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Magazine subscribers, check your email for your renewal notice. If your subscription is about to expire you should have received reminders to renew via email over the past few weeks. Click here to renew on line or call 504-208-9959 to renew. Don't miss an issue! |
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March 27, 2014
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Café Hope located in Marrero, is a farm-to-table restaurant that dedicates itself to serving at-risk youth in the greater New Orleans area. On Sunday, April 6, they are hosting the inaugural Local Food Fest on the grounds around their kitchen garden. More than 20 area restaurants will be on hand serving local and sustainably produced food. Live music, activities for children, and fantastic food guarantee a fun-filled day. Keep an eye on their website for more details, or call 504-352-4929. Admission is free, food and beverages will be available for purchase. Each year Food & Wine magazine sets up a People's Choice poll for best chefs in various regions of the country. No surprise to me, five of the ten chefs selected from the Gulf Coast region are Louisiana chefs, all magnificent in their own right, in my opinion. All I can say is Vote Early, Vote Often, and good luck to all of you. This is a big festival weekend all around the state, and unfortunately I'm going to be out of state. Check out the list below, and get out for some fun. LK&C's creative director Susan Matherne will be judging the Oyster Jubilee on Bourbon Street Saturday morning, and managing editor Cara Ranieri has fasted all week in preparation for judging Hogs for the Cause on Saturday afternoon. Should you happen to be at either event, find the judges table and say hello. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President P.S. Our magazine is 2 years old this month. We owe all you magazine subscribers a big thank you for your early support. If you enjoy this newsletter and web site then do your share and consider getting your own paid magazine subscription: click to subscribe to Louisiana Kitchen & Culture in print. Still not sure? Start with a trial Only $10 gets you the special trial subscription
We have partnered with the Hotel Monteleone to give one lucky reader a long weekend for two in New Orleans and tickets to the New Orleans Wine and Food Experience. Details and the entry form are here; good luck, and I look forward to meeting the winner! |
March/April Issue On Sale Now |
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Catfish Parmesan My dad was an avid freshwater fisherman, and there was always catfish in the freezer. My mom prepared it simply: seasoned with a little salt and pepper, rolled in cornmeal, and pan fried in an inch or so of vegetable oil. This is an updated version, rolled in bread crumbs and parmesan cheese, then baked off instead of fried. Putting it in the oven frees up plenty of time for putting together a couple of side dishes while it bakes. Click to forward email and recipes.
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Shrimp Scampi This recipe starts with a compound butter that's so good I always have some on hand in the refrigerator. But even if you don't have some prepared in advance, this comes together with nominal effort. It's quick enough for a week night, elegant enough for a dinner party. Click to forward email and recipes.
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Strawberry Cooler Louisiana strawberries are fresh and in season, and this cocktail takes full advantage. The strawberries are puréed and strained, then sweetened with a little vanilla-scented simple syrup and spiked with some lime juice. Vodka optional; I intend to try it with a little Spiced Bayou Rum. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |