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April 24, 2014
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Congratulations to my friends at Rennaissance at Colony Park over in Jackson, MS; yesterday superstar chefs John Folse and Rick Tramonto announced that they will be opening Seafood R'evolution, the second restaurant birthed from their joint venture Home on the Range, in September at that location. The Colony Park group approached Kitchen & Culture 18 months ago and hired us to help them land a world class restaurant for their venue -- I introduced them to chefs Folse and Tramonto and this is the result. Proud? Yes I am. Chef Folse is my inspiration. The menu will offer a selection of Gulf seafood, prime steaks, fowl and game, and sandwiches and of course, poboys, and will pay homage to Mississippi's (my home state) own rich culinary heritage. I have had the good fortune to dine twice with Chef Folse at the original R'evolution here in New Orleans; Jackson residents are in for a real treat. Offer your congratulations on their Facebook page; maybe I'll see you at the grand opening in September! Are you a Gumbo Master? A call for entries has been made for the second annual Lower Alabama vs. Louisiana Gumbo Showdown. I went to -- and judged -- the inaugural event last year, and I'm sorry to say that Louisiana did NOT bring home the trophy. We need to take possession of that trophy; do you have what it takes? Entry fee includes a wide variety of ingredients. You'll find more details here; I'll see you there. NOTE: Order The Collector's Bundle, every magazine we have published; we are now fully stocked up and shipping. Readers love it; it's not often you have the chance to collect every single issue of a magazine. Click to order. Enter & Win; We have partnered with the Hotel Monteleone to give one lucky reader a long weekend for two in New Orleans and tickets to the New Orleans Wine and Food Experience. Details and the entry form are here; good luck, and I look forward to meeting the winner! 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. If you enjoy this newsletter and web site then do your part to support our efforts by subscribing to Louisiana Kitchen & Culture magazine: click to subscribe to Louisiana Kitchen & Culture in print. Still not sure? Start with a trial Only $10 gets you the special trial subscription
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March/April Issue On Sale Now |
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Crab, Pear, and Cheese Strudel The only way I can afford my cookbook collecting habit is by browsing the closeout racks at the bookstore; I found Great Cooking Every Day by the C.I.A for Weight Watchers earlier this year. Who can't use a few delicious, lower-calorie recipes?? This one is elegant, surprisingly easy, and perfect for a brunch or luncheon. Click to forward email and recipes.
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Chef Susan Spicer's Remoulade is easy to make, keeps for a few days in the refrigerator, and is extremely versatile. Use it to dress a green salad, as a dip for crudites, it's classic with boiled shrimp, makes a great chicken salad, and is fantastic as a sandwich spread, particularly a fish sandwich. Cheat and put everything that has to be chopped in the food processor. Note: this recipe is from her cookbook Crescent City Cooking; you can order an autographed copy from her website. Click to forward email and recipes.
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Chef Joseph Maynard's In honor of our Win a Trip to NOWFE sweepstakes in partnership with the Hotel Monteleone, this recipe is from Chef Maynard at the hotel's fine dining restaurant, Criollo. It needs to marinate overnight, but cooks in less than 20 minutes, so it's perfect for a weeknight meal. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |