As surely as Lent follows Mardi Gras, the beads will be flying at Liberty Street Brewing Co. on Tuesday. Beads are flung into the crowd by the bartenders.
Patrons party down.
The gumbo flows. The man behind the gumbo pot, the party meister himself, is David Russo, arguably the best Cajun and Creole cook north of Lake Ponchartrain. He spent 11 years learning how to make gumbo in the finest kitchens of New Orleans. He honed the recipe at Paul Prudhomme's, Emeril's and Galatoire's. And now he's sharing it with us for the second installment of World's Fare, a monthly series of articles that continues through December.