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DINING GUIDE 2020
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Covidiquette
Restaurant Etiquette in the Age of Covid By Emily Poole
The COVID-19 pandemic has changed the world we live in. A lot of activities look very different now and for good reason. Your safety and the safety of others should be your first priority. Now that most restaurants are back open and running at almost full capacity, it’s important to remember your manners and the precautions you can take to keep yourself and your servers safe.
Stay Home if You Aren’t Feeling Well This should be a given. If you’re feeling even slightly under the weather, stay home.
Get Tested If you go out a lot, it’s a good idea to regularly get tested for Covid-19. We know that you can have and spread the virus even when feeling no symptoms, so getting tested is the only way to be sure.
Be Patient Just like you, restaurant workers are required to follow government mandates. Servers must wash their hands after serving each table to reduce the spread of germs. Remember that wait times are longer for your own safety.
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Show Your Appreciation A simple “thank you” goes a long way. Make sure you let your servers know that you appreciate what they do for you. And be kind.
Wear a Mask Louisiana requires you to wear a mask to enter a business or public space. Make sure you have a mask that is effective in stopping the spread of viruses. Though you’ll need to take off your mask to eat and drink, you should put your mask back on whenever a server in within six feet of you.
Call Ahead Many restaurants have altered hours, policies and menus due to the pandemic. To prevent any dine-in disappointments, call ahead to ask about any changes you need to be aware of.
Don’t Dine In You can still support your favorite restaurants without dining in! Takeout, curbside pick-up, drive-thru and delivery are safer and quicker options.
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Leave a Tip Tipping is more important than ever. Servers are working under more stressful conditions than usual, and it’s highly unlikely that their pay reflects that. Restaurant workers put themselves at risk so you can have a night out, so make sure to leave a generous tip.
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Wouldn’t it be nice if instead of going to the grocery store, you could just walk into your backyard for fresh vegetables and spices? With a little dirt and hard work, you can! Gardening is a great way to relieve stress, get some exercise, and connect with the life around you. Making a meal with vegetables and herbs you grew yourself can be so rewarding – and delicious. By growing your own food, you can build selfsufficiency as well as self-confidence. I’ve always wanted to have my own garden, but I never knew where to start. There are so many options and variables to think about. I started by digging (into some research). Here are some beginner-friendly tips I found to start your very own garden.
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What Type of Garden Should You Grow? PROs
CONs
Plot of Land
• Cheapest and most flexible • More earthworms – great for the soil • Deeper roots = more nutrients • Easy to water with drip irrigation system
• Have to clear the area of grass • Difficult to control soil fertility • Hard to control drainage
Raised Beds
• Better control of soil fertility • Fewer weeds • They look great!
• Cost of materials • Labor to build the beds • Have to be watered often due to quick draining
Containers
• Less labor • Very few weeds • Control of soil fertility • Easy to move plants
• Container size limits crops • Soil can easily overheat – need frequent watering
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Location • Choose a sunny location. Crops need at least six hours of sunlight per day. • The ground should be level and drain well. • Make sure your garden is near a source of water. • Call to check for any underground utility lines before you start digging.
Layout • Measure your garden space and draw a layout using the space below or your own paper. • If your garden has rows, make sure to leave 2-3 feet between each row for walking. • Use your layout to keep track of where and when you planted certain crops, and take notes on your garden’s progress.
DINING GUIDE 2020
Check out page 16 for vegetable and herb cutouts to plan your garden layout!
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Soil • The pH level of soil determines the ability of crops to access nutrients in the soil. • Most crops grow well between 6 and 7 pH. • Soil pH can be fixed by adding minerals, but this can take over a month, so test your soil early. • Be sure to add sources of Nitrogen such as manure or grass clippings. • Worms are your garden’s best friends.
Compost • Composting allows you to turn your organic waste into fertilizer, making your soil and plants healthier. • Choose a dry, shady spot that is between three and five square feet for a compost pile. • Start with a foundation layer of sticks that is four to six inches tall. • Layer your compost in a pattern of brown layer, green layer, soil layer, then add water to moisten. • Continue this pattern until your compost is 3 feet tall, and finish with a brown layer on top. • Keep your compost pile moist, aerated, and covered. • Turn your compost pile with a pitchfork from the center out every few weeks. If you see steam, don’t worry. This means your compost is decomposing properly. • It’s recommended to have a compost thermometer to tell when your compost is ready to flip: between 110° and 160°.
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Brown
Green
Brown materials contain carbon. This includes dead leaves or flowers, straw, and shredded newspaper.
Green materials contain nitrogen. This includes herbivore animal manure, vegetable and fruit waste, and grass clippings.
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YOUR OFF CAMPUS STUDY OASIS
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What Foods Can You Plant This Fall?
Use these cutouts to plan your garden layout on page 13.
Vegetables Beets
Celery
Leeks
Spinach
Cabbage
Garlic
Lettuce
Swiss Chard
Carrots
Kale
Onions
Turnips
Herbs
18
Cilantro
Lemon Balm
Oregono
Thyme
Dill
Tarragon
Rosemary
Lavender
Chives
Mint
Sage
Chamomile
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Gardening Resources Books
Herbal & Folk Medicine of Louisiana
Podcasts
Epic Gardening: Daily Tips & Advice
By Samuel J. Touchstone
With Kevin Espiritu
This book looks at historical uses of plants as medicine in Louisiana and surrounding southern states.
This podcast features daily episodes under 10 minutes with answers to questions asked by listeners.
The Louisiana Urban Gardener
The Dirt
By Kathryn K. Fontenot
By Grow Your Own Magazine
This book is written by an LSU professor who specializes in vegetable gardening in Louisiana. It gives easy tips and tools to start and keep a garden.
This podcast focuses on fruits and vegetables, and prides itself on celebrating failure as much as success.
Louisiana Gardener’s Guide By Don Gill & Joe White This guide includes all the information you could need about specific plants and gardening in general.
DINING GUIDE 2020
The Grow Guide By Maggie Wysocki & Dave Hanson This duo consists of a newbie and an experienced gardener. Maggie asks every question there is about gardening, and Dave gives expert answers.
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of Baton Rouge
By Lauren Cheramie
A call for support of black-owned businesses emerged amidst protests against racial injustice in the country this year. There are many artists, musicians, restaurants, shops, etc. right here in Baton Rouge. Below are 20 blackowned restaurants in Baton Rouge to support so you can eat local.
The Bullfish Bar + Kitchen, 4001 Nicholson Drive, integrates “Caribiana
Cuisne” into southern food. The menu is inspired by the owner’s French Creole ancestry. It includes options like conch fritters, beef oxtail and paella.
Boil & Roux, 11777 Coursey Blvd. The Grind, 4530 S Sherwood Forest Blvd. Fat Nino’s, 8330 Scenic Highway. Chef Celeste Bistro, 501 N. 5th St. Sauce and Bones, 2696 S Sherwood Forest Blvd. DINING GUIDE 2020
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Millennial Park, 3817 Florida Blvd., is “Louisiana’s first container park” lo-
cated in Mid Town Baton Rouge. It is an “open-air dining space” that consists of industrial shipping container restaurants. The container park also hosts community events and pop-up shops. The restaurant and entertainment center was started by CEO Cameron Jackson as a family-friendly place to socialize, eat, and enjoy the environment.
Krab Queenz Seafood, 209 W. State St. Vegan Friendly Foods, 4608 Bennington Ave. Memphis Mac BBQ, 2785 Larkspur Ave. Straight Outta Scotland, 1351 Oriole St. The Garden Café, 7751 Goodwood Blvd.
Empire Wingz has been voted “Best Wingz in BR.” The company is also the
creator of the BBQ Ranch (VJ) Fries, according to its website. Two locations, near LSU at 9402 Burbank Drive, near Southern University at 8032 Scenic
Highway. 22
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CAJUN COWBOY KITCHEN
Cajun Cowboy Kitchen, 4167 Choctaw Drive, offers fried chicken, boudin
balls, boiled crawfish, crawfish etouffee loaded potatoes and other items. The owner, Kendell King, created his own seasoning called Red Magic.
The Smokey Pit, 1916 Dallas Drive Sweet + Savory Company, 1064 E. Worthey St. Dorothy’s Soul Food Kitchen, 1221 Gardere Lane Phat Boy’z Pizza, 9186 Greenwell Springs Road Royal Taste of Jamaica, 3813 Florida Blvd.
Jay’s Bar-B-Q is a family business that has been in Baton Rouge for over 63 years. The company started in a remodeled hot dog stand. Now, they offer “bar-b-q dinners,” po-boys, and even smoked hams and turkeys. Two locations, 4215 Government St. and 5734 Sherwood Forest Blvd.
DINING GUIDE 2020
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Celebrate the wins of 2020 the wins of 2020 with the perfect gift at lsureveille.com
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Rating
Recipes By Sarah Francioni
As a college student I’m often too busy to cook which results in many nights of frozen meals and takeout. However, when I do find the time I really enjoy experimenting in my kitchen and trying as many new recipes as I can get my hands on. I often find myself looking through pinterest for new recipes that are easy and affordable to cook at home, especially since quarantine started. After scrolling through pinterest for longer than I would like to admit, I found four easy and affordable recipes, one for each meal of the day and tested them out so you don’t have to. So if you’re looking to change up your routine in the kitchen, keep reading to see which recipes are worth it and which ones don’t quite make the cut.
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13 minutes
2 servings
Ingredients: 2 Tbsp extra virgin olive oil 1 cup cremini mushrooms, thinly sliced 1 cup yellow onion, diced 1 cup fresh baby spinach 1/2 tsp kosher salt, divided 4 large eggs 1/2 tsp black pepper, divided 1/2 cup shredded Swiss cheese 2 Tbsp butter, divided Minced fresh parsley Additional black pepper for garnish
Recipe:
Cheesy Mushroom Spinach Omelet If you love breakfast as much as I do, then this recipe is a total must-have. Omelets are perfect for mornings that require a quick on-the-go breakfast. If you choose to tackle this delicious recipe, there are a few things to watch for. When you prep your mushroom mixture, be sure to cut the mushrooms as thinly as possibly. I cut mine too thick and it presented difficulties when trying to fold the omelet. If you like spinach, you may want to consider using a little more than one cup. The one cup was not enough spinach for my liking and I wish I had added more. Lastly, the recipe should be followed strictly in terms of stovetop heat. If the skillet gets any hotter than medium-low, then the eggs will cook too fast and arrive at a rubbery texture that is undesirable for an omelet. 26
1. Heat olive oil in large skillet over medium-high heat. Add mushrooms and onion, cooking about 5 minutes, until golden and soft. Season 1/4 tsp salt and pepper, then stir in baby spinach until wilted. 2. Transfer mushroom mixture to plate and wipe out skillet. Crack eggs into small mixing bowl with 1 Tbsp water and remaining salt and pepper, and beat with small whisk or fork until blended and a little frothy. 3. Add 1 Tbsp of butter to skillet and heat over medium to medium-low heat. Add half of beaten egg mixture and stir around the pan with a rubber spatula so the runny egg mixture on top hits the pan and cooks. Cook about 2 minutes, until eggs are just shin on top. 4. Add half of mushroom mixture to one side of the omelet, then sprinkle 1/4 cup of cheese. Carefully lift the edge of the omelet and to see if the eggs are slightly golden on the bottom. Once they are, gently fold it over the filling. 5. Slide omelet out of skillet and onto plate to serve. Repeat steps 3 and 4 with remaining butter, egg mixture, mushroom mixture and cheese. Serve garnished with minced parsley and black pepper if desired. MAGNOLIA PUBLICATIONS
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Chicken Avocado Baked Burrito This was a deliciously quick and easy recipe that left me wanting more. It’s perfect for meal prepping lunches for the week or a night where you don’t feel much like cooking. While I did absolutely enjoy this recipe as is, I do have a few notes to take away if you plan on making your own burritos. These steps do make the cook time a bit longer, but trust me, it’s 100% worth it. 1). Season the chicken. I suggest looking up a fajita’s recipe and using similar seasonings for your chicken here. 2). Mix the avocado with some onion, tomato, cilantro, salt, and pepper.This will add a lot of flavor. 3). Be sure to use fresh cilantro. I know dried cilantro might be easier, but fresh cilantro makes a world of difference flavor wise.
Ingredients:
6 tortillas 3 cups chicken, cooked and cubed (or shredded) 1 1/2 cups avocado, diced (about 2 medium avocados) 1 1/2 cups shredded cheese, any kind is fine 6 Tbsp sour cream (optional) 6 Tbsp fresh cilantro
Recipe:
1. Preheat oven to 400 degrees and line a baking sheet with non-stick foil. 2. Heat a skillet over medium-high heat, and warm the tortillas for about 10-15 seconds on each side. 3. Once warmed, fill the center of each tortilla with about 1/2 cup of chicken, 1/4 cup of avocado, 1/4 cup of cheese, 1 Tbsp of sour cream and 1 Tbsp of cilantro. 4. Roll into a burrito (flip/tuck in the ends of the burrito and fold the other sides of the burrito on top of each other). 5. Place seam side down onto foil-lined baking sheet, and bake for 12-15 minutes, or until the tops of the burritos are golden brown. 6. Serve with additional cilantro, sour cream, and/or salsa.
35 minutes DINING GUIDE 2020
6 servings 27
Cajun Chicken Pasta 20 minutes
Louisiana natives are guaranteed to love this recipe as it packs mouth-watering flavor and is bound to make you reach for a second serving. The recipe calls for your favorite type of pasta, so I used penne, which worked great. It allowed me to get the pasta, chicken, mushrooms and bell pepper packed into one bite, which I think would prove more challenging with longer, thinner types of pasta. I used bell peppers in this dish because they were shown in the image that accompanied the recipe and I added the mushrooms as an extra vegetable. The bell peppers worked well in the pasta; however, if you do not thoroughly enjoy bell peppers I would not recommend adding them in, as that flavor dominated the dish. To my Louisiana natives, you’ll likely wish to add more Cajun seasoning as two teaspoons will simply not be enough.
4 Servings
Ingredients:
8 ounces of your favorite type of pasta 2 Tbsp butter 3 cloves garlic, minced 1 pound boneless skinless chicken breasts, cut into bite-sized pieces 2 tsp Cajun seasoning 4 ounces cream cheese 1 cup milk 3/4 cup freshly grated parmesan cheese 1/2 tsp freshly ground black pepper 1/2 tsp salt Fresh vegetables, if desired
Recipe:
1. Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside. 2. In a large pot or skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds. 3. Add the chicken pieces (and any desired vegetables) and season with cajun seasoning. Cook for 3-4 minutes, until chicken is nearly cooked through. 4. Add the milk and cream cheese, stirring well until cream cheee has melted and sauce is smooth, 2-3 minutes. 5. Stir in pasta, parmesan cheese, salt and pepper. Serve immediately.
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Homemade Kit-kat bars This recipe turned out great and was so quick and easy. The most difficult part was cleaning the chocolate out of my dishes. I do recommend using milk chocolate instead of semi-sweet because semi-sweet tastes better when it’s baked into a dessert rather than as one of the main ingredients in it. Aside from that, these really did taste like Kit Kat bars and kept me wanting more! Seriously, I ate all of them.
45 minutes
20 Servings
Ingredients:
1 package Vanilla Creme Wafer Cookies 12 ounces Semi-Sweet Chocolate Chips
Recipe:
1. Line baking sheet with wax or parchment paper 2. Melt the chocolate in the microwave for 30 seconds, stirring, and repeating until smooth. 3. Dip each wafer in the chocolate on all sides, lift out with fork allowing excess to drip off, and place on baking sheet. 4. Place in refrigerator for 30 minutes to set.
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Louisiana Food Culture Written by Lauren Cheramie
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“
Louisiana is a melting pot of traditions and cultures, and the food reflects that.
“
Food has a unique way of connecting people with the culture of an area, and in South Louisiana, the food is as genuine and soulful as the people who make it. To understand the food in Louisiana, you first have to understand the people. Louisiana is a melting pot of traditions and cultures, and the food reflects that. “The indigenous inhabitants of the state, the native Americans, were added people from many different racial, cultural and linguistic backgrounds,” according to louisianafolklife.org. “The eighteenth century witnessed the arrival of the French, Africans, Germans, Spaniards, and Acadians.” Each group brings its own flavor to Louisiana cuisine. However, they all have one thing in common: soul. The people of Louisiana take pride in their cooking, and you can taste it. It’s no coincidence that people call it “soul food.” It’s the reason people remember Louisiana – dining and cuisine help to shape Louisiana’s identity. Creole and Cajun are the two types of cuisine that people automatically think of when they think of Louisiana. Some people might not even know they’re different. “Telling them apart is difficult for locals and tourists alike because you can often find both variations of the same dish,” according to louisianatravel.com. “Creole is a fusion of European, African and Caribbean cooking techniques. Cajun is the cuisine of 18th Century French-Acadian exiles.”
The food that Louisianians were raised on contributes to a feeling of home, love, family and traditions. One may leave Louisiana, but the taste of King Cake may always bring back the memory of a Mardi Gras parade. Or it may be the gumbo recipe that reminds someone of a relative. Food continues to remind us of Louisiana, even if we’ve grown up and moved away. The cuisine in South Louisiana is a big part of the culture because everything becomes centered around food. Meals are shared with friends and family, or maybe even strangers. Food contributes to an emotional experience, no matter the occasion.
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Need a taste of soul food around LSU? “
Here are 10 to try:
“ oul's ‘
R
3535 Perkins Road
7970 Jefferson Highway
3327 Highland Road
214 Third St., No. 2D
5355 Government St. 9990 Perkins Road
7601 Bluebonnet Blvd. No. 100
1031 W. Lee Drive
DINING GUIDE 2020
421 N 3rd St. Suite B
2158 O’Neal Lane
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