The Beginning
Katherine LeBlanc
Crawfish boils were an event in my childhood. They were frequent and always large with hot crawfish, fixin’s, cold drinks, and plenty of family. I thought I knew the tradition and experience of crawfish until I met Justin. Justin did not need an event to have crawfish, just a hot pot of boiling water and an hour to eat ‘em. I’d come home every Monday, in the early years of our marriage, to the smell of Cajunland’s Crab Boil in my kitchen.
His passion for New Orleans seafood only deepened as I brought this cajun boy to the windy city. During our time in Chicago, we experienced new cultures and traditions in a fantastic food city which deepened our appreciation for the unique experiences you’ll find only in South Louisiana. When we returned home our passion turned into a yearning to cultivate these traditions in our own place.
Chef Justin, Katherine, Violet, Benjamin
At Bevi Seafood Co. Justin will be delivering on our long standing tradition of seafood boils. We’ll also be serving some traditional and not-so-traditional po-boys and New Orleans hot plates. He’s spent the last 15 years in the kitchen of some of New Orleans best restaurants like Chateaubriand, Peristyle, and most recently the Southern Yacht Club. He’ll be bringing that experience to the lunch and catering menus at Bevi Seafood Co.
I can’t believe what we’ve been yearning to begin is finally here. I hope you and yours can join us today for amazing food steeped in the rich traditions of South Louisiana. And in case you were wondering, Bevi Seafood Co. is a family company, named after our kids: Benjamin and Violet.
- Katherine