Chefs for Farmers knows how to throw a party no matter what. Last year, during the Culinary Village, which is supposed to be an outdoor event, at the last minute they transformed Gilley’s into an epic foodie wonderland with live music. During this year’s 2016 Kickoff Seafood Boil at the Rustic, though there was no rain, they kept with the tradition of extra dance worthy tunes, heaps of food, and mules.

Some faces were filled with pure determination as they crushed and cracked whole red crawfish with their hands. Others, slowly slid the shell from large peppery Texas Gulf shrimp, served with asparagus and potatoes from Wayward Sons. Less fully functional finger foods were also available, like the extra crispy oyster nachos from Fish City Grill which topped a tortilla chip with fried TX. Gulf oysters, chipotle tartar sauce, and a nice helping of pico de gallo. Also on the oyster kick was Kitchen LTO, serving a grilled half shell oyster with alligator sausage and pea mint broth. Definitely tasted the sodium of the sea in this sample.

Most unique tastes for my palate went to two places that put a spin on the most well-known foods of all time. GEMMA occupied palates with a miniature seafood hotdog topped with a creamy, eggy, caper filled relish. There was no question when chomping down on this thing it was a hot dog, made from seafood. Meanwhile, a juicy patty concocted of what shrimp mashed and grilled together and placed on a burger bun were being handed out at the KNIFE table.

Between samples, dancing was required and so was drinking, at least for me. Bartenders supplied both Kentucky and Moscow mules. Not wanting to make the cocktails jealous, I drank several of both. Beer was also there for the taking.

The Kickoff Seafood Boil was a good way to get appetites ready for all the yumminess underway for the Chefs for Farmers main event. If you like to eat, drink and watch perfect strangers break into the classic Kid ‘n Play dance from House Party, it’s kind of something you need to experience. TXmB