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October 16, 2014
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Emeril Lagasse and his team are hosting the first of several ment'or Young Chef Competitions at Emeril's in New Orleans this coming Sunday, October 19. Other competitions will take place later this year in Los Angeles, Miami, and New York. VIP tickets to the Sunday event are $75 and include a canape and wine reception starting at 11:00; general admission is $50 at noon. Awards will be presented at 2:30; you will find me there! Tickets are available online. Make plans to head to Memphis in early November; Louisiana Northshore chef Jeffrey Hansell, who owns the new Oxlot 9 restaurant in Covington, is participating in the Best of the Mid-South Friends of James Beard benefit dinner to be held November 8 at the renowned Peabody Hotel. Tickents and more information can be obtained by calling 901-529-4183. Don't miss out! Our holiday issue is on press today and will mail early next week; it's not too late to your subscription and get this fantastic issue, or order gift subscriptions withouth paying additional postage on it. Call us at 504-208-9959. We've been saying Merry Christmas since early August; copy and recipes are coming in for our January/February 2015 issue, so Happy New Year! That's what's on my mind right now. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President P.S. Not a magazine subscriber, Click to subscribe to Louisiana Kitchen & Culture in print.You'll love the magazine, exclusive recipes and articles with plenty of photos of food, people and places.
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Gulf Shrimp and Grits From Chef Justin Devillier, this is one of those recipes that's delicious for breakfast, lunch, and dinner, and various snack times in between. Bonus- the grits recipe is good all by itself and one you'll add to your repertoire once you make it. Click to forward email and recipes.
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Easy Chicken and Dumplings Skinless, boneless chicken breasts are slowly poached to juicy perfection and removed from the pot; the poaching liquid is then brought to a boil and hand cut dumplings quickly cooked in the broth. The chicken is added back it, and that's it! Sprinkle with a little chopped green onion or parsley. Click to forward email and recipes.
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Bananas Foster Bread Pudding If you don't have access to light, airy French bread, you may need to adjust the amount of bread you use -- enough to soak up the sauce and still be soggy. French bread will take a lot less liquid than a denser bread will because it's mostly air. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |