What do you get when you add 5,500 Louisiana Oysters to 340 feet of fresh French bread? The Longest Oyster Po-Boy, of course!
On March 10th, Cafe Reconcile headed to the French Quarter for the 6th Annual Louisiana Oyster Jubilee festival of food and music.
Chefs from all over New Orleans united to celebrate Louisiana Oysters by creating the largest oyster po-boy in history.
Our General Manager, James Zelaya, was there with past graduate and current Floor Trainer, Ryan, to represent Cafe Reconcile. James created an incredible "Oysters Gone Baja" po-boy as a tribute to his favorite fish taco recipe. James folded a trio of peppers aji panca, ancho & chipotle, citrus, garlic, cilantro and flat leaf parsley into a house made Aioli of caramelized shallots, smoked tomatoes, and spices to create the instant favorite.
What a way to showcase local Louisiana oysters!
[Read our full March Newsletter here!]