Home / Articles / By Lydia Earhart
Business
Monday, July 20, 2015

Past recipients reflect on prestige of YPI award

“40 Under 40 winners are viewed as assets in this community,” YPI President Emerie Gentry said. “Their contributions to the various businesses and organizations make Shreveport-Bossier City a better place for everyone, which in turn attracts more young professionals to the area.
Dining
Monday, July 20, 2015

Brooklyn pizza makes a local home in Mall St. Vincent

“Our oven is hot enough that it allows us to cook raw sausage on the pizza instead of using pre-cooked sausage toppings, which is incredible,” Lattuca, who travels around the United States for Grimaldi’s, said. “When I say you get grease on a pizza, it’s not grease; it’s just a little bit of that extra flavor, and it spreads through the pizza.
Business
Monday, May 11, 2015
As the executive chef at the Petroleum Club, Marusarz has a unique talent aside from his cuisine. For more than 10 years, Marusarz has been the notable ice sculptor behind all events held at the Petroleum Club of Shreveport and other events held at East Ridge Country Club, Southern Trace and Harrah’s Louisiana Downs.
Dining
Tuesday, April 14, 2015

G’Marie’s already a local favorite

Though G’Marie’s, located at 2130 Greenwood Road, has only been open since November, the restaurant, open for breakfast and lunch, has plenty of regulars that pop in almost daily to enjoy the specials or their own favorites on the menu. Breakfast is served 6 to 11 a.
Business
Monday, March 30, 2015

Hummer and Son backs new honey-supported business

“He said he would do better than [just back me] and put Hummer and Son behind it,” Prator said. “One of the reasons he jumped on board was because he was tossing around the idea of adding a lip balm and hand cream himself. So when I presented this to him, he was really on board.
Business
Monday, March 30, 2015

Fertitta steps into cigar business

Fertitta Private Reserve sells two types of cigars online at fertittacigars. com. The first is a Maduro, which Fertitta describes as a bold expression of dark chocolate, leather and cracked peppercorn. Also offered is the Natural, which is milder than the Maduro and has notes of fresh island grass.
Dining
Monday, March 30, 2015

Horseshoe restaurant introduces new head chef

“Cantonese is mostly sautéed with all fresh ingredients,” Wong said. “My special dish is ginger and garlic lobster or steamed fish with soy sauce. Peking duck, we sell a lot of because it is so good. We season it overnight so that the duck is nice and tender and juicy.
Business
Monday, March 16, 2015

Local designer creates cultural trends with merchandise

“Upon further research, there were a number of other plates over the years featuring a similar aesthetic, and those have become part of my initial ‘line.’” Johnson said he linked up with Definition Industries in Shreveport to assist him with the apparel.
Cover Story
Monday, March 16, 2015

SB Mavericks Rally Community Support for Second National Championship Title

“I grew up with my dad taking me to [the Shreveport] Captains games, and it was everything to me as a kid,” Cory said. “We love the Mavericks. My boys look up to these players. After the games, players always stay out and meet the fans and give us that personal attention that I haven’t seen with any other basketball team.
Dining
Monday, Feb. 2, 2015

Owner prides Indian food on authentic offerings

Within a little over month of opening, Bombay Dreams Indian Cuisine is quickly becoming a hit with Shreveport-Bossier City residents.

Top Articles from Lydia Earhart

No articles in this section
 

ON STANDS NOW!

The Forum News

Top Articles