In true Jessie fashion, I’m two days late to my own party. (But at least I brought food, right?) Because Wednesday was my two-year blogiversary! If I had confetti, I would throw it at you. Right at your face. Through my computer screen. And then scream YAY CONFETTI. And then make you less angry about the confetti throwing by giving you a plate of this shrimp remoulade. Truce?
I don’t have a lot to say about the blogiversary, really, because I’m too excited to tell you about other things (EXCITING HAPPY THINGS). So I guess I’ll just say this: TWO YEARS?! Whoa. So many good things in my life have happened because of this blog. And I’m so grateful for the friends I’ve made and the opportunities I’ve had because of Life As A Strawberry. I could spend an hour (or…y’know, five) with you all getting mushy-gushy over how happy I am to be a food blogger, but I won’t. Because we have important things to discuss!
For those of you who follow The Sustainable Seafood Blog Project (which, um, you all 100% should), you’ll know that we announced our VERY FIRST ANNUAL CONFERENCE a few weeks ago. Today, I get to make an even BETTER announcement: We have chosen a hotel and have locked in conference dates! (This is the part where I throw more confetti at you through my computer screen #sorryimnotsorry).
The First Annual Sustainable Seafood Blog Conference (OMG EXCITEMENT) will be held at The Maison Dupuy Hotel in New Orleans from June 26-28, 2015.
CONFETTI CONFETTI EVERYWHERE!!
Guys – it’s happening. We’re doing it. This will be the first ever conference for food bloggers and other culinary professionals that is built around sustainable food systems programming. And let me just tell you now that the program is going to be AWESOME. We’ll have the traditional photography, food writing, brand development, and blogging workshops that help grow and develop your food blog, but we will also have amazing hands-on workshops with some of New Orleans’ finest culinary professionals and seafood industry experts that will give you a look into the seafood industry – with particular emphasis on New Orleans, of course! – and provide an in-depth picture of just what it means to eat sustainable seafood.
We wanted everything about this conference to be as rich and colorful as New Orleans itself, so prepare yourselves for a weekend not just of networking and eating great food and sitting in conference rooms – but for some serious adventuring. The hotel we’ve chosen, The Maison Dupuy, is just DELIGHTFUL. It has a ton of charm and character and a BEAUTIFUL courtyard that we are definitely going to be spending some time in. It’s located right in the French Quarter, just a few blocks from the craziness of Bourbon Street and an easy walk to amazing restaurants (charbroiled oysters, anyone?).
If you want to come to the conference (I hope you do!), here are the deets:
- - Early bird tickets go on sale October 15th!
- - Sign up for conference updates to get info. about hotel rates, ticket prices, sponsors, and programming before anyone else!
- - THERE ARE ONLY 80 TICKETS AVAILABLE AT THE BLOGGER RATE, and when they’re gone, they’re gone! So mark your calendar for the early bird ticket release (October 15th!) and be sure to snap yours up early.
Oof. So much information! My hands are shaking. It miiiiight be sleep deprivation, but I’m pretty sure it’s just excitement. Because I just wrote the dates down. IN BOLD. ON MY BLOG. And now you all know about it. And that means it’s real.
It’s fitting, I think, that the recipe I share today should be one inspired by my and Kyle’s recent trip to NOLA. This is a copycat of the famous shrimp remoulade called Shrimp Arnaud at Arnaud’s Restaurant in the French Quarter. We stopped into their bar for drinks and snacks, and even though Shrimp Arnaud wasn’t technically on the bar menu, the bartender let us order it anyway (so nice!). This is their famous signature dish, and the recipe is apparently super SUPER secret. I did some Googling, though, and experimented a bit until I came up with a suitable copycat version of their remoulade sauce. I’m actually really happy with it – it’s a touch smokier than the version we had in New Orleans (which I actually quite liked) and the consistency is just right. I lightened it up a bit by using greek yogurt instead of mayonnaise, and served it just like we had it at Arnaud’s – tomato, lettuce, shrimp in delicious sauce. Check annnd done. Make your own shrimp remoulade at home for a taste of New Orleans while you wait for those early bird conference tickets to go on sale! And come next June, we can all go eat the original together in the Big Easy.