March 24, 2012
Welcome to Louisiana Kitchen
Yesterday I sat on the judges panel for the final round of the Road to Cannes culinary competition staged each year by the Louisiana Culinary Institute in Baton Rouge. I love being involved in the competition because I get to meet the next generation of chefs, and I'm always blown away by their efforts. This year, Corrito Gealogo and Pete Falcone were the last two standing after several rounds of competition. Corrito won yesterday's round and the trip to Cannes, but only by 2 points. I'd bet both of them have an interesting future, and I'll be following their progress.
Did you know that crawfish are an excellent source of protein? According to the Louisiana Crawfish Promotion and Research Board, "Fat content of washed crawfish tail meat is only about 1% of the Recommended Daily Allowance (RDA.) Crawfish muscle fibers are shorter than the muscle fibers in red meats and, consequently, more easily digested." Read more here, and bring on the crawfish! You can find more tips halfway down the right hand column of the Louisiana Kitchen home page.
It's festival season, and the weather is fine. Find Jyl at the judges table for the porkpourri entries for Hogs for the Cause this afternoon; I'll be judging the butt category. Stop by and say hello. We met a few readers at the kickoff party for the Road Food Festival last night; we love to hear from you.
PS: We are well on our way to our goal of 1,000 subscribers to our print magazine at launch. Thank you to those to you who have subscribed, and those who have given subscriptions as gifts, For the rest of you, subscription information is here. We believe in creating a great editorial product we know you will value—our first issue is full of great food, lush photography, and the stories of people you'd like to meet. Don't miss a bite!
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Lunatics in Need
Looks like the coming week is gelling into yet another round of insanity: Two of the most intense people I know - Chefs Cory Bahr (Cotton, Monroe) and Wesley True (Tru, Mobile) are coming to town—at the same time—and Sooz and I are supposed to drag around with them for various and sundry reasons. I love these guys.
Here are excerpts from this week's conversations with each of them:
At 9 p.m. on Thursday night as I was working feverishly, my phone rang. It was Cory. The man bellows into the phone : " JYLLLLLL! Dude, you've gotta help me.....
|Garlic-Lemon Green Beans with Toasted Bread Crumbs|
|Louisiana Strawberry Cooler|
|Calendar of Events|
Published by Our Kitchen and Culture, LLC, Louisiana Kitchen magazine will launch in March 2012. Our editorial mission is to provide a unique guide to authentic Louisiana cultural and culinary traditions—and of course, the recipes you'll need to create authentic Louisiana cuisine in your own home. Your friends and family will love you.
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Mar 29, 2012 to Apr 1, 2012
Covington: A Taste Of Covington - Inaugural event
Mar 29, 2012 to Mar 31, 2012
Merryville: Merryville Heritage Festival
Mar 30, 2012
Alexandria: DownTown Rocks
Mar 30, 2012 to Apr 1, 2012
Larose: Family Fun Festival
Mar 30, 2012 to Mar 31, 2012
Natchitoches: Natchitoches Jazz/R&B Festival
Plaquemine: 15th Annual Relay for Life of Iberville
Mar 31, 2012
Bogalusa: Cassidy Park Cook-Off BBQ
Grosse Tete: Easter Under the Oaks - Iberville Welcome Center
New Orleans: Fete Francaise
Plaquemine: Children's Easter Party - Plaquemine
Shreveport: CORK Wine Festival
Mar 31, 2012 to Apr 1, 2012
New Orleans: Old Algiers RiverFest
Annual Cooking Competition and Fundraiser Saturday, March 24
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