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Thursday, February 7, 2013
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This week we sent the March/April 2013 print edition of Louisiana Kitchen & Culture off to the printer. It was Volume 1, Issue 6, which makes the May/June edition Volume 2, Issue 1. This means we have successfully managed to publish the magazine for one entire year. Statistically this makes us a success, as, it is my understanding that most new publications fold within 6 months. No lie, it has been a long, hard year filled with unexpected twists and turns that often led us over terrain that seemed to be pockmarked with incendiary devices, some of which shot up into beautiful displays as they exploded, others of which detonated with head-splitting roars, leaving behind emotional and financial carnage. Let just say there have been many smiles and cheers and just as many tears and arguments. Thank you all for being there and supporting this endeavor. Please continue to share your enthusiasm with others and your editorial ideas and observations with me. Send me an e-mail anytime. Dine Well and Support the Advancement and Growth of Culinary Education in Louisiana: Chef Tory McPhail of Commander's Palace to be Honored Two of my absolute favorite chefs, Tory McPhail of Commander's Palace and SoBou, and Chris Lusk of Restaurant R'evolution, will come together on March 4 when the Chef John Folse Culinary Institute at Nicholls State University celebrates the best of Louisiana cuisine at its 16th annual Lafcadio Hearn Award Dinner and Distinguished Visiting Chef Series. The Lafcadio Hearn Award, which recognizes significant contributions to the culinary profession, will be presented to Chef McPhail, a James Beard Rising Star Chef who started his career at Commander's in 1993 and worked his way through all 12 stations of the kitchen. Chef Lusk, who serves as Chef de Cuisine at R'evolution, will lead Nicholls State culinary students in preparing the dinner, which will include Petit Cochon Parcel, Bread & Butter Pickled Shrimp, Crispy Redfish a la Plancha, and Brown Butter Pound Cake. Doesn't that menu sound divine? Lusk has been named one of Esquire magazine’s “Four Breakout Chefs to Watch,” and he cooked under numerous chefs, including Mario Batali, before coming to Louisiana to work at Foodie’s Kitchen, Commander’s Palace, and Café Adelaide. The event will also serve as a celebration of the groundbreaking of the culinary institute’s planned 33,000 square foot facility which is made possible by state funding, private donations, and fundraisers such as this dinner. The new facility will allow the institute to boost enrollment in the distinguished program. The evening will begin at 6 p.m. with a cocktail reception in the Cotillion Ballroom of the Bollinger Memorial Student Union at Nicholls State University in Thibodeaux, followed by a four-course meal. Tickets are $150 per plate and must be purchased by Monday, Feb. 25. Proceeds benefit the Chef John Folse Culinary Institute. For reservations, call 985.449.7114 or email veronica.veillion@nicholls.edu. Special Note for Louisiana Kitchen & Culture magazine subscribers. If you are a One-year Charter Subscriber and you have not renewed, your final issue is in the mail. You should have received a renewal notice via email or snail mail last week; Click to renew or call 504.208.9959 today. Enjoy this week's recipes, and let us know what's on your mind. Best-
Jyl Benson, Editor in Chief |
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Caribben Grilled Shrimp PinchosWhen Chef Tory McPhail put a match to this dish and it shot up in brilliant blue flames he wowed the crowds at a culinary demonstration stage we hosted a few years ago in what is now the Mercedes-Benz Superdome. It's really a pretty simple dish with just a few ingredients but it is still an impressive way to get an evening started. Bonus: There's video of Chef McPhail preparing the dish at the link below. |
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Crawtator Crusted Gulf OystersChef Chris Lusk created this dish for that same cooking demonstration at the Mercedes-Benz Superdome and he, too, impress the crowds with his masterful approach and creative uses for Louisiana products. He always throws in something fun and unexpected. Bonus: There's video of Chef Lusk preparing the dish at the link below. |
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Louisiana Strawberries with Black PepperFollowing the excesses of Mardi Gras most of us have banished all manner of sweet treats from our lives for the time being. Take solace in the beautiful Louisiana strawberries that are just coming into season. This simple dessert will leave you feeling satisfied, yet free of guilt. |
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Louisiana Kitchen & Culture's e-Newsletter reaches thousands of people every week. For advertising information, Special Note for Louisiana Kitchen & Culture magazine subscribers. If you are a One-year Charter Subscriber and you have not renewed, your final issue is in the mail. You should have received a renewal notice via email or snail mail last week; take a minute and renew today. |
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