LRA judges Canstruction competition to benefit Second Harvest

Canstruction New Orleans features structures like
the Holy Trinity designed by local teams of
architects to benefit Second Harvest Food Bank
of Greater New Orleans and Acadiana. 

Food relief is near and dear to those of us at the Louisiana Restaurant Association. A new feature of the 20^th Anniversary of the New Orleans Wine and Food Experience, Canstruction, a charity committed to ending hunger and is using “one can” as a catalyst for change. Coordinated in conjunction with the New Orleans Chapter of the American Institute of Architects, all non-perishable food products used and sponsorship dollars sought by the competing teams benefits the Second Harvest Food Bank of Greater New Orleans and Acadiana. 

This year's theme, "10,000 Reasons to Love Louisiana" features the creativity and ingenuity of eight teams of architects who built magnificent structures that are on display during the NOWFE Grand Tasting events at the Ernest N. Morial Convention Center, May 25 and 26. Located in the lobby of Halls I and J, the structures can be viewed by the public at no charge. 

"A wonderful array of themes where used to celebrate our state," said Mary Beth Romig, 2012 NOWFE Chair. "It was so hard to select a favorite as all the teams did a really stellar job for such a worthy cause." 

Themes ranged from the Holy Trinity of a bell pepper, onion and celery on a large cutting board, a Mississippi River paddle boat, a swamp scene complete with cypress trees, knees and an alligator, a Mardi Gras float, a giant roast beef po-boy and others. 

Food ruled several of the Canstruction projects, but the
roast beef po-boy really captured the deliciousness of
the tasty Louisiana favorite!

Each structure was judged based on criteria which included structural integrity, best meal, best use of labels, jurors favorite and best representation of theme. Judges included Times-Picayune food writer Judy Walker, Southern Food and Beverage Museum President Liz Williams, Romig, Peter Mayer Advertising's Larry Lovell and LRA VP of Communications Wendy Waren. 

"Second Harvest is set to receive more than $35,000 from the Canstruction event," said Terri Kaupp, Communications & PR Specialist. "We've had several events in May that have raised much needed funds and awareness for hunger relief. We were really low on food for a while and it was really tense for us at the Food Bank."  

A Mississippi River Paddle Boat was one
of the judges favorites with bags of
rice used for the waves and Folgers
red plastic containers were used for the
paddle wheels, not shown.

Participating teams include: Blitch Knevel Architects, Eskew+Dumez+Ripple, Holly and Smith Architects, APAC, Mathes Brierre Architects, Perez, APC, Trapolin-Peer Architects, APC, Verges Rome Architects and Wisnia Architecture +Development.

"Volunteering to be a Canstruction judge was a really rewarding way to spend my Friday afternoon off," said Waren. "Many of us take for granted where our next meal will come from and Canstruction really hit home for me that food insecurity is real for many families in Louisiana."  

Second Harvest Food Bank of Greater New Orleans and Acadiana is one of several organizations that benefits from the NOWFE proceeds this year. The Louisiana Restaurant Association Education Foundation has been a recipient for the past 18 years and the funding is used to support the Louisiana ProStart Program, a restaurant management and culinary arts curriculum in nearly 50 high schools across the state.

Hudson Whiskey comes to Louisiana



Hudson Whiskey is the featured spirit in the Louisiana Restaurant Association's A La Carte Magazine Spring issue in the Beverage Beat.

The Louisiana Restaurant Association had the pleasure of attending the Hudson Whiskey Dinner at Bourbon House, April 4, 2012 as part of the New Orleans Bourbon Society (NOBS) at the Bourbon House in the French Quarter.

Hudson Whiskeys were introduced in Louisiana at the
April 4 New Orleans Bourbon Society dinner at the
Bourbon House.

During the five-course dinner, Freddy May, brand ambassador for Hudson Whiskey, presented each of the five Hudson products—Baby, Manhattan Rye, NY Corn Whiskey, Single Malt and Four Grain—paired with courses of savory crawfish brioche with macque choux and a Hudson corn sauce and pepper duck breast with a parsnip pear puree and bacon Brussels sprouts, among others.

Hudson Whiskeys are produced in Tuthilltown, New York and is the first legal pot-distilled whiskey made in New York since prohibition. Made from 100 percent New York corn and aged in special small American Oak barrels, Hudson Baby Bourbon has been recognized in Forbes magazine and in 2011 won a double gold medal at the San Francisco Wine and Spirits Competition. Whiskeymagazine named Hudson the Best New American Whiskey in 2010.

Bourbon House Hudson Whiskey dinner
featured five courses of delicious cuisine.
The first course was savory crawfish
brioche served with macque choux and
a bourbon corn sauce and was accompanied
with Hudson Baby Bourbon Whiskey.

"It’s the dream of every micro craft distiller out there to produce a product that gets this kind of recognition within a few years,” said May. “The work of the Hudson owners has paved the way for micro distilleries in New York and now there are hundreds of them in the state.”

Hudson was bought by William Grant & Sons who have taken this line of whiskeys to national distribution status and was introduced in Louisiana at the Bourbon House dinner. Hudson is a product of Republic National Distributing Company.

NOBS offers complimentary membership and is a spirited society dedicated to the appreciation of fine bourbons. Events are hosted by Bourbon House, home to over 50 small batch and single barrel Bourbons.

Member benefits include invitations to Bourbon Events, including seminars with master distillers from the top Bourbon and American Whiskey producers, Bourbon dinners and cocktail parties, a Bourbon "passport" for members to record their tastes, complimentary pour of the featured Bourbon of the Month, the opportunity to meet and sip with other Bourbon enthusiasts and a Master Taster Recognition with a plaque at Bourbon House engraved with the names of members who have tasted the entire Bourbon list. 

Just think, your name could be immortalized!

Louisiana produce, fresh to the table

This article was printed in the Louisiana Restaurant Association's Spring A La Carte magazine and writtin by Liz Williams, President and Founder of the Southern Food and Beverage Museum. Part of a four part series, Louisiana produce, fresh to the table, examines Louisiana's cultural connectivity to our unique cuisine and written to commemorate the Bicentennial of our beloved state.

When the Europeans came to Louisiana they found incredible abundance, but they did not find conventional agriculture.  The orderly rows of plants, which marked European agriculture, did not exist here.  The Europeans thought that what the Native Americans did was merely hunting and gathering.  But the Native Americans were great stewards of the land.  They had planted peach trees on the levees - peaches having been brought here by the early Spanish explorers - to encourage good drainage.  They cleared areas to encourage blackberries and dewberries.  They ground file and picked greens.  And they engaged in the practice of growing the 3 sisters:  corn, squash (like cushaw, which provided the fruit and seeds), and beans.  

The soil was fertile, and the early Europeans were able to create farms that supported the first settlers.  Around the Cote des Allemandes Alsatian farmers began to grow the food that was needed to support early Louisiana. They were not engaged in monoculture to raise money for France in the early days.  They were trying to feed themselves when shipments from France were infrequent at best. 

Native Americans were great stewards of the land and
they cleared areas to encourage blackberries and dewberries.

By the time that Louisiana became a state things had changed.  The 19^th century brought prosperity to the port of New Orleans and the Mississippi River, which served the entire state as a water highway.  Citrus, tomatoes, sweet potatoes, and rice were important crops in the state.  Louisiana strawberries, the state fruit, are among the sweetest in the country, giving rise to the Strawberry Festival in Pontchatoula.  It seems that every product has its festival, because we here in Louisiana do not seem to be able to stop celebrating the bounty of the state, while having a good time.  But less than 400 acres are dedicated to the production of strawberries today, which while locally important, is not a major export to other states. And there is concern that the Louisiana strawberry is giving way to hardier and prettier cultivars from Florida and California.

Today the state is third in the US in the production of rice.  Rice is the daily starch of most of the state.  Whether eaten with gumbo or red beans, an etouffee, a shrimp Creole, or a jambalaya, Louisianians eat a daily portion of rice. It is certainly important enough that there are many recipes that have been created simply to use leftover rice.  Besides the traditional calas, there is also rice pudding.  And on the savory side, many a stuffed tomato, mirliton or pepper began with a bowl of leftover rice.  Besides its great production of rice, the state produces $230 million in soybeans, according to the LSU Ag Center.  And about 350,000 acres of the state are planted in corn.

The Tabasco pepper grown in Avery Island, Louisiana
has gained world-renowned status and can be found on
nearly every restaurant and home tables.

The Tabasco pepper and the famous Tabasco pepper sauce represent the state of Louisiana all over the world.  And other local pepper sauces can be found on the tables of many Cajun, Creole and northern Louisiana cooks, depending on the local tastes.  Restaurant tables often sport several different sauces to allow the customer a bit of choice.

Satsumas are grown in orchards in Southeast Louisiana and
are sweet and have a loose skin, making them easy to peel.

But being high in production for export is not the only important aspect of the state’s agriculture.  Sometimes the food is celebrated for just plain tasting good, even if it never leaves the state.  Creole tomatoes, for example, are a prime example of local terroir.  Those same tomatoes grown in a different environment would not taste quite so good.  While the tomato is a New World fruit, the satsuma, a very popular citrus fruit in Louisiana, is originally from Japan and brought to Louisiana by the Jesuits.  The satsuma has caught on in the backyards and tables of the state even though it is rarely seen in grocery stores outside of the Louisiana drive radius. 

Only the Louisiana yam, which is really an aged sweet potato, has the texture and sweetness to hold up to baking.  This New World tuber is a favorite in Louisiana, not only gracing the Thanksgiving table, but finding its way into pies and casseroles. Most recently sweet potato fries have been a popular alternative to pommes frites. 

Matt Murphy of the Irish House is one of many
Louisiana chefs who use locally-grown produce to
add rich flavor and bright colors to their menus.

Another New World food is the pecan.  This nut is found all over the state.  It is the highest in antioxidants of all of the tree nuts.  They made wonderful desserts like pecan pie and pralines, but also are fine additions to savory dishes and salads. Louisiana orchards produce about 15 million pounds of pecans each year. 

Besides large farms many restaurants are enhancing their own tables with fresh produce from restaurant farms and gardens.  It is a good way to monitor quality and demonstrate a dedication to the freshest ingredients.  Not all restaurants have the land to create their own gardens, and these restaurateurs sometimes have direct contacts with small farmers who sell directly to the restaurants.

Louisiana produce comes from the rich and fertile soil of the state.  Whether it is the product of monoculture like soybeans, rice and corn, which makes enormous contributions to the state’s economy, or is an heirloom fruit like a Louisiana strawberry, Louisiana produce is some of the finest to grace the table.

Restaurateur runs for health

Article published in A La Carte magazine, the official publication of the Louisiana Restaurant Association, Spring 2012

We caught up with restaurateur Lee Mccullough, co-owner of One Restaurant and Lounge in New Orleans has made healthy living more than a mission, but a marathon. With a healthy eating part of his upbringing, he runs for hours a week for exercise and to think and clear his head. He’s taken his passion for running to the marathon circuit.

Restaurateur Lee Mccullough
runs for hours each week and
participates in marathons.

ALC: Were you raised with an awareness of healthy eating?

LM: My mom was all about fruits and vegetables, low sugar cereals and we weren’t allowed to have sodas. She used to make squash chips and tell me they were cookies, and because I didn’t know any better, I used to think, “Wow! Cookies!”

ALC: Many restaurateurs struggle with maintaining balance between the business and their health. How do you manage both?

LM: Scheduling my time is key. I may work the lunch shift and dinner shift, but will run in between. With the long hours we work, running in between shifts gives me enough energy to make it through the long hours.

ALC: There’s the misperception that restaurant meals are highly caloric. Do you eat at your restaurant and do you eat what’s on the menu or prepare it differently for yourself?

LM: I eat what’s on the menu. Our chef, Scott Snodgrass, uses fresh ingredients and is also conscientious of the ingredients that add to the caloric content. There are few items that we will prepare differently is a diner requests it.

ALC: You have a history of athleticism. What other sports besides running have you participated in?

LM: I played baseball, basketball and rowed in high school. Rowing was the most demanding as far as endurance goes. As far as running goes, I love long distances rather than short and fast. I enjoy being outside and around other people.

ALC: How is exercise important to your mental well-being?

LM: It’s about decompression for me. Between work, family, friends and the people I encounter, running gives me time to think about all of it and really focus on what’s important to me.

ALC: What kind of music do you listen to when you’re running?

LM: Sometimes it’s heavy metal, sometimes it’s rap. Definitely upbeat regardless of the genre.   

Do you schedule time for yourself? Do you exercise or consider your food choices?

We Live to Eat seeks bowlers, fans for tournament

Back by popular demand, the Louisiana Restaurant Association’s Greater New Orleans (LRA GNO) Chapter will host its third annual We Live to Eat and Bowl Tournament Sunday, June 24, 5:30-9:30 p.m. at Mid City Lanes Rock n Bowl.  Teams of four can compete for the championship title, a trophy, bragging rights and team WLTE and Bowl shirts.

A maximum of 36 teams can enter to compete and the varying skill levels will no doubt result in fun to be had by all. From the high achievers possible splashers, sixpacks, five baggers, strikes, spares and loopers to the puddles, grandma’s teeth, fouls and chicken wings, this event boasts competition for the serious and laughs for those out for an entertaining evening.

All this fun and more benefits LRA GNO Chapter special projects like We Live to Eat Restaurant Week--offering a weeklong celebration of culinary creativity Sept. 10-16, 2012.    

Don't worry if bowling isn’t your thing, WLTE and Bowl has something for everyone. Local restaurants—Chiba, Drago’s, Galatoire’s, Acme, Mr. B’s, Mr. Mudbug, Ruth’s Chris Steak House, Zea Rotisserie, Ernst Café, One Restaurant & Lounge and Creole Cuisine—will provide delectable cuisine and an open bar of libations will ease the competitors’ tension. A Live Auction will feature items like a George Rodrigue Blue Dog print featuring New Orleans Saints Quarterback Drew Brees.

A Speed Bowling tournament will be also held and the team with the most pins knocked down in one hour will determine the winner.

General admission tickets are $30 per person and $400 for a team of four to bowl. To purchase tickets or enter your team, click here.

The We Live to Eat campaign was designed to raise awareness of New Orleans’ unique culinary industry, which is at the heart of the city’s identity.

We Live to Eat Restaurant Week is slated for September 10-16 and restaurants from across New Orleans are planning special menus for your enjoyment. Stay tuned for details!

Louisiana ProStart Educator wins national award

Angie Drago honored by NRA Educational Foundation in Chicago

Louisiana ProStart Educator Angie Drago
receives the NRA Education Foundation
James H. Maynard Excellence in Education
Award in Chicago.

In Chicago during the National Restaurant Association Hotel, Motel Show earlier this month, ProStart educators from across the country gathered for the annual Excellence Awards Luncheon. Among them was Angie Drago, the Louisiana Restaurant Association Education Foundation's Educator of the Year and ProStart educator at Fontainebleau High School in Mandeville. She was nominated for the national award as a result of her state honor.

ProStart is a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. In Louisiana, ProStart is offered in nearly 50 high schools with more than 1,300 students enrolled.

Each year since 2003, two ProStart educators receive the James H. Maynard Excellence in Education Award in commemoration of Golden Corral's 30^th anniversary and as a tribute to James H. Maynard, Golden Corral chairman and founder.  To Drago's shock and awe, her name was called as the 2012 receipient of the national award.

Drago and Lisa Christhilf of Western School Technology and Environmental Science in Maryland were selected from the group of 35 other Educators of the Year in their respective states. 

“It was such an honor to receive the award in Chicago, especially in the presence of so many amazing teachers,” said Drago. “Winning affords me the opportunity to really spread the word about ProStart—at a time of the year when our students are beginning the next chapters of their lives, equipped with skills, certifications, college credits, and scholarships. It's an amazing program, and the scope of its impact on our students is huge!” 

Presented by the National Restaurant Association Educational Foundation (NRAEF) and Golden Corral, the award is a $5,000 cash prize from Golden Corral that is given annually to two ProStart educators that excel both in and out of the classroom. Drago was awarded the LRAEF ProStart Educator of the Year in February, which put her in the running for this prestigious national award.

“We are so proud of Angie’s recognition,” said LRAEF Chair John Eastman. “Her dedication to her students and her commitment to the ProStart program at Fontainebleau is exemplary.”

The mission of the LRAEF, a 501 (c)3 non-profit organization, is to promote the industry as a career choice to our current and future workforce, offer scholarships and professional development. If you would like to make a donation, please contact LRAEF Executive Director Alice Glenn, aglenn@lra.org or (504) 454-2277, ext. 565.

LRA Staff meets to discuss conservation at headquarters

By simply turning off your office light when you leave for
lunch can save a significant amount over the course of
a year. If you're a restaurant owner, are you leaving lights
on in the dining room when you're closed?

This morning, members of the Louisiana Restaurant Association’s newly-formed “Green Team” met to discuss ways to reduce its energy, water and trash costs. The trade association for Louisiana’s restaurant industry operates on funds contributed by restaurants through annual dues paid and continuously seeks ways to be better stewards of those dollars.

“Since I began in 2010, I’ve encouraged the staff to consider ways to reduce costs at the LRA,” said Stan Harris, LRA President/CEO. “I’m pleased to see that the staff has taken the initiative to make cost savings and environmental stewardship a priority for our association.”

The discussion included items that most individuals consider when managing their home energy usage, including turning lights off when leaving a room and running only a full load in the dishwasher. Instituting a recycling program to divert paper, plastics and aluminum from landfills was the highlight of the meeting. The team is investigating options like Phoenix Recycling bins in its 30,000 square foot facility in Metairie which houses a workers’ compensation program (LRA Self Insurer’s Fund) and the association offices.

“Running an insurance company requires retaining certain files for various periods of time,” said MaryBeth Yrle, LRASIF Director of Auditing. “Last year, we began scanning files to reduce the amounts of files stored and while we shred unnecessary paper documents, a third-party company Shred-It does recycle the paper at a paper mill.”

To prepare for these changes in behavior, team members recently met with LRA member Elizabeth Shepard of LifeCity New Orleans to learn the best practices for championing these efforts among their LRA staff peers. While the team was interested in participating in LifeCity’s Green Games competition, the cost associated to do so this year were prohibitive.

“The world, the market and business is changing,” said Shepard. “More and more people, whether they are investors, customers or business owners, are interested in how organizations are impacting our community. Already, the LRA is taking a lead by participating in conferences like the March Global Green Waste Recovery Conference, and LifeCity seeks to help the LRA take that commitment further.”

In an interview this week with WWL Radio, “Millennial generation changing how we eat at restaurants,” which was picked up nationally by CBS Radio, LRA Director of Communications Erica Papillion shared what the 18-34 year olds are looking for when dining out. The first of three concerns is a restaurant’s social responsibility—are the restaurant’s practices good for the environment?

The National Restaurant Assoc.
Conserve Sustainability Education
Program shares money-saving
techniques, action plans and
industry-tried best practices for
restaurant operators.

The National Restaurant Association’s Conserve EducationProgram launched shares industry-tried best practices, money-saving techniques and personalize action plans to inspire restaurant operators to consider conservation as good for the environment and also good for the bottom line.

“I’m thrilled to be participating in this movement at the LRA,” said Alice Glenn, LRA Education Foundation Executive Director. “At home I recycle, set my thermostat to 78 when I’m not home and certainly believe in turning the lights off when I leave a room.”

For restaurants, easy to implement ideas like composting prep food waste, using compact fluorescent bulbs and low-flow spray nozzles and toilets are few ways operators can have an immediate positive impact on costs and the environment.

“The Green Team set a conservative goal of reducing energy costs by 10 percent this year,” said Wendy Waren, LRA VP of Communications. “The team was so enthusiastic that the conference room light was turned off as they exited the meeting, followed by the kitchen and restroom lights.”

The five member team includes Facilities Manager Rich McCurdy, LRASIF Audit Director Marybeth Yrle, LRA EXPO Sales Rep. Peggy Charbonnet, Glenn and Waren.

What steps have you taken to reduce your energy and water usage? Are you inspired to do more? We sure are!