Tuesday nights at Eight Row Flint give Agricole Hospitality staff the opportunity to cook the food that personally inspires them. They grill, cook with live fire and step outside the daily menus of Revival Market, Coltivare, Eight Row Flint and Night Heron. The series shines a spotlight on the rising stars within Agricole, and for the month of April, the series will feature the front-of-the-house women of Agricole Hospitality and their Louisiana roots.
Food is served 5pm until sold out, and each plate is $15.
BBQ Shrimp with Red Beans & Rice, Grilled Bread
Night Heron general manager Julie Rogers' dad hails from Shreveport, and she grew up enjoying the bounty of his annual Louisiana fishing trips. Shrimp was her dad's favorite food--she recalls eating it on a weekly basis as a kid.
"His red beans and rice topped with a healthy pile of cheddar cheese was one of my favorite comfort foods as a kid, and throwing some barbecued shrimp on top of a big bowl seems like the perfect way to celebrate the happy memories I have of my dad in the kitchen, his favorite room in the house. This is my first time cooking for a crowd, but I'm proud to be making my dad's recipes and sharing them with Houston!"