A Running Festival with Lagniappe

FOOD VILLAGE_


FOOD VILLAGE & SCHEDULE

TASTE THE MUSIC



OUR 2018 FINISH FESTIVAL PARTNERS

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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 >>


RESTAURANT DISHES

The Food Village at the Finish Festival had something for everyone. Local favorites like Jambalaya, Chicken and Sausage Gumbo, Butternut Squash and Shrimp Bisque, Crawfish étouffée, Cajun Sausage Poboy, Blackened Catfish Courtbouillon, Red Beans and Rice, and Crawfish Mac and Cheese were served at schedule times throughout the day.


STAGGERED OPENINGS // FOOD VILLAGE SCHEDULE

POST RACE









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.


THE VEGAN TENT HOSTED BY WHOLE FOODS!

The Louisiana Marathon works to make every participant and guest fell welcome. In addition to our wide array of food choices, the food village also features local vegan and vegitarian cuisine.  On Sunday, we have also organized a specific Vegan Tent sponsored and catered by Whole Foods!  Chef James Hyfield will be personally cooking up a steaming pot of Josh LaJaunie’s Momma’s Vegan Okra Gumbo!  Yum!


MY MOMMA’S GUMBO

PREPARED BY WHOLE FOODS AT THE FINISH FESTIVAL VEGAN TENT

This is a vegan recipe my mom put together for our family.

INGREDIENTS

  • 1 cup oat flour
  • 1 large Guidry’s Seasoning OR (2 cups chopped onions, 1-1/2 cupschopped bell pepper, 1 cup chopped celery) AKA – The Trinity
  • 1 tablespoon minced garlic
  • 1 32-ounce box vegetable broth (I use Kitchen Basic brand)
  • 6 cups of water (divided, 4 cups and 2 cups)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon le gumbo
  • 1 teaspoon garlic powder
  • 1 tablespoon poultry seasoning
  • 3 tablespoons parsley akes
  • 1/2 cup nutritional yeast
  • 1 10-ounce can original Rotel tomatoes (I used the no salt)
  • 1 28-ounce family size bag of frozen sliced okra
  • 1 teaspoon salt (I use Himalaya salt, optional)
  • Fresh ground black pepper to taste
PREPARATION
In large pot start roux base. Add oat flour (dry) to the pan and cook (toast) over medium-high heat stirring constantly (this can burn quickly-so be patient and stay close). When it is toasted to a light brown (a little darker than the color of peanut butter) add trinity mix (onion, bell peppers, celery) and garlic and stir to combine.

Next add the box of vegetable broth and 4 cups water and stir to combine — *Chef Note: This will begin to thicken quickly.

Next add your spices; cayenne pepper, le gumbo, garlic powder, poultry seasoning, parsley akes, nutritional yeast, and Rotel tomatoes. Allow stew to simmer about 30 to 45 minutes. Stir as needed. Then add frozen okra and 2 more cups of water. Simmer for about 1 hour. Stir as needed. Season to taste with salt and pepper. And you’re ready to serve. Wonderful with brown rice.

Download the Recipe >>


A big thanks to Lynda Layng for her help to quantify and “recipe-ify” my momma’s gumbo. Lynda Layng serves as a certified Holistic Health Coach, Healthy Chef, Recipe Developer & Wellness Educator


THE GONZALES JAMBALAYA FESTIVAL SHOWCASE TENT

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THE GONZALES JAMBALAYA FESTIVAL: serving both Cajun and Creole Jambalaya.

In partnership with the world-famous Jambalaya Festival in Gonzales, Louisiana, the Louisiana Marathon Food Village will include both Cajun and Creole options available to you with your Taste Tour wristband.
WHAT IS 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

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LARRY ROUSSELL & TEAM: will be whipping up Chicken and Sausage Gumbo

MEET UNCLE LARRY ROUSSEL, THE GUMBO MAN

This charming character will be stirring up his delicious gumbo at this year’s Finish Festival. With thousands of fans of his gumbo, he participates in countless charity and cook-off events. But we bet you didn’t know he started working in an oil refinery for 35 years. After operating the kitchens of that refinery for the last 13 years of his stint, he “retired”. However, when you are as great a cook as he his, retirement is only a word. He remains very active with many of the local charity events.
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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LAMAR ADVERTISING

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