First, a piece of buttermilk delight pie from Royer's Round Top Cafe. "Buttermilk delight" means that although there's buttermilk pie as a basis, there's a lot of coconut, pecans, and chocolate chips added. I like Royer's pies, but I feel it should be possible to outdo their pie crust.
The Farmer's Kitchen from Iowa was providing breaded pork tenderloin sandwiches. I was very curious about the pork tenderloin, because I've never had one before. I was expecting something sturdy and flavorful, like a country-fried steak. But this was more like the chicken biscuit I had in February; it was tender and very juicy, with a very gentle pork taste.
This was crawfish Louise from The Court of Two Sisters, which demonstrates yet again that I should take better notes. I remember being told that it contained tomatoes, garlic, bread crumbs, mozzarella and parmesan cheeses, but I don't think I remember everything I was told. It was tasty, but heavy enough that I didn't want to eat the whole thing early in the Festival day. I looked for people to share it with, but failed to find sharers and kept nibbling at it. I think Lori finally disposed of it for me.
We were delighted with Louie Mueller Barbecue last year, and so we made sure to visit them early this year. They weren't serving sausage this year, and they weren't serving brisket as less than a half pound. On the one hand, my reaction to the thought of being told that we'll have to eat at least a half pound of brisket is along the lines of "please don't throw me into that briar patch!' But on the other hand, I was trying to save my appetite for all the good things at the festival - and you can't throw away food that good. The brisket is tender and moist with melted fat, and enormously flavored with smoke and black pepper.
The strawberry balsamic sorbet from La Divina Cafe e Gelato was good, but tainted with bitter memories: Lori had received execrable service when she tried to get gelato last year. I found the sorbet a bit too sweet for a really rich flavor.
Chris Ayers joined us in a 12-hour roast beef po-boy with horseradish cream and pickled onions, from Boucherie (the new name of the folks driving the Que Crawl Truck). This was splendid, with wonderfully rich and juicy beef and debris, cooled and polished by the horseradish cream. But when it was served, a nonexistent voice said, "this sandwich will self-destruct in five minutes." And passing the sandwich back and forth added extra delay - we finished the sandwich just before it utterly lost all structural integrity.