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Upcoming Events
Shared Earth: The Ancient Mounds Project at the Masur Museum
10/29/2014 to 02/14/2015
This exhibition features photographs by Jenny Ellerbe. It deals with the landscape of Northeast Louisiana as a cultural object whose layers heap one on top of another. Shared Earth: The Ancient Mounds Project exhibition is collaboration between the Poverty Point Station Archaeology Program and the Masur Museum of Art. It will feature fine art photography and archaeological artifacts. Free lectures and educational activities will take place at the Masur and Poverty Point State Historic Site during the exhibition.

Whispering Pines at the Masur Museum
10/29/2014 to 02/14/2015
Birney Imes is a renowned American photographer and the Masur Museum of Art is proud to exhibit Whispering Pines. Whispering Pines is a series of photographs documenting the life and times of Blume Triplett, the late proprietor of Whispering Pines, a roadside bar and restaurant in Crawford, Mississippi.

Freedom Trees
11/11/2014 to 01/1/2015
Start off the season with the tree lighting ceremony of the Chennault Aviation & Military Museum Freedom Trees honoring veterans with a patch, ribbon, medal, or photo from their military service. On November 11, the trees will be turned on at a Special Ceremony at 5 pm.

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Restaurant Sage Shrimp and Grits

shrimp, shrimp and grits, louisiana food, restaurant sage monroe

Ingredients

2.6 oz Sausage andouille pork
1/2 oz Yellow jumbo onion
1/2 oz Green bell pepper
1/2 oz Red bell pepper
1/2 oz Head celery
2 oz Fresh garlic
1/2 oz Thyme fresh herb
3 oz Cherry tomato
2 tbl Green iceless onion
2 oz Crimini mushroom
4 oz Unsalted butter
4 oz Heavy cream
6 oz 10-15 Louisiana Brown Shrimp
16 oz Cream cheese grits

Place oil in a skillet and render andouille. Then add the mushrooms, trinity (onion, peppers, celery), shallots, garlic, and thyme. Season shrimp and place in with "guts". Be sure to get a solid sear on the shrimp. Next add the liquids. Then the tomatoes, green onions, and butter. Season with salt, pepper, and creole seasoning to taste. Plate with shrimp on top.

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