Summer has unofficially arrived and I am so ready for it.  After teaching fulltime since January at Nicholls State University in the John Folse Culinary Institute, I (like the students) am looking forward to a few weeks of rest and relaxation.  And that to me is chilling out—taking a cruise on Bayou Teche in my party barge in the early evening, grilling something on the patio or enjoying fresh seafood, cooking with local ingredients found at our farmers’ markets, and lounging around the pool with a cold, refreshing beverage in hand.

To take along on the boat, I opt for bite-size crab cakes (check it out on our website) and bring along some Tabasco Spicy Mayonnaise to spread on them.  WOW!