I can count on two hands the number of times I've been to Jazz Fest -- I was a frequent visitor to N.O., but I recently moved here. I've always loved the food lineup, partly because where I've lived, it's impossible to find a cochon de lait/oyster/shrimp/whatever poboy, etouffee, gumbo, beignets, crawfish bread, Crawfish Monica, etc.
But it doesn't seem like there's much (if any) change in the lineup from year to year -- same vendors, same foods (with a few exceptions, like the addition of La Divina Gelateria, or menu tweaks, like fireman Mike's shrimp and grits, and Ninja's chicken teryaki).
No doubt, the the food director/producers have done an incredible job curating the lineup -- it's a thoughtful, representative and quirky array of Louisiana foods. And it's not easy to find vendors who can accommodate such huge crowds, meet the criteria (Louisiana businesses, heritage eats, favoring local ingredients) and maintain those high food standards throughout the long days of the Fest.
That said, it makes me wonder if locals are kinda **shrug** about the lineup. Year after year, are you jazzed about the food at Jazz Fest, or does it seem same-old, same-old?
If you could add a restaurant dish to the lineup, what would it be?
Me, I'd like to see EAT's grits and grillades, or Langenstein's daube glace.
Jazz Fest food -- the good, the bad, the usual?
Re: Jazz Fest food -- the good, the bad, the usual?
Now that you live here, I suspect you will be in the same boat as the rest of us locals, who don't really care much about the food at Jazz Fest. It is mostly pedestrian and nothing you can't find any day of the week, nearby.
Jazz Fest food is a tourist thing. Not saying I don't partake if the lines aren't too long, but it is not something I gear up for and it is certainly not good enough to fight those crowds for.
I do think the offerings could be greatly enhanced by opening it up to a broader base of Southern Foods. I mean, how many different ways can you do Jambalaya and Cochan du Lait and blah, blah, blah...
Hell, they have Jon Bon Jovi, Willie Nelson, and Paul Simon in to play, so why not open up the food venue, too. Just saying...
I've got a Southern Food item that would outsell the pig sandwiches, gauranteed! But, don't think it'll happen.
Jazz Fest food is a tourist thing. Not saying I don't partake if the lines aren't too long, but it is not something I gear up for and it is certainly not good enough to fight those crowds for.
I do think the offerings could be greatly enhanced by opening it up to a broader base of Southern Foods. I mean, how many different ways can you do Jambalaya and Cochan du Lait and blah, blah, blah...
Hell, they have Jon Bon Jovi, Willie Nelson, and Paul Simon in to play, so why not open up the food venue, too. Just saying...
I've got a Southern Food item that would outsell the pig sandwiches, gauranteed! But, don't think it'll happen.
Re: Jazz Fest food -- the good, the bad, the usual?
Do tell!ratcheese wrote: I've got a Southern Food item that would outsell the pig sandwiches, gauranteed! But, don't think it'll happen.
Re: Jazz Fest food -- the good, the bad, the usual?
Sorry, in the past I would have, I've talked food all my life, but I am actually toying with the idea of opening a little place. I know of a cheap location so I should be able to put it together if I keep the energy focused. We'll see.
Its not hard to figure out what they are missing out there, though--IF you know food.
Go to Roadfood.com and spend some time on Southern + anyone who discounts the importance of basic American staples in a food venue such as JazzFest, is not really into food as much as they are into other things, such as image, style, etc.,
And, the word on the street is that theJazzFest people are not easy for potential food vendors to deal with so most people I've talked to about it, don't even try unless they have a connection.
Its not hard to figure out what they are missing out there, though--IF you know food.
Go to Roadfood.com and spend some time on Southern + anyone who discounts the importance of basic American staples in a food venue such as JazzFest, is not really into food as much as they are into other things, such as image, style, etc.,
And, the word on the street is that theJazzFest people are not easy for potential food vendors to deal with so most people I've talked to about it, don't even try unless they have a connection.
Re: Jazz Fest food -- the good, the bad, the usual?
How 'bout just a 'rhymes with...' hint? 
Just kiddin. I understand.
I've tried to find out more about the application/screening process for JF vendors, but other than 'we don't have an application, and there is no tasting/review board', I got a lot of PR info.
I imagine it's a tough job--producing, curating the food vendors at JF--but yeah, I'm seeing how locals might want to see new/different vendors and foods. I actually like that JF isn't open to the same funnel cake/dog on a stick/Italian sausage vendors I see at festivals everywhere else, but surely there's room for some new foods and vendors who fit the criteria.
Do you think it's a closed process b/c there are probably SO many vendors trying to get in? Or is it more political (or image-oriented, like you mentioned)?
Just kiddin. I understand.I've tried to find out more about the application/screening process for JF vendors, but other than 'we don't have an application, and there is no tasting/review board', I got a lot of PR info.
I imagine it's a tough job--producing, curating the food vendors at JF--but yeah, I'm seeing how locals might want to see new/different vendors and foods. I actually like that JF isn't open to the same funnel cake/dog on a stick/Italian sausage vendors I see at festivals everywhere else, but surely there's room for some new foods and vendors who fit the criteria.
Do you think it's a closed process b/c there are probably SO many vendors trying to get in? Or is it more political (or image-oriented, like you mentioned)?
Re: Jazz Fest food -- the good, the bad, the usual?
from JF site re: Jazz Fest Food Vending
For the past four decades the Food Fair at Jazz Fest has famously served some of the most delicious, restaurant quality, authentically prepared food to be found anywhere, let alone at a multi-day outdoor festival. Jazz Fest’s carefully developed menu encompasses traditional Creole and Cajun recipes, contemporary Creole innovations, New Orleans standards, and foods that reflect the rich influx of international influence in Louisiana.
What started out with a small handful of food items has now grown into an [irresistible] menu
featuring over 200 offerings, including many beloved dishes that have become a part of the Festival’s culture and, indeed, a part of the culinary culture of New Orleans.
The food items are prepared by vendors who have, for the most part, been participating in the Food Fair for many years. Festival food vendors have learned over the years to adapt to the challenges inherent to serving hundreds of thousands of Festival-goers over the course of seven days in an outdoor environment. It is a rigorous task given the fact that the food is prepared mostly by hand, with fresh local ingredients.
In any given Festival season there are very few openings for new vendors. In most years, there are none. On the rare occasion when there is an opening is it usually for a specific food item. There is no formal application process, but the Festival is always interested in learning about experienced food vendors who are creating exciting new Louisiana food items or superior quality versions of classic regional dishes.
If you feel your business model is compatible with the Festival criteria, you are welcome to fill out our Food Vendor Inquiry Contact Sheet (click here).
Please keep in mind the following:
All potential vendors must be full-time Louisiana residents.
No self-contained vending structures or vehicles are permitted.
No “carnival” food items or beverages will be considered.
There is minimal, if any, duplication of food items.
Food items must be prepared and served by the vendor and vendor is required to operate all Festival days.
General liability, vehicle liability and worker’s compensation insurance are required.
The information on the Food Vendor Inquiry Contact Sheet will be added to the Festival’s Food Fair database. This database is used for informational purposes only and does not obligate the Festival in any way.
Thank you for your interest.
For the past four decades the Food Fair at Jazz Fest has famously served some of the most delicious, restaurant quality, authentically prepared food to be found anywhere, let alone at a multi-day outdoor festival. Jazz Fest’s carefully developed menu encompasses traditional Creole and Cajun recipes, contemporary Creole innovations, New Orleans standards, and foods that reflect the rich influx of international influence in Louisiana.
What started out with a small handful of food items has now grown into an [irresistible] menu
featuring over 200 offerings, including many beloved dishes that have become a part of the Festival’s culture and, indeed, a part of the culinary culture of New Orleans.
The food items are prepared by vendors who have, for the most part, been participating in the Food Fair for many years. Festival food vendors have learned over the years to adapt to the challenges inherent to serving hundreds of thousands of Festival-goers over the course of seven days in an outdoor environment. It is a rigorous task given the fact that the food is prepared mostly by hand, with fresh local ingredients.
In any given Festival season there are very few openings for new vendors. In most years, there are none. On the rare occasion when there is an opening is it usually for a specific food item. There is no formal application process, but the Festival is always interested in learning about experienced food vendors who are creating exciting new Louisiana food items or superior quality versions of classic regional dishes.
If you feel your business model is compatible with the Festival criteria, you are welcome to fill out our Food Vendor Inquiry Contact Sheet (click here).
Please keep in mind the following:
All potential vendors must be full-time Louisiana residents.
No self-contained vending structures or vehicles are permitted.
No “carnival” food items or beverages will be considered.
There is minimal, if any, duplication of food items.
Food items must be prepared and served by the vendor and vendor is required to operate all Festival days.
General liability, vehicle liability and worker’s compensation insurance are required.
The information on the Food Vendor Inquiry Contact Sheet will be added to the Festival’s Food Fair database. This database is used for informational purposes only and does not obligate the Festival in any way.
Thank you for your interest.
Re: Jazz Fest food -- the good, the bad, the usual?
Same ole, same ole, gets stale. Funnel cakes and Italian sausages would be totally inappropriate for that venue--Southern would not be imo.crrush wrote:How 'bout just a 'rhymes with...' hint?
I've tried to find out more about the application/screening process for JF vendors, but other than 'we don't have an application, and there is no tasting/review board', I got a lot of PR info.
I imagine it's a tough job--producing, curating the food vendors at JF--but yeah, I'm seeing how locals might want to see new/different vendors and foods. I actually like that JF isn't open to the same funnel cake/dog on a stick/Italian sausage vendors I see at festivals everywhere else, but surely there's room for some new foods and vendors who fit the criteria.
Do you think it's a closed process b/c there are probably SO many vendors trying to get in? Or is it more political (or image-oriented, like you mentioned)?
JassFest has become static over time--same food, same crafts booths, etc.,
Remember, you are in a city where probably 1,000 restaurants and/or food service pros, could be ready to set up in that venue anytime, serving good food, but they don't.
Concession fees result in ballpark food. When vendors have to double their prices to pay management, the food can't be too elaborate. Hence, boudin balls and aligator sausage
on a stick.
Re: Jazz Fest food -- the good, the bad, the usual?
Well...I don't do Jazz Fest anymore, but this made me recall back around 1994 they had Royal Red Shrimp! And, they were very tasty. Don't even know if they made it to the next year, but I do not think they lasted very long. Had to comment on them, as this is the second thread this week where I got to reference Royal Reds!crrush wrote: If you could add a restaurant dish to the lineup, what would it be?
Now, one of the dishes associated with JF is Crawfish Monica. Not for me, thanks. My daughter is working at their booth one day, so I will be interested in her tales regarding how busy and how much hard work she had to do. Will probably be enough to scare her away from food service for life.
Personally, I find the food at FQF better quality than JF. Unfortunately, I think the "best kept secret" is well out of the box now.
Re: Jazz Fest food -- the good, the bad, the usual?
I thought maybe the season might have something to do with no Royal Reds at JF, but I just called Northshore Seafood, and they have about 50 lbs. of Royal Reds in stock, at $9.99/lb.
Northshore Seafood
3799 Highway 22
Mandeville, LA 70471
(985) 626-7752
Oyster, how were they prepared at JF when you had them? Boiled?
Northshore Seafood
3799 Highway 22
Mandeville, LA 70471
(985) 626-7752
Oyster, how were they prepared at JF when you had them? Boiled?
Re: Jazz Fest food -- the good, the bad, the usual?
WF on Vets had royal reds last week, $9.99lb.