Our incredible spring intern class is moving on and its only appropriate to send them out in style. A kin to a crab boil, in the Hill Country of Texas we do crawfish. And so we said our farewells with a good old fashioned backyard crawfish boil.
The amazing husbands on the team all leaned in (#LeanIn) to help make the boil a success. Kate (our flagship store manager) enlisted her husband to run the boil.
Katie’s husband, Greg, taught our newest additions to the KK team and crawfish first-timers, Sean and his wife (native New Yorkers), how to eat crawfish.
The menu included Bloody Mary’s & Cold Coors Light to drink. In the pot with crawfish, shrimp, corn, mushrooms, onions, Elgin Sausage from Southside Market. Don’t forget to have hot sauce and Tony’s seasoning for dipping.
Our UT intern gifts were our burnt orange (hook ’em!) tassel earrings for their collection.
We’ll miss having our wonderful interns in the studio, but know they’re going to dominate wherever they land next. Best of luck, ladies!