Join Chef Anthony Spizale and Dawn Vachon from Jazzmen Rice team for a delicious cooking demonstration at the Southern Food & Beverage Museum featuring their Louisiana-grown rice. Chef Spizale will demonstrate how to make Fireball Glazed Smoked and Sous Vide Pork Belly with Garlic Jazzmen Brown Rice.
The program begins at 1 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About Jazzmen Rice
For generations, the most flavorful rice Americans have eaten has been Jasmine rice imported to the U.S. from Asia (most notably Thailand). Jasmine is recognized for having the most desirable "gummy" white texture after cooking and its "aroma" before, during and after cooking is what causes it to be called "aromatic." For twelve years, the LSU AgCenter has been evolving, testing and improving a varietal of rice intended to compete head on with the quality, taste and cost of the thousands of tons of Jasmine rice coming into America each year from Asia. It has reached perfection.