For Glaze A. Hardage (Delta Eta–Arkansas State ’06) cooking crawfish is a sign of the coming of spring. Unless it rains, Hardage cooks crawfish and shrimp every weekend outside of local Memphis restaurants. He is at Max’s Sports Bar on Saturdays and Loflin Yard on Sundays.
Selling everything he had Hardage cooked and served more than 150 pounds of crawfish and 60 pounds of shrimp at his opening March 4th boil at Max’s.
From West Memphis, Arkansas, Hardage grew up enjoying the spicy taste of crawfish at an early age but perfected his boil skills while at Arkansas State University. A few brothers taught him the necessity of getting the crawfish good and clean.
He and his buddies began cooking at Max’s eight years ago when the owner inquired.
It was a massive success with about 300 people showing up at his first boil. “Word kind of got out, I think. We moved down into the pit area behind the bar and set up more tables and chairs. And it was a big party.”
Glaze’s younger brother Macauley ’08 is also a KA brother from Arkansas State.
Check out Hardage’s Instagram account, @glazescrawfish.
