February 18, 2015 | Louisiana Kitchen & Culture

February 18, 2016

The James Beard 2016 semi-finalists were announced yesterday, and as usual Louisiana is well-represented.

Leah Chase will be honored with the Lifetime Achievement Award.

Alon Shaya won Best Chef: South last year, and his new restaurant Shaya made the cut for Best New Restaurant. Arnaud's French 75 and Cure made the cut for Best Bar Program; Donald Link, Herbsaint, for Outstanding Chef; Kelly Fields, Willa Jean, Outstanding Pastry Chef; JoAnn Clevenger, Upperline, Outstanding Restaurateur; Brigtsen's for Outstanding Service; Commander's Palace for Outstanding Wine Program; and for Best Chef: South, Justin Devillier, La Petite Grocery; Michael Gulotta, MoPho; Slade Rushing, Brennans; Michael Stoltzfus, Coquette; and Isaac Toups, Toups' Meatery. Congratulations, and good luck to you all!

If you live in Louisiana, and are close to a Winn-Dixie supermarket, my friend LaDana has some good news for you; Winn-Dixie is lowering prices on a variety of Louisiana favorites. According to Ian McCleod, president and CEO of Southeastern Grocers, parent company to Winn-Dixie, "Louisiana’s local Down Down is dropping prices by up to 37 percent on household staples that Winn-Dixie customers clearly love – in the past year alone, they’ve purchased more than 125 tons of Camellia Red Beans and 100,000 (12 oz.) bags of Community Coffee, 10 times more of these products than customers in the other Gulf Coast states." So get thee to a Winn-Dixie and save.

My sister arrives for a week-long visit on Saturday; I'll let you know what sort of eating adventures we get up to. Enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind.

Seafood! How would you like to win ingredients for an authentic Louisiana Seafood Boil? All delivered straight to your door.

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Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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	Chicken Salad Remoulade Once you make a good remoulade sauce, you'll start inventing uses for it. The texture is nicer if you finely chop everything by hand, but by all means feel free to use the food processor. This preparation calls for poached chicken, but it's equally good with smoked turkey, boiled shrimp, folded gently with jumbo lump crab, as a dip for crawfish tails, as a salad dressing, or just eaten with a spoon... Click to forward this email and recipes.

	Crawfish Pie Crawfish season came early this year, and no one is complaining! This hearty pie can easily be adapted to bake off in individual ramekins, or double the recipe and freeze one for later. Click to forward email and recipes.

	Buttermilk Fried Shrimp This preparation calls for shrimp; it's an equally good way to fry crawfish tails, chicken strips, crab fingers, or even strips of catfish. Make sure the oil stays as close to 360F as possible, and serve everything piping hot. Click to forward email and recipes.