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“Taste of the South”
Sandburg Cafe spices up Fat Tuesday, New Orleans style
By Cole Ersel
The pulled pork was moist and well-seasoned, but the outstanding shocker was the cornbread. It had just the right taste and texture with a firm, crusted top. It was surprisingly delicious.
Live jazz, bright vibrant colors and an array of Cajun flavors set the stage for an eventful dinner celebration on Fat Tuesday. Upon arrival, I was greeted with loud chatter and excitement from students filling the room. Theme nights usually affect the students this way because of the special food and treatment they receive. It is because of this that “Taste of the South” did not disappoint. After I got over the crazy decorations and ridiculous costumes that the employees had to wear, I focused on picking out my meal. Out of all the choices I picked out a few southern classics that I enjoy.
Pulled pork sandwich, beef brisket, baked beans and cornbread were the winners this evening, with barbecue chicken and fried catfish coming in at a close second. The fried fish bar looked appetizing and well-kept. It consisted of catfish, crawfish, shrimp and crab cakes.
If you were feeling queasy on the way down from your room, you should have stayed away from the unappealing barbecue spaghetti and shrimp salad.
Dessert lovers were treated well with many traditional favorites such as peach cobbler, pound cake and pecan pie. Once I made my final decisions, I took a second to take in the atmosphere. The live jazz band really solidified the Southern accent to the meal. Too bad the meal only scored on two of the four items. The pulled pork was moist and well-seasoned, but the outstanding shocker was the cornbread. It had just the right taste and texture with a firm crusted top. It was surprisingly delicious.
The major let down was the beef brisket. Half of it was fat and very crumbly, but the California sauce was right on. Not too spicy, but hot enough to get my taste buds going. The baked beans were close to awful with a few too many ingredients and a very bland taste. They needed a little more kick; perhaps that could have been achieved by adding more beef or bacon. Overall, the meal was very satisfying, especially considering that I was unaware of the special night until I arrived. I believe the atmosphere in which you eat counts for 50 percent of the meal, and in this case it might have saved the meal. Event organizers were right on with the setup and delivery of a Southern-style meal.
The food had its pros and many cons, but I am sure it would have been much better in a different surrounding.
That surrounding should be a classy Southern bar and grill instead of a cafeteria packed with 200 eager and starving college kids.
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