3rd Annual Crab Boil on the Roof

Name: 3rd Annual Crab Boil on the Roof
Start: 2024-08-09T18:00:00-06:00
End: 2024-08-09T21:00:00-06:00
Location: 201 E 4th St, Loveland, CO, United States, Colorado 80537

Schedule

Fri Aug 09 2024 at 06:00 pm to 09:00 pm

UTC-06:00

Location

201 E 4th St, Loveland, CO, United States, Colorado 80537 | Loveland, CO

Join us at desk chair for an unforgettable evening of seafood and breathtaking views of the Rocky Mountains.
Our rooftop event will feature a mouthwatering boil prepared by Chef Gator from Little Latitudes restaurant in Fort Collins. Indulge in a boiling combination of Crab, Shrimp, Andouille Sausage, Corn, Potatoes, and Mushrooms served on chopping block paper, straight from the heart of New Orleans.
The Logistics:
Each table will be served with a sumptuous boil right at the center, complete with crab cracking and dipping utensils.
Enjoy your meal with a choice of a non-alcoholic beverage while taking in the stunning Rocky Mountain scenery.
Tickets will be sold per table, ensuring an exclusive dining experience for your group.
Quench your thirst at our bar for additional drink options.
Reserve your table today for a classic Southern Creole culinary journey unlike any other!
A little bit about Little Latitude Catering - -
In 2017, Chef Gator moved back down to New Orleans to test his culinary aptitude to make sure he still had what it took after taking about 15 years off from working kitchens in Orlando, FL, Charleston, SC, and New Orleans, LA.
Once his feet were wet and the creative culinary juices started flowing, he decided to come back to Fort Collins, CO and offer a true Southern, Cajun and Creole food experience to the folks of Northern Colorado.
Chef Gator began his culinary career as a Culinary Apprentice at Walt Disney World in Orlando, Florida where he bounced around a number of restaurants including a stop at Wolfgang Puck’s and Captain Jack’s Oyster Bar. He then attended Johnson & Wales University in Charleston, SC. While at Johnson & Wales he was selected as a participant on the Junior Olympic Culinary team and worked at Kiawah Island’s River Course.
After graduation he spent a short time working for the Elliot Group in Mt. Pleasant, SC at Slightly up the Creek. He then spent a short time working at Emeril’s in New Orleans before taking a decade and a half off from kitchen work, where he switched sides and started working in the front of the house.