April 15. Nightfall.
We got the place warmed up in anticipation of a major Cajun dance fest that was going down that weekend. The groom, Jason, bought 2 bags of oysters in New Orleans and brought them to the park. Raw, Barbequed, with sauce, without sauce…. the oysters were delectable. Jason’s friend, Merrill, rolled in from Houston with at least one insulated bag of micro-brews. Incredibly, the bag seemed to be full for the entire week. Jason’s father, Mr. Ronnie, topped it all off with his Sauce Piquant, a delicious roux-based concoction complete with tasso (sausage) and chicken. Mr. Ronnie worked that pot for 4 or 5 hours. Perfection.