Mardi Gras at Anthony Jack's

Jambalaya, a spicy concoction of rice with crawfish, chicken, ham and sausage, together with a glass of Greg Norman Shiraz, was just one of the gastronomical delights awaiting the Fat Tuesday revelers on Bourbon Street in Southington. Good evening, welcome to Mardi Gras! For four hours on Tuesday night, Anthony Jack's Wood-fired Grille was transformed into a hot Bourbon Street jazz club as a fundraiser for the Rotary Foundation. Guests dressed to kill or in wildly festive costumes as the Southington Rotary Club hosted a gumbo of hot jazz, creative appetizers, tasty entree stations and interesting wines specially selected for the evening. Billy Cofrances and his energetic quartet (Billy on sax, Steve Taylor/bass, Artie Dixson/drums, Doug Schlink/keyboards) , featuring gifted vocalist Nicole Pasternack, had just the right musical compliment to the cuisine, playing all sorts of New Orleans jazz favorites including Nicole's amazing rendition of "Wonderful World" in full Louis Armstrong voice. The 'streets' of Anthony Jack's were filled with music and boisterous revelry as the attendees sampled their way around the 'Quarter.' The Southington Rotary would like to thank Barry and Cheryl for offering Anthony Jack's to us and for being such gracious hosts. We also thank Brett Powell/Beringer Blass Wine Estates for the wine selection, Rose to the Occasion for the giftbasket doorprize, Billy Cofrances and the gang for a wonderful performance and John Salerno/Tops Market for supplying the tasty dessert pastries. A special thank-you to Dolores Fanelli, who envisioned the Mardi Gras theme for the event, designed the posters/programs and oversaw the transformation which gave the restaurant its Mardi Gras flavor. All this fun and a nice contribution to the Rotary Foundation. Oh, what a wonderful world!

Nicole Pasternak croons while Billy's band cooks

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Billy Cofrances relaxing between sets - website...

JAZZ NITE MENU Appetizers Blackened Shrimp with honey mustard sauce Sirloin Bruschetta Mini Crab Cakes with tomato aioli Pork Satays with peanut dipping sauce Mini Oyster Po’ Boys Chicken Crunch with a Creole mustard sauce Sausage Stuffed Mushrooms Crawfish Popcorn Salmon Mousse Canapes Mini Pulled Pork Sandwiches Spanakopita – spinach & cheese turnovers Suggested wines: Meridian Santa Barbara Chardonnay Campanile Pinot Grigio

Carving Station Roast Sirloin with a sour cream horseradish sauce Suggested wine: Chateau St. Jean California Cabernet Pasta Station Spinach & Egg Ravioli with a vodka sauce Suggested wines: Meridian Santa Barbara Chardonnay Beringer Founders Estate Pinot Noir Jambalaya Station Rice with crawfish, chicken, ham & sausage Suggested wine: Greg Norman Shiraz bread/rolls coffee/soda/tea