Serving St. Bernard Now in its 5th Printing
Wednesday, November 02, 2011
Serving St. Bernard is now in its fifth printing! It’s available at Rocky & Carlo’s Restaurant in Chalmette, or through mail order.
The spirit of the people of Saint Bernard is perhaps no more evident than in the family traditions of tried and true recipes from our diverse culture. “To know it is to love it” applies both to the parish, and to our food.
With this thought in mind, the Voices Foundation announces the fourth printing of our book called “Serving St. Bernard.” Project director Ronda DeForest explained that the book contains both recipes and histories of the diverse ethnic makeup of the parish.
“Serving St. Bernard is an example of cultural diffusion. Many dishes diffuse from the original culture of origin, making our regional cuisine unique – a pinch of this and a taste of that keep our dishes, and our lives, interesting and exciting,” DeForest said.
Through a generous grant from the Meraux Foundation, a sixth printing of Serving St. Bernard is in the works.
Photographs of St. Bernard parish landscapes by Rose Marie Sand are included in the pages of the book, along with documentation of the journey of each ethnic group to the parish. Each ethnicity begins with a ‘server’ – someone from that ethnicity who serves St. Bernard. Many of these servers are well known in our community and will be familiar faces. Others may not be well known, but they serve our community every day, making a difference in more subtle ways.
Proceeds from the sale of “Serving St. Bernard” will fund a culinary arts scholarship.
One of the most popular features of the book are the anecdotal stories given by contributors about their memories of family traditions built around the recipes they shared.
“I couldn’t put the book down, and read it from cover to cover the night I bought it,” said Anna Weidenhaft. Miss Weedy, as she is also known by the scores of students she taught at Andrew Jackson, said she will be submitting a recipe for the next edition of the book.
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