Monday, June 11, 2012

Isleton Cajun Festival This coming weekend! Saturday, June 16-Sunday, June 17


isleton crawdad festival

lsleton Cajun (Crawdad) Festival 2012 Features                   



Mumbo Gumbo

2013 Elvin Bishop...Karen 

Loveley...Terry 

Hanck...Andre Thierry & More!

Saving Isleton's Cajun & Blues Festival
After two years without their famous Crawdad Festival the Isleton Chamber of Commerce that also was defunct in essence until reformed with new leadership, resurrected the festival last year bringing over 25,000 attendees and a new family orientated fun filled and incident free event.


Held on Fathers Day weekend again this year as it has been from it's beginning, the headline musical act for Saturday night this year is MUMBO GUMBO


Multi-SAMMIE Winning Band. Multi-Best of Sacramento awards. The band won the SAMMIE award as best Sacramento-area band for nine consecutive years until they retired from competition so other bands could have a chance to win. Originally called the "Spydels", the band changed its name in 1991 to "Mumbo Gumbo" to reflect its New Orleans and Carribean musical influences. They have released eight CDs on Ruby Records, a Davis-based record label, including their newest "Fun Pac", released in May 2009.

As this band's web page describes the music:
...there's New Orleans' second line and rhythm and blues, sure. But also, there's driving rockabilly and country waltzes. Singer/songwriter-style ballads. Ass-shaking cumbias. Edgy blues rock. Afro-Cuban trance singalongs. Conga-line-inspiring whachamacallits . Mutant gypsy folk.
Mumbo Gumbo plays clubs, fairs, festivals, and nightclubs, and their music was used on a couple of episodes of "Northern Exposure." The band played twice annually at the Palms Playhouse for years and continues that tradition at the Palms in Winters.
The band's founder, Davis resident Billy Fairfield, puts on the annual "Home for the Holidays" Christmas music show fundraiser at the Veterans Memorial Theater for the Davis School Arts Program.

Mumbo's website http://www.mumbogumbo.com/

Saturday, June 16-Sunday, June 17
Performing: 3 stages of live music, a carnival, arts & crafts, plus Cajun food  
Where: Downtown Isleton, east of Fairfield on Hwy 150
Tickets: $5

3 comments:

  1. Can't wait go! What is your favorite crawfish dish?

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    Replies
    1. Go to Peter's steak house for Crawdad Cocktail! Way better than shrimp or crab cocktail. And a crawdad cioppino...
      Genuine Cioppino

      Cioppino is a grand San Francisco Seafood dish. Cioppino is modeled on the common coastal Italian "Zuppa di Pesca", ("Soup of Seafood"), which is cooked as village specialties all along those ancient coasts, and some of which bore names that came off the tongue sounding like cioppino. San Francisco's fishermen and their families have been Italian, and Portuguese, for generations, and this Cioppino recipe is derived from the old fishing and cooking traditions of these traditionaly seafaring peoples, the restauranteurs of San Francisco, and the stunning variety and quality of seafood that the coastal waters there provide.
      Cioppino is another of those recipes that are made in more that one part, and then the parts are added together and cooked a bit more to finish off the dish just before serving. Cioppino consists of a light herbal tomato sauce, a nice fish fumet, and the couple handfuls of the seafood catch of the day. Add all together in a pot, preferably cast iron, and bring the whole thing gently up to a simmer for a couple minutes, drop in a last bit of abulone or squid, and maybe a last dash of Tabasco, then put in big, flat bowls and serve with a loaf of good bread, a clean, sharp salad, and a big bottle of red wine. Cioppino is one of those dishes that you can spend a lot of very pleasant time eating.

      TO DO CIOPPINO:
      First we do the light tomato sauce base. This quantity is about right for 4 or 5 hungry people. To begin, heat a good sized skillet, and add:
      1 Tbl Butter
      1 Tbl Olive Oil

      When butter sizzles, add:
      2 clove garlic, chopped
      1/2 med onion, chopped
      2 carrot, thin slice
      1/2 green pepper or 2-3 jalapenos, chopped
      stalk celery, some leaves, chopped
      Saute around a bit, not too hot, till onion transparent, add:
      fair bit basil, bit of oregano, wad of parsely, all preferably fresh, nice bay leaf, 1/4 tsp fennel seed, a clove, a grind black pepper, a tsp or more of ground red chile.
      Saute this around for just a bit till you can smell the spices. Then add:
      A good splash white wine, a good dash of Tabasco, and a good shot of both red wine vinegar and Worstershire Sauce.
      Toss this around for a small bit, and add:
      Five 8 oz. cans of tomato sauce.
      Simmer this all up for an hour or two, and reserve. This will keep on the stove for a day or two, and refrigerates well. It will freeze for future reference for up to a couple months.

      continued....

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    2. REST OF CIOPPINO RECIPE:

      FISH STOCK, OR FUMET
      The second part of the Cioppino is the stock, or fish flavored soup base. To do this, wash a couple pounds of fish bones, a couple fish heads, and a few shrimp, lobster or langostino shells if you have them. Put them into a stock or stew pot, add a couple quarts of water, a chunk of onion, stalk of celery, carrot chopped up, maybe a grind of black pepper or a turnip. Keep this part pretty simple though. Simmer the stock gently a couple hours, strain, cool well and reserve.

      THE SEAFOOD
      For a nice serving of Cioppino you should have a good selection of seafood types. The only good seafood is absolutely fresh seafood, so let what is available best be your guide. You do want a mix of a bit of fish, a few shellfish, maybe a shrimp or two or a nice fat langostino, and maybe a bit of squid, octopus or abulone thrown in a the last moment. For each serving, a typical seafood mix might include any three or four of the below:
      2 one ounce pieces of nice, white fish like rock bass or halibut
      2 medium sized shrimp, or a medium langostine, or 3 crayfish
      4 mussels
      3 clams
      6-8 limpets
      2 thumb sized pieces of well pounded octopus
      couple nice chunks of lobster or monkfish
      a few small scallops
      couple halibut cheeks
      a small crab, or a couple pieces of a bigger one


      TO DO THE CIOPPINO:
      In a large pan, for each serving add:
      One ladle tomato base
      One ladle fish stock
      good handful of seafood, must include both fish and shellfish
      Splash of white wine
      Simmer Cioppino gently till shell fish shells open. Discard the occasional one that does not open. Take Cioppino off fire. At this point, a bit of finely sliced squid or abulone can be added to Cioppino, the residual heat will cook them sufficiently. Just go heavy on the crawdads and add more fresh garlic! Mangia Mangia!

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