Rouses_FINAL-November-December-2017

FAMILY LETTER

On the Cover Honeyed Browned-Butter Pecan Pie on pg. 23 Photo by Romney Caruso • • • Holiday Recipes Find recipes for other holiday favorites and heating directions for our famous turduchens and deboned stuffed turkeys, chickens and pork tenderloins online at www.rouses.com. Holiday Classes & Events There’s always something new and fun on our schedule, including holiday cooking classes for adults and kids taught by our chefs Nino and Sally. Visit our website at www.rouses.com to see what events are going on in your neighborhood. Help Stop Hunger During the Holidays We work closely with the Greater Baton Rouge Food Bank, Second Harvest, Feeding the Gulf Coast (formerly Bay Area Food Bank) and food pantries all over the Gulf Coast to provide disaster relief and feed the hungry year-round. We make it easy to help those struggling to put food on their tables this holiday. Just scan a coupon at any Rouses register to add to your bill, or purchase a pre-packed bag of canned goods for $10, which we will be happy to deliver for you.

Donny Rouse

Season’s Eating My wife, Kara, and I really love to entertain.There are friends, neighbors and family drifting in and out of our house all of the time, especially during the holidays. And Rouses chefs make it so easy. They work for months on our holiday offerings, which include fully cooked Holiday Dinners with all the trimmings, plus casseroles and dressings that can be ordered separately. At our house, we get a complete Thanksgiving Dinner with cornbread dressing every year. It’s just our longtime tradition; I know your family has some of your own. We have pecan pie as this issue’s cover story, along with pecan pie-perfect bourbon pairings from one of our whiskey writers. He recommends choosing bourbon that’s a little lower in alcohol so you don’t overwhelm the dessert — a good thing to know, since we take our food and drink pretty seriously around here. As you’ll see in this issue, there are all kinds of variations on pecan pie. I personally like traditional corn syrup pecan pie, which is the kind we sell at Rouses — it’s the classic Southern recipe your grandmother probably used too. Caribou Crossing Single Barrel Canadian Whisky pairs well with it, and comes in a beautiful bottle that makes a great gift. Black-eyed peas and cabbage are a time-honored New Year’s Day food tradition on the Gulf Coast. I cook a whole suckling pig over a flame every New Year’s Eve, and leftovers are served with lucky black-eyed peas, smothered cabbage and cornbread the next day. In this issue, writer Crescent Dragonwagon offers a twist on these symbolic foods, including a Brazilian-style collard green salad you can make with cabbage — just to keep your lucky streak going. Stop by your neighborhood Rouses Market to help jump-start your holiday cooking ideas. We look forward to helping you make this the best holiday season ever. Merry Christmas and Happy Holidays! Donny Rouse , CEO 3 rd Generation

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