CulinaryCorps invites eligible culinary students and professionals to join our volunteer outreach trips to New Orleans. We are now recruiting for two fall trips:
September 14-21, 2007
…and…
November 30 - December 7, 2007
Each trip will be composed of fifteen culinary students/professionals from around the nation that are committed to volunteering their time and kitchen skills to food-related community projects within New Orleans and the Gulf Coast. They will also have the opportunity to immerse themselves in the vital culinary culture of the region during tastings, lectures and tours.
This is a great way to transform your passion for food into an opportunity to provide support and solidarity to New Orleans rebuilding efforts. We promise it’ll be the hardest week you’ll ever savor. Click “continue” for details…
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Date: July 11, 2007 - Categories:
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…Sazeracs are for locals.
A friendly reminder to book your tickets today for the Tales of the Cocktail Festival in New Orleans from July 18-22.
New Orleans has the unique habit of being a city that not only welcomes new cuisines but coddles them. Case in point, Creole cooking: that deliciously mysterious amalgamation of national food traditions that finds its unique roots in the many generations of culinary-rich immigrant waves.
The International Herlad Tribune reminds us that the advent of the Taco Truck post-Katrina paints the newest layer of complexity onto the city’s cuisine. How long before chiles make their way into the NOLA mainstream? If history is our guide, not too long at all.
…blue “berries” that is.
Wandering the stalls of The Crescent City Farmers Market during the June CulinaryCorps trip, we had the pleasure of being introduced to Amy Phelps of Pearl River Blues Berry Farm. Their story is what great romantic flicks are made of but their berries are truly mind-blowing: tiny globes of magical sweet/tart alchemy.
We are excited to holding a joint fundraising picnic during our September CulinaryCorps trip at Pearl River Blues Farm with the help of the recently-formed Mississippi Slow Food Convivium.
CulinaryCorps will provide the kitchen muscle in a joint effort to to celebrate the Gulf Coast journey from field to fork (and raise some funds for the local farmers markets while we’re at it).
While we plan for the upcoming event, click here for some seasonal blueberry inspiration.