April 24, 2015 | Louisiana Kitchen & Culture

April 24, 2015

The May/June issue (pictured at right) mailed to subscribers today, and will start to appear on newsstands nationwide in a couple of weeks. Chef Folse called me yesterday afternoon to tell me how pleased he was with it, which allowed me to breathe a sigh of relief. It's nervewracking sometimes.

This newsletter is a day late this week because I spent some time in Baton Rouge; the Louisiana state legislature is in session, and we always take some time to talk to our senators and representatives about the importance of the tourism industry. Visitors spent over $11 billion dollars in the state last year, creating jobs. The sales tax generated funds all kinds of services; we love our visitors. If you haven't been down lately, come visit - you won't leave hungry. Or if you do, it's your own fault!

This afternoon and Saturday you'll find me strolling the fairways at the Zurich Classic; Sunday I'm judging the NOLA Navy Seafood Showdown. Local celebrity chefs will be paired with Navy chefs from eight allied vessels in town for NOLA Navy Week. Opening ceremonies are at 11:00; the winners will be announced at 1:30. The cooking competition takes place at Spanish Plaza at the foot of the Riverwalk. Stop by and say hello.

The eight visiting ships will be open for tours starting today (April 24); click here for more information.

It is the last chance to enter to win deluxe accommodations at the Hotel Monteleone, and tickets to the New Orleans Wine and Food Experience. The contest closes at midnight Saturday night; the winner will be contacted on Monday. Good luck to everyone, and I'll see you at NOWFE.

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

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P.S. Don't forget to enter our annual contest for a chance to win deluxe accommodations at the Hotel Monteleone in the historic New Orleans French Quarter, and tickets to the New Orleans Wine and Food Experience: Click to Enter.

May/June 2015 Shipping Now:

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next week!

Resources:

Louisiana Farmers Markets - buy local

Louisiana Visitors' Centers

Tip of the Week:

Lower Calorie Creamy Salad Dressing

Miss last week's recipes?

• Emeril's Delmonico Barbecue Shrimp (#1 last wk)

• Kubuki Shrimp

• Pasta Primavera

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


	Seared Louisiana Shrimp Chef Cory Bahr created this recipe for a cooking demonstration stage Kitchen & Culture produced at a home and garden show a few years ago - he was on the verge of a career breakthrough. He's a friend, and I'm proud to say he was named People's Choice: Best New Chef by the readers of Food & Wine earlier this month. Click to forward this email and recipes.

	Crawfish Étouffée This recipe is from Verna Fontenot, of Ville Platte. The preparation is simple, allowing the flavor of the crawfish to shine. Just make sure you choose Louisiana crawfish. Click to forward this email and recipes.

	Susan Spicer's Classic Remoulade Everyone should master the art of a good remoulade sauce. It's great with any kind of seafood, fried, grilled, broiled, you name it. It makes a great chicken sandwich, and leftover smoked turkey takes on new life when tossed with a little remoulade. Use it as a salad dressing - possibilities are endless. Click to forward this email and recipes.