DeJavu Restaurant's Chef Gary Williams was invited for the third year to be a guest Chef for the Sisterhood Showcase.
We always enjoy doing cooking demonstrations for the public, it not only gives us the opportunity to spread awareness in the community about healthy eating, but it also gives us a chance to let others know about whats going on with DeJavu Restaurant.
On Day One Chef D. went along with me and our cooking demonstration was Shrimp and Grits. Grits are a staple in the New Orleans kitchen, much like rice, it goes a long way. the Shrimp are prepared with onions peppers and seasoning then incorporated in a basic roux. For any of you that has not ever tried it, this simple dish is very delicious, and all the ingredients are readily available at DeJavu any time.
Day One was a complete success and we got a chance to see a quite a few friends, family, and church members we had not seen in a while.
Day 2 was a more serious day cause it was the day we chose to focus on healthy cooking and eating. Of course we eat fried foods sometimes but it is also good if you switch up from time to time and bake your fish or meat. Also I talked with our guests about cooking their vegetables just done, rather than cooking all the taste, color and nutrients out of them, by overcooking.
Our Cooking demonstration was Pasta. We made Pasta Primavera, Chicken Alfredo and Sun Dried Tomato and Portabello Mushroom Pasta. Instead of milk we use coconut milk with our cream pastas, and the Sun Dried Tomato Pasta is a vegetarian Pasta.
We has a great time and hope to see you again next year, and please remember we are opening a new location at 51 S. Main St. Memphis, Tennessee, we are hoping to be open by the end of July.
