One of the other
Booth's Corner Farmer's Market merchant's called out to
Don Applebaum, "It's official, you're the busiest
in the market. More folks waiting here than
looking at the puppies at the pet shop." Indeed,
my first pass through the market people were waiting
five deep behind six counter stools.
Good reason for the
crowds. Cajun cooking as good as the hard-to-find
places in New Orleans that locals keep secret from the
hordes of tourists.
Don, to the right in the red hat
at the left, building a brisket po-boy learned Cajun
cooking working for Emeril Lagasse, working from line
cook to saucier to sous chef. His wife Kate, as in Cajun
Kate, followed a similar career path at New Orleans'
Bayona. Training like that - the cooking has to be
authentic N'awlins, even in Booth's Corner PA.
My favorites, so
far, the brisket po-boy and the brisket gumbo. Got
a taste of their kick-ass jambalaya and know I'll be
ordering the deep fried macaroni and cheese with tasso
ham and crabmeat on my next visit. Both the
brisket po-boy and gumbo were specials. A couple
of weeks ago, Cajun Kate's served a duck gumbo.
Went back the
following week for a soft shell crab po-boy.
Might look like a
tip jar to the right. Nope, it's three year old
son Ben's college fund. The way business is going,
the kid is going to the Cornell Hotel school, or at
least Harvard, and will have change left over for a