Anh Luu of Tapalaya Partners with My Vice Catering to Host Eighth Annual 4th of July Crawfish Boil 2018
PORTLAND, Ore. (June 22, 2018) – Tapalaya is known for its New Orleans cuisine served on small plates, tapas-style, and its Asian/Cajun menu created by New Orleans-born, Vietnamese Executive Chef and Owner Anh Luu. Luu will again partner with My Vice Catering to host their eighth annual 4th of July Crawfish Boil. Held at The Back 40 field in Northeast Portland, the Crawfish Boil will be held on July 4th from Noon to 10 p.m. One of Luu’s Cajun/Creole specialties she prepares with a Vietnamese twist is the Crawfish Boil, which is chock full of crawfish, andouille sausage, corn, and potatoes with a butter, garlic and ginger sauce. In addition to the Crawfish Boil, Luu will serve a Vegetarian/Vegan Crawfish Boil, a Corn on the Cob Bar, Asian Cajun Pulled Pork with mini Bahn Mi Rolls and Black Eyed Peas. My Vice Catering will provide additional vegetarian and vegan dishes. Cocktails will be provided by Dogwood Distilling and beer will be provided by Hop Valley Brewing Co. and Waltz Brewery. Local bands, including the Bubble Cats, Dog Years, and Bridal Veil, among many others, will be performing throughout the day.
Cost for the event is $20 and includes a full day of festivities, the all-you-can-eat Crawfish Boil, sides and the vegetarian and vegan dishes, plus all-you-can-drink cocktails and beer.
Tapalaya will be closed on July 4th.
“This Crawfish Boil started out as a party I hosted to celebrate my Birthday, which is in August, and it became so popular that it morphed into a giant, all day, 4th of July party for all of our service industry friends,” said Tapalaya Chef/Owner Anh Luu. “It has really become the highlight of the year for many service industry folks because we are usually so busy working on holidays. Tapalaya will be closed for the day so that our employees can enjoy some relaxing time off with their friends and family.”
To purchase tickets to the event, please visit www.brownpapertickets.com/event/3467274?cookie_header=1.
Born to Vietnam War refugees in New Orleans, Luu and her family evacuated from New Orleans after Hurricane Katrina in 2005. With their home under 15 feet of water, Luu’s family moved to Portland, Oregon but Luu remained in Louisiana to attend school and work in several top New Orleans restaurants. She later moved to Portland to join her family and attend the Western Culinary Institute. Subsequently, Luu was hired as Second in Charge at Tanuki, Chef/Owner Janis Martin’s izakaya. Following Tanuki, Luu was hired as Executive Chef at Tapalaya in May 2013. In March 2017, Luu purchased Tapalaya from previous owner, Chantal Angot.
Located on Portland’s NE 28th restaurant row, Tapalaya is the city’s first-and-only restaurant to serve New Orleans cuisine as small plates. Tapalaya, which is a combination of the words tapas and Jambalaya, offers its contemporary Cajun/Creole tapas and its Vietnamese-inspired special menu and/or dishes at dinner and Brunch.
Tapalaya is a contemporary New Orleans tapas restaurant located in Portland, Oregon’s NE 28th Restaurant Row. Inventive Cajun/Creole tapas prepared with locally-sourced ingredients from the Pacific Northwest are made from scratch with love. Born in New Orleans, and raised by her Vietnamese parents, Chef Anh Luu has introduced new menu items that are infused with the Southeast Asian flavors and ingredients from her culture, heritage and childhood. Portland’s first-and-only restaurant to serve New Orleans cuisine as small plates, Tapalaya offers contemporary Cajun/Creole tapas along with a Vietnamese-inspired special menu. Small plates are perfect for sharing and pairing in a fun and relaxed atmosphere with cheery, New Orleans décor, set to a funky beat. The restaurant offers live music every Tuesday and Thursday and Happy Hour every day. Owner Chantal Angot owned Tapalaya from its inception in November 2008 to March 2017, when she sold the restaurant to Anh Luu. A combination of the words tapas and Jambalaya, Tapalaya is located at 28 NE 28th Avenue in Portland. Dinner and Happy Hour are offered daily and Brunch is served on Saturdays and Sundays. For reservations or for more information, please call (503) 232-NOLA (6652) or visit www.tapalaya.com or www.opentable.com. Find Tapalaya on Facebook at www.facebook.com/Tapalaya and follow Tapalaya on Twitter @tapalaya and on Instagram @tapalayapdx.