{"id":166780,"date":"2026-10-14T13:20:10","date_gmt":"2026-10-14T18:20:10","guid":{"rendered":"https:\/\/www.thelocalvoice.net\/oxford\/?p=166780"},"modified":"2026-10-15T13:48:45","modified_gmt":"2026-10-15T18:48:45","slug":"blue-plate-mayonnaise-kicks-off-100-year-celebration-with-dressed-a-new-cookbook-spotlighting-gulf-south-foodways","status":"publish","type":"post","link":"https:\/\/www.thelocalvoice.net\/oxford\/blue-plate-mayonnaise-kicks-off-100-year-celebration-with-dressed-a-new-cookbook-spotlighting-gulf-south-foodways\/","title":{"rendered":"Blue Plate Mayonnaise Kicks Off 100-Year Celebration with \u201cDressed,\u201d a New Cookbook Spotlighting Gulf South Foodways"},"content":{"rendered":"\n

Dressed: 100 Years of Blue Plate Mayonnaise and the Foodways of the Gulf South <\/em>shares 100+ recipes from chefs and cooks across Louisiana, the Gulf Coast, and the Southeast<\/h2>\n\n\n\n

As Blue Plate Mayonnaise<\/strong> approaches its 100th anniversary, the New Orleans-born brand is looking beyond its own history with a new cookbook that celebrates the people, dishes and traditions that have shaped the food culture of the Gulf South. Available now, Dressed: 100 Years of Blue Plate Mayonnaise and the Foodways of the Gulf South<\/em><\/strong> brings together more than 100 recipes with vivid storytelling by James Beard Award-winning author Cheryl Slocum<\/strong> and photography by Denny Culbert,<\/strong> whose work appears in the James Beard Award-winning cookbooks Mosquito Supper Club<\/em> and Cure<\/em>.<\/p>\n\n\n\n

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Grilled Shrimp: Photo Credit Denny Culbert<\/figcaption><\/figure>\n\n\n\n

In the Gulf South, as the book explains, \u201cgetting dressed\u201d is a way of approaching life. It\u2019s adding something that transforms the ordinary into something worth sharing, making everything a little more joyful. You dress in your Sunday best to honor tradition. You dress up for Mardi Gras to embrace creativity and joie de vivre. And you dress a po-boy because food is how the South shows love. <\/p>\n\n\n\n

Founded in New Orleans in 1927, Blue Plate has grown alongside these traditions, becoming a familiar ingredient in kitchens across Louisiana, the Gulf Coast and the broader Southeast. The cookbook features 15 contributors from across the South whose recipes span generations, backgrounds, and styles of cooking but share a common thread: food as a way of preserving place, family, and memory. Contributors and their featured recipes include:<\/p>\n\n\n\n