Because of great friends and staff, in recent weeks, I have been very fortunate to be able to travel. It's not often that an opportunity arrives to be able to attend the Super Bowl, the Saints organization after party, followed by the Mardi Gras in New Orleans. The food and experience will last me a lifetime.
Starkville was very cold the day we flew to Miami, so you can imagine the excitement we felt when arriving to 70 degree weather in Miami. Our first stop was a restaurant called Next. With a raspberry Mojito and Cuban sandwich in hand, we started to enjoy this South Beach experience. Sitting on the patio surrounded by Miami natives all bronzed and immersed in conversation, we began to enjoy our lunch. The tropical birds were all swooping around scouring for leftover crumbs of food and sometimes the untended plate. All was good except for the inevitable bird poop that landed on Brian and me, which shocked us both. Needless to say, anytime thereafter we made sure not to sit under any trees. After lunch we did a little shopping and then headed back to the hotel to get ready for the night. That night we saw Usher and Jamie Foxx at the Bud Light Hotel and called it a night.
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We left the hotel early the next morning to start our tailgate marathon with other Saints fans at a hotel next to the stadium. This epic event involved food, drink, and a band from New Orleans. I don't believe the hotel had any idea what the Who Dat nation was going to bring. After many hours of song and dance, we met up with some friends and headed to the stadium. The excitement of the fans, which measured about 10 to 1 in the Saints favor, was such a presence of loyalty and force that it brought chills down my spine. Every play seemed to be as monumental as the last and the crowd never seemed to blink. It was truly overwhelming. When the interception was made by Tracy Porter, the stadium seemed to levitate and the crowd never seemed to come down. After the game, the Saints fans stuck around until security tried to kick everyone out. No one was budging until the last player left the field, and everyone wanted to live the experience as long as possible. I saw many tears that night which is a true testament to the level of loyalty and connection not only to the team and its players, but also to the rebirth of New Orleans.
After being dragged from the stadium, we attempted to get a cab ride but were very reluctant. For some cabs this was a great way to price gouge tourists- one cab wanted $300.00 dollars for a $40.00 dollar cab ride. It took a while to find an honest cab driver. The after party was more than I ever expected. Walking into the hotel ballroom was a" WOW" factor to say the least. Tables made of ice with every type of sushi you can imagine, layers of oysters on the half shell towering to eye level, and small canapes of all types that had such detail that only a team of chefs could prepare. Each table displayed the name and roster numbers of Saints personnel, indicating where the respective players and their families could sit. Many celebratory speeches were given by the coach and players followed by a variety of bands including Kenny Chesney. As we mingled with the players, we felt a part of the greatness of what they have achieved for themselves and the city. It truly was a special night.
When we returned to Starkville, I had only a few days to get the Valentine's Day menu up and running. When preparing a menu, such as the one we had at Restaurant Tyler, many people do not understand the amount of time and the strategy that goes into executing a successful night with such a menu. Prep work sometimes begins days, if not weeks, ahead of the schedule date. From curing your own meats to drying homemade pasta, great things take time. When you are cooking for 300 people it is much different than when you are cooking at home for 2 to 6 people. Everything has its own timeline and must be treated accordingly. Needless to say, I have to give it to my staff for executing the menu and being the magic behind the scenes that allows us to continually strive to create exciting and "new south" food and an enjoyable and memorable experience. Also, I want to thank the customers that trust us in that process of trying things that one might not normally try. You trust us, and you will not be disappointed. I will personally guarantee this.
