ROUSES.COM
1
W
e now have over 40 Rouses Markets across the Gulf Coast, and while they all
offer our trademark blend of quality, service and value, each one has its own
distinct local personality. We’re a part of every community we serve, and each
market has its local ways and local style that reflects its neighborhood, customers and the
team member who work there. Ca ces’t bon for Acadiana; and it’s all good for New Orleans.
This is our first Mardi Gras in Mobile, Alabama, and I plan on catching a lot of Moon Pies.
If there’s any way to incorporate food into a celebration, I’m in. I’m a big fan of the chicken
gumbo they make at the end of a Mardi Gras run in central Louisiana.
To me, Mardi Gras, more than anything, shows how our differences and our sameness both
make us local. Every community we serve has it’s own take on the celebration, from Bacchus
Sunday to Joe Cain Day, from super krewe floats to simple truck floats, to Muses shoes,
Zulu coconuts, and every other kind of throw you can imagine. But from South Louisiana
to South Mississippi to South Alabama, we’re all celebrating the same local holiday: Mardi
Gras.
Throw me something Mister!
Donny Rouse
LOOK FOR
IN THIS ISSUE
Crawfish on page 8
Mardi Gras at Rouses on page 26
King Cakes on page 40
IDEA VILLAGE
I recently helped judge The Idea Village’s Food Challenge created to help local food
and beverage entrepreneurs move their products from the starting stage to a store or
restaurant. Five local food entrepreneurs received months of business, marketing and
sales coaching as part of the challenge, which we presented in conjunction with another
great local company, Reily Foods, with help from Leidenheimer Bakery, Commander’s
Palace and Naked Pizza. Idea Village President, Tim Williamson, opened the judging
by asking and answering his own question, “Can New Orleans be the Silicon Valley of
food entrepreneurship? Absolutely! Food is where we can be great!” I agree. In the end
we chose Locally Preserved, which makes locally flavored syrups, as the winner, and the
owners will present their business at the 6
th
annual Entrepreneurs Week in March in
New Orleans.
You can track how they do during Entrepreneurs Week on our Facebook page.
—Ali Rouse
locals
HELPING
locals
Tim Williamson of the Idea Villiage, Ali Rouse Royster
& Sandy Whann of Leidenheimer
YOU’RE EITHER LOCAL OR YOU’RE NOT
If you know what the three colors of sugar
on a king cake represent, you’re a local!
Purple is for justice, green represents
faith, and gold means power. Credit for
choosing these colors and giving them
meanings goes to the Krewe of Rex.
OFFICIAL GROCER OF THE
NEW ORLEANS PELICANS
Donald and son Donny Rouse with one of the Gulf Coast’s Greats! Chef John Besh and his foundation work to protect and
preserve the culinary heritage and foodways of the Gulf Coast area.
