ROUSES.COM
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I
can remember watching Cat Cora on Iron Chef America as far
back as 2005. She was the only female Iron Chef, which made
her stand out from the likes of Mario Batali, Bobby Flay, and
Masaharu Morimoto. On top of that, she was born and raised in
Jackson, Mississippi, so she was automatically a favorite.
If you haven’t seen Iron Chef America, it’s based upon the Japanese
version, which was a cult sensation in America (they dubbed the
voices). Iron Chef America is as dramatic as the Japanese version,
with its Kitchen Stadium and secret ingredient reveal. Masaharu
Morimoto also appeared on Japanese Iron Chef, making him the
one to beat.
Cat Cora has won over 20 Iron Chef Battles. She’s a culinary
rockstar.
She’s also completely down to earth. Cat brought her mom
to one of our Rouses tailgates where Chefs Tory McPhail of
Commander’s Palace and Juan Carlos Gonazles of SoBou were
cooking with our own Rouses chefs. More than 2,500 people
were at our tailgate, and Cat ate, drank, and danced to the Chee-
Weez just like all of the other fans in our parking lot.
Chef has
some serious dance moves to go along with her moves in the kitchen.
Cat and I talked food, of course. Her family is Greek, and she’s
known for her Greek cooking (and her great new line of Greek-
inspired products.) But being raised in Jackson, she has a real affinity
for Southern Food. (FOOD FACT: Comeback Sauce, possibly the
most Southern of condiments, was first served in Jackson’s Greek
restaurants in the 1920s.) I also learned that Cat went to the famed
Culinary Institute of America in Hyde Park, New York, where
Rouses Bakery Director, Chef Chaya, also studied.
I am a big fan of Cat’s new line, Cat Cora’s Kitchen by Gaea. It’s a
full range of Greek olives, olive oils, tapenades, vinegar, and sauces.
The line is excellent and proceeds from the products support
Chefs
For Humanity
in the fight against hunger.
Greek Extra Virgin Olive Oil
A superb first cold pressed extra virgin olive oil of very low acidity.
Taste profile: fresh herbs and almonds, mildly peppery and fruity.
Olive oil is the basis of Greek nutrition and the healthy
Mediterranean diet.
Greek Smoked Eggplant Tapenade
Smoked Eggplant Spread has a rich, intense flavor.
Perfect served as a dip with crackers, on crusty or hot bread
and with vegetables.
Great accompaniment to meatballs or fried fish.
Only natural ingredients used.
Greek Kalamata Olive Tapenade
Spread on bread or sandwiches.
Toss with pasta or use to season fish.
Can be used as a dip with crackers or vegetables.
Only natural ingredients used.
Rouses Kitchen Stadium
by
Donald Rouse
“Flavored vodka like Taaka’s King Cake Vodka make up nearly 30%
of total vodka volume sold, and the category is growing. Pinnacle,
Smirnoff, Ciroc and other brands continue to expand their flavored
lines. Try Absolut Pepar in your Mardi Gras Bloody Mary.”
—Sally, Rouses Wine & Spirits Director
“Locally sourced meat, seafood and produce are the number
one restaurant trend according to
Nations Restaurant News
.
Sourcing local has always been the trend at Rouses. We offer meat
from smaller local producers like Chappapeela Farms in Husser,
Louisiana, which raises our pigs, and Royal Family Farms in
Mississippi, which raises our goats and lamb.”
—James, Rouses Meat & Seafood Director
“
Shop Fit, Eat Fit!
Healthy options are the fastest growing snack
food category. Nearly 60% percent of all snack foods are now
positioned as healthier. Consumers are also looking for more
protein at breakfast, like eggs, meats, Greek yogurt, and whole
grain products.”
—Mike, Center Store Director
“Middle Eastern flavors fromTurkey, Israel and Lebanon are what’s
trending in delis and restaurants around the country. Think every
possible blend of hummus.”
—Daniel, Rouses Deli Director
“Purple may be the color of 2014,
but lemon is the fresh flavor.
Lemon’s increased popularity is
partially tied to increase demand
for Mediterranean cuisine like
Tzatziki Sauce, which is great with
chicken and local goat and lamb.”
—Joe, Rouses Produce Director
