April 2, 2015 | Louisiana Kitchen & Culture

April 2, 2015

The March/April issue (pictured at right) is selling briskly, and, even better, is bringing in a lot of new subscribers. Many of you are receiving this newsletter for the first time this week -- welcome! I hope you enjoy it,

It's our Third Anniversary Issue --

I wanted to remind everyone that you can get the entire collector's set of the magazine -- all 18 issues of our first three years of publishing, plus a subscription for the remainder of 2015.

That's 22 magazines with more than 1,300 exclusive recipes, all for just $80. Most of the recipes do not appear anywhere else; I occasionally publish one of the magazine recipes on the newsletter, but not very often. More details and the order form can be found here.

Once again, in partnership with the Hotel Monteleone, we are hosting a sweepstakes for the New Orleans Wine and Food Experience, held Memorial Day weekend. One lucky person will win three nights at the luxurious Hotel Monteleone, tickets for two to the Royal Street Stroll and the Friday night Grand Tastings, plus vouchers for cocktails at the famed Carousel Bar and breakfast at Crillo Restaurant. Click here to enter, and good luck!

On Tuesday, April 7, the New Orleans chapter of the American Culinary Federation presents Best Chefs Louisiana -- some of the state's best chefs and restaurants will be represented. The event is at the New Orleans Marriott at the convention center; tickets are selling quickly. It's a lot of fun, great food, and a great cause. More information and tickets are here.

Each year, Food & Wine opens up ballots for The People's Best New Chef. Voting is open now -- of the ten chefs vying for the award in the Gulf Coast category, seven are from Louisiana. I'm not surprised.

Congratulations, and good luck to Cory Bahr, Cotton and Nonna; Michael Doyle, Maurepas; Kristen Essig, Meauxbar; Juan Carlos Gonzales, SoBou; Michael Gulotta, MoPho; Phillip Lopez, ROOT and Square Root; and Ryan Prewitt, Peche. Voting ends on April 8. Click here to vote early, and make sure to vote often.

It's spring festival season - see our calendar below. Whatever you do this weekend, enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.

Susan Ford

Susan Ford, President

Our Kitchen & Culture, LLC

Click to Visit Our Web Site

P.S. Did you receive your magazine renewal reminder via email or mail? If so, Click to renew online or call 504.208.9959.

March/April 2015:

Subscribe Today: Get your copy

next week!

Resources:

Louisiana Farmers Markets - buy local

Louisiana Visitors' Centers

Tip of the Week:

Different Varieties of Salt

Miss last week's recipes?

• Emeril's Seafood Paella (#1 last wk)

• Shrimp Shooters

• Fried Crawfish Tails

Looking for a specific recipe? We have over 1200 searchable here!

Our Third Anniversary Special Offer; The Collectors Set

get every magazine -- all 18 issues of our first three years of publishing, plus a subscription for the remainder of 2015.

You'll receive 22 magazines with more than 1,300 exclusive recipes, articles, stories professional photography. Celebrate the unique culture, heritage and cuisine of Louisiana. Click to find out more


	Candied Bacon Cooking bacon in the oven is one of those things that, once you've tried it, you'll never do it on the stovetop again. No spattered grease, no burns, and if you put it on a rack, a good bit of the fat drops to the bottom of the pan. Of course, in this method, the addition of maple syrup and brown sugar completely negates the few calories saved by draining the fat... Click to forward this email and recipes.

	Chef John Besh's Stuffed Artichokes Finally, there were mounds and mounds of big fat artichokes in the grocery store last night, just in time to stuff for your Easter feast, should you be celebrating. If not, get some and stuff them anyway. Click to forward this email and recipes.

	Stuffed Easter Ham This ham is glazed with a Louisiana Cane Syrup and Creole mustard glaze, then stuffed with sweet and savory mixture of yams, pears, onions, celery, bell peppers, and fruit. It can be prepared up to the point of putting it in the oven a day in advance; it needs to bake just half an hour or a little more, keeping you oven mainly free for other goodies. Click to forward this email and recipes.