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FOOD

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Take A Bite Out Of New Orleans

10 MUST-TRY RESTAURANTS (& WHAT TO ORDER) New Orleans has serious soul. Its rich heritage and distinct culture are discernable with all five senses. There’s music everywhere! And not just classic New Orleans jazz. Ten-piece brass bands congregate on street corners, and talented, solo rappers spit beats (the city gave us Lil Wayne, after all). I can’t imagine a quiet New Orleans. There’s a celebration for everything, and the city goes all out. New Orleans remains alive 24 hours a day, partially because the nightlife rolls straight into the morning. Beads aren’t just prominent around Mardi Gras: If you look up, you’ll likely find a few strapped in the trees and balconies year-round. La Nouvelle, as it once was called, is dressed in history; the diverse architecture reflects the city’s unique past. Its earliest roots were with the French (1718), overlain by the Spanish and personalized by residents from the Caribbean Isles. By the time Americans took over in 1803, each culture had left its distinctive mark. You’ll notice brightly painted Creole cottages in the French Quarter, and the most

Caesar Salad

SERVES 4 INTRODUCTION: One of the best salads, even for non salad lovers. The lettuce is crisp, the dressing rich and flavorful, and the croutons crunchy. INGREDIENTS: 3 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 2 garlic cloves, smashed 1 anchovy (optional) 6 tablespoons olive oil 4 teaspoons canna-olive oil ¼ cup Parmesan salt pepper 2 romaine hearts, chopped 1 cup cooked chicken, in chunks or shredded 2 cups croutons Shredded Parmesan cheese DIRECTIONS: In the bowl of a food processor, puree the mustard, lemon juice, Worcestershire, garlic, and anchovy if using. With the machine running drizzle the oils into the bowl of the processor. Transfer to a jar and stir in the cheese along with salt and pepper to taste. Toss the dressing with romaine and top with chicken and croutons. CHEF’S NOTES: If you like the taste of anchovy, add a couple to the food processor when you start. It is a strange thing, people don’t seem to have neutral feelings about it. Eating one as is may be a bit much, but

Bacon & Egg Muffins

SERVES 4 INTRODUCTION: This is an easy breakfast that everyone adores. It looks like it was tons of trouble to make but it’s a cinch.  Yummy with shredded Swiss cheese and you can substitute sautéed spinach for the bacon. Sad, but you can. INGREDIENTS: 4 6-inch flour tortillas 4 teaspoons canna-butter, melted 4 bacon strips, cooked and chopped 4 large eggs, room temperature 1 cup shredded cheddar Salt and pepper DIRECTIONS: Heat the oven to 340° F. Press the flour tortillas into four depressions in a muffin tin.Brush with the canna-butter. Take ¾ of the cheese and divide between the tortillas. Top with chopped bacon. Carefully break eggs and place in each tortilla. Top with the remaining cheese. Sprinkle with the salt and pepper. Bake the eggs until set, about 10 minutes. CHEF’S NOTES: If the tortillas seem brittle heat them in the microwave for 10 seconds to soften them.  If you don’t have time to let the eggs come to room temperature, place them in a bowl of tepid water for 20 minutes.   Recipe provided by the amazing

Rustic Apple Tart

SERVES 9 INTRODUCTION: In the fall, when apples are at their peak, all this tart needs is some canna-butter, apples, sugar and maybe some cinnamon.  And ice cream is a nice touch.   INGREDIENTS: 1 9-inch store bought piecrust, or your favorite recipe 3 tablespoons canna-butter, melted 2 apples, cored peeled and sliced 2 tablespoons maple syrup 1 tablespoon lemon juice DIRECTIONS: Heat oven to 340° F. Place the piecrust on your work surface. Brush the surface with the canna-butter. In a medium bowl toss the apples with the maple syrup and lemon juice. Place the apples on the crust. Bake until the apples are tender and the crust is golden brown. CHEF’S NOTES This tart can also be made with frozen puff pastry.  A mixture of apples and pears is another way to go. And add some walnuts if you are so inclined.   Recipe provided by the amazing Laurie Wolf.   Please take notice that canna-butter and canna-oil are infused with cannabis and may be illegal in the state or country of your residence. If so, please substitute

Pot Pie Recipe

SERVES 4 INTRODUCTION: Covered with store bought piecrust or puff pastry, this is an easy way to enjoy an infused comfort food classic. Just breaking through the top crust is enough to give me goosebumps. If you have only had a frozen version of this dish, you are in for a treat. INGREDIENTS: 3 tablespoons butter 4 teaspoons canna-butter 1 stalk celery, sliced 1 carrot, peeled and sliced 1 teaspoon thyme 1/3 cup flour 2 cups chicken stock 1/3 cup light cream or half and half 1 cup peas 3 cups chicken, cooked and cut in pieces Salt Pepper Puff pastry or pie crust 1 egg, beaten (optional) DIRECTIONS: In a large sauté pan over low heat, melt the butters. Sauté the celery, carrot, and thyme for 10 minutes. Add the flour to the mixture and cook for two minutes, stirring occasionally. Add the stock, cream, and peas and mix well until vegetables are coated and the mixture starts to thicken. Stir in the chicken. Season with salt and pepper to taste. Heat oven to 340° F. Cut the puff pastry

Pam Williams: Ecole Chocolat

Chocolate and helping people to realize their dreams are Pam Williams’ passions. She has been involved in the chocolate industry since 1981 when she created her first chocolate endeavor, au Chocolat. Since then she has made the study and teaching of the chocolate arts her life’s work. “Not everyone is so lucky to have chocolate as a career and business. I’m always the most popular person in the room once people hear what I do.” says Pam. Pam founded Ecole Chocolat Professional School of Chocolate Arts in 2003. The school continues to deliver high quality educational programs to students all over the world, literally, with EC graduates coming from over 90 countries at last count. Based on Pam’s experience, the Ecole Chocolat portfolio of programs offer what she considers to be the foundation for any successful chocolatier or chocolate maker or expert chocolate connoisseur —a complete understanding of the chocolate making process and mastery of the skills required, matched with a “plan of action” that fulfills both career or personal goals. Students develop knowledge and skills in such topics as

Virginia Philip: Master Sommelier

A Sensory Delight  Pour a glass of wine, white or red, and assess its color. If white, is the hue closer to that of pure water, or is it more golden honey? If red, does its shade lean more brown or ruby? Swirl your glass and hold it up to the light of your iPhone and look again. Can you see through the wine? Write down your opinions on the card under ‘Visual.’ Now, put your nose through the rim of your stemware. Come on, get down in there. What scents are prominent? Are they cinnamon, oak, coconut, pineapple, vanilla, spice, tobacco, mushroom, mocha, coffee, or some combination therein? Swirl your glass and try again. Whatever comes to mind, write it down on your card under ‘Nose.’ Now, take your first sip of the wine (pretend you’ve held out this long). What flavors do you taste? Are they tart and sour, or rich with fruit? Do you taste the earth? If so, is it mineral, rock, gravel, tar, or maybe forest? If you taste fruit, is it citrus, apple, apricot,

Lauren Haas: 5-Star Pastry Chef

The scent of vanilla bean permeates throughout the kitchen prep area. Split and scraped, its tiny black seeds are combined with tarragon, sugar, and water to create a simple syrup. Tangerine segments are submerged into the syrup and a vacuum machine cycles through five times to force the tarragon syrup into the cells of the tangerine segments. These are just a few of the steps to complete Tangerine Kiss, an aromatic creation of 5-star pastry chef and instructor, Lauren V. Haas. Pastry students hold their breath as their creations are scrupulously examined — their execution and presentation. Then Haas gives a nod of approval. There’s a collective sigh of relief as students break into smiles. It’s another day of delectable masterpieces well done. Before teaching, Haas was named a top 10 pastry chef in 2016 by Dessert Professional. She worked in the White House, the Hotel du Pont, and at other prestigious and boutique establishments. She is currently a full-time faculty member of Johnson & Wales University in Providence, Rhode Island, and is a USA ambassador representing various brands, including 100%