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Saint 75

From Commander’s Restaurant, New Orleans You will need a chilled champagne glass and a cocktail shaker. Ingredients: 1 ounce Tanqueray or Sapphire gin 1 ounce St. Germain 1 ounce basil infused simple syrup 1 ounce fresh lemon juice Directions: Pour all of these ingredients into cocktail shaker, add a scoop of ice and shake gently. […]

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Sophisticated Social – Leadership Celebrates Graduation

Congratulations to all of the members of the 2014-15 Graduating Class of Leadership St. Tammany. Vincent Cangiamilla III, Frank Carmeli, Christopher Christopher, Amy Cuevas, Joy Derise, Ken Dhir, Megan Ferran, Barry French, Dee Halphen, Teresa Krutzfeldt, Paul Leblanc, Chad Marshall, Patrick McMath, Blake Mendheim, Mike Mire, Jenny Mutter, Gretchen Ockman, Melissa O’Malley, Patti Oppenheim, Laurie

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Sunday Summer Lunch

Summertime in south Louisiana means porch sitting, floating down lazy Louisiana rivers, and inventing every possible way to avoid turning on the oven and heating up the kitchen. Sometimes I feel too hot to eat…did not think that could ever be possible! As the temperatures hover in the mid 90’s with a heat index of

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What’s a Locavore?

For the fifth consecutive year, I joined the eat local challenge promising to eat only locally grown food for 30 days. If you interpret the challenge strictly, this means that you would only eat food caught or raised within 200 miles of your home. Never one to endure suffering gracefully, especially when it comes to

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Hot and Smoky Baked Beans

Recipe from Bon Appetit, July 1999 Ingredients: 6 bacon slices* 1 1/2 cups chopped onion 1 1/4 cups purchased barbecue sauce 3/4 cup dark beer 1/4 cup mild-flavored (light) molasses 3 tablespoons Dijon mustard 3 tablespoons (packed) dark brown sugar 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 4 to 6 teaspoons minced canned chipotle

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