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March 21, 2013
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A number of you have called recently to ask if it's possible to get a full set of the first year of the magazine. For $45, including shipping, you can get all four 2012 issues, and a one-year subscription starting with our Jan/Feb 2013 issue. Click here for details. Yesterday was a momentous occasion: Red Fish Grill served its 3 millionth BBQ Oyster during the lunch rush. Ralph Brennan delivered it personally; he says the restaurant has been shucking, frying, and saucing 3,000 - 4,000 P&J Oysters per week for fifteen years now. The unsuspecting diner happened to be Tommy Beaudreau, the Acting Assistant Secretary for Land and Minerals Management, in town for an oil leasing deal. He'll go back to Washington with a commerative plaque and a gift basket of goodies, and of course great memories of delicious oysters. Last night Chef John Besh invited me to American Sector's Stage Door Canteen for a screening of of his new television show "Chef John Besh's Family Table" that will begin airing on WYES on April 6, and of course there was lots of delicious food. Today, I'm shuttling around the greater New Orleans area to eleven different restaurants as one of the judges for the New Orleans Wine and Food Experience. It's a tough job, but someone has to do it... Friday I'm having lunch with a friend visiting from the west coast, and Saturday I'm attending the annual Arts Contest Awards Luncheon. The George Rodrigue Foundation for the Arts, in conjunction with the Louisiana Restaurant Association Education Foundation, will distribute $45,000 in college scholarships. Sunday, it will be quality time on the treadmill... Enjoy this week's recipes, and as always, let us know what's on your mind.
Susan Ford, President PS: Advertising on this email newsletter is inexpensive and profitable. Email for rates and additional information. Click on this Facebook icon. You'll instantly become a fan and help us reach our goal of 2,000 fans this month.Think of it as a vote for what we do. We'll let you know next week how it turns out. It's free, easy, and you'll get more of what we do best, which is recipes, news, comments and friendship. 2,000 is the magic number, just a click to show your support. |
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Don's Seafood Hut & Oyster Bar; 4801 Veterans Memorial Blvd, Metairie, LA; Jefferson Parish Oyster Trail! |
Jacked Up OystersDon's Seafood Hut Restaurant and Oyster Bar is part of the Louisiana Oyster Trail, and this easy recipe is a favorite among regulars. If you don't have oyster shells, ask your local oyster-serving restaurant to save some for you; I throw mine in the dishwasher after use. Alternatively, put each oyster in a small oven-proof ramekin. Just make sure you make and eat these! |
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Mar 21, 2013 to Mar 24, 2013 Chalmette: Crawfish Festival
Mar 22, 2013 to Mar 23, 2013 Lake Charles: Southwest Louisiana Garden Festival
Mar 22, 2013 to Mar 24, 2013 New Orleans: New Orleans Home & Garden Show Terrytown: Terrytown Spring Festival
Mar 23, 2013 New Iberia: Acadiana Dragon Boat Festival Natchitoches: Bloomin' on the Bricks
Mar 23, 2013 to Mar 24, 2013 Thibodaux: Louisiana Swamp Stomp Festival
Mar 24, 2013 Eunice: World Championship Crawfish Etouffee Cookoff Lake Charles: Palm Sunday Tour of Homes New Orleans: Annual Chocolate Sunday
Mar 29, 2013 Metairie: Taste of the Town
Mar 29, 2013 to Mar 30, 2013 Negreet: M & M Mudtruck Madness Mudfest
Mar 30, 2013 Baton Rouge
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