FOOD VILLAGE & SCHEDULE
TASET THE MUSIC
OUR 2017 FINISH FESTIVAL PARTNERS
RUN HARD AND FINISH HUNGRY!
The Louisiana Marathon Finish Festival restaurants worked hard to make your mouths water with all of your favorite Louisiana dishes! The Rendezvous 6 Food Village increased the number of restaurant partners and the quantity of showcase dishes so Run Hard and Finish Hungry!
Learn more about our Food Village Partners >>
The Food Village at the Finish Festival had something for everyone. Local favorites like butternut squash and shrimp bisque, crawfish étouffée, cajun sausage poboy, blackened catfish courtbouillon, red beans and rice, and mac and cheese were served at schedule times throughout the day.
STAGGERED OPENINGS // FOOD VILLAGE SCHEDULE
We scheduled staggered openings starting at 9am on Saturday and Sunday so you never had an empty plate!
- Gameface >>
- Event Schedule >>
TASTE TOUR PASS
The Finish Festival is open to the public. For access to food and beverages, you must have a Taste Tour Pass Wristband, a ticket, specific to that race-day. The wristband is free to runners and is attached to their bibs. Additional Taste Tour Tickets can be purchased at the Expo on Friday and Saturday or in Gear Shop on Sunday at the Finish Festival. $18 for 6 or $4 each. Wristbands allow for six servings from either a food booth or beer truck.
CHECK OUT THE VEGAN VILLAGE!
The Louisiana Marathon works to make every participant and guest fell welcome. In addition to our wide array of food choices, The Louisiana Marathon organizes a Vegan Village which serves up Vegan Delights from local restaurants accompanied by some of your favorite vegan products.
THE GONZALES JAMBALAYA FESTIVAL SHOWCASE TENT
THE GONZALES JAMBALAYA FESTIVAL: serving both Cajun and Creole Jambalaya.
Today it is a Cajun/Creole dish made from a mixture of meats, rice and seasonings blended to produce a delicious dish. It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.Similar in many ways to Spanish paella, the term “jambalaya” is derived from the Spanish “jamon” for ham. It’s pronounced “jahm-buh-LIE-uh” or “jum-buh-LIE-uh”. Jambalaya found its way into Creole cookery in the late 1700’s where it soon took on the flavor of added local ingredients. There are other stories of the jambalaya “myth,” but the favorite comes from the Webster’s dictionary which defines the word as French Louisiana for a mixture of diverse elements.
UNCLE LARRY ROUSSEL SHOWCASE TENT
LARRY ROUSSELL & TEAM: will be whipping up Chicken and Sausage Gumbo
MEET UNCLE LARRY ROUSSEL, THE GUMBO MAN
When asked to describe his experience in the kitchen, he’ll tell you, “I’m not a chef. I’m not a cook. I’m somewhere between. I’m a self-proclaimed ‘chook’!”Uncle Larry is now planning to open a restaurant, Uncle Larry’s Café, at Poche Plantation in Convent, LA. Additionally, he has developed several new Cajun products, “Stew in a Few,” “Ready-Set-Gumbo,” and Uncle Larry’s certified Louisiana, “Brown Sugar Dry Rub.” These products should be available by the summer of 2016, but you don’t have to wait to get your hands on his spice blend. Uncle Larry’s Seasoning & Flavor Enhancer is currently finding its way into local grocery stores. Pick some up after your run.
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