Mardi Gras Carnival Art / February 21, 2019 / Francisca Mccarty
Get some really rich food items like fresh cream based puddings sweets with lots of nuts and meat and so on. Drinks are a definite requirement to lift the spirits and mood of the people coming in. Be sure to load the party with sufficient snacks cold drinks and beer for the boozing type. In such a fun filled carnival one should also arrange for a band or a DJ who can pump in the music on the dance floor. Food supplies can be ordered from catering services as this would be hassle free and cut down on the preparation time required in preparing such an elaborate food menu.
The parades in New Orleans now begin up to three weeks before Mardi Gras with the Carnival season officially starting on the January 6th the Feast of Epiphany. The French Quarter of the city is the heart of the celebration which concludes promptly at midnight on Mardi Gras with the police asking revelers to scatter and the massive clean up getting under way. The krewe system was originally a hierarchical method that showcased the elite of the Carnival and usually New Orleans society. However in the latter part of the 20th century the exclusivity of the krewes was tempered by the formation of new more democratic krewes for which no credentials were required.
In Sweden the celebration is called Fettisdagen. A retirement celebration for Lee C. Teng (ASD) will be held Thursday Feb. 24. Family Gras: the family friendly celebration takes place the last weekend in February in the New Orleans suburb of Metairie. Why limit your celebration to one day? You can get Cajun specials all month long at this Palatine bar and restaurant including traditional-style gumbo fried catifish and the Bayou Pasta Bowl with alligator shrimp and crawfish. Mardi gras is a popular carnival celebrated around the world particularly in Europe and America with great enthusiasm. It is basically a food eating carnival involving food with higher fat contents. This carnival is also commonly known as the "fat Tuesday" due to the fatty contents of the food served during the event.