Happy Birthday Mr. Bill! We couldn’t be here without you. Thank you for all of the things you have done and will do for us! From teaching us how to fry catfish to how to peel crabs, you are our family, our friend, and our teacher. Thank you Mr. Bill!
Everyone has a different way of peeling their crabs. Here is our founder Bill Spahr demonstrating how he peels crabs. Let us know if you learned something new or if you have a different technique you would like to share on our Facebook page at www.facebook.com/spahrs.
Bill Spahr, founder of Spahr’s Seafood, shows you a quick and easy way to peel crabs.
As the school year comes to a close and we all participate in the celebration of our student’s achievements, let us not forget those who have guided them. We at Spahr’s Seafood want to show our appreciation to those dedicated and passionate professionals who teach and mentor our area youth. For your hard work and dedication to our future, we Thank You!
We appreciate every hour you spend away from your own families to work for our kids.
We appreciate all the days you stay late, or come in early, and all the nights you miss your favorite shows because you’re grading homework.
We appreciate every hour you spend in meetings, planning and discussing and preparing and assessing.
We appreciate your expertise and the education and training that makes you singularly qualified to do what you do.
We appreciate your willingness to put up with all of our questions, concerns, emails, calls, and your amazing ability to deal with every parent – from the hovering helicopters to those you never see.
We appreciate every cup of morning coffee you miss, every bathroom break you don’t get, every rushed step you take to meet the demands of your days.
We appreciate the care you take to make sure our kids know their value is more than a test score.
We appreciate every tear you spare them by not heaping pressure on them, even while you have to worry about how those scores will affect your own evaluations.
We appreciate the time you take to talk to our kids, and get to know them – in the cafeteria, on the playground, at the drinking fountain, in the specials classes, at the office.
We appreciate the sense of family and community this creates for our own kids, and especially those who may not have those connections outside of school.
We appreciate the personality, the joy, and the love you bring into the school.
We appreciate the example you set for our children, of the value of education, of being safe, respectful, and responsible.
Thank you! For every single thing you do.
Did you attend Hercules in Houma or Thibodaux’s Ambrosia Parade? If you have plans to hit the city to see Rex or if you plan to stay local…make sure to bring plenty of crawfish sacks for your beads, hydrate, and have a designated driver if necessary.
Some of our local parades are definitely worth a look. The Lockport parade runs on Saturday March 1st. The Des Allemands parade runs on Sunday March 2nd (a good stop on your way to Endymion). And if you haven’t been to Gheens on Mardi Gras day…you are certainly missing out!
No matter how you Mardi Gras…be safe! And when Fat Tuesday is all said and done for 2014…come visit us at Spahr’s on Ash Wednesday.
Well, it’s here. It kind of snuck up on us, but we’re starting to feel it. Fall has arrived! The years pass by faster and faster, mostly because our lives keep getting busier and busier, especially during this time of the year. We start worrying about Christmas coming up, who we have to buy for, and how we will buy for them all! There is so much to do that we start to forget what the season is really about, and we skip over a very important holiday with a very important meaning.
November is a month of Thanks. It’s a time to reflect on all that we have been given and all that we have been blessed to be able to give. In the restaurant industry especially, it’s difficult to remember to take a breath and give thanks. It’s one of the busiest times of the year! This in itself is a reason we should give thanks. So, this is what we are doing. We are stopping, taking a breath and giving thanks for all the great things we have received, experienced and accomplished this year.
“I am most thankful for my two sets of parents. My biological parents, who made sacrifices to give me a better opportunity by sending me to America, and my foster parents, for providing me with education and teaching me the good values in life. I am also most thankful for my wife, family, friends, and co- workers that have contributed to the success and happiness in my life. Thank you everyone.” -Chef Minh Le, Company Executive Chef
“I am thankful for the sacrifices Jesus gave for us, my family, my wife and my Spahr’s family.” -Kellie Frickey, Kitchen Manager (Des Allemands)
“I’m thankful for my family…and my job, because when my family aggravates me, I have a great place to go!” -Katey Martin, Key Server/Bartender (Houma)
“Thankful for a happy, jumping dog to greet me every day when I get home.” -Blair Tabor, Server/Bartender (Thibodaux)
“I’m thankful for the support of my two sons & their families, my mother’s continued good health and especially for my health that enables me to keep working.” -Dorothy Anthony, Catering Chef
“I’m thankful for all my learning experiences over the past year. I’ve grown in many ways, and I have become stronger. Thank you, Spahr’s!” -Genevia Washington, Kitchen Manager (Houma)
“I thank God for waking me up every day in good health. I’m able to work one job, still go to school, and plan for my future. When you’re thankful for where you are in your life, God has bigger and better blessings for you.” -Betty Edwards, Server (Des Allemads)
“The thing I am most thankful for is TIME, because that is what I get to spend with my wife, four beautiful babies, family and friends. We get so little time on Earth, so we should be thankful for every minute and strive to enjoy it all.” -Brent Roger
“Thankful for working at Spahr’s and the wonderful bloody mary’s they serve. I’m thankful for the guests who show appreciation towards my cooking.” -Trimichael Cooks, Cook (Thibodaux)
“I’m thankful for life…that I get to wake up and experience it every day.” -Marchal Daniels, Cook (Houma)
“I am thankful for a loyal crew, my management team that is always encouraging, and the opportunity to make a living pursuing my passion.” -Chris Emery, General Manager (Des Allemands)
“I’m thankful for my family being together for the holidays, because most of us live at least an hour or more away from each other. I am also thankful for direct port nitrous injection, ball bearing turbos and all aluminum lsx blocks.” -Paul Villemarette, Restaurant Manager (Thibodaux)
“Thank you to all who have dined with us over the past 45 years! We could not have stayed in business this long without you. We take pride in our food and our people, so we appreciate all the love and support for what we do. We look forward to another 45 years!”
-Spahr’s Seafood Company
South Louisiana is a land like no other. Not only is our language, cuisine, and music different from the rest of the world, but our family traditions are unique as well. It is our goal at Spahr’s Seafood Restaurant to provide our guests not only with great cajun cuisine, but a one-of-a-kind cajun experience as well. Our menu relies on the bayous and local fisherman, our Lounge has weekly swamp pop and zydeco bands, and our catering department is prepared to meet the needs of your next family gathering or company event.
Thanks for your interest in Spahr’s, and we look forward to showing you a great time!