In The Kitchen
When he finishes cooking, Breaux
always makesthe Sign of the Cross
and thanks God for thefood he just
prepared and the people who are aroundhim to enjoy it.
At dinner, each guest has astory to
tell about the way the act of cookinghas enriched their lives. Russell, who
was raised in NewYork, dining at
diverse restaurants, says she learned
to appreciatedifferent cooking styles
through her charity work in Baton
Rouge.If youre having a fundraiser, you
have to tastethe different types of
foods, she says.
But, she addswith a smile, there are
times when you just cantbeat a pot of
homemade spaghetti sauce or a grilledcheese sandwich. Comfort foods are
always welcome in her home.Tonights
offerings are both sophisticated and
comfortable. Its a timeto celebrate
good friends and to learn a thing ortwo about what goes into a perfect
wintertime Cajun meal.Cal Simpson, president of Bluebell
Dairies in Baton Rouge, hasprovided
his Butter Pecan ice cream to top
tonights dessertof pain perdu, French
for lost bread, giving a newspin to a
classic Cajun delicacy.
The beautiful and unusualcenterpiece at Russells table is a
complete crawfish mudhole bakedclean
by the Louisiana sun, surrounded by
Louisiana critters handwovenout of
pine straw by members of the Coushatta
tribe.Her indigo blue Spode Copeland
China completes the presentation.We call her the queen of theme,
Robinson saysof his friend. Russell
nods her head in agreement. Throwingdinner parties is one of her passions.
And this oneis sure to be remembered
for a long time.
CajunKarls Cookn Adventures
airs in Baton Rouge on Cox 4.His
cookbook, Cooking in Cajun Country, is
available from Amazon.com.
Continued from page 55
Bridal Portraits
Ceremonies -Receptions
Rehearsal Dinners - Luncheons
Luxurious Bridal Suite
Bridal DressingSalon
Accommodations - Dining
Every castle needs a Queen...
WhiteCastle, Louisiana
225.545.2730 - www.nottoway.com
inRegister January2010
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