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2011 Archives
Feeding the Homeless with a Song
NOAAHH honors Songwriters Hall
of Fame inductee and foundation co-founder
by Taylor Burley (St. Charles Avenue Magazine)
The New Orleans Artists Against Hunger and Homelessness (NOAAHH)
honored co-founder Allen Toussaint at a celebration on July 28 where
guests celebrated his induction into the 2011 Songwriters Hall of Fame.
The intimate gathering was held at the home of John and Jennifer
Rowland and included music, an assortment of delectable dishes, honored
guests and a few special
speeches. Guests enjoyed a selection of
Toussaint songs as background music as they
indulged in catering and
passed hors d’oeuvres from Southern Hospitality Catering,
Inc. and Kajun Kettle. The 60 guests in attendance helped themselves to
an open bar with premium brand liquor and
received second-line
handkerchiefs featuring Toussaint’s song titles. Honored
guest Susan G. Guidry, City Council Member, District A, saluted
Toussaint’s 40-year career and recognized him as
“one of the most influential and iconic leaders of the New
Orleans community.”
Other guests included Art Neville, Clarence “Frogman” Henry, Deacon John, Cosimo Matassa and Pierre Hilzim, president of NOAAHH. Toussaint co-founded NOAAHH with Aaron Neville (one-fourth of the Neville brothers) and brought artists together for a concert to benefit metro New Orleans. Over 50 different organizations that provide food and shelter to the needy have received NOAAHH grants.
NOAAHH was founded in 1985 when Toussaint and Neville brought together a group of New Orleans musicians to perform a concert to benefit the hungry and homeless in the New Orleans metro area.
Feeding the Homeless with a Song
Click here for article from St Charles Avenue Magazine, September 2011
Posted October 5, 2011Celebrating 30 Years of Friendship and Food -'Your happiness is our most important Ingredient'
Dear Friends,
As we enter into our 30th year in business, we want to tell you how grateful we are to you all. We wouldn’t be here without you. It is our goal to offer you the best of both worlds- capacity large enough to meet your needs and great, personalized service- because we will never lose sight of the fact that you are our reason for being.
Every day, we strive to provide you the excellent Customer Service, Manufacturing Experience, and Research and Development skills that you deserve. We take care to make sure that all the Quality Assurance steps are taken to provide you the very same delicious product you want, every single time.
Thank you for your confidence in us. We pledge that we will continue to put your needs first, to give you the quality, consistency, cost-effectiveness and innovation that are the foundations of our partnership.
Your happiness is our goal- the very most important ingredient in everything we do!
Thanks again, and
here’s to 30 more successful years together,
Pete and Monica
Kajun Kettle Foods welcomes their NEW Director of R&D!
We are excited to announce the addition of Darryl Holliday as Kajun
Kettle Foods’ new Director of Research and Development.
Darryl has a Master’s Degree in Food Science and Business
Marketing from LSU and is finishing his PHD dissertation in Food
Science there. He has done extensive R&D work and is a
Certified Research Chef. He is very personable as well and we know that
you will enjoy working with him.
We look forward to introducing him to you at our LRA Booth, # 1525!
Posted August 3, 2011
Rumor has it....
Crawfish Monica® will be featured on the season finale of “Treme”, this Sunday, July 3rd, on HBO. You don’t want to miss it, it’s Jazz Fest all over again!
If you aren’t familiar with “Treme”, click here to check out what it’s all about http://www.hbo.com/treme/index.html
Posted July 1, 2011New Orleans Jazz Fest: Plate by plate look at festival food
Published: Wednesday, May 04, 2011, 1:53 PM Updated: Wednesday, May 04, 2011, 4:04 PM By Contributing writer, The Times-Picayune NOLA.com
It was a sweet, sweet first New Orleans Jazz Fest weekend for taste testing.
Our Posse of Picky Palates -- a group of about a dozen volunteers who taste each and every dish at the Fair Grounds just so you can know what to eat this weekend -- prowled the infield and grandstand making sure old favorites lived up to their reputation and that the new dishes were worth a splurge.
This year, it was a sweeter experience than ever. For, in addition to near-perfect weather, the always wonderful laid-back vibe and the great music, there were several new terrific treats for your sweet tooth.
This year, our roving flock of foodies tucked into favorite desserts, such as the white chocolate bread pudding, key lime tart and the sweet potato and apple turnovers. We also tried the more than half-dozen new sweet treats and found the Coffee Cottage's mocha mousse, La Davina Gelateria's handmade ice cream sandwich, Mr. Williams Pastries bean pie and Angelo Brocato's additional flavors of ices and specialty gelatos to be winners.
Along with that, the festival offers two booths dishing out the always great mango freeze as well as three different snowball vendors (and yes, you want condensed milk on yours), scattered around the grounds.
But you know what your mother always said about dessert: First, you have to clean your plate.
So, here are our favorite dishes, including sweets, by location. Happy feasting!
Click here for the rest of the article and check out Crawfish Monica in the Food Tent II section.
Posted May 6, 2011New Orleans Jazz Fest Sunday Dining Diary
Published: Wednesday, May 04,
2011, 3:00 PM Updated: Wednesday, May 04, 2011, 3:28 PM
By Brett Anderson, The Times-Picayune NOLA.com
Is it possible Louisiana's food
is as much an enticement for the musicians to travel to perform at the
New Orleans Jazz Fest as it is for the people who travel to attend?
On Friday night, Buddy Miller, who had played in Robert Plant's band
earlier in the day at the Fair Grounds, admitted he'd chosen food over
rehearsal in the hours leading up to his special late night set with
the Preservation Hall Jazz Band. In the Blues Tent on Saturday, Robert
Cray boastfully sang of his "Chicken in the Kitchen" not long before
Ricky Scaggs reported from the Fais Do-Do stage, "I went to Willie
Mae's and had some chicken yesterday. Oh. My. Lord."
Terence Blanchard didn't mention food during what we caught of his Sunday afternoon performance, but the subject was certainly part of the conversation in the Jazz Tent. We were happy to have snagged a couple seats, partly because it made it easier to toss the fish sauce and crushed peanuts together with the shredded lettuce, grilled beef and vermicelli noodles in the bun we'd brought over from Ba Mien. The mix of hot and cold ingredients in the classic Vietnamese dish draws me to it on hot days at the Fair Grounds, and we enjoyed eating it not far from a guy who wore a shirt proclaiming his love for offal.
We'd already polished off a three dish combo plate from Patton's Caterers. It satisfied my girlfriend's curiosity about the crawfish sack ("They couldn't come up with a better name?") while accommodating my inability to choose between the oyster patty (which should really be renamed oyster à la King) and the crawfish beignets (which were the stars of the show).
I couldn't get my girlfriend to muster the same enthusiasm I have for the grilled merguez from Jamila's, a longtime personal favorite served on a bun beneath a healthy dollop of tomato-garlic-and-coriander seed chutney. But her initiation to Crawfish Monica went better than I expected. It's not a very sexy dish, but I was reminded its popularity is based on sound science: There are few better ways to stretch meaty peeled crawfish tails into a fine meal than with seasoned cream sauce poured over noodles designed to catch the goodness.
We jousted over the last bites at the Congo Square Stage, where the Roots were stir-frying classic soul and streetwise hip-hop with John Legend. I've been going to see the Roots for nearly twice as long as I've been attending Jazz Fests. While they've made better music than what they played with Legend on Sunday, I've rarely heard them play so tight.
Could it have been something they ate?
Read the article by clicking here
Posted May 6, 2011Be of Good Cheer
It’s the most wonderful time of the year –– Jazz Fest! Sure, Christmas is great and loaded with traditions and sensory memories: the smells of pine trees and sugar cookies, the sounds of carols and church bells, the sights of Santa Claus and Mr. Bingle. But Jazz Fest, to me, is even richer: the smells of mud and crawfish bread and suntan oil and sweat mixed with the occasional waft of suspiciously sweet smoke, the sounds of music and laughter, the sights of crazy multicolored flags and everyone from frat boys to 70-something hippies like my dad dancing and having fun.
Also like Christmas, Jazz Fest is a holiday that has evolved for me as I’ve gotten older. I remember my earliest Jazz Fests, when the highlights were the Kids’ Tent, playing in the sand on the racetrack and eating strawberry smoothies. I remember Jazz Fest in high school, when I looked forward to watching Cowboy Mouth, trying to sneak a beer or two and eating Crawfish Monica. And now, as a parent, Jazz Fest has become all about dancing crazy to the Imagination Movers, making sure my daughter is wearing enough sunscreen … and eating Crawfish Monica.
.....Click link above to read the rest
-- From New Orleans Homes & Lifestyles - April 2009
Posted April 8, 2011A Wonderful Testimonial
We had a customer this past holiday season who wanted to send some special gifts for Christmas. They chose to send Crawfish Monica® retail packages to their business associates. We were able to accommodate this, ship to different addresses, and even personalize them with a nice gift tag. We received a very nice email from them today and we wanted to share it with you.
“This worked out so
perfectly for us last December. You all were fantastic shipping the
packs and labeling them with the tags from us for our holiday gifts. We
just can't thank you enough for your attention and
thoughtfulness.”
Cajun Sauce Monica® Recipe Ideas
Cajun Monica® Sauce – our own special blend of Cajun spices in a rich cream sauce with a hint of seafood—a New Orleans Jazz Fest tradition for over 17 years!!
Pasta – over your favorite pasta – add shrimp, crabmeat or chicken for a complete entrée.
Eggplant Neapolitan – between warm layers of grilled eggplant stuffed with shrimp, crabmeat or seafood stuffing and finished off with creamy Monica Sauce.
Seafood Stuffed Zucchini - topped with Monica Sauce.
Chicken Jerusalem – grilled or sautéed chicken breast with artichoke hearts and Monica Sauce.
Cajun Chicken Oscar – top grilled or sautéed chicken breast with two asparagus tips, crabmeat and Monica Sauce.
Tenderloin Monica – top grilled beef tenderloin with lump crabmeat and Monica Sauce.
Eggs Monica – top an English muffin with poached eggs and crabmeat and finish off with Monica Sauce.
Trident Pacific Snapper (Rockfish) – grill or sauté and top with baby shrimp and Monica Sauce.
Stuffed or Steamed Artichokes - serve with Monica Sauce for dipping.
Trident Crab Cakes - serve with Monica Sauce (either 3 oz. or mini .85 oz.)
Grilled Pork Chop Monica – Grilled 8 oz. center cut pork chop with Monica Sauce.
Monica Salmon – 8 oz. Salmon Filet grilled and served with Monica Sauce.
Posted January 5, 2011