Kitchen on George Celebrates Crawfish Month

Apr 2, 2014

MOBILE, Ala. – March 28, 2014 – Kitchen on George will pay tribute to the kickoff of crawfish season with its "Crawfish Crazy" event beginning March 31 and continuing through May 4, 2014. The restaurant, located at 351A George St. in Mobile at the corner of George and Savannah Streets, will celebrate crawfish month by offering a different dish featuring the southern delicacy each week as well as hosting a crawfish boil on April 18.

The weekly "Crawfish Crazy" menu is as follows:

  • 3/31 – 4/6: Crawfish Etouffee: A timeless presentation of the Cajun classic first made popular in Breaux Bridge, La. Tender crawfish tails with Etouffee sauce over long grain rice.
  • 4/7 – 4/13: Crawfish Enchiladas: A recurring special at Kitchen on George. Crawfish tails in a house-made cheese sauce wrapped in a flour tortilla and topped with cheese sauce. Baked to order.
  • 4/14 – 4/20: Crawfish Bisque: The taste of crawfish in a rich, house-made bisque, topped with tail meat.
  • 4/21 – 4/27: Crawfish Ravioli: Crawfish stuffed in our house-made ravioli and topped with a rich crawfish cream sauce.
  • 4/28 – 5/4: Crawfish Beignets: House-made batter, deep fried and served with our grilled onion remoulade.

In addition to the celebratory crawfish-infused menu, Kitchen on George will host its crawfish boil on Friday, April 18 from 11 a.m. to 4 p.m. The boiled crawfish will be served with corn on the cob, new potatoes and Conecuh sausage.

"When the weather begins to warm up in Alabama, Southerners begin to crave the food of the season – crawfish," says Kitchen on George Executive Chef Carl Tilley. "We are proud to offer this fresh, local, seasonal food for our guests to enjoy in a festive atmosphere."

Kitchen on George will also be giving away a crawfish-themed gift basket on May 4 to fans who like and share the restaurant's Facebook page. The gift basket includes a $50 gift card to Kitchen on George and other related crawfish goodies.

The crawfish, along with all of Kitchen on George's seafood, are locally sourced from Southern Fish and Oyster in Mobile to supply guests with fresh, local cuisine. The restaurant's "Farm to Table" culinary focus of fresh, locally sourced and seasonal cuisine at affordable prices has been well received by its customers and in its catering business. Locally sourced ingredients allow chefs to provide patrons with fresh, bright flavors of the region. Its menu consists of a wide variety of fresh, contemporary American food, which guests can enjoy in small plates offering the palette a selection of diverse cuisine, or as larger traditional entrées. An extensive selection of fine wines is also offered to complement the refined menu.

Recently, Kitchen on George was recognized by the Mobile Award Program for the 2013 Best of Mobile Award in the Catering category. It was also voted "Most Underrated Restaurant" in Lagniappe magazine's 2013 Nappie Awards and "Best New Restaurant" in the fine dining category in 2012 during Kitchen on George's debut year.

Kitchen on George is a supporter of Culinard, the Culinary Institute of Virginia College, where a staff of professional chefs provide a learning lab and teaching establishment for culinary and pastry arts students. The culinary students from these fine schools work as externs at Kitchen on George gaining real world experience and learning from our staff of professional chefs and managers.

For more information about Kitchen on George, visit

About Virginia College and Education Corporation of America
Birmingham, Ala.-based Education Corporation of America (ECA) is a leader in the post-secondary career school market with current enrollment of over 19,000 students. Holdings include Virginia College, founded in 1983, a private institution of higher education that offers non-degree and associate's, bachelor's and master's degree programs in the areas of Health and Medical, Business, Information Technology, Cosmetology, Culinary Arts and more with locations in 27 different cities in the following states: Alabama, Mississippi, Florida, Tennessee, Georgia, North Carolina, South Carolina, Virginia, Louisiana, Oklahoma and Texas. ECA also offers classes online via and operates Culinard, the Culinary Institute of Virginia College, Golf Academy of America schools in California, Arizona, South Carolina, Texas and Florida, and Ecotech Institute in Colorado, which is the first and only college focused on preparing students for careers in renewable energy and sustainable design. These schools are accredited by the Accrediting Council for Independent Colleges and Schools (ACICS) which is listed as a nationally recognized accrediting agency by the U.S. Department of Education and is recognized by the Council for Higher Education Accreditation (CHEA).

ECA also owns and operates New England College of Business in Massachusetts, a fully online college which is regionally accredited by New England Association of Schools and Colleges (NEASC) and is licensed by Massachusetts Department of Higher Education.

For more information, contact Diane Worthington at or (205) 329-7911.