This month you don’t need to drive to Louisiana to get the eats you want. You only have to make a trip over to Eight Row Flint.
On Tuesdays Eight Row Flint plays host to members of the Agricole Hospitality staff with their outdoor cooking series, allowing them to spread their wings to cook up food that inspires them. It’s a way for Agricole’s rising stars to show off their skills, and this month the outdoor cooking series is focused on the women of Agricole and their Louisiana roots. Here’s what’s on deck:
April 3: Julie Rogers, Barbecue Shrimp with Red Beans & Rice, Grilled Bread
“This is my first time cooking for a crowd, but I'm proud to be making my dad's recipes and sharing them with Houston," says Night Heron general manager Julie Rogers. Her father hails from hails from Shreveport, so these recipes should be legit.
April 10: Olivia Gordon, Shrimp Boil
An LSU graduate, Coltivare assistant general manager Gordon knows a thing or two about Louisiana. The shrimp boil comes from the joys of tailgating. “The whole campus would be alive with people cooking for each other and sharing with strangers, even from the opposing team,” she says. “I chose this dish because it's very shareable—a throwback to my time at LSU football games.”
April 17: Layne Cruz, Glazed Pork Chop with Fried Shallots and Dirty Rice
As a NOLA native, Cruz grew up with dishes like dirty rice. She’s currently the general manager at Revival Market, and is excited for the challenge that is cooking as part of this series. But when you’ve got a dish like glazed pork chop, you’re already off to a good start. As she says, “Who doesn't love a bourbon glazed pork chop?”
April 24: Christina Ramey, Roast Beef Po'Boy with Pickles and Gumbo
Ramey was born in Baton Rouge and raised in Lafayette, and as the general manager of Eight Row Flint she's got the benefit of home field familiarity. She’s looking to share one of her favorite bites with Houston. “When I drive through Lake Charles on my way to visit family, I always stop at a small po'boy shop called Darrell's. The Darrell's special is my favorite,” she says.
Food service starts at 5 p.m. on the dates listed and lasts until their out of food; plates will set you back $15.