We (Jyl & Susan) are currently in Shreveport for the Louisiana Travel Promotion Association's (LTPA) annual Summit meeting. Yesterday Susan and I were invited to lunch at The Shreveport Club, a private space established by members of the Shreveport business community in 1945. Elegant and gracious, the club features beautifully  appointed dining rooms and expertly executed regional cuisine. I am a roux snob, second only in line to my friend - and our official new staff photographer -David Gallant, but the nearly black roux which formed the foundation for the club's seafood gumbo was a beautiful sight to behold, as was a perfectly pan-seared piece of fresh Gulf redfish  that was finished with a delicate caper beurre blanc. 

Susan cannot pass on fried catfish when she sees it on a menu and the copious portion of shatter-crisp catfish presented to her  by the waiter met every expectation when he declared "You win" as he placed it in front of her.The meal was one of several excellent dining experiences we have had here in the northwestern corner of the state. Oh, what the Hell, any hopes of a diet have definitely been abandoned until after Mardi Gras.

On Tuesday I was invited on a culinary tour of the area with members of LTPA. The people here are justifiably proud of the stamp they put on Louisiana's cuisine, which was revealed to me through visits to Marilynn's Place, Herbie K's and Monsour's. Each destination offered a distinctive glimpse into the hospitality and food culture we are so looking forward to revealing to readers  in Louisiana Kitchen.Today we depart for Monroe with David for a couple of days of exploration and debauchery with Chef Cory Bahr, a man who is working hard to create a culinary empire with the opening of Cotton, the third restaurant he has opened in less than 5 years. Seemingly inexhaustible, Cory plans to open an Italian-influenced eatery as well as a bed and breakfast within the year.