A Longtime Louisiana Commercial Farm Goes Organic, page 17
Pigslayer, page 20
Deep Fried Pork Nuggets with Spiced Dipping Sauce (page 28)
Jolie's Louisiana Bistro Debuts Farm-to-Table at the James Beard House in New York City, page 33 -
Fried Rabbit Livers with Sriracha and Wild Honey Glaze
Fried Green Tomatoes with Tasso Tartare and Louisiana Blue Crab
Grilled Watermelon with Champagne Vinaigrette, Choupique Caviar, and Belle Ecorce Farms Feta
Tasso Cheese Cake with Creole Tomato Glace, and Zapp's Crawtator Chips
Hog’s Head Cheese with Roasted Corn Grits & Poached Yard Eggs
Ruston Peach Cobbler with Shortbread Crumble and Buttermilk Ice Cream
Print page