Growing Into Adulthood – Louisiana Eats – It’s New Orleans
Sooner or later, we all have to grow up, but exactly what that process entails can vary dramatically. On this week’s Louisiana Eats!, we investigate what it means to be an adult and the journey of self-discovery.
First, we speak with Zdenek Kastanek, a self-styled “spirits evangelist” for Proof & Company, an elite distribution business that is helping to shape the pre-eminent cocktail bars of Singapore. Zdenek explains how his journey to become a master of cocktails took him from a small town in the Czech Republic to a transient life working in some of the most glamorous watering holes across the globe.
Then, we speak with Louisiana-born blogger and writer Kelly Williams Brown, author of Adulting: How to Become a Grown-up in 468 Easy(ish) Steps. Kelly discusses her transition into adulthood and offers several pieces of advice on the subject, many of which pertain to the kitchen.
Veganism featured broadly in Kristin Lajeunesse’s adulting. She honed her grown-up identity traveling alone across the U.S. in search of vegan food, and shares her experience on the road. Scott Gold also joins us to comment on the phenomenon of ordering “just a salad” when in a restaurant.
Finally, we speak with Chef Pinky Harris who tells her story of becoming a chef, all while tackling the challenges that come from being legally blind from birth. We also get a sneak peek at her new venture, Pinky’s At The Court, which she recently opened in the Criminal Court Building in New Orleans.
We travel from childhood into adulthood on this week’s Louisiana Eats!
3″ x 6″ ciabatta loaf from Maple Street Patisserie
3 thin slices of Chisesi Brothers Ham
3 thin slices Creminelli Mortadella
3 thin slices Creminelli Salami
1 slice BelGioioso Provolone, halved
2 thin slices BelGioioso Mozzarella
2.5 oz Boscoli Olive Salad
2 oz Pastorelli 80/20 Blended Oil
2 kosher dill pickle spears
Pre-heat panini press to 425 degrees. Slice the ciabatta loaf in half and lightly brush the Pastorelli 80/20 Blended Oil onto the ciabatta open face. Layer Chisesi ham slices across on half of the open face ciabatta. Then, layer Creminelli Mortadella slices on top of the ham, Creminelli Salami slices on top of the Mortadella and BelGioioso Mozzarella slices on top of the salami. Next, layer BelGioioso Provolone half slices on top of Mozzarella. When you’ve finished layering, carefully spoon Boscoli Olive Salad on top of the Provolone. Place empty ciabatta half on top of Olive Salad. Using the blended oil, brush the top of ciabatta loaf and the bottom grill of the panini press. Place the assembled ciabatta loaf on panini press and press for 7-8 minutes or until cheese has melted. Remove Pressaletta from panini press. With a Granton Edge knife, cut the Pressaletta corner to corner. Serve with two kosher dill pickle spears.