2nd Annual Crab Boil on the Roof

desk chair will be boiling up some Blue Crab and pouring up the cold beverages! Join us for an evening of Seafood, Music and Incredible Views of the Rocky Mountains. Reserve your table on the rooftop today!

desk chair, with huge help from Chef Gator of Little Latitudes restaurant out of Fort Collins will be pouring a combination of Crab, Shrimp, Andouille Sausage, Corn, Potatoes, and Mushrooms on chopping block paper. This recipe is straight from New Orleans, offering you a true Southern, Cajun, and Creole food experience.

The Logistics:

Each table will receive their delicious boil right to the middle of your group's table. You will receive crab cracking and dipping utensils, a choice of a non-alcoholic beverage and complimentary views of the gorgeous Rocky Mountains.

Each ticket will be sold as a table for your group, that way you don’t have to share with any strangers.

Did we forget the alcoholic beverages? Don’t worry there will be a beer and wine bar set up on the roof for additional drink purchase.

A little bit about Little Latitude Catering - -

In 2017, Chef Gator moved back down to New Orleans to test his culinary aptitude to make sure he still had what it took after taking about 15 years off from working kitchens in Orlando, FL, Charleston, SC, and New Orleans, LA.

Once his feet were wet and the creative culinary juices started flowing, he decided to come back to Fort Collins, CO and offer a true Southern, Cajun and Creole food experience to the folks of Northern Colorado.

Chef Gator began his culinary career as a Culinary Apprentice at Walt Disney World in Orlando, Florida where he bounced around a number of restaurants including a stop at Wolfgang Puck’s and Captain Jack’s Oyster Bar. He then attended Johnson & Wales University in Charleston, SC. While at Johnson & Wales he was selected as a participant on the Junior Olympic Culinary team and worked at Kiawah Island’s River Course.

After graduation he spent a short time working for the Elliot Group in Mt. Pleasant, SC at Slightly up the Creek. He then spent a short time working at Emeril’s in New Orleans before taking a decade and a half off from kitchen work, where he switched sides and started working in the front of the house.