ROUSES.COM
1
HELPING THE GULF COAST GROW
“We’re happy to have a great avenue
like Rouses to get our produce to the
local folks as soon as it is harvested.”
—Alan Eubanks, Lucedale, MS
LOOK FOR
Bacon & Eggs on page 12.
Dinner-Style Burgers on page 22.
Perfect French Fries on page 24.
Steakhouse Steaks on page 28.
“Cooking is really fun, fun, fun,
and it makes people happy, happy,
happy. When I was a little boy, I used
to watch my mom Miss Hilda cook.
I saw how people loved to come
to our house to eat her food, and
I decided cooking was something I
wanted to be able to do, too.”
—Chef Emeril Lagasse
IN THIS ISSUE
T
he farm-to-table food movement is really more of a farm-ranch-garden-water-to-
table movement. Nowadays, we all want to know where our food was raised. That
tells you how it impacts our economy (buying local is always better), and what it
tastes like.
Gulf Coast shrimp taste the way they do because of the water they’re raised in. Creole
tomatoes get their flavor from the soil they’re grown in.
As our customers have become more educated about where their food comes from, they’re
asking us, and the chefs who shop with us, for advice about what to buy and how to cook it.
Keep those questions coming!
We both love to share what we know.
When I tell someone I’m from Louisiana, the subject immediately turns to food. I don’t
even have to say the words grocery and store. It’s all about the food. Gulf Coast ingredients,
and our Gulf Coast chefs, have impacted the way people all over the country eat.
Paul
Prudhomme
put Opelousas Cajun cooking on the map when he added chicken and
sausage gumbo to the menu at Commander’s Palace, and blackened redfish at his own
restaurant, K-Paul’s.
John Folse
spread the word about our “swamp floor pantry” as a food
ambassador. And
Emeril Lagasse
made cooking fun and unfussy.
That’s the same approach
we take to grocery shopping.
Donny Rouse
New Orleans Wine & Food Experience (NOWFE)
Local chefs contribute more than just their culinary talent; they donate their time and
efforts to fundraisers all over the Gulf Coast, including the New Orleans Wine & Food
Experience. NOWFE is a not-for-profit that supports culinary education programs at the
John Folse Culinary Institute at Nicholls State; Delgado Community College’s School of
Culinary Arts; NOCCA’s Culinary Arts Program; the Edible Schoolyard and more.
—Ali Rouse Royster
Swirl, Smell, Sip! We’re getting ready for NOWFE! Get a taste of Rouses at the Royal Street Stroll, May
22
nd
, and the Grand Tastings, May 23
rd
and 24
th
.
locals
HELPING
locals
Donny & Donald Rouse in the kitchen.
Ali Rouse Royster
