Soulard in St. Louis Jan. 6 - Mar. 4, 2014

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Saturday, Jan 27, 2018

Cajun Cook-Off

Cajun Cook-Off

Saturday, January 27, 12:00 p.m. - 4:00 p.m.

Bud Light Party Centre in Soulard Market Park

Tickets: $35 in advance;  $45 at the door

Purchase Tickets



InsideSTL Kitchen Pass

Saturday, January 27th, 9:00 a.m. - 4:00 p.m.

Bud Light Party Centre in Soulard Market Park

Tickets: $75

Purchase Tickets


Learn the secrets of Cajun cooking from the best chefs in St. Louis! On Saturday, February 27, join us at Soulard Market Park for the Cajun Cook-Off.


Ready to recreate New Orleans-inspired cuisine at home? Stop by the US Foods Demo Kitchen to pick up a tip or two and enjoy delectable samples of what they prepare. Throughout the day some of the best chefs from around the region and the country will show you how to prepare great, authentic Cajun dishes at home.

Demo schedule coming soon!

Can you compete

This year we will continue the long tradition of celebrating our amateur chef scene in St. Louis. Each year 10 amateur chefs bring their home recipes to the Cajun Cook Off to prove they are the best in region. Fill out the application if you are ready to display your culinary skills and compete against other amateur chefs. Winners of the competition will receive cash and prizes plus the bragging right of being crowned the 2018 Cajun Cook Off champion. 


Enjoy a complimentary Cajun dish prepared by some of St. Louis’ finest chefs, then grab a Cruzan Rum Hurricane or Bud Light and head to the dance floor to stomp your feet to the sounds of live music. 

Advance ticket prices end Friday, January 26th at 11:59 p.m. Tickets will be available at the door for $45.

In accordance with the City of St. Louis Health Department, food prepared by the chefs in the competition is not available for consumption.

InsideSTL Kitchen Pass

590thefan-onwhitearch-white-strokeWe’re giving 40 lucky folks a unique, fun, and unvarnished peek into the way a kitchen works….but without the long hours, and dirty hands! 

Guests get to hang out right in the thick of things as some of our area’s most renowned culinary wizards (Tom Schmidt from Salt+Smoke, Mike Johnson from Sugarfire Smokehouse/Hi Pointe Drive In, Mike Emerson from Pappy’s Smokehouse, and more) whip up all the fixings for the Cajun Sampler, the samples for their demos, and also delectable treats made only for the folks in the kitchen. All the while, you’ll see them engaged in the kind of witty repartee and wild shenanigans that make the restaurant kitchen a fun and magical place.

Of course, being a Mardi Gras kitchen, there will be a premium open bar featuring Ubon’s Bloody Marys, mimosas, Effen Vodka screwdrivers, Jim Beam cocktails, Busch Bavarian lagers, and other salacious cocktail treats that we will be serving only to those with a kitchen pass.

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