FB_July-August-2017

ROUSES

EVERYDAY

JULY | AUGUST 2017

the

Burger

issue

e see a lot of the same faces in our stores every day and

we want you to find something new and interesting

every time you shop. That’s why being first to market

with new local, organic and specialty products is so important to us.

Our culinary team is always looking for new take-home ideas for

our Deli and Bakery, and ready-to-cook solutions for our Butcher

Shop and Seafood Market. And our Test Kitchen chefs are always

trying new recipes and techniques for you to use at home. They

use what they find on our shelves as inspiration, as we hope our

customers do.

Here on the Gulf Coast, grilling is one of our favorite ways to cook

when it’s warm outside. For our Burger Issue, our Test Kitchen

chefs chose three unexpected burger variations that are anything

but workaday beef on bread.These riffs on timeless Southern dishes

(shrimp & grits, chicken & Andouille gumbo, red beans & rice)

take you from “bowl to bun.”

You can find more Test Kitchen ideas, along with Rouse Family

Recipes and recipes from some of the most influential chefs on the

Gulf Coast, on the new design of our website at

And remember: Have fun in the kitchen and don’t be intimated by a

recipe. If you want to add smoked sausage to our red bean burger, go

ahead and add sausage. If you like fried shrimp and grits, fry away.

Enjoy, and see you at Rouses!

The Rouses

Test K itchen

photos by

Romney Caruso