What's Cooking in July?

Hurry, hurry! Get those figs & blackberries while you can!

Now that strawberry season is long gone and blueberries are about done for, it's time for two more of nature's delicious gifts, figs and blackberries. However, there's a short window in the summer, especially for figs, where it's possible to pick these little delicacies at just the right time to take advantage of their juiciest and best flavor. So, watch your fig trees and blackberry bushes, or if you can’t pick ’em yourself, head out to the farmer’s markets and fruit stands and support our growers by buying local and buying often!

Figs

Let’s get this straight. I just love figs. I can remember picking figs at my grandmother's house and she would peel some for us and leave the stem on just like it was nature's lollipop. Like back then, we still get together ,as a family, and pick figs from the trees at my sister's house on Ourso Farms and we make preserves that last all year. Our delicious homemade fig preserves can most often be found in our catered breakfasts and have been known to transform an ordinary biscuit into an out-of-this-world delight. Most importantly, we put up another batch of figs for use in the Bergeron Family’s famous fruitcakes. However, you have to wait until the holidays for those.

Blackberries

The best place to pick blackberries is behind the levee in White Castle (although I won't give away my secret as to exactly where). In addition to using them to make homemade jelly, you'll find these little rascals on my
summertime menu in a variety of dishes like pies, cobblers and tarts.

However, I have two favorite recipes: Grandma Tute's Blackberry Jellyrolls and my own after-dinner brandy cordial of which I make 2-3 bottles a year. I call it Blackberry Bounce.

When we would begin picking, Grandma Tute used to sit on a stool in front of the blackberry vine and poke the bushes with her walking cane to make sure nothing was creeping amongst the berries. After we had gathered enough, she would make homemade jelly and the best jellyroll you’ve ever had in your life. If you don’t believe me just ask my cousins. Her recipe for the jellyrolls is below for you to enjoy. The Blackberry Bounce will stay as secret as my favorite “picking” spot behind the levee in White Castle.

World Travels with the Chef:

World Economic Forum

Davos, Switzerland

January, 2006

Chef Bergeron and a crew of five traveled to Davos, Switzerland, to cook for 1,200 guests attending the closing night soiree for the World Economic Forum. A full menu of Louisiana dishes were served including crab cakes, seafood gumbo, jambalaya, barbecued shrimp, fried green tomatoes, bread pudding and Bananas Foster. Blaine Kern of Mardi Gras Productions in New Orleans converted a pool hall into a ballroom resembling the French Quarter, and 46 musicians, including Irma Thomas, Marva Wright and Luther Kent, treated our guests to a real Louisiana “throw down.” Business and economic leaders from around the globe attended the evening including a few celebrities such as Michael Douglas. Attendees most certainly got caught up in our Louisiana spirit as they partied and danced into the wee hours of the morning.

A Mexico City Mardi Gras

Marquis Reforma

Mexico City, Mexico

February, 2006

For the second year in a row, Chef Bergeron has been proud to serve a full Louisiana Buffet in the Café Royal Hotel in Mexico City. In conjunction with Mardi Gras and as part of a cultural exchange promotion sponsored by the Louisiana Office of Tourism, an incredible assortment of Cajun specialties
was presented at the hotel buffet.

“The event always generates a lot of publicity for the hotel and helps promote Louisiana to the many travel and tour operators attending,” said Chef Bergeron. “Louisiana holds a certain mystique for many Latin Americans and when they get to taste the food of the region it becomes more of a reality and leaves them hungry to experience more here in our state.”

Louisiana Office of Tourism officials have been extremely pleased with the success of the event and plans are already underway for Chef Bergeron to coordinate it again in 2007.

   Read more about the event in the Miami Herald Mexico Edition Article “Cajun Food Fest Back for Eighth Straight Year”

Zydeco Bar Mexico City Celebrates One Year

Mexico City, Mexico

June, 2006

With a menu designed and developed by Chef Don Bergeron, The Zydeco Bar in Mexico City recently celebrated its one-year anniversary.

The Zydeco Bar was born out of a chance meeting about two years ago when Chef Bergeron was cooking south of the border. He was approached by two restaurateurs to discuss the possibility of doing a Louisiana themed bar and restaurant in Mexico City. After meeting Chef Bergeron and of course, sampling his food, the two hired him to assist as a culinary consultant for their new venture.

A tour was arranged for them to eat at restaurants both big and small across South Louisiana to discover what Cajun & Creole dishes would work best in Latin America. After a food tasting in Chef Bergeron's kitchen, the deal was set. The entire menu was developed and designed based on Chef Bergeron’s own recipes. He then flew to Mexico City several times to train the staff and open the new restaurant, dubbed Zydeco Bar Mexico City. Over the last year, the restaurant was personally monitored for quality control by Chef Bergeron who even ships real Louisiana brand products such as Rex Foods and Zatarain’s in order to maintain authenticity.

“This place is true to Louisiana, not only in its authentic food, but the atmosphere is one big party,” said Chef Bergeron. “They have great music and there always seems to be some reason to throw a party. I congratulate my friends on their venture and am glad to be a part of their success.”

   For more information check out the Zydeco Bar web site.

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