To say my first Tales of the Cocktail 2018 experience was a resounding success would be an understatement. Quite honestly, I was unsure of which events I should try to attend. My normal job keeps me pretty busy so I spend most of the day vicariously living through other people as they document the various foods and adult beverages one can shove into their face. You can imagine my excitement when I received a text asking if I wanted to attend Morton's The Steakhouse Spirited Dinner. Bacardi (USA) and Diageo teamed up and flew in two Mixologists - Chris Hopkins and Paul Sanguinetti - to "pair liquid inspiration with modern interpretations of New Orleans Classic fare." Everyone in attendance was spoiled with a giant goodie bag quickly followed by a five-course meal consisting of a Louisiana Sunburst Salad, Crawfish Crab Cakes, a Roasted Stuffed Quail, Wagyu Steak and what you're undoubtedly looking at now....Turtle Bread Pudding with Candied Pecans, Bourbon Caramel and Chocolate paired with The Big Easy. a MASSIVE thank you to everyone who made this possible from Jeffrey hooking it up with the ticket, TOTC, the event planner, everyone at Morton's for having us, the Chef, Mixologists, etc. This will be a night of indulgence that I will certainly never forget. Cheers!
Fueled by love and at least a pound of cream cheese, cheeseballs are a Southern staple found at almost any gathering you would hear the phrase “Knee-high to a grasshopper”. Spike your next family gathering with a Bulldog Pepper Jelly Cheese ball!
Anyone who has ever spent any substantial amount of time in New Orleans will tell you that it's imperative to take a trip to @cafedumonde . Cafe du monde was established in 1862 and is the oldest running business in New Orleans. The cafe serves only a few items like, soda, orange juice, but what they are famous for is their chicory coffee and beignets. Both of these items were brought to Louisiana by the way of French colonists or Acadians (which is the name used for French colonists who first settled in Canada and then later the United States). The beignets are like a French donut covered in powdered sugar and they are a staple to Louisiana cuisine.
Ep 47 of The Fitness Empowerment Podcast! The Continuous Learning Curve of Nutrition! *
In this episode, @danyephillips have an overview for the nutrition workshop she hosted last weekend at @sleekphysiqueshreveport with special guest @drkaren1 @pairodocsshreveport on the topics of: 1) Reading a Food Label 2) what types of water you should consider drinking and why and 3) The 3 Phases of a Diet!
For more information, head to the link in the bio or to fitnessempowermentbydanye.com/podcast for the latest episode! *
If you enjoy the podcast content and don’t want to miss out on future episode, please consider subscribing to the Fitness Empowerment Podcast on the hosting platform of your choice!
Photography & Editing- @alyssa24spears
Here it is! One of my most favorite dishes to make, Jambalaya over cauliflower rice. I can’t tell you the joy it brings me every time I make this dish (which is about once or twice a year). All of my love, anger, joy, sadness etc is poured into my most favorite meals, this is no exception. When I tell you I’ll cook for you l, I will! Just bring the wine, mmmkay?! #chefashto#jambalaya#creole#louisianafood#spicyordie#girlcancook