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The Station Bistro Holding Authentic Crawfish Boil on May 17, 2009

The BAYOU and the BBQ — IN KIMBERTON
The Station Bistro Stages an Authentic Crawfish Boil on May 17, 2009

The rolling hills and quaint villages of northern Chester County seem an unlikely location for the lively flavors and mouth-tingling tastes of real Cajun cuisine, but Craig Miller, chef of the one and a half year old Station Bistro, has a passion for gumbos, jambalayas, etoufees and especially crawfish boils. He has added his gumbo to the Station Bistro’s straightforward menu, giving just a glimpse of his Cajun repertoire to the regulars that frequent the restaurant for his hefty burgers, hearty pasta dishes and wood-smoked ribs and shaved pork.

But it’s May, prime crawfish season, and Craig Miller is itching to do another real crawfish boil.

Miller and wife Nancy have been doing crawfish boils in their backyard for years, sharing their passion for Louisiana cooking with family and friends.
When the Millers had the opportunity to work in New Orleans for Darden Restaurants’ Olive Garden chain, they found themselves exploring every aspect of New Orleans cuisine and eating where the locals ate. “We loved the jambalaya and red beans and rice at Masparo’s,” says Miller, “the etoufee at Copeland’s and Emeril Legasse’s gumbo when he was the chef at Commander’s Palace. And when I make those dishes, I’m staying true to their great recipes. But most of all Nancy and I really got into crawfish. We could easily down five pounds of crawfish each with some good beers at a local bar.”

And now it’s time for the Delaware Valley to experience a true crawfish boil in all its glory on May 17, 2009, from Noon - 7pm.

“We have the crawfish flown in fresh from Louisiana that day,” Nancy Miller points out, “and we use an authentic seasoning blend to flavor the boil. It’s the real deal.”

Diners will have a choice of getting All-You-Can-Eat crawfish, savory jambalaya, cool, creamy coleslaw and a beverage for $28.95; OR a full helping of the Station Bistro’s famous, smoked-on-site baby-back ribs, french fries, coleslaw, and a beverage for $25.95. There will be some Sly Fox beers for tasting, but since the Station Bistro is a BYOB, Craig Miller suggests diners also bring a few good beers to pair with his down-home Cajun feast. “A good, crisp pilsner such as Sly Fox Pikeland Pils or Victory Prima Pils, or an amber lager like Yuengling’s will taste great with my crawfish,” says Miller, “as would a hoppy beer like Victory HopDevil or Sly Fox’s Belgian style Saison Vos (Farmhouse Ale) with its dry, spicy character. But definitely a beer that can stand up to the bold flavors you’ll taste.”

The Station Bistro’s 2nd Annual Crawfish Boil starts at 12:00pm on Sunday May 17, 2009. The cost is $ 28.95 for the All-You-Can-Eat Crawfish OR $25.95 for the BBQ Rib Dinner.

Reservations can be made at (610)933-1147 or via the restaurant’s e-mail link at www.stationbistro.com.

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