Toyota/Hybrid Farm to Table Tour
Saturday October 17, 2009

Come and join Louisiana Culinary Institute (LCI) at The Red Stick Farmers Market on Saturday October 17th for the Toyota/Hybrid Farm to Table Tour.  Toyota is on a nationwide tour showcasing selected farmers markets from around the country.

The goal of the tour is to bring awareness and show the importance of buying fresh local product from Louisiana vendors, growers, and farmers.   Twelve regional chefs will purchase locally grown products at the Red Stick Market.  Each chef will create delicious samples from the food purchased for the public to enjoy.  LCI’s own Chef Instructor Pat Mahon along with LCI students will be serving fresh and delectable lettuce wraps in Tent 3 at 8:30am until 9:30am.

Toyota is sponsoring this event and proceeds will go towards each chef, Louisiana Farmers, and The Red Stick Farmers Market.   This event is FREE so please join us in supporting our community while enjoying some divine food.  The Red Stick Farmers Market is set up on 5th & Main Street in downtown Baton Rouge; parking is available on the street or in the parking garage.   

If you would like more information about this topic, or to schedule a tour of our brand new 30,000 sq ft state-of-the-art facility please call 1-877-769-8820 or email admissions@louisianaculinary.com.

See the video here.

Asian Shrimp Lettuce Wraps

Ingredients:

1 pound easy-peel frozen shrimp, thawed and peeled*
¼ cup bottled fish sauce

¼ pound uncooked thin rice noodles

¼ cup of rice
1 head green leaf lettuce
Thai or regular basil
Mint
Cilantro
3 carrots, peeled and grated
5 green onions, chopped

Sauce:

¼ cup of freshly squeezed lime juice

1 tablespoon of Asian garlic pepper sauce (the one with the green lid)

2 tablespoons of sugar

¼ cup of fish sauce

Method:

Put shrimp, fish sauce and ginger into a large bowl, toss well, cover with plastic wrap and refrigerate overnight.

Toast raw rice in a skillet until toasted golden brown. Run through a spice grinder into a course powder.

Put noodles into a large bowl of warm water and set aside to let soften for 5 minutes; drain well set aside.

Meanwhile, preheat broiler. Using a slotted spoon, transfer shrimp from bowl to a baking sheet and arrange them in a single layer; discard remaining marinade. Broil until shrimp are just cooked through and pink, about 4 minutes, then transfer to a platter.

Mix sauce ingredients in a small bowl. Add cooked shrimp and rice mixture.

Arrange rice noodles, lettuce leaves, basil, mint, cilantro, carrots and green onions on the platter with the shrimp. Have everyone assemble their own lettuce wraps, piling some of each ingredient onto a lettuce leaf, then rolling it up to form a package before eating.

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Louisiana Culinary Institute
10550 Airline Highway | Map
Baton Rouge, LA 70816
Office: 225.769.8820
Toll Free: 877.769.8820
Fax: 225.769.8792
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