April 9, 2015 | Louisiana Kitchen & Culture

April 9, 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.

Here's advance notice on two events here in New Orleans -- on Friday, April 17, Chef Chad Matrana, executive chef at Amici Ristorante is hosting a wine dinner with guest chef Jasper Mirabile, Jr. of Jasper's in Kansas City. Limited seating is available; see the menu and other details here. The menu is fantastic, I'm really looking forward to it.

A weekend-long celebration of the re-opening of the long-anticipated Southern Food & Beverage Museum kicks off Friday night with a Patron's Party and gala. Entrance to the museum is free on Saturday and Sunday; there will be cooking demonstrations, lectures, and other festivities. More information can be found here.

It's our Third Anniversary--

I wanted to remind everyone that you can order the entire collector's set of the magazine -- all 18 issues from 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.

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. 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.

March/April 2015 On Sale Now:

Subscribe Today: Get your copy

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?

• Besh's Stuffed Artichoke (#1 last wk)

• Stuffed Ham

• Candied Bacon

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


	Chicken in Garlic Sauce This quick, easy recipe calls for boneless skinless chicken thighs, in my opinion the most flavorful cut of boneless chicken you can cook. You infuse olive oil with garlic, then make a paste of the garlic with some parsley. Stir that into the sauce with some paprika and bay and simmer until the chicken is tender; you'll need plenty of hot French bread for sopping up the tasty sauce. Click to forward this email and recipes.

	Lee Bros. Grilled Pimiento Cheese Sandwiches The Masters golf tournament starts today -- while I've never been lucky enough to attend, I'm told the patrons' favorite is a plain, old-fashioned pimiento cheese sandwich. This is a fancier version, made with roasted red peppers and extra-sharp cheddar; rather than binding it with mayonnaise, they call for softened cream cheese. Make a batch of these to serve when the leaders get to Amen Corner Sunday afternoon. Click to forward this email and recipes.

	Artichoke and Seafood Dip This is the upscale version of the perennial Southern favorite Artichoke Heart Dip. Fold in some chopped shrimp and crab meat, and serve hot out of the oven. Stand back and watch it disappear. Click to forward this email and recipes.