ROUSES.COM
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FOOD FOR THOUGHT
An ample supply of fresh
groundwater, and clay-based soils,
make the Mississippi Delta a perfect
spot for catfish farming. Farm raised
catfish has been part of the Gulf
Coast’s seafood industry and culture
since the 1960s.
#Rouses #EatGulfSeafood
LOOK FOR
THE GULF COAST ISSUE
Tex-Mex on page 10.
Louisiana Shrimp on page 12.
Mississippi Catfish on page 16.
Alabama Banana Pudding on page 18.
Florida Fish Dip on page 20.
IN THIS ISSUE
E
xactly how passionate the Gulf Coast is about po-boys is clear by the different
answers we got to the question, “What’s your favorite po-boy?” Now this is not
just a debate between roast beef or shrimp. The protein is just the first piece. Then
there’s thick roast beef vs. thin; gravy vs. debris; dressed vs. plain; toasted bread vs. toasted
po-boy; plain vs. pressed and the list goes on.
At Rouses, we love to celebrate all of the things that make us local, from po-boys to shrimp
boils to music to festivals. That includes all of the great products that are made right here
along the Gulf Coast.
One of my favorite places to get catfish is the Regatta Seafood & Steakhouse, which is right
on the water in Lake Arthur, Louisiana. You can reach it by boat or by car. The catfish is
served as a platter or a po-boy; the view is served from a wrap-around deck. For many of us,
the atmosphere at a restaurant is just as important as the food.
Donny Rouse
Tales of the Cocktail
Nearly 23,000 people took part in Tales of the Cocktail in the French Quarter last year,
and the 200+ events had a $14.1 million impact on the local economy. Mixologists from
all over the world joined local bar stars, mixing drinks with more than 8,000 pounds of
limes, 6,000 pounds of lemons, and 4,000 pounds of oranges, blackberries, blueberries,
rosemary, and other seasonal, fresh fruits and produce, all of which came from our
Baronne Street store in downtown New Orleans. This July’s order is even bigger. Last
year, the New Orleans Culinary and Cultural Preservation Society (NOCCPS), the
non-profit that puts on Tales of the Cocktail, made the Rickey their signature cocktail;
this year it’s the Hurricane. Let’s hope the Hurricanes in the French Quarter are the
only ones we see this year.
—Ali Rouse Royster
Rouses is a proud partner of Tales of the Cocktail.
locals
HELPING
locals
James – Rouses Meat & Seafood Director, with Donny Rouse
Ali Rouse Royster
