West Chester Dish

CRAZY FOR CRAWFISH —AND CAJUN — IN KIMBERTON

The Station Bistro Stages an Authentic Crawfish Boil on May 22, 2008

The rolling hills and quaint villages of northern Chester County may seem an unlikely location for the lively flavors and mouth-tingling tastes of real Cajun cuisine, but Craig Miller, chef of the 6-month-old Station Bistro has a secret passion for gumbos, jambalayas, etoufees and especially crawfish boils. He has cautiously added his gumbo on Tuesdays to the Station Bistro’s otherwise straightforward menu, giving just a glimpse of his Cajun repertoire to the regulars that frequent the restaurant for his hefty burgers, hearty pasta dishes, wood-smoked ribs and shaved pork sandwiches.

But it’s May, prime crawfish season, and Craig Miller is itching to do a real crawfish boil.

Miller and wife Nancy have been doing crawfish boils in their backyard for years, sharing their passion for Louisiana cooking with family and friends. “When we lived in Florida, Nancy’s chemistry professor at the University of Central Florida—Professor Clausen—a real Cajun, invited us to crawfish boils at his home and we were hooked,” says Miller, “it was just so much fun!”

When the Millers had the opportunity to work in New Orleans for Darden Restaurants’ Olive Garden chain, they found themselves exploring every aspect of New Orleans cuisine and eating where the locals ate. “We loved the jambalaya and red beans and rice at Masparo’s,” says Miller, “the etoufee at Copeland’s and Emeril Legasse’s gumbo when he was the chef at Commander’s Palace. And when I make those dishes, I’m staying true to their great recipes. But most of all Nancy and I really got into crawfish. We could easily down five pounds of crawfish each with some good beers at a local bar.”

And now it’s time for the Delaware Valley to experience a true crawfish boil in all its glory beginning on May 22, 2008, starting at 11am. .

“We have the crawfish flown in live from Louisiana that day,” Nancy Miller point out, “and we use an authentic seasoning blend to flavor the boil. It’s the real deal.”

Diners will start with a big, heaping bowl of bright red, steaming, crawfish, and side dishes of savory red beans and rice (another New Orleans staple) and cool, creamy coleslaw. Since the Station Bistro is a BYOB, Craig Miller suggests diners bring a few good beers to pair with his down-home Cajun feast. “A good, crisp pilsner like Victory Prima Pils or an amber lager like Yuengling’s will taste great with my crawfish,” says Miller, “as would a hoppy beer like Victory Hope Devil or Sierra Nevada Pale Ale. But definitely a beer that can stand up to the bold flavors you’ll taste.”

The Station Bistro’s first ever Crawfish Boil starts at 11:00 AM on Thursday, May 22, 2008, and runs all day until they stop seating at 9:00 PM. The crawfish festivities will continue on Thursdays for the remainder of crawfish season, and depending on the quality of the crawfish available. The cost is $20.95 per person. Reservations are strongly recommended.

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Craig and Nancy Miller envisioned the Station Bistro in Historic Kimberton as a “gathering place”, a place where one always feels welcome and comfortable; whether stopping for breakfast and coffee, a quick lunch or a relaxing dinner with friends and family. The Millers opened the Station Bistro after over 40 years combined experience in all aspects of the dining industry, and they have developed high standards for both quality of food and excellent, family-friendly service. They take great pride in serving nutritious, wholesome foods using healthy ingredients and preparing each dish to order.  Breakfast is served Monday – Friday: 7 am – 11am, Saturday: 8 am – 11 am. Full Service B.Y.O.B. bistro dining is offered Monday – Saturday: 11am – 9 pm.