and 2 lines for dessert. As soon as something started running low, it was quickly replenished.

Fill ‘er Up Chuck!


It’s a tough challenge to feed a mass quantity of people all at once and keep the quality of the food high. Chuck managed to do both. Here are just a few samples:

Cajun Shrimp


Shrimp Creole


Crawfish


Cajun Filet Mignons


Bananas Foster


I’ve got to make special mention of the Cajun filets. These were cooked out back over lump charcoal and Chuck somehow managed to cook enough steak for everybody without overcooking them or drying them out. The steak I had was perfectly medium rare. This is a feat that I have never seen accomplished at any banquet I have ever attended anywhere. Hats off to Chuck and his staff for this achievement alone!

I also want to thank MHL for taking the lead in organizing this event for LTH and handling the ticket details for our group.

The Instigators


One final note: Later in the evening, a rather large cop showed up.

Law Enforcement


I couldn’t figure out why he was there. The crowd was not too rowdy and there didn’t appear to be any underage drinking. The reason he showed up became clear as soon as Cathy2 unveiled her box of paczkis. What cop can resist donuts…especially donuts as good as these?

Bridgeport Bakery Paczkis


As usual, the evening was made even better by the company of fellow LTHers. I had a great time and last year's debacle is now permanantly erased from my memory.

The food experience was excellent, the quality was top notch. I was there before 6, so when he started he had a special limited Smoked Ham dish with special sauce for a limited time. It was great!

The company was excellent, and my sincere thanks to Matt for organizing this, including making the real investment of his time and money to pull it off, and my blanket thanks to my charming and witty fellow LTH'ers. It had been my plan to eat and leave fairly early, but there I was at 10pm, suckered in by free Hurricanes, good conversation and just sort of watching things unwind.

My favorite foods were probably the seafood gumbo and the steak, but there were many very good options. The bread pudding was tasty and tender, the crawfish were fresh, sweet and kept flowing. Chuck's house-made tasso ham was wonderful, particularly the well-seasoned burnt ends laid out at the end. And there was more.

But the most impressive thing, and it is very impressive, was the quality of the food. By my rough count, he served 550 people over 20 different dishes in a 3 hour period. I am not a fan of buffets, because the food is usually baked to death after the first hour, or banquets, because of the need to cook the food ahead and hold it, so you end up with everything being steamed, much of the flavor leached away and overcooked with rubbery or mushy texture.

There was none of that here. Each bite was properly cooked, the flavors fresh and bright, the texture just right. I have never experienced this in a meal served for so many people Not ever. Not at the fanciest hotel buffets, not anywhere. Not at any price point. I actually did not think it was possible.

Cooking comes down to three things - technique, ingredients and creativity. Last night, Chuck demonstrated himself to be a technical master of a sort I did not think existed. Any time I need someone to cater, or someone asks for a suggestion, Chuck will be my guy.

Thanks stevez for the pictures!

dicksond is correct about the quality of the food, although from stevez's pictures I think I would have been better served pacing my trips through the buffet line more judiciously. The food I had last night was quite good, given the number of people who were being fed en masse, but my experience of Chuck's food in the restaurant is even better. I'm generally not a sweets person, but I inhaled all of a serving of bananas foster and far too much of the bread pudding that I'd brought back to the table to share, only to discover everyone else was already too full to address it.

I brought a few friends and 'relatives' to the dinner, people who I'd been telling tales for years about the wonderful food I'd been discovering thru this board and the great times and company I'd enjoyed at various functions. At last, they came to eat for themselves, met a few of the LTHers, had a great dinner and enjoyed the company immensely. [Phew! I didn't think they'd have a bad time, but would I ever hear the end of it if they did?] I am hopeful that they will all join us in the future, especially my 'cousin' with his expertise in south-side eateries.

And thanks especially to mhl for handling the logistics for our little part of the big party. Bon temps indeed!

Giovanna

The food looks great. Unfortunately, I am stranded out here in the boondocks until I get another vehicle today.

I will give Chuck's a lot of credit. They have a real ambitious menu at the restaurant - Cajun, Mexican, and BBQ and do very well.

It looks like the specials menu at Chucks has toned down, but it's good because Mardi Gras is over and it gives me a chance to enjoy the daily menu items. Plus he needs a break after all that!

Yesterday evening I went to chucks for a Pepper and Egg Sandwich and bowl of Cajun Seafood Bouillabaisse (ash Wednesday meal, darn traditions!), followed by a slice of Mississippi Mud Pie Cheesecake. God help me, I need a digital camera BADLY. I think it's time to use my $200 best buy gift card, I've missed taking so many great photos of dishes the past couple of years...

For lent I am giving up eating everything unless it's made at Chucks