Great Taste Magazine November | December 2018 Issue is Hot Off the Press!
In this issue, Great Taste is taking a trip to The Big Easy! We explore the history behind Creole and Cajun cuisine and learn the differences between the two. There are plenty of traditional New Orleans dishes to discover in our pages, and Teri shares her own experience of her recent trip down south.
Great Taste Magazine delves into all sorts of southern dishes that Southern Californians may never have had the pleasure of eating. Gumbo, boudin sausage, turtle soup, beignets, charbroiled oysters, red beans and rice, and jambalaya are some of the dishes we break down for our readers.
The featured products of this issue include the produce pick, Blue Hubbard Squash and the cheese pick, Garlic and Fine Herb Boursin. Our featured chef for this issue is Chef Ross Pangilinan of Mix Mix and the recently opened Terrace by Mix Mix at the South Coast Plaza. His diverse culinary influences came from his childhood and early days as a chef.
