Ignore the snow outside because inside Timothy’s Restaurant in Union Pier it’s New Orleans during Mardi Gras season – beads and all.

As he does every year, Owner/Executive Chef Timothy Sizer kicks it up a few notches, doses out a few Emeril Lagasse “Bams!” and goes all out for this Louisiana celebration.


Sazerac is a blend of cognac, whiskey, lemon juice and Pernod.

Crawfish Dip

Crawfish Dip is shown with buttered toast points.


During Mardi Gras season, Timothy’s Restaurant serves Étoufée.

Jane Ammeson can be contacted via email at janeammeson@gmail.com or by writing to Focus, The Herald-Palladium, P.O. Box 128, St. Joseph, MI 49085.