The 30th Anniversary of Jazz Fest celebrates not only its most diverse food offerings ever, but a few welcome additions and often-overlooked favorites at the Heritage Fair. Everyone loves Crawfish Monica, Crawfish Bread, Soft-Shell Crab Po-Boy and Jambalaya.

Now that the perennial favorites have been mentioned, check out what festival foodies are most looking forward to that is new for this year. Festival food vendors incorporate Creole, Cajun, African, Caribbean, Spanish, Italian and Soul cuisine flavors in their food offerings.

No one misses hot dogs, hamburgers and funnel cake at Jazz Fest when there is so much else to choose from. Longtime festival attendee, Lyle Seeligson, recently described Jazz Fest as “the best bargain chef’s tasting in the world.”

In Food Area I new dishes include Cochon de Lait over Rice, Shrimp Cocktail in an edible cone, the price conscious return of a balanced mixture of Fried Crawfish Tails and Popcorn Shrimp and a Fried Seafood Salad that replaces their Marinated Seafood Salad. In Food Area II look for a new dessert, Blackberry Cobbler.

Celebrate the return of one of New Orleans most famous dishes by purchasing a traditional BBQ Shrimp made from whole jumbo shrimp butter and oil base with added rosemary, basil, garlic and paprika. In Congo Square a spicy baked Carribean Fish dish has been added. In the newly popular Heritage Square, one will find the return of the “original Gumbo Man” of New Orleans serving Creole Okra Gumbo, a Mirliton Casserole filled with crabmeat and shrimp and Baked Catfish.

Courtney’s Deli has added a Smothered Baked Chicken dish that is purposefully not fried to their menu of delicious Vegetarian Greens and Cornbread and Peach Cobbler. Cafe du Monde has also added Frozen Coffee to their menu of Beignets and hot or iced Cafe au Lait. In the International food area, located in front of the Grandstand, one finds a much-anticipated Gyro Sandwich, the only non-vegetarian item Mona’s will be serving.

After three years of searching, the first festival Vietnamese food booth will serve Bun composed of shrimp, beef or pork vermicelli and Stuffed Crab Claws. Spread throughout the infield are new items such as a dark and uniquely sweet Pecan Brittle from Loretta’s Pralines, Louisiana Blackberry Sorbet and additional Fried Fruit Pies including Apple, Blueberry and Peach. These delicious fruit pies have been available on the counter of Elizabeth’s restaurant in the Ninth Ward, reviewed in this column for the Mardi Gras issue.

When one begins to contemplate the size and scope of the food operation at Jazz Fest, a number of fascinating statistics emerge. Crawfish continues its reign as the most popular festival dish, Jazz Fest offers more Crawfish dishes than any other seafood festival in the state offer. One may also need to get in good eating shape now in order to try all of the 25 vegetarian dishes or 52 desserts that are offered.

One may choose from 17 different beverages to wash them all down. These statistics prove just how hard the Jazz Fest Food Department has worked to assure the most diverse, original, highest quality and balanced food offerings any attendee could enjoy. Many locals drop by the Fair Grounds for lunch and ferry large boxes of food items back to the office for those who cannot attend until the weekend.

On the first floor of the Grandstand seek out the Zatarain’s Food Heritage Stage where local chefs demonstrate the great heritage cooking techniques of Louisiana and even hand out tastings of the dishes they prepare on stage. Many of the Food Heritage demonstrations will also celebrate Franco Fete or french heritage dishes.

Located in front of the Grandstand is the Zatarain’s Cajun Cabin where one can learn even more cooking techniques to practice in one’s own kitchen year round. On the third floor of the Grandstand, Margaritaville Cafe serves up a spicy marinated Jerk Chicken Sandwich and tender fried Conch Fritters. In the paddock one may throwback Oysters on the Half Shell.

A number of simple, yet tasty items are served in the Kid’s Area on the infield to accommodate some of the younger festival attendees. Any child will be excited to fmd Fresh Squeezed Lemonade, Fruit Salad, Creole’s Stuffed Bread, Peanut Butter & Jelly Sandwiches, Crispy Rice Treats, Fresh Roasted Jumbo Peanuts, Glazed Pecans and fresh popped Popcorn to choose from.

By the east pond, pick up some Roman Chewing Candy just as many children have after school for years. After any child’s meal, a nap is sure to follow.

Cross the infield to sample some of Palmer’s Jamaican Restaurant tropical dishes including Jamaican Chicken, the just added Caribbean Fish, Curry Chicken Pattie and vegetarian delight Steamed Vegetables. Pick up one of Patton’s Caterers combo plates of Crawfish Sack, Oyster Pattie and Crawfish Beignets to bribe your friends to share their food choices.

Recently festival attendees have pointed their friends to the Coffee Cottage booth that serves both Crawfish Strudel and decadent White Chocolate Bread Pudding.

Jazz Fest food vendors represent a number of participants from the community including restaurant owners, food oriented businesses caterers, “mom & pop” operations and community organizations. The participating community organizations serve fine food items from which the profits also benefit their non-profit organizations..

Show your support for WWOZ by cooling off with their Mango Freeze Celebrate . FrancoPete ’99 with Alliance Francais and. sample their Quiche Lorraine, vegetarian Spinach Quiche, down home Crawfish Quiche and Pear Tarre.

The St. Mark’s Community Center scoops up cool Frozen Lemon Jazz and Louisiana Blackberry Sorbet. The National Kidney Foundation of Loui~iana brings hall back home with generous Muffuletta, Vegetarian Muffuletta, a Ham & Cheese Po-Boy and Caesar Salad. Support the Kids in Crisis Project by sampling their new dish, Shrimp Cocktail in an edible cone, recent festival favorite Saucy Shrimp Po-Boy and cool tropical Island Salad.

This year marks the passing of the original Jazz Fest food vendor Robert A. “Sonny” Vaucreson, owner of Vauctesson’s Sausage company.

The family business founded by Mr. Vaucresson’s father in the 1920’s evolved into an integral part of our community  and was complemented by Mr. Vaucreson’s sons various leadership roles in this community.  His family will continue the fire and flavor of all their producers at Jazz Fest this year serving Crawfish Sausage Po-Boys, Turkey Sausage Po-Boys and Hot Sausage Po-Boys.

Check the information boards located throughout the Festival to find the location of a specific food booth. Take the time to say thank you to these food. vendors who arrive early in the day and begin cooking their items for you to enjoy.

They dedicated themselves to delighting your taste buds and filling your stomach rain or shine at a bargain price, even with the growing costs of  fresh seafood and vegetables.