Strings of white lights twinkle overhead and round settees create a lounge vibe while a band beats out NOLA-style jazz. In the center of the field, bartenders pour Sazeracs, Southern Comfort Hurricanes, and other iconic cocktails from the Big Easy. Let the good times roll— you’re at the Big Easy Bash.
Let the Good Times Roll // This Septemeber, join James Beard Award–winning chef Kevin Nashan and a bevy of other N’awlin’s-inspired greats at Euphoria’s Big Easy Bash in TR’s Trailblazer Park.
New to Euphoria this year, the Big Easy Bash is the first fluid event to be held outside of downtown Greenville in Travelers Rest’s Trailblazer Park. “Part of Euphoria’s mission is to highlight the Upstate,” says Brianna Shaw, the event’s executive director. “We’re trying to give people the best taste of the Greenville area, and Travelers Rest is a hidden gem.”
A gumbo of local and guest chefs will be stirring up NOLA-inspired dishes, while Mattie Beason from Black Twig Cider House in Durham will brew up fun with txotx (say “choach”). This Spanish tradition involves shooting uncarbonated cider out of a barrel for guests to catch in their glass. The angle and force of the liquid flying out of the barrel adds effervescence to the cider.
Heidi and Joe Trull (Grits and Groceries) and Teryi Youngblood Musolf (recently of Passerelle) will team up with Bobby Hodge (Town Hall, Florence, SC), Trey Bell (LaRue Elm, Greensboro, NC), and two NOLA chefs: cooking instructor and TV personality Kevin Belton, and pastry chef Tariq Hanna, known for his King cakes and macaron towers at Sucré. New Orleans–born chef David Guas, who boasts a perfect attendance record at Euphoria, will serve as the master of ceremonies.
Heading the guest-chef list is Kevin Nashan, winner of the 2017 James Beard Award for Best Chef: Midwest. Nashan, who owns Sidney Street Café in St. Louis, grew up working in his family’s restaurant in Santa Fe, New Mexico. Despite his Southwest roots, the chef is no stranger to Crescent City cuisine. Nashan spent two years working with Jamie Shannon at Commander’s Palace.
“I’m really excited to be a part of Euphoria,” exclaims Nashan of his first visit to Greenville. “It’s definitely going to be a blast!”
THE BIG CHILL
Just in time for watermelon season, Chef Kevin Nashan offers his take on gazpacho.
Yield: 1 gallon
1 seedless watermelon, rind removed and cut in large dice
1 red onion, cut in medium dice
2 English cucumbers, peeled, seeded, and cut in medium dice
1 jalapeño, seeded and cut in small dice
3–4 Tbsp. sherry vinegar (or white balsamic vinegar)
1 tsp. honey
2–3 limes, juiced
Salt to taste
Place watermelon, onion, cucumbers, and jalapeño in a bowl and season lightly with salt and vinegar.
Transfer about half of these ingredients to a blender—making sure that the blender is only filled halfway—and blend on high for 1 minute. Season with vinegar, salt, lime juice, and honey. Repeat with rest of watermelon mixture.
Once all the ingredients are blended, adjust the seasoning to taste. Chill for at least 6 hours or overnight before serving.
Big Easy Bash, Trailblazer Park, Travelers Rest. Sat, Sept 23, 7–10pm, $85.