From Southern Accent’s Cajun cooking to Swamperella’s foot-stomping zydeco rhythms, the spirit of New Orleans is alive and well in T.O. But who really keeps the Cajun party cookin’?
| I have been celebrating for around 20 years, but Southern Accent is now on its 35th Mardi Gras! | How long have you been celebrating Mardi Gras? |
This is our 23rd year with the Gladstone! We play many Mardi Gras events throughout February and often into March. |
| Definitely the music and of course FOOD! Everything about New Orleans is special, it’s like nowhere else. | What attracted you to the culture of New Orleans? | Cajun music is what attracted us to Louisiana. Cajun music is emotional and genuine and has rhythms guaranteed to turn your Birkenstocks into dancing shoes! |
| I can’t decide! Neither item has ever left the menu. |
Jambalaya or gumbo? | Gumbo. More calories, but you’ll burn it off! |
| As Howard Mitcham said, “The best way to distinguish them is to describe Creole as sophisticated city cooking and Cajun as country cooking.” |
What’s the main difference between Cajun and Creole? | Cajun music is played by descendants of the Acadians from Nova Scotia. Creole and zydeco are played by descendants of the slaves who came from the Caribbean. |
| The biggest misconception is probably that the people celebrating it are all lunatics! Mardi Gras is the last day to eat in excess before Lent, so it’s all about indulgence. | Biggest misconception about Mardi Gras? | People think of it as just being in New Orleans. Celebrations go on all over. Also, It’s not about flashing your boobies for beads — but no one will stop you if you do! |
| Mardi Gras with the Fraser Melvin Band, Southern Accent, February 13 www.southernaccent.com |
Annual Mardi Gras Party, The Gladstone Hotel, 8 p.m, February 1 www.swamperella.com |
