July 30, 2007
Paula Deen is coming
Okay, all you Paula Deen lovers will be excited to learn (if you didn't already know) that the butter queen is coming to Roanoke in late August. But don't go bananas just yet-- there are only about 76 seats available and you'll have to win a contest to attend.
The first official word of this event appeared on the front flap of Kroger's weekly sales flyer in yesterday's Roanoke Times. Kroger spokeswoman Anne Jenkins told me today that Paula will give a cooking demonstration at Hotel Roanoke from noon to 2 p.m. on August 24.
To win tickets, you have to buy any Smithfield product in participating Kroger stores using your Kroger valued customer card. Deen is a spokeswoman for Smithfield. Jenkins says you can buy your Smithfield product at any Roanoke Valley store as well as at the Daleville Kroger, any New River Valley Kroger and the Smith Mountain Lake location.
Winners will then be chosen at random and notified by telephone on Aug. 17 if they won a ticket.
So if you're interested, you had better get out there and buy some ham, y'all. You only have between now and August 11 to enter.
Comments
[July 30, 2007 9:23 PM]
KeithI think I'll be busy rinsing out a few things that day.
[July 31, 2007 8:39 AM]
MichelleLindsey, I just ate at Paula Deen's restaurant, Lady & Sons, in Savannah last week - it was delicious but tasted a lot like The Homeplace. My boyfriend loved her garlic cheddar biscuits and had me make them twice since we got back. She uses a ton of butter in her recipes, but as I heard her say on Oprah once, "I'm your cook, not your doctor!"
[July 31, 2007 10:18 AM]
Lindsey NairMichelle, you've got to admire her decision to ignore the health food movement and stick to her guns...or butter stick, or whatever ;-) So, Keith, you will be rinsing things out...is that sort of like saying you will be washing the dog or your hair?
[July 31, 2007 12:09 PM]
LoriPaula Deen is my mother's best friend, except Paula doesn't know that. I would love for her to win so that Mama could meet her idol, but I don't know that it would be safe for her to be in such close proximity! She'd be like a teenager in 1964 when the Beatles came to America!
[July 31, 2007 3:26 PM]
Marion : →http://www.ontheblackwater.blogspot.comNot the Rocky Mount Kroger's? HUH. I keep thinking Paula Deen is killing that new husband of hers, with all that butter and cream.
[July 31, 2007 4:14 PM]
Lindsey NairMarion, the Rocky Mount Kroger IS included in the contest. Thanks for bringing the omission to my attention.
[July 31, 2007 6:44 PM]
RenaI am glad some cooks go for the taste and let others worry about the health of foods.I love good food and Paula knows good food.
[August 1, 2007 10:09 AM]
RuthI was in Savannah earlier this month and went on the Paula Deen tour. The woman is fascinating. Hard work and grit got her where she is today.
[August 1, 2007 11:14 AM]
HenryGood cooks use a lot of butter, cheese and sour cream. Sometimes, they sneak in lard. If you knew how much salt and butter was in restaurant food, you would never eat it. So it is best not to know.
When it comes to eating, ignorance really is bliss. Oh, and guess why it is called a "pound cake". Nuff said.
[August 1, 2007 6:07 PM]
TroyMy Wife and I were in Savannah two weeks ago and we ate at Paula's two times and then we ate at Uncle Bubbas it was so Good and then we took the Paula Deen tour and we saw everything. We love Paula.. P.S. My wife and I met Bobby and Jamie they are just like you and I and that is so nice to see that in somebody...
[August 1, 2007 9:29 PM]
SandiPaula is my absolute idol! I subscribe to her magazines & test her recipes on my family. You hear me saying nearly every Sunday dinner "it's a Paula Deen recipe" and guess what y'all - they are always a HIT !
[August 3, 2007 9:57 AM]
CarolynI ABSOLUTELY LOVE Paula Deen! I have all of her cookbooks and make some type of her recipes almost every day! Both Jamie and Bobby are going to be at the WV State Fair next Sunday and I can't wait to meet them! I will be on the FRONT ROW! For now...put some SOUTH in your MOUTH!!
[August 31, 2008 3:45 PM]
Carol CollinsI am a true Paula fan and enjoy her magazine, programs, etc. very much. Sometime ago I received a flyer in the mail with Paula info and recipes. One was for a shrimp, artichoke, water chestnut salad that was delicious. I have misplaced the recipe and wonder if any of you "Paula" fans would have a copy. I would be so grateful! Thanks!
[September 1, 2008 5:19 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/I'm having a hard time finding this one, Carol. The closest Paula Deen recipe I found online was the one below, but it doesn't have water chestnuts. I'll keep looking, and if anyone else can help that would be much appreciated.
Artichoke Rice Salad with Shrimp Recipe courtesy Paula Deen Ingredients 1 (6.9-ounce) package instant rice and pasta mixture, chicken flavor 1 (6-ounce) jar marinated artichoke hearts, quartered 1/2 cup mayonnaise 1/2 green bell pepper, chopped 3 to 4 green onions, chopped, white and green parts 12 to 14 pimiento-stuffed green olives, sliced 1 teaspoon curry powder Salt and pepper 1 pound small or medium shrimp, peeled and deveined
Instructions In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.
[September 2, 2008 6:15 AM]
LynnThere is a shrimp, artichoke and water chestnut salad in Paula Deen's Kitchen Classics cookbook. Maybe this is it?
Marinated Shrimp and Artichoke Hearts
1 cup vegetable oil 1/2 cup red wine vinegar 1/3 cup dry white wine 1 Tbsp fresh snipped parsely or 1 tsp dry 1 tsp sugar 1/2 tsp salt 1/2 tsp paprika 1/4 tsp whole black peppercorns 1 clove garlic, minced 2 lbs medium shrimp, cooked and peeled 2 (14 oz) cans artichoke hearts, drained and halved 1 (8 oz) can sliced water chestnuts, drained 1 small red onion, thinly sliced into rings Cherry tomatoes, for garnish
In a jar with a tight lid, combine the oil, vinegar, wine, parsley, sugar, salt, paprika, peppercorns, and garlic. Cover and shake well. In a 4 quart food storage container, combine the shrimp, artichoke hearts, water chestnuts, and onion. Pour on the marinade, cover the container tightly, and shake it to coat the mixture with the marinade. Refrigerate overnight, stirring occasionally. Serve this as a first course, garnished with cherry tomatoes.