Kat Bryant | Grays Harbor News Group
                                Tokeland Hotel co-owner and chef Heather Earnhardt stirs a pot full of crawfish, new potatoes and corn.

Kat Bryant | Grays Harbor News Group Tokeland Hotel co-owner and chef Heather Earnhardt stirs a pot full of crawfish, new potatoes and corn.

Tokeland’s first Crawfish Festival a hit

  • Thu Jun 6th, 2019 10:30am
  • Life

Despite Saturday’s less-than-ideal weather, plenty of folks turned out for Tokeland’s first Crawfish Festival.

Visitors shelled out $20 a head for all the crawfish they could eat — plus andouille sausage, new potatoes, corn, cornbread, and even banana pudding. The feast was accompanied by live Cajun-style music.

Tokeland Hotel owners Heather Earnhardt and Zac Young hosted the outdoor event behind the hotel, with picnic tables set only with rolls of paper towels and no silverware — in traditional style for a Southern crawfish boil, as everything that comes out of the pot is considered finger food.

The live crawfish weren’t flown in from Louisiana, but brought in from other areas of Washington state: the Snake and Columbia rivers. It’s as local as they could manage, Young laughed.

They hope to make this an annual event.

 

Kat Bryant | Grays Harbor News Group
                                Tables were set with plenty of paper towels, but no silverware, for a traditional Southern crawfish boil.

Kat Bryant | Grays Harbor News Group Tables were set with plenty of paper towels, but no silverware, for a traditional Southern crawfish boil.