Cody & Samantha Carroll

Carnivale du Vin Bourbon, Boudin and Beer
Cody & Samantha Carroll

Sac-a-Lait, New Orleans

Born and raised in the small farmer’s town of Batchelor, Louisiana, Chef Cody Carroll always made time for the kitchen. It was in his family’s hunting and fishing camps, preparing Louisiana game, waterfowl, and fish that his talent and passion for cooking flourished.

 

At the age of 18, Cody left his family’s farm to attend Louisiana State University, where he graduated with a degree in Business. He then enrolled at the Louisiana Culinary Institute to acquire his degree in Culinary Arts. It was here that he met Samantha, his future wife and business partner.

 

Chef Samantha Carroll grew up in the community of Gonzales, located between Baton Rouge and New Orleans in South Louisiana. Her love for the art stems from waking up on weekend mornings to the distinct scent of roux being prepared in her family’s kitchen for gumbo. To this day, she swears there is no better smell.

 

Chefs Cody and Samantha graduated from culinary school in January 2010, and just three months later, transformed a former drive-thru convenience store in New Roads into Hot Tails, a rustic, South Louisiana style restaurant. The establishment was intended to be an outlet for the crawfish being raised in their farm, but has evolved to include a full menu of their versions of Louisiana classic dishes and elevated comfort food. Their dishes have been referred to as “Hardcore South Louisiana cuisine.”

 

Since opening the restaurant, they’ve traveled around the world to showcase Louisiana cooking traditions and ingredients, most notably winning the title of “King and Queen of Louisiana Seafood” in 2013. 

 

In 2015, the couple welcomed two babies – their daughter Malley and their second restaurant Sac-a-Lait. Set in an old cotton mill in the middle of Louisiana’s Warehouse District, Sac-a-Lait showcases refined southern Louisiana dishes with modern takes on Acadian and Cajun cuisine. At Sac-a-Lait, Chefs Cody and Samantha focus on sourcing locally and utilize familiar ingredients to create bold dishes inspired by the fishing, farming, and hunting culture they grew up in.

 

More Krewe

More Boudin

11.03.17
Champions Square
New Orleans
6 p.m. – 10:30 p.m.
This event is for adults 21+
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