Chef Eddie’s Shrimp Pioneer Shreveport Style (Creole) Mavice Hughes Thigpen
Mavice’s father, Eddie Hughes, had many family recipes; one of them being the legendary Stuffed Shrimp, which received national attention …
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.
Ghost, goblins, and witches are walking our streets,
With lots of sugar and treats that are not so sweet.
What’s a Halloween loving person to do?
How about we ‘skinny’ a great dessert dip,
Then you can say the magic word boo!
Walking up and down the isles of our favorite stores, we are bombarded with chocolate and sugary treats as this reminds us Halloween is no longer a ‘trick-or-treat’ for the kids. We now have parties to attend where we are tempted with the sugary sweet candy.
It’s no secret I love a dessert, and we gave our edible cookie dough a ‘skinny’ twist with the following simple tricks:
Why do we want to increase the fiber in our products? Remember, fiber is our secret weight loss weapon in keeping us full so we don’t reach for high sugar treats at our Halloween parties.
By Joe Gray Chicago Tribune (TNS)
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