Salthouse Catering wins award at National Fried Chicken Festival in New Orleans, LA

The 2nd annual National Fried Chicken Festival in New Orleans featured 35 fried chicken vendors from the Big Easy and afar, great live music and over 166,000 hungry attendees during the two day event held in Woldenberg Park September 23rd and 24th.
Salthouse Catering was invited to participate months ago and began planning to feed a ton of hungry guests for the two-day festival. Salthouse Executive Chef and Co-Owner Todd Mazurek has a soft spot for NOLA since getting engaged and married there last year. He began by planning a menu featuring some Salthouse favorites like our Buttermilk Brined Fried Chicken With Bourbon Brown Sugar Gravy And A Tennessee Hot Chicken Dish With Fermented Green Tomatoes. Espelette Rubbed Smoked Chicken Wing "Nachos" With Aged Cheddar, Roasted Shishito Peppers, Aioli And Benne Seeds rounded out Salthouse’s offerings for this year's festival. The chicken was sponsored in part by North Carolina’s Joyce Farms, featuring their all natural “naked chicken”.
It was no small feat to transport over 2400 lbs of chicken, side items, set up supplies and 9 team members to the Big Easy for the weekend.
All of that hard work paid off when it was announced that Salthouse won one of the two awards given this year. Chef Todd's hot chicken dish was lauded Best Use of Chicken in a Dish by the panel of judges. This makes the 2nd top prize earned by Salthouse within the year for their fried chicken goodness. Salthouse took both the judges and people's choice awards at The Charleston Fried Chicken Challenge held this past winter at Patriots Point. Salthouse co-owner Tanya Gurrieri says “while epic weddings & events are where Salthouse typically hangs its hat, the festival scene has proven to be a successful endeavor to introduce folks to really great catering in a whole new way”. Charleston was well represented and warmly welcomed to the festival by many of the locals and guests in attendance.