In late October Memphis at the Santora in Downtown Santa Ana, announced Executive Chef Diego Velasco’s newest fall menu item, the Memphis Crawfish Boil.

Big Pile of Crawfish!

The Crawfish Boil includes 1.5lbs of fresh crawfish, smoked sausage, corn on the cob, potatoes, cornbread muffins, salad and one Dixie Lager per guest, all served on traditional New Orleans butcher paper. The Louisiana-style meal typically feeds 8-20 guests at $30 per person with one week advanced reservations required.

We were invited to try this feast first hand with a number of other food bloggers from around Southern California. Here are some pictures from the event.

Executive Chef Diego Velasco

Fresh Beignets!

Memphis Famous Cornbread and BBQ Butter

Dixie Lager

Entire Feast

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