Cranberry sauce is a staple on the dinner table during the holidays with my family. My grandmother’s cornbread dressing just wouldn’t be the same without the sweet and tart maroon jelled concoction to help set it off. For years, cranberry sauce wasn’t given much thought. My mom would simply buy a can, pop off the lid with a can opener and plop the cylindrical shape right into an elegant crystal-serving dish (do you see the irony?).
A few years ago, I came across a recipe to make homemade cranberry sauce and I thought I’d give it a whirl. I think my brother was a little surprised when I showed up to my mom’s house with the sauce, but after that first Thanksgiving with the homemade cranberry sauce, my family and I never looked back.Cranberry sauce is one of the easiest sides to make, and people are so impressed at the thought of making it from scratch. The recipe only requires four ingredients and adding orange juice gives it a little something extra.
When Jason Brady graduated from LSU with an accounting degree, he made an unexpected and major life decision. Instead of entering the thrilling world of accounting, Jason decided to follow his passion and move to Charleston, S. C., to study the culinary arts at Johnson & Wales.
After completing his education at the prestigious culinary school, Jason moved back to Shreveport and helped open Superior Steakhouse, an experience that inspired him to open a restaurant of his own and begin building a brand.
Wine Country Bistro became Jason’s flagship restaurant and serves American bistro-style food with a French flare and an emphasis on locally sourced ingredients. For Jason, supporting locally-grown food is more than just a business philosophy, it’s a way to drive economic development across Shreveport-Bossier City.
Jason’s hard work and dedication have made Wine Country Bistro one of the premier restaurants in the area. He was gracious enough to provide SB Magazine readers with a recipe from his own kitchen.
Jason Brady, chef/owner of Cadre Hospitality Group in Shreveport, which includes Wine Country Bistro, Zocolo Eatery, and Southern Fork Catering, prepared the following dish which is 100 percent local, including squash blossoms from his garden at Hiccup Ranch that supplies the restaurants with local produce.