Southern Breeze 2008 Spring Issue

ADVERTISEMENT on a SOUTHERN BREEZE SITTING ON A BLUFF HIGH ABOVE THE MIGHTY MISSISSIPPI River, the Old State Capitol in Baton Rouge, Louisiana looks like a medieval castle shimmering under the white-hot sun. Today, what was once surrounded by the Yankees is now surrounded by white tents, linens, and more than 600 guests enjoying wines and delectable dishes at the Southern Breeze Wine & Culinary Festival sponsored by Southern Breeze magazine and presented by DCS by Fisher & Paykel. On the wide lawn under ancient live oaks, celebrity Chef Tim Creehan demonstrates the remarkably versatile Liberty Collection on which he has prepared gourmet samplings of coastal fare from his new cookbook, Simple Cuisine. His own restaurants, Beach Walk Crystal Beach and Creehan’s Copper Grill, are favorites in Destin and on Florida’s Emerald Coast. Armed with a full staff, Chef Tim set up three outdoor kitchens to make it easy for hundreds of guests to enjoy his food. Center stage at the DCS Theater, he explains how the freshest ingredients and choicest meats are the start of any great meal. The Liberty Collection makes entertaining easy and fun for the host as well as the guests. In the audience, Rhonda and Mike Barnett and Kathy and Greg Muro are eager to add some new techniques and recipes to their own entertaining repertoire. All are enthusiastic hosts who designed their patios and outdoor living spaces around their DCS by Fisher & Paykel appliances. “We wouldn’t miss this great event,” says Rhonda. Rhonda and her husband, Mike, take their turn on stage to check out the new Liberty Collection. “Our DCS Grill is the party starter,” says Rhonda. “The seminars are interesting, and we especially enjoyed meeting Chef Creehan because we built a whole kitchen around our DCS appliances,” says Kathy. The couple’s home-cooked menus run the gamut—fettuccine, Cajun seafood etouffé, or the self-proclaimed best osso bucco in the world. Chef Tim shows how to use the Liberty Collection’s Dual Side Burner/ Griddle unit the same way a host would use it at home. “This is the only outdoor appliance collection on the market that doesn’t have a lid,” says Chef Tim. “It doesn’t need one. The only thing the lid does is hold in the heat on a grill that doesn’t get hot enough otherwise.” The Liberty Grill generates a whopping 50,000 Btu on its two burners, rendering a lid unnecessary. The Side Burner/ Griddle puts out 12,000 Btu on the griddle and 17,000 Btu on each of its two side burners, enough to satisfy even the staunchest professional chef. Wine and food lovers can look forward to more food, wine, and DCS demonstrations when the Southern Breeze Wine & Culinary Festival stops in Rosemary Beach, Florida, every October, Orange Beach, Alabama in May, and returns to Louisiana next year. And there’s also the anticipation of an added stop on the Mississippi Coast in 2008. STORY AND PHOTOS BY JUDY DARBY

Table of Contents Feed for the Digital Edition of Southern Breeze 2008 Spring Issue

Editor's Letter Contributor Gumbo Seen & Heard Coastal Calendar Storefronts - Keepin' it Reel Sweet Dreams - Grand Hotel Art of Living - Marking Time Fixtures - A Fitting End Our Backyard - Reasonable Drought Make Yourself at Home - Light up Your Life The Southern Breeze Hot List Unexpected Destin-ation Visual Zydeco We're an American Band The Good Life From Halter Tops to Maternity Tops Reader Services Cheers - Lazy Libations Dish - Mississippi Yearning Chef's Table - Welcome to The Doll House Let's Eat - Sunrise Sensations Last Bite

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