September 21, 2017
Many thanks to LKC reader Doug T- he sent me a care package last week full of goodies from his kitchen -- several grilling glazes, a hot sauce, and bread and butter pickles made from jalapeños instead of cucumbers. He writes that he grows about 1,000 pepper plants each year to feed his addiction -- I mean prepare his products. I haven't cracked any of them open yet because I'm hip-deep in the Louisiana Kitchen & Culture 2018 Holiday Food Guide. By the time I'm done with it the weather should be cool enough to enjoy cooking outside.
Shaking the Money Tree: I rarely ask you to contribute to specific causes, but I am now! I have been asked by Café Reconcile to compete in the inaugural Top Chef Reconcile next month, and I want you to support my team:
1. Buy tickets to the event, if you can be in New Orleans on October 8. Patron tickets are $100, general admission $50. Make sure you select Barranco & Ford team; our chef partner is Aaron Burgau, a King of Louisiana Seafood and co-owner of Patois and Central City BBQ.
2. Donate money. No amount too small! Don't forget to select the Barranco & Ford team.
Café Reconcile changes lives by offering life skills and job skills training for at-risk youth, many of whom have no place else to turn. I have supported the organization for years, and have personally seen doors and opportunities open up for countless young people. Email or call if you have questions about the organization; let's go for lunch if you find yourself in town.
Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.
Susan Ford, Publisher
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