On the first Thursday of every month, my favorite restaurant in Boston (Toro) hosts a late night industry party. Great music, fun people, tasty bites and cava filled porrons make this a go to event that never gets stale. In February chefs Mike Smith and Jamie Bissonnette invited me to cook chow. I decided to go full scale grimy, because that's what people want when their drinking dammit! Everything I threw it down on had a New Orleans vibe in honor of Mardi Gras. 1) Frito Pie w/ Maine Shrimp Jambalaya & Sharp Cheddar, 2) Tasso Salad Club Sandwiches w/ a Fried Mac-n-Chz Center, Grilled Corn w/ Celery Mayo, American Cheese & Cajun Pork Rind Crumbles, Smoked Pork Pupusas w/ Shaved Trinity, Andouille Sausage, Egg & Cheese Deep Dish Pizza w/ Spicy Red Remoulade. The crew at Toro were so fucking great. I thought I was going to be flying solo, but they just kept cooking circles around me. It was an honor to cook in their house.