I am working hard to source ingredients that are local, clean and ethically processed. Besides focusing on organically-grown produce, shrimp, crawfish, chicken, and pork processing is a top priority to me these days. It is horrifying that certain practices are acceptable for our nation's food supply. (Having a leader that feeds fast-food to visitors to the White House is telling...) Grateful to live in a town that values, supports, and makes available healthy options for us!
Off my soapbox... for now!
It's been a blast focusing on cooking parties lately. I looove sharing NOLA recipes with new friends and together gush about the ever-amazing culture of the Crescent City.
Instead of formal pop-up events I have married them with a cooking lesson. (So much in keeping with the casual funky vibe of my home town!) After cooking a scrumptious Creole-Cajun meal, sitting around a communal table together is the best!
What a wonderful combo! It was luck that brought Cascade Zydeco into my life! This wonderful fun-loving group has been a joy in my cooking career! Every week there are various dancing lessons and DANCES around Portland and on Sundays in Vancouver. They don't mind driving far to get their groove on!
To refuel between dances they come to the window to place their orders of crawfish pies, jambalaya, beignets, and sometimes Summery banana pudding in a purple cup! Many have personal ties to Louisiana and ALL of them appreciate the traditions in dance and food forms!
I look forward to a joint event on June 5th when Janine and Roland will teach a little lesson then lead newbies on the dance floor after I have had a chance to feed them!
A great price of $20 for the lesson and dinner of an appetizer (TBD), gumbo, and fresh-hot beignets for dessert. There will be a cash bar with adult libations including Hurricanes! In Woodstock. I can't wait!
Next week I am back at KATU Afternoon Live to cook up Ne...
It was so nice receiving a request to appear on Afternoon Live! It was scary, but mostly exciting knowing that I would be sharing the cuisine I love with the viewers. Weeks agon I had begun watching episodes of the show and was so impressed by the casual format and the very warm, gracious and fun-loving host, Tre Renee.
So, tomorrow I check into the green room I have long heard of, set up my pots and pans and cook Crawfish Etoufee. I won't be discouraged that tonight my taster batch was ruined by too may starts and stops. I have time in the morning to begin again.
I had my company name embroidered on my apron by the kindest woman who told me that she could see that I was nervous but she could also see that I didn't need to be. Wow! Sometimes people just know exactly what to say!
I hope I will hear from the viewers. Feel free to ask questions or just say "hi"!