Throw a Mardi Gras Party

Mardi Gras, which means “Fat Tuesday” in French is a festival of indulgence before the Lenten Season starts. Originating in New Orleans, Mardi Gras is known for its signature colors which are purple, green, and gold -colors chosen by the King of Carnival in 1872.

Throw a Great Party

As the owner of your restaurant you automatically become your events “Krewes” (organizer in the New Orleans Mardi Gras tradition) and are responsible for organizing the “throws”to your customers. The most common throws are strings of plastic colorful beads, doubloons (aluminum or wooden dollar-sized coins), decorated plastic cups and small inexpensive toys. You can have these made with your restaurant name and logo so these fun pieces will continue marketing your restaurant all year long.

The Music: Let the Good Times Roll!
You can hire a band, a DJ, or buy your own CDs, but you must have Mardi Gras music to set the mood. Scholar and clarinetist Michael White has been quoted saying that the Mardi Gras music makes people get out and dance and that’s what the holiday’s spirit is all about.


Mask And Mambo Contest
Host a free event for your customers, and a way for them to have fun and win prizes. Encourage them to dress up in masquerade for Mardi Gras. Contestants will be judged and prizes will be awarded to the winners in the following categories: Individual, Group, Family and Kids. Prizes can be cash, gift certificates, free appetizers, free entrée, or you can do little trophies and make this a yearly event.
The Food!
You can do upscale, casual foods or bar-pub. in all cases you need to be thinking about Cajun and Creole foods. What’s the difference? The two cuisines are confusingly intertwined and defy definition. The best way to explain it is that Cajun food is country cooking, whereas Creole food is more elegant and sophisticated. Here are a few appetizer suggestions:
Fresh Shucked Oysters on the Half Shell: Oysters served ice cold and accompanied by Cajun cocktail sauce
Cajun Fried Calamari: Fresh calamari seasoned with cayenne and fresh herbs, then lightly battered and fried
Roasted Andouille Sausage: Hot smoked pork sausage roasted over an open fire, served with zesty Creole mustard
Al. E. Gator Pops: Battered alligator tail meat and yes, it’s available through Maines! Other menu options you could include: Po-Boy Sandwiches, Gumbo, Classic Crawfish Etouffee, Jammin’ Jambalaya, Blackend Catfish, Shrimp Creole, Parihuela (seafood soup), Cajun Ceviche to mention a few. And with any good meal you need to think about dessert…
The King Cake: No Mardi Gras celebration is complete without a King Cake, also known as Twelfth Night Cake. This cake is actually sweetened yeast bread, usually baked in a ring shape. The cake is frosted with gold, green and purple icing. The maker of the King Cake hides a token in the cake. The tokens used are a dried red bean or a figurine of a baby, representing the Christ child. When the cake is cut and shared, the finder of the hidden treasure is said to enjoy good luck the coming year.
The Drinks!
The most important part of any Mardi Gras party has to be the drinks. There are seven drinks that “scream” Mardi Gras: Sazerace, Mint Juleps, Ramos Gin Fizz, Pimms Cup, Mardi Gras Mojito, The Bloody Mary and the most recognizable is the Hurricane. The Hurricane is, essentially, a rum punch. Three types of rum and three types of juice make this a crazy punch that you barely know has alcohol in it. It can be made individually, or it can be made in punch bowls for large quantity consumption.