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July 17, 2012
By now you should have seen the first two issues of Louisiana Kitchen magazine. (If not, and you'd like copies, send me an email and I'll get them in the mail.) We're hearing nothing but accolades from readers all over the country. They love the size of the magazine (100 pages); they love the photography (180+ photos) and the fact that we included so many people in the shots; they love the wide variety of recipes (190 in the first two issues); and they're raving about the in-depth, intelligent articles, essays, and features. We believe we are well on our way to establishing the magazine as a culinary and cultural ambassador for the state. We now have paid subscribers in every state but Wyoming: 45% of our charter subscribers are in Louisiana; of the remainder, 26% are in Texas, 9% Florida, 7% California, 5% Mississippi, 5% Illinois, 4% Georgia. Newsstand sales are outstanding—you can expect to see the magazine in more and more locations in Louisiana, Texas, and the Southeast drive market, and select national markets, over the next few issues. Ad space for the September/October issue closes July 31, and your advertising support is essential. One of our top goals is to drive travel and tourism to and within Louisiana. If you're as passionate about Louisiana's culinary culture and heritage as we are, I'm sure you will recognize the unique marketing opportunity the magazine presents your business. Rates start at as little as $375 (less if you are a member of LTPA), making it affordable for everyone. Louisiana Kitchen's incredible reception in the marketplace, both from readers and advertisers, has been gratifying for all of us involved in the launch. I look forward to speaking with you about the opportunities. Below you'll find an overview of the editorial planned for the issue—it touches the state from top to bottom with an interesting, intelligent mix of commentary, recipes, and experiences. I will follow up, and can be reached meanwhile at 504-208-9959 or via email at susan@kitchenandculture.com. Best regards, and thanks for your time,
Susan Ford, Publisher Browse hundreds of great recipes at louisiana.kitchenandculture.com Find us on Facebook at facebook.com/kitchenandculture
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| Vivid Photography + Compelling Editorial Guarantees Reader Engagement |
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Feature: Memphis in May Writer/Photographer Pableaux Johnson accompanied chefs Donald Link, Steven Stryjewski and Ryan Prewitt (Cochon/Herbsaint) to the Memphis in May competition, the largest BBQ competition in the region, where they were joined with Louisiana native chef John Currence and other members of the Fatback Collective, an all-star culinary team.. As their part of the competition they roasted a whole hog that they raised from birth. The piece also covers Donald Link's recent forays into heritage bred pork. Rounding it out a selection of visually stunning photography. Feature: Inglewood Farms Writer Maggie Richardson interviews Corwith Davis III, whose family owns Inglewood Farms, a generations-old operation in Alexandria. The piece focuses on a big southern family transitioning their beloved 3,800 acre farm into an organic sustainable operation. A selection of recipes is included showcasing their produce, and atmospheric photography gives the reader a real sense of place. Feature: Bayou Teche Brewery Writer and television/radio personality Poppy Tooker on the wildly popular Bayou Teche Brewery in Breaux Bridge and the company's commitment to producing a superior product reflective of Louisiana's regional flavors and heritage while leaving a minimal environmental footprint. Following a soon-to-be completed renovation and overhaul of the company it is expected to earn distinction as the "greenest" brewery in the US. Recipes round out the piece, using various beers in cocktails, and crawfish in a creamy sauce served over biscuits that will send you to the kitchen before you finish reading it. Destination: Lake Charles Writer Deborah Burst on those unique elements and attractions that give Lake Charles area its singular appeal. Atmospheric shots take the reader on location, and recipes highlight the local chefs and the bounty of the region. Restaurant: Jolie Bistro, Lafayette Writer Stu Gonsuron goes to Jolie Bistro in Lafayette to showcase rising star Chef Manny Aguello as the chef prepares and executes a pre-James Beard dinner for his Lafayette patrons in anticipation of his national debut. Atmospheric photography takes the reader to the restaurant, and Manny provides some of his iconic recipes. Restaurant: LOLA, Covington Louisiana Kitchen editor Jyl Benson spends time with the King of Louisiana Seafood, chef Keith Frentz, and his wife chef Nealy Crawford Frentz, in their popular restaurant in downtown Covington. Nealy and Keith opened the restaurant on the North Shore after Katrina, and manage to produce top-notch meals out of their tiny kitchen that is shoehorned into a caboose. Weekend Entertaining: Tailgating We put together a selection of iconic Louisiana recipes you need to throw a respectable, authentic tail gate party, either at home with friends or on location at the game. Other
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Louisiana Kitchen is published by Our Kitchen & Culture, LLC |
