Top + Skirt = Vintage
Ring = XXI
Photography = King Perez De Tagle + AiCherie (Me)
This Foodie Friday is very special because i’ve been invited to a private event at The Boiler
To start off the evening light and fresh, Chef Ritter didn’t hesitate to bring out a batch of Fresh Gold Band Oyster imported from Louisiana.
Extra Plump and Juicy, a little bit of Raw Oyster Heaven in my mouth.
This second round of oyster is extra special. I’m not going to tell you what’s in it. You’ll have to find out for yourself.
Next up, FIsh Chowder. Tangy and full of flavor.
Chef Ritter hard at work.
My favorite part about about dining at The Boiler, is not only do you get Fresh High Quality Seafood and Authentic Cajun dishes, but you also get to watch Chef Ritter prepare your food. Here at The Boiler Customers come first meaning you get to adjust you Spice levels.
After traveling back and forth from Tokyo, i’ve become susceptible to spicy food. Chef Ritter suggested I do a Level 3 Spice, and it was just puurrfect! Neko-jita 猫舌 translates to Cat’s tongue. It’s a very common term used in Japan for people who are sensitive to Hot food.
All lined up and ready to be eaten by me. The Pan Roast really lives up to its Reputation, tangy yet creamy and doesn’t fight it’s flavors with the other Seafood.
Étouffée is a must try, absolutely delicious. My mom is a big fan of the Jumbalaya, Chicken Gumbo, and Cilantro Chicken (for non-seafood lovers).
I’m really full, but I always save room for dessert.
One Crème brûlée and Pecan Pie please.
Special Thank you to Jackson and Chef Ritter for inviting My Friends and I into The Boiler.
I had a very memorable experience at The Boiler.