…with a Ponchatoula Strawberry on Top

James Beard Nominee David Guas Celebrates the Seasonal South

When strawberry harvest is in overdrive, native New Orleanian, chef David Guas, gets a craving for the shortcakes he ate as a kid at the annual Ponchatoula Strawberry Festival in Louisiana.  With booths lined shoulder-to-shoulder selling the region’s best food, Guas always saved room for desserts like the strawberry pudding, ice cream, and of course, the shortcake.

As the respected chef/author of DamGoodSweet - Desserts to Satisfy Your Sweet Tooth New Orleans Style [Taunton Press], Guas was not “short” of receiving accolades and nominations by the James Beard Foundation Book Awards and the International Association of Culinary Professionals (IACP) Cookbook Awards.  As the first published New Orleans baking and dessert cookbook to have been written by a professional pastry chef, Guas is proud to share his authentic recipes such as his Ponchatoula Strawberry and Brown Butter Shortcake with home cooks everywhere.

Contact simoneink for the full Ponchatoula Strawberry and Brown Butter Shortcake recipe, or “mix it up” says Guas, “and use a proper southern biscuit and top with a dollop of fresh whipped cream.”  If in Louisiana, buy Ponchatoula strawberries; if in Virginia, try Westmoreland Berry Farm, but wherever you are, always remember to support your local farmers and markets.

Damn that’s good!