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The May/June issue of Louisiana Kitchen & Culture will mail early next week so there is still time to start your subscription. To subscribe, call 504-208-9959 or click here. Magazine subscribers, check your email for your renewal notice. Click here to renew on line or call 504-208-9959. Don't miss an issue! |
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May 1, 2014
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Entry Deadline Extended! The deadline to enter our second annual Win a Trip to the New Orleans Wine and Food Experience has been extended to Monday, May 5. Enter & Win: 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! Tickets are on sale now for King of Crawfish, presented by the Louisiana Restaurant Association. Top chefs and amateurs go head-to-head in a People's Choice competition. May 8; open bar and tasting priveleges; Generations Hall New Orleans. The Benton Farmer's Market has issued a call for vendors; the Sunday-only summer market opens June 1. Click here if you're interested in selling at the market. New Orleans, Dallas, Houston, and Austin people listen up! For National Tourism Week the Follow your NOLA food truck is going on tour with Chef Brian Landry. You'll find him cooking up delectables in the truck on Esplanade in New Orleans at Grand Route St. John on Friday, Saturday, and Sunday from 11:00 - 2:00. The truck rolls on to Houston on May 6: Discovery Green Park's White Promenade from 1:00 to 7:00. It hits Dallas on May 10 at 2323 N. Henderson Avenue from 9:00 - 3:00, and on to Austin on May 8. You'll find it on Congress Avenue at 7th. Sample the cuisine, listen to some music, and see an authentic Mardi Gras Indian. Enter to win a trip to New Orleans! Click here for more info. NOTE: Order The Collector's Bundle, every magazine we have published; we are now fully stocked up and shipping. Readers love it; it's not often you have the chance to collect every single issue of a magazine. Click to order. 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. Subscribe to Louisiana Kitchen & Culture magazine: click to subscribe to Louisiana Kitchen & Culture in print. Still not sure? Start with a trial Only $10 gets you the special trial subscription. Do your part to keep this newsletter free.
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March/April Issue On Sale Now |
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Galatoire's Tartar Sauce Galatoire's classic tartar sauce is great on most any kind of fried seafood. I even like it on crab cakes, and it makes a great sandwich spread. Try using it to dress a creamy cole slaw also - that makes a great side dish for your seafood feast. Click to forward email and recipes.
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Shrimp over Fried Green Tomatoes From Chef Duke LoCicero of Café Giovanni, this recipe has you cook the shrimp in a zesty sauce flavored with garlic, rosemary, Worcestershire, and white wine. Fry green tomatoes in Italian bread crumbs and serve the shrimp over the top. Make sure to have French bread on hand to sop up the sauce. Click to forward email and recipes.
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Cocktail Crab Cakes From the test kitchens at Cook's Illustrated, these crab cakes are loaded with jumbo lump crab meat. The recipe specifies using one tablespoon of mixture per cake, but you can easily up the size for an entrée portion. Just adjust your cooking time accordingly. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |