A little video of Chef Xavier preparing his Lauren Farms' Freshwater Prawn creation for the Gala event.
Sunday, May 31, 2009
LFI Freshwater Prawns Featured at Monterey Bay Aquarium Event
What a whirlwind we've had over the past few weeks!
For the 3rd consecutive year, Lauren Farms was invited to the Cooking For Solutions event at the Monterey Bay Aquarium in Monterey, California. Co-sponsored by Bon Appetit, the 3-day event showcases the best of the best in sustainable foods and wines. The event is held throughout the breathtaking Aquarium, which is situated right on the sunny, rocky shores of the Pacific Ocean.
Over the course of the weekend, Freshwater Prawns were served to approximately 3,500 attendees, which included national media representatives, food enthusiasts and celebrity chefs. Thomas Keller and Alton Brown were just a few of the celebrities on hand for the event. We were very excited to be introduced to Regina Charboneau, a fellow Mississippian, who manages the Inn at Twin Oaks in Natchez, Miss. She prepared a wonderful U.S. Farm-Raised Catfish recipe.
Two delicious Lauren Farms Freshwater Prawn dishes were prepared by celebrity chefs throughout the weekend. Chef Jeff Walker of Bon Appetit prepared a delicious dish (that was the hit of the night!): Crisp Prawns with bacon cheddar grits and Louisiana hot sauce.
And during the Saturday night Gala, Chef Xavier DeShayes, head chef for the U.S. Supreme Court in D.C., prepared sauteed Freshwater Prawns with English peas and fresh Morel Fricassee. Delicious!
Lauren Farms is always very, very honored to be a part of Cooking for Solutions. It seems that the event keeps getting bigger and better, and every year, our freshwater prawns gain more supporters and followers. It's nice to be among those who are as passionate about sustainable aquaculture as Lauren Farms is. Plus, it's such a treat getting to visit a beautiful State like California - especially the Monterey and Carmel areas.
We appreciate all of the hard work that goes into this event, and we are counting down the days until Cooking for Solutions 2010!
Here are some pictures from the Event:
Chef Jeff Walker's menu list for the Friday night event (it was just for the media and sustainable food and wine producers.)
Chef Walker and Dory Ford (head of the Bon Appetit management company for the Monterey Bay Aquarium..he prepared our Freshwater Prawn dish last year.)
This dish was amazing! Chef Walker did a great job and was so much fun to work with.
Chef Xavier prepared the Freshwater Prawns deliciously at the Gala on Saturday night! He was truly a celebrity - people were lining up just to meet him.
Preparing the Freshwater Prawns for the dish.
Adding the final and most important touch: the Freshwater Prawns!
Chef Xavier and I with his tasty creation.
The final product prepared for the Gala-goers.
For the 3rd consecutive year, Lauren Farms was invited to the Cooking For Solutions event at the Monterey Bay Aquarium in Monterey, California. Co-sponsored by Bon Appetit, the 3-day event showcases the best of the best in sustainable foods and wines. The event is held throughout the breathtaking Aquarium, which is situated right on the sunny, rocky shores of the Pacific Ocean.
Over the course of the weekend, Freshwater Prawns were served to approximately 3,500 attendees, which included national media representatives, food enthusiasts and celebrity chefs. Thomas Keller and Alton Brown were just a few of the celebrities on hand for the event. We were very excited to be introduced to Regina Charboneau, a fellow Mississippian, who manages the Inn at Twin Oaks in Natchez, Miss. She prepared a wonderful U.S. Farm-Raised Catfish recipe.
Two delicious Lauren Farms Freshwater Prawn dishes were prepared by celebrity chefs throughout the weekend. Chef Jeff Walker of Bon Appetit prepared a delicious dish (that was the hit of the night!): Crisp Prawns with bacon cheddar grits and Louisiana hot sauce.
And during the Saturday night Gala, Chef Xavier DeShayes, head chef for the U.S. Supreme Court in D.C., prepared sauteed Freshwater Prawns with English peas and fresh Morel Fricassee. Delicious!
Lauren Farms is always very, very honored to be a part of Cooking for Solutions. It seems that the event keeps getting bigger and better, and every year, our freshwater prawns gain more supporters and followers. It's nice to be among those who are as passionate about sustainable aquaculture as Lauren Farms is. Plus, it's such a treat getting to visit a beautiful State like California - especially the Monterey and Carmel areas.
We appreciate all of the hard work that goes into this event, and we are counting down the days until Cooking for Solutions 2010!
Here are some pictures from the Event:
Chef Jeff Walker's menu list for the Friday night event (it was just for the media and sustainable food and wine producers.)
Chef Walker and Dory Ford (head of the Bon Appetit management company for the Monterey Bay Aquarium..he prepared our Freshwater Prawn dish last year.)
This dish was amazing! Chef Walker did a great job and was so much fun to work with.
Chef Xavier prepared the Freshwater Prawns deliciously at the Gala on Saturday night! He was truly a celebrity - people were lining up just to meet him.
Preparing the Freshwater Prawns for the dish.
Adding the final and most important touch: the Freshwater Prawns!
Chef Xavier and I with his tasty creation.
The final product prepared for the Gala-goers.Tuesday, May 26, 2009
Monday, April 20, 2009
Lauren Farms: A Part of the "Mississippi Yearning" Tour!
A group of chefs and restaurateurs from all across the United States are expected to tour Lauren Farms Freshwater Prawn farm in Leland, Miss., on Tuesday. Hailing from eleven states and also Canada, the group is traveling across the Delta on a “Mississippi Yearning” tour. The food enthusiasts will travel to Lauren Farms for a day of freshwater prawn education that includes a guided tour of the freshwater prawn hatchery, and a cooking demonstration by chef Dolores Fratesi.
Fratesi is excited to meet the guests and spread the word about the freshwater prawn to other markets.
“This is such an exciting opportunity for Lauren Farms. I am honored to be included on the “Mississippi Yearning” tour, and honored to have a chance to meet these chefs and fellow ‘foodies’,” Fratesi said.
But what excites Fratesi most is an opportunity to educate others on the freshwater prawn.
“I feel like I have a treasure here in Mississippi – a wonderfully delicious and sustainable seafood right here in my backyard. It’s exciting for me when I get to share the prawn with others who appreciate who good food.”
Saturday, March 7, 2009
Another Recipe: Perfect for Weekend Grilling!
Bacon Wrapped Lauren Farms Freshwater Prawns with Chipotle BBQ Sauce
20 freshwater prawns, shelled (1 lb. jumbo yield 21-25 per pound)
½ pound bacon, partially cooked and cut in half
½ cup BBQ sauce
¼ cup canola oil
3 tablespoons lemon juice
½ ounce Dijon mustard
3 tablespoons chipotle pepper in adobo sauce
½ teaspoon red chili flakes
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
Bamboo skewers (3 to 5 prawns per skewer)
Soak bamboo skewers in water for 20-30 minutes. Cook bacon partially, cut in half, and let cool on a paper towel. Wrap bacon around prawns and skewer with bamboo keeping bacon together.
Combine all ingredients in blender, except bacon and prawns, and puree. Separate the sauce in half, one half for basting and one for dipping.
Cook bacon wrapped prawns on grill over medium heat basting with chipotle sauce.
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