Tumeric has been trending lately, and it’s no surprise. This yellow-gold spice, used for over 4000 years in Asia and India, is a key ingredient in curry and purportedly boasts numerous health benefits. But first, let’s talk about taste and how to use this versatile spice.
May is National Barbeque Month and nothing says summer quite like outdoor grilling. For eons humans have cooked and smoked food over an open flame on beautiful warm evenings. It’s a summertime tradition and maybe one of the oldest human customs in history. Slow smoking meat is the purest version of the ancient tradition we call barbeque, and while it can take years to master, it’s much easier to get started than you think. You don’t need a fancy smoker, and you don’t need to do any complicated DIY project. All you need is the grill you’ve already been using!
According to pizza.com, 94% of Americans eat pizza "regularly.” While somewhat vague, it is nonetheless good news for Scott McClaskey, who opened Pizza Artista at Prien Lake Mall last October with his wife, Cynthia, and their partner, Kirk Miller. The success of this pizza parlor is evident from numerous online review sites. Both buzzfeed.com and onlyinyourstate.com rate Pizza Artista as the number one pizza restaurant in Louisiana. Social media sites collectively give Pizza Artista 4.9 out of five stars.
What makes a perfect, relaxing picnic? Location, good weather, lovely company, great food, and because this is Southwest Louisiana, lots of mosquito spray. Picnics are an excellent way to enjoy the company of someone you care about or someone you would like to get to know better, but there are a few elements required in the planning stage to ensure your picnic is flawless and fun.
Whether it’s juggling baseball practice and gymnastics, or just a long day at the office, nothing can put a damper on the evening like realizing its 8 o’clock and your cupboards only hold half a block of Velveeta cheese, a can of cream of mushroom soup, and a sleeve of saltine crackers. Before you throw your hands up in defeat, there is another mealtime option that doesn’t require multiple trips to the supermarket or tons of planning.
If you’ve driven along Highway 14 in Lake Charles, just north of E. McNeese St., you likely have seen a herd of cows idly grazing in a large pasture along the side of the road. What may surprise you is that the farm is owned by McNeese State University and the cows, as well as pigs and lambs, are all part of the education for the 400-some students in McNeese’s School of Agricultural Sciences program. This farm is the first step in the program’s Center for Advancement of Meat Production and Processing (CAMPP). From the McNeese Farm, the animals spend some time "beefing up” at Fuller Farm in Kinder, and from there they go to CAMPP’s meat processing and packaging facility in Lacassine for "harvesting.”
Fusion cuisineisa style of cookingthat combines elements of different culinary traditions into one innovative, creative, often daring dish. The variations of fusion food are basically limited only by a chef’s imagination. California cuisineis considered a fusion culture, taking inspiration particularly fromItaly,France,Mexico, along with the culinary ideas of the Europeandelicatessen, easternAsia, and creating traditional dishes from these cultures with non-traditional ingredients - such asCalifornia pizza. Tex-Mex, possibly one of the first recognized fusion foods, combinesSouthwesternUnited StatesandMexican cuisines. Asian fusion combines foods and flavors from various Asian countries.
"We are all mortal until the first kiss and the second glass of wine.” These words from Eduardo Galeano seem to reverberate like a fine mist creating a tangible atmosphere within the newest Lake Charles harbor for wine lovers. From the moment you step through the door of Bodega Wine Dive, the black-and-white-tiled walls and the Charlie Chaplin dance numbers floating across the television screen make you feel as if you have entered some magical world where Zelda Fitzgerald or Alice in Wonderland might suddenly appear and share a glass of Dom Perignon (which is sold by the glass) with you.
Southwest Louisiana has experienced a significant population increase over the past several years. The more people who come here, the more resources we need; new neighborhoods, new roads, new stores . . . and new restaurants! The lake area is following several new food and restaurant trends, especially when it comes to ethnic foods. Seventy-seven percent of Americans eat ethnic foods while dining out at least once a month, and more than 38% order ethnic food weekly, according to Chicago-based research firm, Technomic. Locally, diners have numerous ethnic choices – Asian, Italian, Middle Eastern, Mexican, even Irish.
Ordering a cocktail used to be so simple. "Vodka and tonic with lemon, please.” Those days are essentially gone. Over the past several years, craft cocktails have become complex, sophisticated, and oh so delightful. This year, look for several continuing trends, such as the popularity of classic cocktails from the Prohibition Era, as well as some newcomers to the bar scene.
It seems most people have at least one kind of food they dislike. But it is hard to find someone who does not like cheese.
Wine has a way of warming your body from the inside out. It can be the perfect accompaniment to the soothing hearty meals we call comfort food in cold weather. Whether snacking by a crackling fireplace, hosting a crowd around the supper table, or dining out with friends, local experts can help you choose a wine that compliments your winter cuisine.
As cool winter weather settles over Southwest Louisiana, our morning appetites turn to warm comfort food. Oatmeal often finds its way into our breakfast bowls, though we may not always have time to cook oats the old-fashioned way. Instant oatmeal to the rescue! Here is a roundup of several brands you will find in lake area cereal aisles.
Two hurricanes could not keep Jim Brown and his family from sticking with their friends and serving their customers. Though buildings and products were lost, they rebuilt their business, Browns Food Center, and continue to thrive, learning along the way what it takes to serve their community.
Study a still life of Southern cuisine and a bowl of grits will be on the table next to the fried chicken, sausage gravy, and deviled eggs. A corn based dish that had its origins with Native Americans, grits are so connected with Southern eating, they can be found on menus from breakfast diners to catered upscale events.
Michael and Shelly Migues are nearly set to open their new Great Harvest Bread Company franchise at the corner of Lake and Sale Sts. in Lake Charles. This locally owned bakery and cafe will offer fresh whole grain breads, baked goods, and made-to-order sandwiches, salads, and grain bowls. Future outdoor seating beside the bayou, beneath oak and cypress trees, promises to become a popular lunch spot.
There is nothing more American than a Thanksgiving feast laid out on a table surrounded by loved ones. From oyster dressing to apple pie, there is sure to be one dish that you, your friends, and family cannot live without this Thanksgiving holiday. The dishes you most anticipate all year are likely influenced by your family heritage, as well as the region where you live. (Or once lived!) Culinary traditions vary from coast to coast.
Halloween is a favorite holiday for kids and adults alike. Unfortunately, the season does not invoke visions of healthy snack foods. But sugar need not reign supreme in this candy focused time of year.
Football season is here! We dress in team colors and cheer for MSU, LSU, or our beloved Saints. For many, football is also synonymous for tailgating parties. And where there is a tailgate open in a stadium parking lot, rest assured, there is FOOD!
They say breakfast is the most important meal of the day. You will have no problem getting your morning off to a great start at these southwest Louisiana diners and restaurants known for serving daybreak deliciousness.
School is back in session, the seasons are changing, and it is time to contemplate your packed lunch needs. Whether you are preparing lunches for your kids, or just looking for healthier or more economical meals for yourself, consider some of these smart delicious options to keep you on the right track.
While casual meals out may not require a dictionary to decipher the menu, special occasions at more upscale restaurants might seem daunting. You may open the menu only to find words and phrases like "omakase” or "a la broche.” You have a decision to make, do you ask the waiter what it means, or do you play Russian roulette and order what you soon discover is a creamed fish dish topped with bits of liver? To avoid dining disaster, brush up on some of these gourmet terms before your next fine dining foray, because eating out should be fun, not flummoxing!
Thomas Jefferson once said, "The olive tree is surely the richest gift of heaven.” It would be hard to argue with the third president of the United States, especially given the olives multitude of uses. Olive oil can be used for anything from treating a sunburn to making delicious meals for family and friends.
There is a relatively new dining trend on the streets of southwest Louisiana, food trucks. While these mobile lunch vendors have been a staple in larger cities across the country for years, the food truck recently found its way to the lake area and the locals are loving the new dining option. Warning: pickup window lines can be long! But the food is worth it. Highlighted here are some of the trucks you will find around town; some well-established and some brand new.
Cinemark creates a fresh spin on dinner and movie with its new Movie Bistro, a dine in theater with recliner seating and an expanded menu of dinner options, which opened in June. The company premiered its first Movie Bistro in 2013 in Edinburg, Texas, and picked Lake Charles to continue its expansion into the dine in movie experience.
The George Rodrigue Foundation of the Arts and Judge Gene Thibodaux announced the expansion of the Louisiana A+ Schools (LAA+) network to Lake Charles Charter Academy for the 2016/2017 school year. At a press conference last month, Jacques Rodrigue read one of George Rodrigues childrens books and led students in a Blue Dog-themed art activity.
With the onset of summer, Southerners fancies turn to grilling. But before you fire up your grates this month, consider these four essential gadgets that will bolster your grilling from backyard greenhorn to budding pit master.
Homegrown herbs and spices. Authentically cooked meals based on years of experience. No precooked, preprepared or processed ingredients. Freshmade spicy sauces. That is how Heather Wade and Daemion Bailey of Tasterite Jamaican Restaurant like their food, and they will not serve their customers anything less.
The pounding of hammers and the smell of sawdust will soon be replaced with the sound of happy patrons and the enticing aroma of freshly brewed beer. Crying Eagle Brewery in Lake Charles, Louisiana, is in the final phases of construction and plans to open its doors in June, according to the companys cofounder and President, Eric Avery.
Summertime conjures up visions of outdoor dining. From backyard barbeques to beachside picnics, rising temperatures mean taking those plates outdoors to soak up the sun and spend quality time with friends and family. However, all that outdoor dining does not mean you have to be stuck drinking your alcohol from a pop-tab can (not that there is anything wrong with that). There are many wines that are just as, if not more, delicious served up alongside boiled shrimp or burgers.
Newks Eatery made its Southwest Louisiana debut last month and response from the Lake Charles community has been as robust as the food served at this popular fast-casual chain. The franchise is owned by New Orleans-basedSoutheast Restaurant Group (SRG) and holds the distinction of being Newk’s 100th franchise nationwide.
The first person to ever eat a mudbug surely was a brave soul and a centuries-long trend-settter. The unknown Boudreaux or Thibodeaux who sized up a crawfish as a potential meal and spelled it with a w, not a y, now has a extended family of descendants who have pinched dat tail, sucked dat head and celebrated crawfish as a seasonal, signature delicacy for generations.
We farm them in our rice fields, buy them live by the sacks, boil them in our backyards and eat trays of them elbow-to-elbow with the ones we love.Crawfish are an essential element of Gulf Coast life particularly in Louisiana, where you get them fresh and buy them from people you know.
