Monday, December 19, 2011

Non-traditional holiday dinner featuring local ingredients as prepared by Andrew Parsons, Shreveport, on KTBS on Tues morn, Dec 20

Andrew Parsons, Shreveport by trudeau
Andrew Parsons, Shreveport, a photo by trudeau on Flickr.

"Tuesday morning I’ll be at KTBS-3’s studio doing a segment on a non-traditional holiday dinner using as many local ingredients as possible," says Andrew Parsons.

"We’ll have a micro green salad, grilled duck and shrimp, herbed sweet potato, okra and shiitake mushrooms, and Perrin’s fig cake with a Satsuma frosting."

"Ninety percent of the ingredients used will be grown and/ or raised in the Ark-La-Tex."

Parsons won the attention of local foodies in Nov when he prepared a raw food / vegan Thanksgiving meal. (318) 458-0830

1 comment:

Ian Quiet said...

I KNOW that food is going to be incredible!