Just follow your nose. This is a microcosm of the annual New Orleans Jazz Fest. Our food isn't frozen or prepared ahead of time. That's my own creation. It's like a calzone with crawfish, spices and three cheeses inside.
Fans can mill about the food court before, during and after the show.
You can ask Laborde questions about Cajun cooking. He'll even give you copies of his recipes. All the performers put on full concerts. Fogerty does 75 minutes to close the night. And Fogerty sends a roadie into the lobby for a plate of boudin and crawfish bread.