Page 4 - March & April

2 MYROUSES EVERYDAY MAY | JUNE 2013
FEATURES
10 Fishing Rodeos
by Elizabeth M. Williams
18 The New Orleans Wine
& Food Experience
24 The Sizzle &The Steak
by Scott Gold
34 Behind the Scenes at the
John Folse Culinary
Institute
by Jyl Benson
53 Sunday Suppers
by Poppy Tooker
54 Snowballs
56 In Our Stores
TRAVEL
11 Grand Isle
26 The Boston Seafood
Show
PROFILES
20 Dan Davis,
The Wine Guy
Commander’s Palace
32 Chef John Folse
THE SCOOP
15 May Flowers
25 The Empress of Steak
36 John Folse Culinary
Institute graduates
CULINARY HISTORY
7 Creole Tomatoes
28 Blueberries
29 Vidalia Onions
SHOPPING
40 Shop Smart
with Molly Kimball
42 Shop Like A Chef
with Chef Alfred Singleton,
Dickie Brennan’s Steakhouse
RECIPES
11 Speckled Trout with
Potatoes
by Donny Rouse
16 Gluten Free Fried
Pork Chops
by Jilly Lagasse &
Jessie Lagasse Swanson
27 Alaska Salmon with
Cous-Cous
28 Mississippi Blueberry
Salsa
28 Mississippi Blueberry &
Spinach Salad with
Walnuts
39 Fresh Juice
48 Shrimp 5 Ways
From Rouses Test Kitchen
52 Pain Perdu
53 Fried Chicken &
Dumplings
by Poppy Tooker
ASK US
38 Ask Molly Kimball
Juicing & Blending
44 Ask Chef Jack
Rubs, Marinades,
Brines & Sauces
52 Ask Chef Chaya
Sunday Brunch
HOLIDAYS
14 Mother’s Day
by Chef Diana Chauvin
16 Father’s Day
by Jilly Lagasse
IN EVERY ISSUE
1 Locals Helping Locals
4 My Rouses: Algiers
by Chef Tommy DiGiovanni,
Arnaud’s Restaurant
5 Letters, Posts &Tweets
21 The Wine List
29 At Season’s Peak
30 Food Trends
Mother’s Day
“People always refer to my
mother, Ella Brennan, as one of
the matriarchs of New Orleans’
cuisine, but to me, she’s mom. Like
Rouses, Commander’s Palace is a
family business. For me, every day
is Mother’s Day because I get to
work by her side.”
—Ti Adelaide Marin,
Co-Owner, Commander’s
Palace Family Restaurants
table of contents
MAY/JUNE 2013
32 28
56
39 20