Guacamole & Urky Lurky

by arabellastation, April 25, 2009 | Permalink

A big appreciation to the families who visited us at French Quarter Fest last weekend! We had such fun making guacamole and urky lurky with the kids who were sous chefs in the assembly process. We’ll have those recipes available for you in the near future!

The Calling of Mango Freeze

by arabellastation, April 25, 2009 | Permalink

Maybe it’s the “call of the wild” but something about Jazz Fest time has me hankering for WWOZ Mango Freeze. Happy to report that the Arabella Station and Veterans stores started to carry it exclusively last year with $1 going back to WWOZ with every purchase. You’ll find it on the frozen aisle.

Dave Freedman from ‘OZ said that folks are even using it to make delicious and refreshing frozen drinks! We’ll track down a recipe for you and please feel free to share yours.

In Mango Freeze and Music, Happy Fest to you!

Live Local Music & More

by arabellastation, April 25, 2009 | Permalink

Whole Foods Market is proud to support local events around Jazz Fest, including the Kids and Adults Zoo-to-Do fundraisers and green rooms for Tipitina’s Fess Jazztival; Backbeat Foundation’s series with 33 shows at Studio at Colton, Blue Nile, Tip’s French Quarter and Republic; Preservation Hall’s Midnight Preserves, and Shappy Presents at Howlin’ Wolf and Balcony Music Club.

In addition, we’re feeding the WWOZ crew broadcasting each day from Jazz Fest and providing refreshments for WBOK’s neighborhood gathering. If you haven’t been to the station, it’s on Gentilly right next to the Fairgrounds and across from Stallings playground.

We’ll also provide our smoked mozzarella pasta salad and chocolate lovers dream trays to support WWOZ’s Piano Night at House of Blues.

So much to see and hear in our wonderful city!

Going Casual for Family Easter Gathering

by arabellastation, April 11, 2009 | Permalink

We decided to grill this year and rather than do steaks or lamb, it’s fajita time. Funny how we quickly went from an elaborate spread to a simple, southwestern touch.

What I like to use for the flap meat rub is the Paul Prudhomme Fajita Magic and let it marinate overnight with a touch of freshly ground cumin and coriander. Makes for incredible flavor and tender meat!

Whatever your Easter gathering may have in store for you, feel free to ask team members for their favorite recipe while you shop. I love the ideas gleaned from these exchanges. Happy Spring to you and yours!

My Oh My, It’s Festival Time!

by arabellastation, April 11, 2009 | Permalink

Please visit us at French Quarter Fest Friday, April 17th - 19th! We’ll be in the Children’s Headquarters and have a food booth featuring a variety of sausages, including our house-made boudin. You’ll also have the option to purchase a fruit cup which will be rather refreshing with the heat!

In our Children’s tent Saturday and Sunday, there will be cooking demonstrations, coloring activities, special giveaways and samples, and a special Sunday guest — MadScience.org. See you there!