The New Orleans Jazz and Heritage Festival is set to inaugurate on Thursday, uniting a diverse collection of the city’s legendary local talents over the next couple of weeks. Established in 1970, the festival is a tribute to the vibrant genres birthed in New Orleans, such as jazz, blues, gospel, folk, Cajun zydeco, among others. While the festival now features a broad array of music styles with headliners like Pearl Jam and Lenny Kravitz alongside local favorites including Lil Wayne, its core emphasis remains on celebrating regional artists and culture.
“We initially aimed to showcase New Orleans to the world, but now it’s an integral part of the city, much like Mardi Gras,” commented Quint Davis, the festival’s longtime producer. Davis also encourages attendees to come prepared for the city’s iconic culinary offerings, as integral to the festival as its music.
The festival’s culinary scene is almost as big a draw as its music, featuring an array of tantalizing Cajun and Creole dishes presented by over 70 seasoned vendors. Enthusiasts flock for succulent dishes like pheasant, quail, and andouille gumbo, pecan catfish meunière, and alligator sausage. Michelle Nugent, the festival’s food director, emphasizes that the menu is unique, with everything meticulously handmade and home-cooked.
Continuing his late mother’s legacy, Robert Harrison III operates Loretta’s Pralines, offering indulgent pralines like chocolate, rum, coconut, and a unique praline beignet—an innovative fusion of two classic New Orleans treats, a brainchild of his mother, which mixes pralines with a fried dough pastry known as a beignet. “The praline beignet—my mom was innovative with it, pairing two quintessential New Orleans items,” expressed Harrison III, who, along with his team, has prepped thousands of pralines for the festival.
Another star of the gastronomic lineup is Walker’s Southern Style BBQ’s Cochon de Lait Po Boy, comprising of succulent, slow-roasted suckling pig on French bread. Shayne Brunet, whose family has run a festival stall for over two decades, details the intricate slow cooking process that culminates in a flavor-packed delight enhanced with fresh coleslaw and a secret “wertie” sauce described as a sweet, Creole creamy finish.
Festival attendees won’t find typical fast foods; instead, they’ll discover unique creations like John Caluda’s crawfish strudel and the famed “Crawfish Monica” by local chef Pierre Hilzim. The creamy pasta dish, celebrated at the festival, requires close to two million crawfish to meet demand, firmly establishing itself as a festival favorite. “For a dish to enter the city’s culinary lexicon—it’s humbling,” Hilzim remarked, confident in the unparalleled dining experience the festival provides.
The music lineup also showcases prominent acts such as Pearl Jam, Lenny Kravitz, Dave Matthews Band, Luke Combs, Kacey Musgraves, Santana, Burna Boy, and Lil Wayne with The Roots. A substantial portion of the artists are native to New Orleans, among them Lil Wayne, Trombone Shorty, Big Freedia, Irma Thomas, Harry Connick, Jr., and Mardi Gras Indian leader Big Chief Monk Boudreaux. Local sensation Tank and the Bangas graces the festival poster this year, following their Grammy win for their album “The Heart, the Mind, the Soul.”
Lead singer Tarriona “Tank” Ball reflects on her experience of performing with the festival, recounting her growth from a high school choir member to a global touring artist, yet finding no comparison to performing for her hometown. “There’s a special magic when you’re home for Jazz Fest,” Ball commented, eagerly anticipating the chance to enjoy familiar festival foods prepared by her family’s stand.