|Mardi Gras Indians|
I graduated from the University of Colorado in May of 1985, after I went and helped my mom move from Massachusetts to Mill Valley California, the plan was to move back to Philly and find a job. Once arriving, my brother Jon and my cousin Adam had begun crafting a plan to take one of our families restaurant locations in Bala Cynwyd, and turn it into our own place. They made a deal with our uncles, which let us get in for a very small investment, and then they decided that we should do a Cajun-Creole restaurant as the cuisine was very popular, we all loved it, and there was only one other similar place in the area at the time. Also a high school friend, Max Hansen, was cooking at Manhattan's premier Cajun-Creole place, Memphis. The very same Max Hansen who later founded Max & Me Catering. So we drafted Max and began researching how to do an authentic version of New Orleans in Bala Cynwyd. Adam came up with the name Bala Rouge, and we took trips to NOLA to gather art, music, recipes and food and beverage suppliers.
I am pretty sure we opened on November 17th 1985, the date my daughter would be born seven years later. It rained every day the first two weeks we were open, needless to say business was slow. We had planned to open slow to get the kinks out and then begin doing promotions after the New Year. We were very close to pulling the plug, but in January we began to get reviews and they liked us. Daily News, Stan Hochman review
|We had live crawfish flown in from NOLA 2x a week! Nice.|
|Minneapolis' Iconic Concert Venue|
When in NOLA, visit Ralph Brennan's Restaurants
For authentic New Orleans ingredients and prepared items go to: Kajun Kettle Foods
What other way to end this post than to say, for today, laissez les bon temps rouler!