Belton Kevin - Kevin Beltons New Orleans Celebrations

Kevin Belton's
New Orleans
Celebrations

Kevin Belton with Rhonda K. Findley

Photographs by Eugenia Uhl

Kevin Belton's New Orleans Celebrations

Digital Edition 1.0

Text 2019 Kevin Belton

Photographs 2019 Eugenia Uhl except as noted otherwise

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 9781423651567

To the great city of New Orleans, which is unlike any other city in the world. And to the people who have lived there, and to those who have visited here over the past 300 yearsyou have added so much spice to this city, which I love so dearly.

When you are as big and tall as I am, it takes a large group to lift me up to new heights, but these folks find a way to do it.

Rhonda Findley, you turn my memories into wonderful stories. Eugenie Uhl, you make me want to lick every photograph of the dishes I make. Michelle Branson and the Gibbs Smith family, you take my creations and bring them to life. Austin Faucheaux, Cabral Moses, and Becky Hebert, the work you put in before I turn on a burner to cook is amazing. The Family Crew of WYES-TV in New Orleans, I hope everyone who watches can see just how good you all are through the details, sounds, images, editing, and production. The relatives and friends who help me keep the facts and stories accurate. Deb Goldfarb and Elton Jones, who help me climb the mountain. My city of New Orleans, after 300 years you are still unique because of the people and the culture. Monica, my best friend, my heart and soul, my resource of inspiration, and my wife, you put up with me every day and I appreciate it more than you can imagine. I am blessed.

Thanks to all of you who send kind words and thoughts. I hope I bring a little fun into your day, and a smile.

Kevin Belton

New Orleans cooking is all about the trinity. Its a magical threesome that yields the flavor profile of authentic New Orleans cooking. So its only fitting that I thank Chef Kevin Belton for the honor of working with him on this third book in the series. Its a window into who Kevin is as a chef, a true native with a deep love and sense of connection to the cuisine and culture of this gem we call New Orleans. He is such a tremendous culinary ambassador for Louisiana. Chef Kevin, New Orleans is lucky to have you as a native son, and I am forever grateful to you.

To New Orleans: for giving me a sense of place and a community of like-minded neighbors who relate so specifically to the food, culture, and history of this beloved city.

To Carlos: for volunteering countless hours to the mission of bringing locally grown produce to our community, and for making the greatest cup of New Orleans coffee everyday along with other wonderful flavors at our family table. What an inspiration!

And, of course, to all of the strong women in my life: just as Chef Kevin inspires us to turn to our mothers and grandmothers for insight and inspiration, I, too, look to many strong, smart women who make life a joy and learning experience every day. Emma Weber, Twila Pearce Findley, Betty Findley, Sharon Dillard, Deborah Stewart, Karrie Wroten, Fatma Aydin, Ruyevda Collins, Sona Aydin, Elif Taskin, Ayse Aydin, Amanda Zuniga, Terry Gordin, Monica Pazmino, Ashley Schulte, Lynda Barnes, Lisa Suarez, Grace Wilson, and Kristin G. Palmer, thank you for the inspiration.

And to all New Orleanians and Louisiana residents who keep it real everyday by making family recipes and keeping tradition alive. Merci beaucoup mes amis. I am proud to call New Orleans home.

Rhonda K. Findley

Lower middle left photo Monica Pazmino

I celebrate food every day. Most people who know me understand that I wake up with food on my mind. Whether Im planning what to cook on television for my New Orleans and Gulf Coast audience, or the PBS viewers all over the country, or Im enjoying the simple pleasure of making breakfast for my family, Im relishing the joy of food. Needless to say, if Im standing beside my wife in the kitchen chopping ingredients under her direction for her dinner creations, my love of food, cooking, and family is evident. Simply put, food and the making of food is how I celebrate life.

Its important for me to celebrate ingredients and the people who harvest our bounty as well as the events that give all of us a moment to pause and honor what gives us sustenance. Its these ingredients that make up part of Louisianas culture. Most of the time food, and the celebration of food, rule my life. And I love my life. Being a chef and culinary curator is a life Im proud to live because Im sharing it with my family, friends, and the world.

Of course, I need to eat. We all do, yes? And all six feet and nine inches of me cant operate without powering up my palate many times a day. Celebrating food and celebrating with food is the force that drives my life.

Its not unusual for us New Orleanians and Louisianans to include food in all of our events. Its that natural evolution of over 300 years in and around New Orleans that finds our food culture rooted deeply in the bounty of the season, the fishermans harvest, the weekend anglers catch. These harvests, so strongly ingrained in the fabric of life in Louisiana, mark yearly rites of passage. In Louisiana, its really how we set our calendars. Ive been connected to this calendar since birth.

The culture of festivals and the food we enjoy at these events is an elevated culinary affair. Some of the worlds greatest food and music festivals take place in New Orleans. Church fund-raisers have taken note, and the parishioners annual ftes follow the rules set by these standard festival bearers: Louisiana food plus Louisiana music equal big crowds. The formula is fool proof. The parish, or county, festivals or fairs celebrate the locally grown or sourced products that vary geographically. The bounty here is diverse, and it gives everyone all over the state a reason to celebrate.

These annual festivals focus on shrimp or oysters or tomatoes or whatever folks identify as synonymous with the cycle of everyday life. And an entire industry of restaurants and food manufacturers sprout around these specific revered ingredients or dishes.

Creole tomatoes become king for two days at The Historic French Market during The Creole Tomato Festival every June. Meat pies are the star of the Natchitoches Meat Pie Festival in September. And there are hundreds of other culinary equals in festival form throughout Louisiana. Most restaurants in the local towns and parishes where these festivals take place include dishes on the menus and manufacture these signature products year-round. Louisiana foodies understand that carrying the culinary cultural torch is a 365 day-a-year mission. And thats what Im doing in this bookrecognizing the great ingredients and dishes of our Louisiana food culture and the festivals that celebrate that food. Ive twisted and turned a few things around to create some new takes and true interpretations of the great bounty of Creole, Cajun, and new New Orleans festival fare. Its these recipes that bring a taste of local celebrations and put the FEST in your family festivities.