Emily Gautreaux, Author at Arlen "Benny" Cenac Jr

Gaylord Rockies Resort and Convention Center Now Open

GMarriott recently announced that the newest premier American resort, Gaylord Rockies Resort and Convention Center, has had its Grand Opening. This resort, and the Gaylord name, has a long and rich history making them experts in the hospitality industry.

The Gaylord and Dickinson families began the Oklahoma Publishing Company, which would become the Gaylord Entertainment Company, in Oklahoma in 1903, before Oklahoma was even recognized as a state. There was an increasing demand for news in the area and the families recognized that need and decided to capitalize on it. Soon, radio would enter the lives of every American. The two families saw potential in this field and added on a broadcasting agency to their business. It was the 2nd radio station in the United States. As the two entrepreneurial families recognized more and more potential during a time of major industrial growth in the US, they continued to expand their businesses to meet those needs. The radio venture eventually led them to Nashville, the home of country music. One of their radio announcers, George D. Hay, gave birth to the renowned Grand Ole Opry with his country music radio show.

The business venture that would bring Gaylord the greatest amount of success and would thrust his company into the national spotlight was his 1983 purchase of Nashville-based Grand Ole Opry and the Opryland Hotel. The Opryland Hotel ballooned in size during the 1980s and early 1990s to almost 2,000 rooms, making it one of the largest and most successful hotels in the world.

The success of the Opryland Hotel was in part a reflection of the ability of its managers. With newfound success, money to invest, and a top-notch management team, Gaylord Entertainment announced two new hotel-development projects: a 1,500-room Opryland Hotel in Grapevine, Texas, and a 1,400-room Opryland Hotel in Osceola County, near Orlando, Florida. The Texas and Florida Opryland Hotels were the first of several hotels the company planned to establish in the future. While construction was still underway at the two sites, the company announced plans for the $500 million Opryland Hotel Potomac, a 2,000-room hotel and convention center in National Harbor.

Gaylord Rockies Resort Photo — Marriott recently announced that the newest premier American destination, Gaylord Rockies Resort and Convention Center, has had its Grand Opening.

Gaylord’s newest enterprise offers and experience like no other previous Gaylord property. Offering diverse convention, entertainment and lifestyle experiences, it truly celebrates the geographic heritage of the Rockies with regional themes and attractions designed exclusively for the resort. The resort’s interior design has everything from waterfalls, boulders, native landscaping and even elevators designed to look like old mine shafts, a nod to Colorado’s gold rush history. Guest rooms boast carpets with Aspens and lumberjack plaid print pillows. In the Convention Center, one will find Colorado-inspired details throughout such as ski tracks and snow drifts. “For the past three years, a dedicated group of more than 1,500 individuals has worked tirelessly to bring this massive project to life. We couldn’t be more excited to officially open our doors and welcome guests to experience all that’s offered at this magnificent property; a destination experience in its own that authentically captures Colorado’s adventurous spirit,” said Gaylord Rockies Resort & Convention Center General Manager Rick Medwedeff.

The resort features 1,501 guest rooms, including 114 upscale suites, and more than 486,000-square-feet of meeting and convention space. Businesses can bring their conference, convention or meeting to life in one of the property’s new indoor or outdoor event rooms, including the 20,000-square-foot Aurora Patio and the 175,000-square-foot Exhibit Hall. The resort also offers eight dining options, a luxurious spa and salon, indoor and outdoor pools, a communal 75-foot TV, and picture-perfect views of the gorgeous landscape.

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Nicholls to Screen Documentary on Female Chefs

Nicholls State University recently announced that on March 26th it will screen a new award-winning documentary regarding Female Chefs by Joanna James, “A Fine Line: A Woman’s Place is in the Kitchen.” Part of a national tour, and screening during National Women’s History Month, the acclaimed documentary highlights female chefs who make up only 7 percent of head chefs and restaurant owners. The film takes a deeper look at why this statistic exists, despite the high number of female culinary students. “The ironic part about this discussion is that most culinary programs, like the Chef John Folse Culinary Institute, have predominantly women enrollees, yet professionally those numbers don’t match,” said the Nicholls Culinary Department head, chef John Kozar. “That’s what the film is all about. What can we do, all of us together, to create a level playing field?” Nicholls’ female to male ratio at the John Folse Culinary Institute is more than 65 percent female,” Kozar said.

Hosted by The John Folse Culinary Institute housed at Nicholls University and emceed by Marcelle Bienvenu, culinary instructor and longtime New Orleans journalist, the event will include the presentation of a lifetime achievement award to New Orleans Chef, Author and television host Leah Chase, the Queen of Creole Cuisine and owner of Dooky Chase’s Restaurant.

After the screening, there will be a discussion amongst a series of expert panelists, including some notable Nicholls alumnae and local chefs. Among the panelists are: Kristen Essig, chef and owner of Coquette in New Orleans; Katie O’Hara, pastry chef at Mopho and Maypop in New Orleans; Anne Milneck, owner of Red Stick Spice Co. in Baton Rouge; and Samantha Love, assistant executive property chef at Caesars Entertainment Corp. in Baltimore, Maryland.

Kozar stated when interviewed, “We’re excited to be able to host this documentary. Our enrollment at the Chef John Folse Culinary Institute is more than 65 percent female, so we have made it a priority to showcase the success of our alumni and other women in the workforce. That’s why we started and continue the Empowered Women Chefs Series, which brings in successful female chefs to connect with our students.”

Founded in 1993 in response to the disparity outlined in Joanna James’s documentary, was the nonprofit organization The International Association of Women Chefs & Restaurateurs (WCR). WCR includes membership of thousands of women, from culinary students, line cooks, pastry chefs, and executive chefs to educators, food writers, farmers, media professionals, and more. Their mission is to advance women across the culinary industry through education and connection. They offer opportunities for professional development and mentorship. Their annual National Conference is held every spring, with the 2019 National Conference scheduled for Minneapolis and St. Paul, Minnesota on April 27-29.

The conference will cover all aspects of the food and hospitality by offering class, speakers, and camaraderie. It celebrates the strength and success of women in the profession and hopes that women leave feeling inspired and revitalized. If you’d like more information on WCR and/or the April conference, click here.

The Nicholls documentary screening will be held at 5:30 p.m. in the Mary and Al Danos Theater. Tickets are $40 for the cocktail reception, the screening and the panel, or $20 for the screening and the panel. To purchase tickets, click here.

The Chef John Folse Culinary Institute is named after famous Louisiana chef John Folse, acclaimed and award-winning Louisiana chef. It was recently announced that it would be offering a series of Saturday cooking classes to the local community called Cooking With the Colonels. Each class will include an orientation, cooking lessons, a family meal, and a tour of the Lanny D. Ledet Culinary Arts Building which is the facility that houses the Nicholl’s State on-campus Chef John Folse Culinary Institute.

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Famous New Orleans King Cake Recipe

The King Cake recipe is a famous Louisiana dessert that has a long history of being a local staple, especially during Mardi Gras. Before we look at how to make this delicious and colorful concoction first posted by Allrecipes.com, let’s take a quick look at the King Cake’s origins.

The King Cake, a circular shaped cross between a coffee cake and a french pastry, is thought to have been brought to New Orleans from France in 1870. It is one of the most recognizable symbols of Mardi Gras, and as Mardi Gras has religious origins, so does the King Cake. Mardi Gras Season kicks off on January 6th, also called the “Epiphany” which comes from the Greek term “to show.” Jesus showed himself to the 3 Wisemen on this day, and because of this, a tiny plastic baby is inserted somewhere into the King Cake. In the olden days, things such as coins, pecans or peas were used in place of the baby. Will you be the one to find the baby in your piece of cake? Who knows? Tradition has it that, whoever finds the baby in their piece of cake has to buy the next one.

King Recipes are as many as there are Mardi Gras traditions, and opinions on which bakery sells the best King Cake are held strongly by native Louisianians. They are typically cinnamon flavored and have various fillings such as cream cheese, butter pecan, strawberry, blueberry, vanilla pudding, etc.

This recipe is an easy and fun one to do at home. Try it out! You may just find that the best Louisiana King Cake is the one you make in your very own kitchen!

INGREDIENTS

PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

FROSTING:
1 cup confectioners’ sugar
1 tablespoon water

EXTRAS:

Plastic Baby

DIRECTIONS
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

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Nicholls Offers Scholarship for Veterans

There were around 20.4 million U.S. veterans in 2016, according to data from the Department of Veterans Affairs, representing less than 10% of the total U.S. adult population. Hundreds of thousands of veterans are battling post-traumatic stress disorder, anxiety, and depression. Suicide in the veteran community remains at an epidemic level, 20 per day. Many spouses feel helpless and aren’t sure how to support their loved one. And children are growing up wondering why their mother or father has changed. Trauma-focused psychotherapies and psychotropic medications may offer symptom relief, but do they address the core issues of disconnection, societal withdrawal, and living without a sense of mission and purpose?

The Nicholls State University Office of Veteran Services and the Combat Veterans Motorcycle Association are committed to helping combat vets find a new purpose by aiding them in more education and a healthy return to civilian life. Nicholls recently announced a new scholarship specifically for combat vets.

The January 2017 edition of JAMA Psychiatry stated that “… we have probably come about as far as we can with current dominant clinical approaches. Other strategies are urgently needed to effectively address remaining research and clinical gaps concerning the health care needs of combat veterans”. Traditional mental health programs focus primarily on symptom reduction and a lot of times miss the opportunity to identify and facilitate personal growth as a result of veterans’ struggles. A new, research-based approach to trauma that has been studied by psychologists for the past three decades called Posttraumatic Growth, or PTG for short, explores how people who endure psychological struggle following adversity can often achieve positive growth afterwards.

This growth can occur in one or more domains: a greater appreciation of life, increased personal strength, openness to new possibilities, improved relationships, and enhanced spiritual or existential awareness. At the core of PTG is restoring a purposeful and meaningful life, learning to respond rather than react, and the construction of new beliefs about the world, one’s self, and the future. The CVMA, comprised of motorcycle-riding veterans from all branches of the United States Armed Forces, feels it their duty to extend PTG to their fellow vet brothers and sisters, and decided that aiding education would do the trick. With members from all 50 states, their mission is to support and defend veterans who served their country and fought for our freedoms.

The CVMA 6-4 Veteran Scholarship will award $500 to a student once per semester to recipients who were an honorably discharged combat veteran and who is at least a sophomore full-time student with a minimum 2.5 GPA. The scholarship is named for the CVMA South Louisiana Chapter.

“We just want to be able to give back to our veteran community and make sure the guys returning home from combat theater who are trying to make something of themselves are afforded every opportunity possible,” CMVA member and Navy veteran John Bruner said. “Coming back to school can be a make or break opportunity. A lot of guys coming back home have seen things and may have some issues that if compounded by financial burden can lead them down a darker path. We want to do anything we can to divert that in a positive direction.”

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Garlic Butter Pork Chops Recipe

Primaverakitchen.com recently posted an amazing recipe that just had to share! We have two words for you: Pork Chops.

Americans eat almost 50 pounds of pork per person each year, according to the U.S. Department of Agriculture Food Safety and Inspection Service. Pork chops deliver iron, potassium and other essential nutrients, while being about as lean as chicken. One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

Pork chops deliver a big boost of complete protein. Men get 43 percent of their recommended daily intake, and women gain 52 percent from a 3-ounce pork chop. Proteins are found in every cell in the body, where they contribute to the structure and maintenance of tissues. They deliver messages between cells, cause muscles to contract and carry important substances. For example, the hemoglobin that carries oxygen is a protein. Other important substances made from protein include antibodies, enzymes and some hormones.

If pork chops are cooked well, they can be the ultimate comfort meat. Once you figure out how to make a tender, juicy chop, it becomes a staple in the weekly rotation of dinners. This baked pork chop is super juicy and tender thanks to the garlic butter thyme sauce and it’s super-fast and easy. Prep time is only 5 MINUTES! Cook time is only 10-12 MINUTES!! What?! This recipe is also low-carb, paleo and whole30 (use Ghee instead of butter) and gluten-free.

INGREDIENTS
Good quality butter (if possible organic or grass-fed butter)
Garlic
Fresh thyme
Salt and ground black pepper
Pork Chops

DIRECTIONS
First, preheat the oven to 375°F.
Then, season well pork chops with salt and pepper. The amount of salt and pepper here will depend on your taste.
Third, prepare the butter sauce by placing four tablespoons of butter in a small glass bowl and melt it in the microwave or stove. Once it’s melted, add chopped thyme and garlic. Stir well and set aside.
In a cast iron skillet, heat olive oil over medium heat and when the skillet is really hot add pork chops and sear them until they get a nice golden and brown look. It’s will take about 4 minutes on each side.
Pour garlic butter mixture over the pork chops and place skillet in the oven.

Pork chops should stay in the oven until they have reached 145 degrees Fahrenheit internal temperature. You can measure it by inserting a meat thermometer into the thickest part of pork chop. In my option the best way to make juicy and tender pork chops is by searing on the stove using a cast iron skillet and then, finish cooking them in the oven. The reason being is: the pork chops will get a nice, brown and beautiful crust on the outside, and they will be very juicy and tender inside.

Remove skillet from the oven and using a spoon, pour some of the delicious butter sauce left in the skillet onto the pork chops before serve. Enjoy!!

Sides that go well with Baked Pork Chops:
Golden Cauliflower Rice
Garlic Parmesan Roasted Brussels Sprouts
Mushroom Cauliflower Rice Skillet
Whole30 Mashed Cauliflower

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What to Do in Anaheim, California

Although most people may head to Anaheim just to visit Disneyland park, the area has so much more to offer! This sunny Southern California town, with its dry, mild climate, is home to family-friendly restaurants, affordable chain hotels and sprawling strip malls. The area is very diverse, hosting rich immigrant communities that add a complex layer of food, culture and fun. The locals are typically very active and enjoy sporting events and outdoor venues. Here are some of the best things to do if heading toward Orange County based off the New York Times list recently published.

1. Catch a Sporting Event

The Angel Stadium of Anaheim is home to the Los Angeles Angels. The stadium is the fourth oldest in Major League Baseball and boasts a 230 foot sign that has a halo on top that lights up in honor of every victory. A home game can attract up to 45,000 screaming fans so if you are looking for an active atmosphere then this is as good a place as any.

If ice hockey is more your taste then just opposite the Angel Stadium is the Honda Center, home to the Anaheim Ducks. The center hosts a variety of events like football and live concerts. In fact, when it first opened in June 1993, the first performance ever was a concert by Barry Manilow. Once there, it may look eerily familiar. It was also the location that the animated TV series Mighty Ducks.

2. See Live Music

A lot of things in Anaheim are on a large scale and sometimes it is nice to enjoy some entertainment with a lot less people and a lot more intimacy. City National Grove of Anaheim is a versatile 1,700-seat facility, located adjacent to Angel Stadium. It is consistently ranked as a “Top 10 Stop” in North America and is known for legendary performances by Prince, Merle Haggard, Lewis Black, Ray Charles and Stevie Nicks, among many others. It boasts state-of-the-art sound and lighting equipment and an experienced staff that is ready to create a one-of-a-kind event of any size. Any day of the week the multipurpose, indoor venue hosts a variety of live concerts, family shows, comedy, community and private events.

3. Visit a Park

Sitting just outside Anaheim is Ralph B. Clark Regional Park. A great location for those who like the fresh air and outdoors life. The park has many activities to enjoy with your family and friends such as cycling, fishing, hiking, boating, or even stop for a picnic or barbeque. Birders love to sit at one of the many picnic tables or under a shade tree with their binoculars and some snacks, as they can enjoy more than 130 varieties of species. The hiking trails are a magnet for visitors because they are shaded by trees and run along the outer perimeter of the park.

If biking is more your preferred activity, try Canyon Rim Park. This 6.5-acre park has 56 regular parking spots, as well as 2 spots that accommodate for people with disabilities, restrooms, drinking fountains and trash receptacles. There are a multitude of trail varieties and difficulties so no matter your age or physical restriction, there will be a trail for you. The park is located near the southerly entrance to the Deer Canyon Park Preserve and the trails leading to Oak Canyon Nature Center as well as the Walnut Canyon Reservoir Trail.

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