May 5, 2016 | Louisiana Kitchen & Culture

May 5, 2016

Congratulations to Louisiana's 2016 James Beard Award recipients: Justin Devillier, Best Chef: South (La Petite Grocery and Balise; Alon Shaya and his team, Best New Restaurant: Shaya; and Leah Chase (Dooky Chase Restaurant) for her Lifetime Achievement Award. Well-deserved, all around.

We often say there are more festivals in Louisiana than there are days in a year -- well, here's another one to add to the list. The Louisiana Hospitality Foundation is hosting the inaugural Red Stick Food Fest on the grounds of L'Auberge Casino & Hotel in Baton Rouge this Saturday. Admission is free, the musical lineup is great, and the food will be fabulous. Further details can be found here.

You will find me at the judges' table the 5th annual Crawfish Mambo on the grounds of the UNO Lakefront Campus; 45 teams are competing this year. Yes, I have to sample 45 different kinds of crawfish this weekend! Jealous a little? Tickets are $20 in advance, $25 at the gate, kids 7 and under free, and it's all you can eat once you're in the gate. Stop by and say hello!

There's lots to do around the entire state and the weather is supposed to be beautiful. Find something to do this weekend, enjoy this week's recipes, share them with family and friends, and as always, let me know what's on your mind.

Happy Mother's Day!

New Contest!

Win Louisiana Crabmeat!

How would you like to win a shipment of Louisiana crabmeat? Plus the fixings for a delicious crab dip, and other goodies for a summer party.

Click here to enter - it's free! Tell us which recipe you'd most like to make for your summer parties - deadline June 30.

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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Tip of the Week:

Handling Hot Peppers

Miss last week's recipes?

• Emeril's Barbecue Shrimp with Rosemary Grit Cakes (most-viewed last week)

• Penne Strascicate

• Buttermilk-battered Popcorn Shrimp

Looking for a specific recipe? We have over 1,300: Click here!


	Gulf Shrimp and Grits Chef Justin Devillier was named Best Chef: South by the James Beard Foundation on Tuesday night; his Gulf Shrimp and Grits recipe gives you a good example of why! Bonus: there's a link to a video of him preparing the dish.

	Seafood Cannelloni with Leek Fonduta Chef Alon Shaya and his team took home the James Beard Foundation's Best New Restaurant this week for his Uptown New Orleans restaurant Shaya. His recipe here shows off his talent. It's a decadent, delicious dish that can be prepared in about 30 minutes. Bonus: there's also a link to video of him preparing the dish.

	Gumbo Z'herbes Chef Leah Chase was honored with a Lifetime Achievement award by the James Beard Foundation this week. I had the good fortune to sit down with her the Monday after Easter; we were there photographing for our May/June 2015 cover story on the different varieties of seafood gumbo to be found along the coastal region. I asked her how much gumbo she'd cooked over her career; she responded "There's no telling! I served over 70 gallons just this past Thursday!" This is the recipe that has lines stretching out her restaurant and down the block on Holy Thursday.