04/02 What's Cookin' Today
Chef Paul Prudhomme
K-Paul’s Louisiana Kitchen
Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and international dishes. Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests. As the youngest of 13 children, Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20’s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures. In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. Renovations were completed at the restaurant at the end of 1996 doubling the seating capacity. Today, K-Paul’s Catering division satisfies palates in New Orleans and “anywhere on the planet!” As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural (Kosher supervised) herbs and spices. Today, Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed in all fifty states and in more than 25 other countries. His blends are popular with both home cooks and professional chefs. In addition, Chef Paul produces his own seasoned and smoked meat s (andouille and tasso). All are available through Magic Seasonings’ Mail-Order catalog, which also features cookbooks, giftpacks and cooking tips (online at www.chefpaul.com ). Chef Paul recently added Magic Salt Free Seasoning®, Salmon Magic®, Shrimp Magic® and Sweetie Magic™ to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use. He expanded manufacturing capabilities to a 130,000 square-foot plant which now produces custom blends, bulk sizes and contract packing for other food companies at Chef Paul’s AIB approved New Orleans area plant. Chef Paul consults with restaurant chains and large food manufacturers around the world to develop complete menus or selective menu items and specialty dishes. He and his Product Development team and R&D Kitchen can also create specific flavor profiles or duplicate existing ones. As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks’ prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, 20/20, Live with Regis and Kathie Lee, Late Night with David Letterman, NBC Nightly News with Tom Brokaw, Larry King Live, Nightwatch with Charlie Rose, the QVC Shopping Channel, CBS Early Show and the Weekend Today Show. In the Summer of 2002, Chef Paul’s life story was featured on A & E Biography.
CHRIS SLAUGHTER - EXECUTIVE DIRECTOR
The Santa Maria Valley Wine Country Association
The Santa Maria Valley Wine Country Association will work as a single community voice to elevate, protect and promote the premium wines of this historical, coastal growing region. The Santa Maria Valley Wine Country works in tandem within the local community in an effort to promote the Santa Maria Valley wine growing region. Located at the gateway to Santa Barbara Wine Country, the Santa Maria Valley is the northern most AVA of Santa Barbara County. We understand and celebrate the importance of terroir as a sense of place. Our unique soil and the maritime influence in this region, which is gaining renown for its cool climate and ideal growing conditions, are perfect for producing coveted Pinot Noirs, Chardonnays, Syrahs, and other varietals of great merit. Come to the Santa Maria Valley June 29-July 1, 2012, for an insightful weekend of education and exploration designed to enlighten wine consumers, industry professionals, and media on Chardonnay wine producing regions and wine making styles, and their effects on America’s favorite wine. Now in its third year, The Chardonnay Symposium is the only event of its kind in the United States focusing on the golden grape and hosts more than 50 Chardonnay producers from around the world, celebrity chef demonstrations, food tastings specifically designed to enhance the wine experience and an educational panel session moderated by Wine Enthusiast’s Steve Heimoff. The Grand Chardonnay Tasting on Saturday, June 30, takes place at Byron Vineyard and Winery and local wineries and restaurants will offer a wide variety of winemaker dinners and Chardonnay inspired events throughout the weekend.
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