Honorable mention: Don’t bring your gluten-free king cake to the office, either.
Published on Friday, Jan 25th, 2019
So, we’re deep into king cake season now. It’s at the office at least once a week. You’ve probably had it for breakfast. Shame on you if you haven’t had your first slice of Dong Phuong for the season.
But please, I beg you, stop calling savory king cakes, king cake. 🙄
I’m not knocking it if you try it. We’re all entitled to try whatever we want. But when you say the words king cake, I’m expecting a sweet, moist, sugary, cinnamon-laced piece of heaven.
Not crawfish bread. Not stuffed with boudin. Not covered in green onions.
It’s so bad that no one I knew personally had an actual picture of savory king cake, in a day and age where we take pictures of our food. You know why?
Because we don’t want it.
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Wow. This treat from @nprichard17 is the savory king cake we didn’t know we needed. It’s a crawfish and goat cheese king cake topped with pepper jelly cream cheese icing and crab fat sugar. Call @cavannola to order! Also available on their dinner menu. #kingcake #crawfish #crawfishkingcake #mardigras #louisianacookin
Maybe I’m just fed up with the list of non-traditional ingredients. It just goes further and further every year. This year Sucre’ put out a Tabasco-flavored king cake. HOT SAUCE. IN A KING CAKE. While it’s not savory, it’s still a little strange to me.
Maybe it’s good. I’ve heard mixed reviews. But I know one thing, it’s not for me.
Isn’t this essentially a meat pie? No? Can’t you just call it a meat pie and not a king cake?
I know we’re a progressive city and things are changing. It’s the “new” New Orleans. Fine. Maybe my palate is boring and childish and I’m set in my adolescent dreams of McKenzie’s sugar. But I stand by my initial statement.
Editor’s Note: These views don’t represent the entirety of Very Local New Orleans.