Seems like other socialites are trying to follow the lead of the Cooper family by opening a restaurant. Look soon for a restaurant to open on the causeway in the former Original Oyster House by a pedigreed caterer. I did not receive a call back to confirm (hey, I might have been calling to give him a big catering job).

I hope it succeeds, but hasn’t the location been washed out in the last few hurricanes? It is one thing to run a successful, and quite excellent catering company, and another to operate a restaurant. Let’s hope this guy follows the Cooper’s lead and hires some experienced professionals to help run the place.

Grillin’ and chillin’ at the Exploreum

Richard Walsh, the owner of the Li’l Lunchbox Café will be adding freshly grilled hamburgers in the courtyard during the “Mummy” exhibit along with a slighted limited version of his menu. If you love the grilled chicken Granny Smith ginger green salad like I do, they will make it upon request. The Exploreum has purchased a tent for the Lunchbox to use that adds more sheltered seating. You can eat there whether you are at the exhibit or not. Should be a great place to enjoy a leisurely lunch on one of those spectacular spring days coming up.

UCP, BBQ and TV

The FOOD Network came into town for the United Cerebral Palsy Barbecue Competition and Festival held last weekend at the fairgrounds. They spent time with some of the competitors from their planning stages, cooking and judging. This ought to further expand the reach, participation and attendance of this event in the future. It has already been a huge success. There is no planned air date at this time.

And speaking of the UCP event, it appears to have been well attended, and is definitely a fun family event. One of the only disappointments is that more local BBQ joints don’t participate. Saucy Q is one of the few locals who will show up and compete in the event. The good part of that is that you can enjoy some Saucy Q at the festival.

Next year, we’d like to help put together an honest-to-goodness BBQ contest between our local restaurants at the UCP competition. You ‘cue chefs out there better start warming up the grills.

Holy permission, Batman!

The Catholic Archbishop, Oscar Lipscomb has given all Catholics permission to eat corned beef on Friday, Saint Patrick’s Day. Thank goodness, as I planned to eat a big fat Reuben anyway.

WWJD (What Would Jesus Drink?)

Here is another interesting Catholic item. Only Catholics (like me) would come up with a way to combine drinking with a theology discussion. The Knights of Columbus and the Archdiocese have teamed up on a program called “Theology on Tap” to be held on Thursdays during Lent at Callaghan’s from 6 – 7:30 p.m. The sacraments, the papacy, Mary and abortion are just a few of the topics to be covered. The discussion ought to get interesting after a few beers get funneled.

St. Paddy’s Day grub

This St. Patrick’s Day recipe is a great alternative to cooking a big ole corned beef, and doesn’t have cabbage in it for those of you with an aversion to such. It is quick to put together and I have made it several times with good results.

Reuben Casserole

1 3/4 c. drained sauerkraut

1 lb. thin sliced corn beef

2 c. shredded Swiss cheese

3 tbsp. thousand island dressing

2 c. canned or 2 fresh tomatoes

2 tbsp. butter, melted

1/2 c. butter, melted

1 c. rye wafers, crumbled

Sprinkle of caraway seeds

Put sauerkraut in bottom of 3 quart casserole. Add corn beef and cheese and sliced tomatoes. Spread on dressing after mixing the 2 tablespoons of butter in. Melt the 1/2 cup butter. Add crumbled rye crumbs and brown. Top casserole with this. Sprinkle on top caraway seed. Bake 30 minutes at 350 degrees.

St. Patrick’s Day Irish Cream Chocolate Sauce

End your night with this rich chocolate sauce over vanilla ice cream.

1 c. non-sweetened cocoa

1 1/4 c. sugar

1/2 c. Irish cream liqueur

1/3 c. half and half (light cream)

1/4 c. butter

Ice cream, pound cake, or fresh fruit

In a 3-quart pan, mix cocoa and sugar, then blend in liqueur and cream. Add butter and stir over medium heat until sugar dissolves butter and mixture is smooth. Pour warm sauce over ice cream or pound cake, or use as a dip for fresh fruit. If made ahead, let sauce cool; cover and chill up to one week. Stir over low heat until warm and smooth. Makes 1 1/2 cups.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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