by Bryan Bass | Mar 29, 2011 | Meat, Seafood, Uncategorized
Calandro’s sponsored Bite and Booze in the 2011 Hammond Smokin’ Blues & BBQ Challenge this past weekend. Thanks to Jay Ducote and the gang for letting us help out! Check out Jay’s video here: BiteandBoozeBBQ
by Bryan Bass | Mar 4, 2011 | Uncategorized
Jeremy Wells of Faire les Courses has an excellent post about our king cakes. Check it out here: Jeremy’s Blog
by Bryan Bass | Feb 26, 2011 | Cheese, Uncategorized
Made by Anthony Barber and family at Maryland Farm, Somerset uses pasturised cow’s milk and their own traditional cheese cultures to give you this exquisite, 24 month matured cheddar.
by Bryan Bass | Feb 25, 2011 | Meat, Seafood, Uncategorized
Made Fresh in our store, bell peppers stuffed with creole seasoned ground beef.
by Bryan Bass | Feb 24, 2011 | Grocery
Kettle-cooked, 100% pure maple syrup from specially selected old growth, natural maple orchards. Small batch reserve. The Bourbon syrup is aged several months in 12-18 year old single barrel bourbon casks. The Tahitian vanilla syrup is artisan-infused with the finest...
