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July 11, 2006


PRESS RELEASE FOR IMMEDIATE RELEASE

Contact:

Charlie Goodson
Charley Gs
ctg@charleygs.com
337.981.0108
www.charleygs.com

Liz Ferguson
ChefsToWatch@louisianacookin.com
888.884.4114 or 504.482.3914
www.LouisianaCookin.com


Louisiana Cookin' Magazine to Host 2005 Chefs to Watch Dinner at Prestigious James Beard House in New York

New Orleans, July 3 - On August 29, 2005, the arrival day of hurricane Katrina, Louisiana Cookin' magazine was scheduled to host the annual Chefs to Watch fundraising dinner for Café Reconcile, a local non-profit. Obviously, the event had to be cancelled. The hurricane destroyed vast stretches of the Gulf Coast, including a number of restaurants that had contributed immeasurably to the region's unique culinary character. The Louisiana Cookin' office in Mid-City New Orleans was lost due to the flooding, but thanks to a dedicated staff and unfaltering spirit, publishing the magazine continued without missing a beat.

Publisher and Executive Editor, Romney Richard is pleased to announce that the prestigious James Beard Foundation in New York City has invited Louisiana Cookin' to host this dinner at the James Beard House, an extraordinary honor in the culinary industry. The 2005 Chefs to Watch dinner benefiting The James Beard Foundation and Café Reconcile will now be held on July 17, 2006 and though it will be 1300 miles from home, it is a triumph for these chefs, Louisiana Cookin' magazine and Louisiana.

Last year's Chefs to Watch are each preparing an hors d'oeuvre for the opening reception and a course for the five-course white linen seated dinner. Chef Anton Schulte of La Petite Grocery (New Orleans) will serve his Pan-Fried Oysters with Truffle Aioli and Bacon Crisps as the appetizer course. The soup will be Two-Tomato Gazpacho with Avocado Ice Cream by Chef Bob Iacovone of Cuvée (New Orleans). Kristen Essig of Bean (New Orleans) will prepare a main course of Seared Louisiana Black Drum atop a Creamy Spinach Polenta, Louisiana Heirloom Tomato Salad and sauced with a Horseradish Beurre Noisette, followed by Charley G's Chef Holly Goetting's (Lafayette) Pear and Basil Pesto Goat Cheese Salad. The meal will be topped off by Paris-Brest with Cappucino Crème Anglaise by Chef Chuck Subra of La Côte Brasserie (New Orleans).

Wines are provided by Brown-Forman, and other supporters include Louisiana Seafood Promotion and Marketing Board, Southwest Airlines and Cargo, Renaissance Arts Hotel of New Orleans and Republic Beverage Company.

Tickets for the event can be purchased through the James Beard House at 212-627-2308 and are all-inclusive and tax deductible for $125 for James Beard Foundation members or $155 per person for non-members.

Louisiana Cookin', a bimonthly magazine distributed nationally, is the ONLY publication exclusively serving up articles with authentic recipes, tasty travels and unique culture taking you to places that make Louisiana second to none when the subject is food.

Louisiana Cookin' searches out truly genuine traditions and recipes centering on Louisiana cuisine and the spirit of the people that have made it world renown, from home cooks to famous chefs - Cajun, Creole and everyone in between. For more information, visit www.LouisianaCookin.com or call 888.884.4114.


The James Beard Foundation is a national not-for-profit 501(c)(3) organization based in New York City dedicated to furthering the practice and appreciation of the culinary arts in America. The purpose of The James Beard Foundation, according to its bylaws, is to celebrate, preserve, and nurture America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.

Since 1986, The James Beard Foundation has been in the forefront of America's culinary revolution. The James Beard Foundation celebrates the country's culinary artists, provides scholarships and educational opportunities, serves as a resource for the industry and offers members the opportunity to enjoy the delights of fine dining. For more information, visit www.JamesBeard.org or call 800.36.BEARD or 212.627.111.


Café Reconcile is a non-profit project of Reconcile New Orleans and the St. John Francis Regis Hospitality School, a program of Fr. Harry Tompson, S.J., and Immaculate Conception Jesuit Church. The school provides at-risk teens and young adults with the skills they need to succeed in jobs in the hospitality industry.

When you stop at Café Reconcile for breakfast or lunch, you're getting more than good food. You're investing in the community, helping others to help themselves. For more information, visit www.CafeReconcile.com or call 504.568.1157.


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