Bite and Booze

Peanut Butter, Oatmeal, and Olive Oil Cookies with Whole Wheat Flour

2012-02-10T17:49:00.002-06:00

I haven't had much time to experiment with baking lately, and since I'm in the middle of filming a documentary about trying to make healthier lifestyle choices despite my occupation as a south Louisiana food writer and radio host, I couldn't think of what to make for dessert in the Bob's Red Mill/California Olive Ranch promotion for Virtual Potluck. Fortunately Donna Currie from Cookistry came to my rescue. As a fellow Virtual Potluck blogger, she graciously offered to make me a batch of virtual (not fair, put some in the mail!!) peanut butter cookies using the Hard White Whole Wheat Flour from Bob's Red Mill and some fine olive oil from the California Olive Ranch.

You really should check out Donna's blog when you get a chance. She cooks up some fantastic food and shares the recipes with her readers. Make sure to also follow her on Twitter and Facebook!! Here's the recipe for Donna's cookies. They look absolutely amazing. Thanks Donna!

Peanut Butter, Oatmeal, and Olive Oil Cookies
Recipe by Donna Currie at Cookistry

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup Everyday Fresh olive oil
1/2 cup chunky peanut butter
1 egg
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups whole wheat pastry flour
1 cup old fashioned rolled oats

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

In a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the sugars, oil, and peanut butter together. Add the egg and beat well.

In a separate bowl, combine the salt, baking powder, pastry flour, and oats. Mix the dry ingredients into the wet until well combined.

Using a small scoop or spoon, form small balls from the dough. Place them on the baking sheets and flatten them with the palm of your hand or the bottom of a glass to about 1/2 inch thick.

Bake until the cookies are just beginning to brown, about 14 minutes.

Remove the cookies from the oven and let them cool completely on a rack.

Donna Currie from Cookistry's Peanut Butter, Oatmeal, and Olive Oil Cookies

Want some Bob's Red Mill grains and olive oil from the California Olive Ranch? Read blow for the details about how you could win some!

Visit either Bob's Red Mill or California Olive Ranch's Facebook pages and retrieve this week's Virtual Potluck code word. Then use that code word in a sentence, when commenting on this blog post.

Additional Entries:

For an extra entry: Follow BRM, COR and VirtualPotluck's Twitter profiles and tweet about the contest linking to this blog post and using the #virtualpotluck hashtag. Then comment again, letting me know you've done so, by providing the link to your tweet.

More Blogs, More Ways to Win: Get additional entries in each week's giveaways by visiting our host blog and finding other participating VP bloggers sites to comment on.

Food Louisiana Episode 2

2012-02-07T10:02:00.000-06:00

The second episode of Nils Breckoff's Food Louisiana show is out, and once again I've made an appearance! Nils included a segment about the Louisiana Lifestyle Documentary Series that I'm making with Tommy Talley of TommysTV (Coming soon... title: "I'm Not Trying to be an Underwear Model!" There's also a note about the upcoming Bite and Booze Cookbook that will be published in the Fall of 2013 by the LSU Press. Take a look and let me know what you think!

Also on Episode 2 of Food Louisiana, Nils takes a look at the newest hit to the Baton Rouge food truck scene, Ignatius Reilly's. Chef/Owner Marcus Day tells us the history of the Airstream Trailer and his take on gourmet street food. I'll vouch for it... his stuff is awesome!

Nils also cooks a roasted chicken with red potatoes and butternut squash on the episode. Look for it on Cox Channel 4 all over Louisiana! Episode 3 will take us to Lafayette for a chat with food writer Anna Purdy and a look at Chef Manny Augello's Jolie's Bistro. I'm excited!

Poached Halibut Over Pensacola Porter Risotto

2012-02-01T18:00:00.000-06:00

I'm never really one to turn down free beer or good food, so when a box of beer from the Lewis Bear distributors in Florida arrived at my doorstep for a little Virtual Potluck, I figured the proper Bite and Booze thing to do was cook with some, and drink the rest! My assignment was to cook with the Pensacola Brewery's porter, so my brain started to spin about what I could make with it, and what I had available in my fridge!

The results: some Alaskan Halibut that we caught on a fishing trip out of Homer, AK, and some arborio risotto rice that looked like it could pack plenty of flavor! I got started right away.

I decided that I would poach the halibut in the oven in a mixture of olive oil and lemon juice. I also sprinkled each side of the fish with salt and pepper. I preheated the oven to around 325 degrees and then switched my attention to the risotto. When the timing felt right I stuck the halibut in the oven for about 12 to 15 minutes until the fleshy began to flake apart while still holding moist and firm in the middle.

The key to any risotto is the stock used to create it. Risotto is an Italian rice dish whereby the liquid is slowly added to the rice and allowed to absorb instead of the simple boil and simmer method commonly employed elsewhere. The flavor of that liquid, or stock, is what builds character in the dish itself. For this risotto I used some homemade turkey stock and added some fresh carrot, onion, celery, kosher salt, black pepper, a few sprigs of parsley from my Harb's Oasis herb garden, and about half a cup of the Pensacola Brewery Porter.

As soon as the stock seemed ready to roll, I toasted off my rice just a tad in a hot pan and began ladling the stock over a scoop at a time, stirring between ladles until the moisture had been taken in by the sponge-like grains. I continue this process until the rice had the appropriate texture. I followed that up with pureeing the carrots and a bit of the onion and celery that I skimmed from the stock pot then adding that back to the risotto to give it a lovely orange color and an even deeper flavor.

Poached Halibut Over Pensacola Porter Risotto

To serve the dish I plated the risotto on the bottom and topped it with some freshly grated Parmesan, followed by a halibut filet and a few parsley leaves. And I also had the rest of the beer!

Want to win something? The Lewis Bear Company will be shipping out to the winner some beer-inspired t-shirts, hat, and other cool swag. Entry is limited to residents of the US, 18 or older. Contest ends at noon, Eastern time, on Sunday, February 5.

To enter, comment on this post and tell me what's your favorite craft beer or favorite way to use beer in your kitchen. For more chances, make sure to tell me if you:

Go to our party host site, 30AEATS and leave a comment there.

Like the Bite and Booze Facebook Page

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Baked "BBQ" Chicken Thighs over Grande Whole Grains with Thyme

2012-01-30T14:54:00.000-06:00

As part of the promotion that I'm doing with Virtual Potluck, Bob's Red Mill and the California Olive Ranch sent each of the bloggers some special grains and oils in order to help us come with some healthy dishes to kick off 2012. You can go back and take a look at my appetizer and side dish, but now it is time to get on to the main event! I needed to make use of Bob's Grande Whole Grains as well as the Miller's Blend olive oil. I also had access to my Harb's Oasis herb garden, some chicken thighs, and my own homemade BBQ sauce. Plus, as an added bonus, I recently received a sample of DJ Paul's (yes, the DJ Paul from Three 6 Mafia!) BBQ rub. This chicken and whole grains had met its match!

Baked "BBQ" Chicken Thighs over Grande Whole Grains with Thyme

The basic preparation shook down like this:
A few hours before I was ready to start cooking I put 8 chicken thighs in a brine of apple cider vinegar, Tin Roof Amber Ale, a chopped onion, and some of my homemade Bite and Booze BBQ Sauce. They then went back into the refrigerator until I was ready to cook.

The whole grains needed to boil and simmer for a while to absorb enough moisture. I added 1 cup of grains and 2 and half cups of water to a sauce pan and placed it over high heat. I also threw in a pinch of kosher salt, a couple turns of my black pepper mill, a dash of cayenne, and about a teaspoon of dried thyme that I had previously cut from my herb harden. After coming to a boil, I covered the pot and reduced the heat to simmer for nearly an hour.

The 8 chicken thighs were removed from the brine, patted down with a paper towel, drizzled lightly with Miller's Blend olive oil, and placed in a large hotel pan (any baking dish would work). With the skin side up, I sprinkled DJ Paul's BBQ rub on each thigh to liberally coat the skin. The thighs were then placed in a 350 degree oven for about 30 minutes. After the half hour, I took the chicken out of the oven, brushed each thigh with BBQ sauce, and then returned them to the oven for another 15 minutes.

After everything was ready, I plated the dish by placing a large serving spoon of whole grains on the plate, then topping that with a chicken thigh. I garnished with a sprig of tried thyme to give the entree a more rustic look that worked with the whole grains. And the best part: after I took a few pictures, I got to eat it!

Want some Bob's Red Mill grains and olive oil from the California Olive Ranch? Read blow for the details about how you could win some!

Visit either Bob's Red Mill or California Olive Ranch's Facebook pages and retrieve this week's Virtual Potluck code word. Then use that code word in a sentence, when commenting on this blog post.

Additional Entries:

For an extra entry: Follow BRM, COR and VirtualPotluck's Twitter profiles and tweet about the contest linking to this blog post and using the #virtualpotluck hashtag. Then comment again, letting me know you've done so, by providing the link to your tweet.

More Blogs, More Ways to Win: Get additional entries in each week's giveaways by visiting our host blog and finding other participating VP bloggers sites to comment on.

Andrew Zimmern Visits Baton Rouge and the Food Trucks Go Crazy!

2012-01-26T10:24:00.020-06:00

Jay Ducote and Andrew Zimmern in Baton Rouge

Andrew Zimmern, probably best known for hosting Bizarre Foods on the Travel Channel, stopped by Baton Rouge on Wednesday to film an episode of his popular MSN web series "Appetite for Life." In case you are unaware, next week a new episode of Bizarre Foods America will air on the Travel Channel that features Louisiana and our unique cuisine. This time though, Andrew was hosting a jambalaya cook-off, and to make things more interesting the weekly Wednesday Food Truck Wroundup was held at lunch in conjunction with the filming. I actually had the extreme pleasure of being one of the judges for the food truck event that featured each truck's best Cajun inspired dish. Along side me in the judging booth were Rachael Upton from 225 Dine, Lauren Westbrook from WAFB, Beth Colvin from The Advocate, and Brian Haldane from Talk 107.3 FM.

Judging Panel for the Appetite for Life Food Truck Wroundup

Every truck there did an exceptional job with the challenge. The dishes blew me away with their creativity and flavor. This seriously might have been one of the most difficult food challenges that I've ever had to judge. It is a tough job, but somebody has to do it... or so they tell me (as I'm doing it!). Here were the entries and results. Start drooling now.

Taco de Paco's "Cajunator": Seafood gumbo taco with seared andouille, crawfish tails, rice, gumbo sauce, and fried okra! This won the "Laissez Les Bon Food Trucks Rouler" award for best use of traditional Louisiana/Cajun foods in the entry.

The Cajunator from Taco de Paco

A Coffee Truck returned with their King Cake Latte that took the non-traditional prize in last year's King Cake Contest with Visit Baton Rouge. While it didn't win any awards this year, it still impressed all the judges and was a great sweet treat along side all the savory dishes.

a coffee truck's King Cake Latte

The Cuban Connection's entry featured a blackened catfish filet over a bed of Louisiana seafood paella. I loved the seasoning on the catfish as it burst with spices that were home to both the Cajuns and the Cubans. Unfortunately this plate didn't win either, but the Cuban truck should still keep their chin up!

Seafood Paella with Blackened Catfish from Cuban Connection

Curbside hit a homerun with a debut offering and sneak peak at their upcoming links truck. The "Porkducken" featured truck-made local pork, chicken, and wild duck sausage basted in duck fat, thyme, and roasted garlic then finished with lemon zest. Nick and crew topped the sausage with a cream cheese foam, Hungarian smoked paprika and fresh chives which all sat atop some house-made creole potato chips and fresh French bread. Curbside ended up taking home the "Way more creative than this name" award for most creative dish. Well deserved! It freaking rocked, and I can't wait for that new truck!

Curbside's Porkducken

Sadly I got so carried away with everything that I forgot to snap a picture of FRESH's shrimp salad. It also had blue cheese and candied pecans. It was definitely my kind of salad! They didn't win any awards for it, but I'd gladly eat it again!

Ignatius Reilly's took home the top prize with their Warm Savory Couche-Couche, with Smoked Trotter & Switches Gravy and a Fried Softshell Crawfish. The gravy was loaded with slow cooked pig tail and crawfish tails. The dish had an amazing balance with sweetness from the cous cous cake, spiciness from the gravy, and savoriness from, well, everything. And then to top it off with deep fried soft shell CRAWFISH?! Wow. For the win. The "Show Dat" award for overall best tasting - best in show. Congrats!

Ignatius Reilly's winning dish

The event as a whole helped raise over $2,000 for the Capital Area United Way. Big thanks and congrats to everyone involved, and I'll definitely be posting the link to the Appetite for Life episode when it comes out!! Oh, and there is also this clip about the whole event from WAFB. Watch closely... you'll see me taking a huge bite at some point!

Jay Ducote Dawg!

2012-01-20T11:39:00.000-06:00

Baton Rouge's own Frankie's Dawg House is under new management (Brian Medlin of All-Star Catering) and also has a new featured hot dog. The "Jay Ducote Dawg" (yes, I have a hot dog named after me, I guess I'm big time now!) features a Nathan's 100% beef frank on a locally baked bun and topped with shredded cheddar cheese, crispy bacon, jalapeno's, and the new "Bite and Booze Louisiana BBQ Sauce!" You probably ought to go give one a try and let me know what you think. Nathan Lemoine did, and I quote, "Sauce was boss." Brian Haldane from Talk 107.3 tweeted, "...@biteandbooze had the Jay Ducote dog from Frankie's! Unbelievably good!!!" Here it is in all of its glory:

Jay Ducote Dawg from Frankie's Dawg House in Baton Rouge, LA

Menu Board at Frankie's Dawg House Describing the Jay Ducote Dawg

Bite and Booze BBQ Sauce, you wonder? I've been playing around with my own BBQ sauce and I'm very happy with the results so far. I'm calling it a Louisiana BBQ Sauce because of the notable choices to include certain Louisiana ingredients such as Cane Syrup, Creole Mustard, Pepper Sauce, and, of course, Louisiana Craft Beer (Tin Roof Perfect Tin Amber, to be exact). Aside from those, it is cooked down with fresh onion and garlic instead of the powdered crap and is a tomato based sauce with layers of sweet and spicy flavors that I feel pay tribute to what people around here like in their barbecue sauce. I'm hoping to be making more soon and getting it out there a little bit before I try to figure out the next steps of nutrition labels and bottling. With a little luck, you might actually see it in a store before too long! Until then, let me know if you'd like a bottle and I'll do my best to accommodate!

Batch #3 of the Bite and Booze Louisiana BBQ Sauce

Frankie's Dawg House off Perkins near the Overpass

Toasted Pecan and Parmesan Quinoa plus a Giveaway!

2012-01-16T11:14:00.000-06:00

As part of the Bob's Red Mill and California Olive Ranch Healthy 2012 Challenge with the Virtual Potluck team, one of our missions was to create a side item using a whole grain and a olive oil. I decided to further the challenge by only using ingredients that I already at home instead of going out shopping for more. The quinoa seemed like a great choice for a side item, so I started there. After getting two cups of water boiling I poured in one cup of quinoa along with a little salt. That needed about 12 minutes to cook, so I then turned my attention to what else would go with the quinoa, which by itself is rather bland like most grains. Fortunately I found some pecan halves and thought that the nutty flavor might go well with the quinoa. I grabbed the olive oil and some smoked sea salt from the Red Stick Spice Company as well.

I mixed about a cup of the shelled pecans with two teaspoons of olive oil and one teaspoon of smoked sea salt. After the pecans were well coated, I spread them out of a baking sheet and toasted them in the oven at around 350 degrees for approximately 10 minutes.

After a little more seasoning to finish up the quinoa, I threw the dish together. I placed the toasted pecans atop the quinoa and then grated some fresh Parmesan cheese over the top. The result ended up being quite satisfying, especially for my first attempt at quinoa!

Want some Bob's Red Mill grains and olive oil from the California Olive Ranch? Read blow for the details about how you could win some!

Visit either Bob's Red Mill or California Olive Ranch's Facebook pages and retrieve this week's Virtual Potluck code word. Then use that code word in a sentence, when commenting on this blog post.

Additional Entries:

For an extra entry: Follow BRM, COR and VirtualPotluck's Twitter profiles and tweet about the contest linking to this blog post and using the #virtualpotluck hashtag. Then comment again, letting me know you've done so, by providing the link to your tweet.

More Blogs, More Ways to Win: Get additional entries in each week's giveaways by visiting our host blog and finding other participating VP bloggers sites to comment on.

Raise a Glass Whiskey Tournament Sweet 16

2012-01-13T16:06:00.000-06:00

Tonight at 6PM and again on Sunday at 4PM we'll be tasting and reviewing the left half of the Sweet 16 match ups in the Raise a Glass Whiskeys of the World Tournament! I'm excited to see what happens when some of the best whiskey/whisky in the world goes head to head. Below is the bracket of the remaining whiskey after we started with 68!

Tune in to the Raise a Glass radio show on WHYR 96.9 FM Baton Rouge Community Radio from 6-7 PM every Friday and catch a replay at 4 PM every Sunday.

Also, you can be there while we record the FINAL 4 and name our Whiskey of the World Champion! We'll be doing it on location at Roux Wine & Spirits on Tuesday, January 24, 2011 from 7-9 PM. Let me know if you want to come. There will be tastings and whiskey drinking galore!

Food Louisiana on Cox Channel 4

2012-01-12T10:30:00.005-06:00

The pilot episode of Food Louisiana on Cox Channel 4 highlights Bite and Booze, the Curbside Truck, and the Red Stick Farmers Market! Those are some pretty great choices! Tune in below and look for it on TV soon!

I'm pretty excited about more local food programming coming our way. Maybe it is only a matter of time before I have my own TV show. Hey, it worked for writing and radio! Anybody want to help me get there? Let me know. I'm always looking for extra support when it comes to these kinds of things, and I take all kinds... even if it is just a hug or words of encouragement!

Bite and Booze Around the Dome

2012-01-08T11:55:00.002-06:00

If you're going to be in New Orleans on Monday for the BCS National Championship you'll certainly have multiple options for food and beverage. Whether looking for a place to pre-game prior to heading into the stadium or looking for a spot to actually watch the epic LSU vs Alabama showdown, sports fans will be in a sea of college football frenzy in the Big Easy.

Ste. Marie Cocktails

I recently got to do a little hopping around to some interesting spots in downtown New Orleans. I checked out Ste. Marie, Capdeville, and Whiskey Blue. I've wanted to eat at Ste. Marie for a while so I was definitely excited to start the little trek there. The manager brought out three signature cocktails to help get us started with our evening. Beverage one, which really speaks my language, is dubbed the Scarlett O'Hara. It combines bourbon and gin with some soda to make a refreshing cocktail that is well balanced and flavorful. The food at Ste. Marie certainly impressed as well.

Ste. Marie's Gnocchi

Their signature dish is a gnocchi with pancetta, butternut squash, and cauliflower. It is, quite simply, and amazing dish. The potato dumplings burst with flavor in the sea of delicious sauce that surrounds them. We also tried the lobster mac and cheese featuring large chunks of lobster knuckle meat as well as gruyere, fontina, and parmesan cheeses. Finally, we cooled things off a bit with a superb tuna tartare. The raw tuna was flavored with coriander and topped with an avocado mousse. Ste. Marie will have multiple TVs with the game playing on Monday and will be serving a normal dinner menu. I'd call now to make a reservation before they run out of space!

Ste. Marie's Lobster Mac and Cheese

Ste. Marie's Tuna Tartare

Capdeville's Speakeasy and Dietzen's Whiskey Smash

Capdeville is a bar and restaurant that is far more in my every day enjoyment zone. The gastropub is a rock and roll whiskey bar just a block or so off of Poydras. Their modern adaptations of some typical comfort foods can make anybody both intrigued to experiment and incredibly happy with classic flavors.

Owner... ahem... Mayor James started us with a couple whiskey cocktails. Actually, he started us with a little taste of a Utah whiskey that was a bourbon-rye blend. I didn't realized they made whiskey in Utah! Then we got a sample of the Speakeasy and the Dietzen's Whiskey Smash. The Speakeasy is a little Bulleit Bourbon with St. Germaine, a trendy elderflower liqueur, and a splash of orange blossom water. I enjoyed the beverage immensely! The Dietzen's Whiskey Smash, which has a story to the name that you'll have to get from James, is a play on the classic cocktail. It uses Rebel Reserve, orange curacao, lemon juice, and mint.

Capdeville's Truffled Mac and Cheese

As far as food, we got a sampling of the truffle mac and cheese, red beans and rice balls, and meat pies. The truffle mac impressed the Hell out of me because of its change from the norm. While it was mac and cheese, it wasn't ridiculously cheesy. While it said truffle, the truffle oil wasn't used in irresponsible excess. The dish also had parmesan, brown sugar, sage, and peas to create a memorable dish that should be tried, for sure. Of equal but entirely different note, the red beans and rice balls were interesting and quite delightful. Just like a boudin ball, the mixture is balled up, battered, and deep fried for delivery in a crisp shell of deliciousness. Paired with a green onion aioli and reduced hot sauce, these red beans and rice balls are not something to shy away from! Capdeville is open from 11 AM to 1 AM on game day so make sure to swing by before, during, or after the big party in the dome.

Capdeville's Red Beans and Rice Balls

Finally, we also got to swing by Whiskey Blue in the W Hotel on Poydras. They had several cocktails to taste and a batch of crawfish beignets that I couldn't resist. We began with a black raspberry martini featuring Belvedere Black Raspberry Vodka, fresh raspberries, mint, lime, and a splash of champagne. It wasn't quite my cocktail of choice, but he next one I could drink over and over again. The Coconut Basil Gimlet used Ciroc Coconut Vodka, fresh lime juice, simple syrup, and fresh basil. The refreshing mixture took me to the beach while at the same time had a wonderful balance that didn't blow me away with unnecessary sweetness.

Whiskey Blue's Black Raspberry Martini and Coconut Basil Gimlet

When the order of crawfish beignets came out to the bar I couldn't resist diving in. How can you go wrong combining a couple of New Orleans's favorite foods? The beignets had crawfish and corn rolled into a great base and batter then fried to a crisp outside with a dense, moist center. The beignets themselves did not pack much of a kick, but plenty of spice came with a dip in the Creole tartar sauce that accompanied the beignets. Whiskey Blue opens at 5 PM on game day. After the game, from 10 PM to 2 AM, they'll have an event with a DJ, promoter, and no cover!

Whiskey Blue's Crawfish Beignets with Creole Tartar Sauce

Finally, let me finish by saying GEAUX TIGERS!! Happy eating and drinking!

California Olive Ranch and Bob's Red Mill's Healthy New Year Giveaway

2012-01-04T14:00:00.000-06:00

As part of eating and blogging and living a little healthier in the new year, Bob's Red Mill and the California Olive Ranch teamed up with the Virtual Potluck crew to bring us a Healthy Holiday Cooking Challenge as well as a product giveaway. Each blogger got four different grains from Bob's Red Mill and four different extra virgin olive oils from the California Olive Ranch. We are all tasked with pairing the grains and oils in four dishes (consisting of an appetizer, side dish, entree, and dessert) over the month of January. I'll get to the giveaway later, but for now, let's check out my appetizer!

Above are some of the ingredients that I used. I selected Bob's Red Mill's whole wheat pastry flour and the Arbosana olive oil to go along with some other excellent ingredients like elk sausage, Serrano peppers, and black beans.

Elk Sausage and Black Bean Soup:

Over medium-high, heat 3T olive oil in dutch oven and brown elk sausage on all sides

Remove the sausage when it is done browning and place aside to cool

Add another 3T olive oil and 2T butter to dutch oven and stir until butter melts

Add 1/2C whole wheat flour and stir with a wooden spoon to make a roux

Continue to make roux, stirring regularly, until it turns a dark brown color

When the roux is sufficiently dark, add one medium yellow onion, diced, and stir

After about a minute, add one green bell pepper, diced, and stir

After another minute or so, add two stalks of celery, diced (about 1C) and stir

Add six cloves of garlic, minced, and continue to stir

The roux and veggies will all come together, but don't worry about that

Add three diced Serrano peppers, cored and de-seeded

Add three 19oz cans of black beans, or equivalent if you had dried black beans and re-hydrated them

Add 1QT chicken stock and stir the mixture until it is consistent

Slice the elk sausage into roughly 1/4" slices and return to the pot

Add 2t kosher salt, 2t freshly ground black pepper, 3 bay leaves, 1/2t smoked paprika, 1t ground cumin, a shot (1.5oz) tequila, 1T Cajun seasoning like Slap Ya Mama, and six diced green onions

Thanks to my Harb's Oasis herb garden, I was also able to secure some very fresh tarragon, thyme, parsley, and cilantro. I added 1T of fresh chopped tarragon, 1.5T fresh chopped cilantro, 1.5t fresh chopped thyme, and 1T of fresh chopped flat leaf parsley

Allow the soup to get up to a boil then reduce to simmer for at least an hour, stirring occasionally, to allow all the flavors to come together. Taste and adjust seasonings as necessary.

When ready, serve in a bowl and garnish with chopped cilantro or green onions, as seen below.

Want some Bob's Red Mill grains and olive oil from the California Olive Ranch? Read blow for the details about how you could win some!

Visit either Bob's Red Mill or California Olive Ranch's Facebook pages and retrieve this week's Virtual Potluck code word. Then use that code word in a sentence, when commenting on this blog post.

Additional Entries:

For an extra entry: Follow BRM, COR and VirtualPotluck's Twitter profiles and tweet about the contest linking to this blog post and using the #virtualpotluck hashtag. Then comment again, letting me know you've done so, by providing the link to your tweet.

More Blogs, More Ways to Win: Get additional entries in each week's giveaways by visiting our host blog and finding other participating VP bloggers sites to comment on.

Eleven Amazing Happenings of 2011

2011-12-31T10:42:00.002-06:00

While I'm not one to follow the trends all the time, I would like to take this opportunity to reflect on the past while looking forward to the future. I know "top 11 of 2011" lists and "12 things to look forward to in 2012" lists are all over the place right now, but this ain't my first rodeo. Last year I came up with a top 10 list of items that I ate, drank, or blogged about during 2010. Then I followed that up with 11 things I wanted to eat and drink more of in 2011. Some of them I succeed, some proved to be impossible, and some I just didn't really do. This year I decided to change it up a bit. I tried to recall the top eleven memories or amazing things that happened to me over the past calendar year. Somewhat in order of importance, though certainly not by scientific or well thought out criteria, here is my list that counts down from eleven:

11. Victory at the Frankie's Dawg House 4th of July Hotdog Eating Contest

Winner, winner, hot dog dinner!

10. KingCakeBR

Visit Baton Rouge, the Baton Rouge Social Media Association, and TommysTV collaborate with me on this project and it turned out to be a huge success!

9. Emeril's Blogger Party and the start of Virtual Potluck

Calandro's Supermarket helped me out with a lot of the ingredients and I successfully cooked 9 recipes from Emeril's new book over a three week period this past Fall. It also introduced me to the other bloggers who were selected that have now formed the Virtual Potluck!

8. Viking Cooking School Outdoors

Photo taken on film, courtesy of Frank McMains

I got to help open the first ever Viking Cooking School Outdoors at the Hilton Baton Rouge Capitol Center. It was a fun and challenging month watching the school go through construction, dealing with logistics and equipment orders, all the way to the helping teach the opening class!

7. Meanwhile, Back at Cafe du Monde...

I had the pleasure of being a headliner and filming a segment for the TV pilot in 2010. In 2011 I got to serve as a red carpet host and emcee for a couple shows and have submitted an entry for the coffee table book. I'm so proud to be a part of what Peggy has built from this food monologue show!

6. Eat St. on the Cooking Channel

Eat St. came to Baton Rouge to film three episodes for the Cooking Channel (and the Food Network in Canada) and I got give an interview for the show about Taco de Paco!

5. Raise a Glass

"Raise a Glass" is a weekly radio show about the history, traditions, culture, production, and consumption of alcoholic beverages. I host it with my brother Eric Ducote from BR Beer Scene. The show airs on Fridays at 6 pm and replays Sundays at 4 pm on 96.9 FM WHYR Baton Rouge Community Radio.

4. LSU Press Bite and Booze Cookbook Contract

Although it won't come out until 2013, signing my contract for the "Bite and Booze Cookbook" is certainly worthy of being on this list. Now all I have to do is write it and wait!

3. Forty Under 40

I had the extreme honor of being recognized as one of the Baton Rouge Business Report's Top Forty Under 40 recipients for 2011. My mom and dad joined me for the awards banquet, which was also quite an honor!

2. The Bite and Booze Radio Show

The Bite and Booze Radio Show on Talk 107.3 FM started in April 2011 and has been a consistent fixture in Baton Rouge's Saturday talk radio lineup ever since. I actually just signed a contract for all of 2012 as well, so the Bite and Booze Radio Show is here to stay! Get ready for more interviews with local chefs and some great food and drink talk radio!

1. MasterChef

The audition process started in 2010, but I actually spent 10 days in Los Angeles in February of 2011 filming the first four episodes of MasterChef on Fox. I didn't get a whole lot of air time out of it, but national television exposure is better than none!

Here's to an even better 2012!!!

Honey Chocolate Holiday Cocktail

2011-12-28T10:30:00.004-06:00

*Update (12/29) Thanks to a reminder from @kastonie on Twitter, I have renamed the "Honey Russian" as the "Honey Badger." I meant to do this all along, and then forgot as it came time to post. Geaux Tigers!

I recently received a bottle of Barenjager honey liqueur meant to inspire me to create a dish or cocktail for a Virtual Potluck holiday party. Needing to find a renewed focus on the booze part of "Bite and Booze," I chose to add a cocktail to the festivities.

I've long been a fan of White Russians, the infamous beverage of choice from "The Big Lebowski" where The Dude pounds "Caucasians" like a champ. The basic White Russian recipe is vodka, Kahlua, and dairy (cream, half and half, or milk are all acceptable). With that in mind, I got thinking that there might be a way to create a similar beverage with honey liqueur instead of coffee liqueur. I experimented a little bit and found that a little something was still missing, so I went back to my liquor cabinet and grabbed a little bottle of Godiva chocolate liqueur to throw in the mix. It turns out, honey and chocolate go pretty well together! Here's my recipe for a "Honey Badger." It's pretty bad ass.

HONEY BADGER
1 oz Barenjager Honey Liqueur
1/2 oz Chocolate Liqueur
1/2 oz Vodka
1 oz Half and Half

Pour all ingredients over ice. Shake, stir, or mix by pouring back and forth with another glass. Garnish with a mint leaf, and enjoy!

LSU vs Arkansas Tailgating

2011-12-25T10:15:00.000-06:00

The following events happened the day after Thanksgiving, so I figured it only made sense to actually post the video on Christmas Day! Good logic, right? Enjoy a little video of LSU tailgating before the Arkansas game with me as we kiss goodbye to 2011 and bring on 2012 and the upcoming BCS National Championship Game. Geaux Tigers!!

This little piggy went to the market

Beausoleil Celebrates Their First Anniversary!

2011-12-20T14:41:00.000-06:00

For the past year I've been raving about how Beausoleil is not only one of my favorite new restaurants in Baton Rouge, but also one of my favorite restaurants period. Owners Jeff Conaway and Chef Nathan Gresham have breathed a fresh breeze into BR's restaurant scene with their blend of casual atmosphere, soulful dining, and local ingredients. Their brunch, lunch, and dinner menus change with the seasons and always impress. Plus, every dining experience begins with fresh pork rinds delivered to your table instead of the traditional bread and butter! With a bar menu featuring custom cocktails like the Aviator and craft spirits along with boutique wines, Beausoleil is really doing things right!

I recently had the pleasure of attending Beausoleil's One Year Anniversary Wine Dinner featuring a five course meal from hors d'oeuvres to dessert. Wine pairings came from the Vending Machine Winery which has a local twist as well. The winery, which is in California, is owned by some excellent Louisianians and is currently only distributed in Louisiana! The passed hors d'oeuvres featured barbeque rabbit turnovers and shrimp mousse on endive. The turnovers had a superb texture contrast between the moist and tender rabbit on the inside and the crisp doughy outer shell. Similarly, the endive had a great natural spice and crunch to it that complimented the creamy shrimp mousse.

When we sat down at our table I knew we were really in for a great evening all around. My guest Hannah Lane and I were seated at a table with newly weds Brian and Ashley Thom as well as the O'Connors and a few other people. Pork rinds awaited us at the table, but I knew that I had plenty of eating to do so I didn't overload on them. I'll admit though, they are incredible hard to resist! The Premier course brought out a lobster bisque with ghost pepper caviar. I thought that the bisque would be a little spicier with ghost pepper in the name but Chef Gresham did a marvelous job of incorporating the true flavor of the pepper without leaving behind the intense heat that would have taken away from the delicate lobster and flavorful bisque. The soup came with the "Loula's Revenge" Chardonnay that contrasted the soup very nicely and left the palate longing for another bite, then another sip, and still another bite.

Our Intermediare course featured a smoked duck breast over mushroom risotto served with a sweet fig sauce. It paired with the 2009 Vending Machine Winery "Double Shotgun" which is a lovely Petit Verdot/Cab Franc blend. The duck itself came out masterfully cooked. The fig sauce had enough sweetness to both contrast with the mushroom risotto and compliment the flavors of the duck. It actually may have been my favorite dish of the day, which is saying a lot especially with the dish on deck.

Our Principal dish of the evening drew inspiring oohs and aahs when placed in front of the anniversary dinner guests. Teasing my taste buds sat a blue cheese bruleed New York Strip with crispy fried Louisiana oysters over braised mustard greens and a red wine jus. Naturally, this dish came with the "Crooked Mayor," Vending Machine's Cabernet Sauvignon. Everything about the dish worked as I could hardly control myself from gobbling up each morsel as rapidly a Hoover on a dirty floor. The greens were amazingly tender and the beef had a true flavor despite being surrounded by so many other distractions. I like to taste a good cut of steak, and I certainly did with this one. The blue cheese, oyster, greens, and jus only helped add to the party.

As the Finale to the evening we had a lovely piece of birthday cake and a glass of sparkling wine. The cake was no ordinary birthday cake though. The chocolate ganache sat atop salted caramel and underneath some Chantilly cream and fresh berries. The cake had aspects of dense and fluffy. It was decadent and flavorful. The berries, cream, and chocolate all worked together in harmony but were then brought to another dimension by the salted caramel at the bottom. The cake provided an excellent ending to a magical meal. Happy anniversary to Beausoleil. I hope you have many more to come as you continue to make your mark on the Baton Rouge restaurant landscape!

New York City's Clinton St. Baking Company

2011-12-14T11:49:00.000-06:00

My last day in NYC brought about the need for a Sunday brunch after a Saturday night of bar hopping and parties. Molly and I found the Clinton St. Baking Company on Manhattan's Lower East Side and thought it looked like a spectacular option! The cozy little cafe and bakery was packed but we fortunately got a table for two right away. After a quick glance at the menu my stomach made an excellent decision: banana walnut pancakes with warm maple butter!

Banana Walnut Pancakes with Warm Maple Butter

The pancakes themselves were warm, fluffy, and beautifully golden brown. The bananas and walnuts were just a topping, but that's okay. I still enjoyed them as accessories to the scrumptious flapjacks. The warm maple butter that came served on the side lit up the plate and consumed every bite of griddle-fried dough with its essence of sweet delight. I'd gladly hit up the Clinton St. Baking Company again whenever I'm in the neighborhood. It is a great little restaurants that the locals clearly embrace. I'm always down with that!

The Clinton St. Baking Company

Lombardi's Pizza in New York City

2011-12-09T11:39:00.002-06:00

There is good pizza... and there is great pizza. This, my friends, proudly represented the latter. I'm not sure that it was the most mind blowing pie I've ever had. It may not even top some of the deep dishes that I've eaten in Chicago, but it certainly lived up to every expectation of what a coal oven New York style pizza should taste like!

Large pizza at Lombardi's in New York City

I met some good buddies from LSU, Adam and John Robert, who currently live in NYC, at Lombardi's Pizza in Manhattan. Fortunately we got there right as they opened so we had no line to wait in. Rumor is that this place builds up quite the crowd on a weekday lunch. While it attracts its fair amount of tourists, multiple locals gave their support for Lombardi's as one of THE places to go for an authentic New York slice.

Lombardi's Coal Oven Pizza

As if he hadn't been back to Louisiana in a while, John Robert asked if it was too early to start drinking. I smiled and said of course not! We ordered a pitcher of Brooklyn Lager to help wash our pizza down!

Brooklyn Lager

We ordered our pizza with pepperoni, Italian sausage, and extra mozzarella. It also came with some fresh basil on top. The coal oven baked dough had a wonderful crunch on the outside while remaining hot and chewy on inside. The little pepperonis shrunk as they heated up and released their amazing juices. The outside edge turned up as they shriveled to provide little cups of greasy heaven. The sauce, cheese, and basil were all fresh and magnificent as well. I could eat one of these pies once a week and never even feel shame because it is that good. New York Pizza... check!

Authentic New York City Pizza at Lombardi's

A Visit to McSorley's Old Ale House

2011-12-06T12:42:00.001-06:00

Choosing beer is easy when you only have two options: light or dark. The answer: get both, of course! On a recent trip to New York City I had the pleasure of stopping in at McSorley's Old Ale House in Manhattan's East Village. LSU Alum and current MLB employee Adam Wilson took me on walking tour of the area, and fortunately we passed by this landmark of a bar. McSorley's dates back to 1854 and prides themselves on being NYC's oldest continually operating saloon. Stepping into McSorley's really is like taking a step back in time. Women weren't allowed to frequent the establishment until 1970. And by frequent, I mean enter. There is sawdust on the floor... on purpose. And there are no fancy beer taps with different brewery logos beckoning to be sold by the pint. Nope. Not even close. McSorley's has two beer offerings, and you have to buy two at a time. They come in 10 oz mugs and are two for $5, cash only (not a half bad deal for NYC!). Your options don't say anything about the style of beer or the balance of malt and hops. Only light or dark. You can read more about the history of McSorley's Ale and how they survived through Prohibition on their website.

Jay visits McSorley's Old Ale House in New York City's East Village

It actually turns out that at the current stage, McSorley's beer is brewed by the Pabst Brewing Company and is available at places other than McSorley's Old Ale House. The dark beer is actually a dark lager, pouring nearly black in color with a tan, creamy head. The toasted malts are present and overall the beer is fairly mild and pleasant to drink. The light beer was nothing special but I still enjoyed going back an forth with Adam for a couple rounds. McSorley's is a bit of a tourist trap but there are definitely plenty of locals that frequent the place as well. They serve up some bar food but I didn't order any. Apparently they get crowded and attract a college age clientele at night. All in all, I'd definitely go back when doing another NYC pub crawl. That atmosphere really captured my spirit and I could imagine sitting in there for hours just drinking beer and having actual conversation. That's my kind of bar for sure!

McSorley's Light Beer and Dark Beer

Turkey Sandwich Gauntlet 2011

2011-11-29T11:39:00.000-06:00

The rules were relatively simple. For two weeks leading up to Thanksgiving, eat nothing but one turkey sandwich for every meal each day. Two weeks. Fourteen days. Forty-two turkey sandwiches. I failed. Being a food writer, radio host, and having a lot going on for two weeks prior to Thanksgiving, I found it nearly impossible to consume nothing but turkey sandwiches for fourteen straight days. Still, I tried. And while 33% is certainly a failing score, if I were playing baseball that would be a pretty damn good batting average. I managed a total of 14 turkey sandwiches, or an average of one per day. I'll take it... until next year!

Turkey breast with spinach, red onion, and mustard on a croissant from Maxwell's Market

Bite Club: Katz's vs Stein's

2011-11-27T11:28:00.000-06:00

The return of a Bite Club post can only mean one thing: I recently ate two things that I strongly felt needed to be compared! In an epic match up of the original Katz's Deli in New York vs the upstart Stein's Market and Deli in New Orleans, only one pastrami sandwich on rye could reign supreme!

Katz's on the Lower East Side of Manhattan has been around since 1888. They are famous for pastrami, corned beef, and the orgasm scene from "When Harry Met Sally." While the "I'll have what she's having" line is definitely the quote of the film, Meg Ryan wasn't actually eating a pastrami or corned beef sandwich. Still, I had to go for the good stuff while I was there with my friend Caroline and her friends from Williamsport, PA.

Pastrami on Rye, Katz's Deli, New York

The pastrami at Katz's is undoubtedly some of the best I've ever had. The brined beef soaked up all the flavors while the peppercorn rub on the outside left the beef spicy and delicious. Each slab of pastrami is hand carved to order right in front of the customers and then piled high on rye bread. Throw in a little mustard for good measure, and you've got one heck of a sandwich!

On Magazine Street in the Lower Garden District of New Orleans, Stein's Market and Deli is a hot spot for diners looking to get an authentic Jewish Deli style sandwich. Again, I ordered pastrami on rye with a little mustard. Stein's also added some melted cheese to my sandwich. I always have a hard time arguing with that! The pastrami packed a lot of flavor into the thin beef slices while the cheese helped to mellow out the spices from the peppered red meat and the mustard. This was a good sandwich... no, a great sandwich. And I'd go back and eat it again and again when in New Orleans.

Pastrami on Rye, Stein's Deli, New Orleans

But, with that being said, Stein's pastrami truly presented itself as a distant cry from the mouth-watering succulence of Katz's deli. Katz's thick-cut to order, tender slabs of beef had so much juice and flavor that it can easily put people into proper food comas. It didn't need cheese to reach a desired mixture of tastes and textures because the pastrami could speak for itself. I applaud Stein's for trying to bring a taste of the New York deli to Louisiana. The store is great and the sandwiches are terrific. However, do yourself a favor and try not to compare it too critically to the granddaddy up north. Katz's Deli, while touristy, is overcrowded for good reason. And locals flock there too. Quite simply, it is just that damn good.

Thanksgiving in Louisiana

2011-11-24T12:27:00.000-06:00

Thanksgiving in Louisiana is an injected turkey in a deep fryer, and knowing how to do it right. It is the smell of smoke filling the air for those who opt not to deep fry but would never be so traditional as to bake their bird. It is a sweet potato casserole topped with crunchy pecan pralines, not marshmallows. It is the ongoing debate between cornbread and oyster stuffing... or dressing. It is family and friends; and beer and football. It is game day eve as the Tigers take the field on Friday. It is hunting season, and the weather is that lovely season in between the sweltering heat of summer and the slight chill of winter. People gather, people give thanks, and people enjoy what people enjoy best in Louisiana: good food, good times, and great people.

Happy Thanksgiving from Bite and Booze!

Turkey Day with Virtual Potluck and Marx Foods

2011-11-21T01:00:00.000-06:00

A group of food bloggers from around the country who were brought this Fall for the Emeril's cookbook promotion has together decided to continue to work together on other projects. I'm very proud to be a member of the Virtual Potluck group and hope to continue to do some amazing things such a wonderful and inspirational group of bloggers. One of our first promotions is to cook a virtual Thanksgiving meal with ingredients from Marx Foods, a gourmet specialty food company that can send amazing ingredients straight to your door. You can actually use a promocode this week to get a discount at Marx Foods: Enter “POTLUCK” into the “Coupon Code” field at checkout for 10% of everything in the store. Valid 11/21 – 11/27. My contribution was part of "Turkey Four Ways" meal that I prepared for WBRZ news in Baton Rouge. The special should air the night before Thanksgiving. You can find links to the rest of the Virtual Potluck meal on Cookistry, and you can find all four turkey recipes at Deep South Magazine, but below is the recipe for the Smoked Sea Salt and Puya Chili Oil Seared Turkey Thighs with Brandy Wine Black Trumpet Mushroom Cream Sauce!

Smoked Sea Salt and Puya Chili Oil Seared Turkey Thighs with Brandy Wine Black Trumpet Mushroom Cream Sauce
2 turkey thighs
2 tsp. smoked sea salt (or kosher salt) - From Marx Foods
1 tsp. fresh cracked black pepper or to taste
1 puya chili with stem removed (or guajillo or other medium-heat pepper) - From Marx Foods
3 T grapeseed, sunflower or canola oil, divided
1/2 ounce dried black trumpet mushrooms or other mushroom variety - From Marx Foods
1 cup hot water
2 shallots, diced
2 cloves garlic, minced
1/2 cup white wine
1/4 cup brandy
1/2 cup cream
1/4 pound butter
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees. Pat turkey thighs dry with a paper towel. Lightly score the skin of both thighs with a knife in a crosshatch pattern. Sprinkle skin side with smoked sea salt and place aside to rest for at least 10 minutes. In a food processor, add the chili and 2 tablespoons of oil. Pulse the food processor to incorporate and make chili oil. Place dried mushrooms in hot water and let soak for at least 10 minutes. Heat the chili oil over high heat in an oven-safe sauté pan. Sprinkle the turkey thighs with black pepper and place skin down in the chili oil. Sear the skin side for 4-5 minutes and then flip the thigh over. Transfer pan to oven and continue to cook for 30-35 minutes until the thighs have reached an internal temperature of 165 degrees.

In a separate sauté pan, add the remaining 1 tablespoon of oil and place over medium-high heat. Add the shallots and stir for 1-2 minutes. Add the garlic and continue to stir for another minute or two. Drain the mushrooms, chop them a little if desired, and add to the pan. Add some freshly ground black pepper. Lower the heat to medium. Add in the white wine and cook until reduced by half. Carefully pour in the brandy and continue to reduce for a few more minutes. Add the cream and again cook until reduced by half. Reduce heat to low. Stir in and melt the butter. Taste and add salt as desired. Once the butter is in, do not return the sauce to a boil. Pour sauce over turkey thighs and pasta if desired.

Bite and Booze Two Year Update

2011-11-17T12:17:00.001-06:00

A little over two years ago I started a blog about everything I eat and drink. The whole idea of it was to give me a creative writing outlet that somehow, someway, made my food and beverage expenditures more productive. I took a look at my credit card statements in September 2009 and said, "man, I spend a lot of money eating and drinking... why don't I write about it?" The rest is history, and it has been one heck of a ride. This blog led to other freelance food writing, lots of press and media attention, cook offs and barbeque competitions, two national television appearances (MasterChef and Eat St.), two local radio shows (Bite and Booze and Raise a Glass), and now to be recognized as one of Baton Rouge's Forty Under 40 for 2011. It is quite an honor!

Plenty more has been going on in the Bite and Booze world. I helped open up the first ever Viking Cooking School Outdoors from July to October. I recently spoke with Chef John Folse in New Orleans along with Wendy Waren from the Louisiana Restaurant Association, Chef Patrick Mould, and Visit Baton Rouge's Paul Arrigo. The panel on culinary tourism seemed to be a real hit! Chef Folse also appeared on the Bite and Booze Radio Show presented by Calandro's Supermarket recently and I'm going to record an episode of his show, Stirrin' it Up, really soon. WBRZ also recently came to my house to film a Thanksgiving cooking segment. Look for that to air the night before turkey day at 10 PM.

In October I emceed the return of the food monologue show "Meanwhile, Back at Cafe du Monde..." We had an amazing cast and the show was a lot of fun. I also recorded a TV pilot with them at the end of 2010 and will be published in the Meanwhile coffee table book!

There are a whole lot of projects on tap for the future as well. I can't really reveal all of them right now, but let's just say that blogs, magazines, and radio can lead to books and more video. Bite and Booze is going strong. Based on where the previous two years have brought me, I'm really excited to find out where the next two years will lead! Thanks to everybody who is reading this or has ever read my blog or listened to my radio show or watched one of my TV appearances whether local or national. I couldn't do this without your support! And if you happen to want to lend additional support, Bite and Booze cups, koozies, and shirts are available in the Bite and Booze store!

Happy Holidays and cheers!

Raise a Glass Season 2: Whiskey Tournament!

2011-11-11T12:44:00.001-06:00

Season 2 of Raise a Glass starts tonight (Friday, 11-11-11) at 6 PM on WHYR 96.9 FM in Baton Rouge. It will also be available online and through iTunes shortly. Raise a Glass is a weekly radio and podcast hosted by myself, Jay Ducote, and my brother Eric Ducote. It is produced by James Lawson. The show is about the history, culture, traditions, production, and consumption of alcoholic beverages, and for season 2 we are introducing something new: a Whiskies of the World Tournament!

To find out how this bracket was selected make sure to tune into Raise a Glass tonight at 6 or Sunday at 4 to listen to the Whiskey Bracket Selection Show. We'll be narrowing down the field on each episode for the next 13 weeks until we get to one winner which will win the prize of the Raise a Glass Best Whiskey/Whisky in the World!! Have a vote on which whiskies you think should move forward? Would you like to share your opinions about bourbon, scotch, Tennessee, Canadian, Irish, Japanese, or any other whiskey? Let us know your thoughts by leaving a comment here or tweeting our show @RaiseaGlass!

Here is the first round matchup from my quadrant of the bracket: Prichard's Tennessee Whiskey versus Blanton's Single Barrel Bourbon Whiskey. We'll announce who moves on from this match up and more on future episodes of Raise a Glass!

Hollywood Casino's Bourbon Dinner

2011-11-08T10:45:00.000-06:00

The funny thing about bourbon dinners is that while they are supremely delicious, you don't always remember the fine details of the evening. The Hollywood Casino in Baton Rouge had a bourbon dinner a little while back and I had the pleasure of attending. I knew the night would be good when they were passing out whiskey sours and mint juleps upon arrival!

What I don't remember is exactly which bourbons were in each drink. I know I had some Bookers, Bakers, Knob Creek and more... but I can't tell you which bourbons are photographed above. I looked for notes and couldn't find that either. Ah, bourbon, how I love you!

We had a salad. It was, well, as salad. There were some mixed greens. And sprigs of thyme. I recall the salad being really good, but I was far more concerned with the bourbon. Oops!

I did mention that there was more bourbon, right? This reminds me of my time on MasterChef!

Okay, I do remember the steak. This was actually a buffalo ribeye topped with a garlic and bourbon infused butter! The tender buffalo meat caressed my tongue as it partied with the lingering bourbon in my mouth. The grilled endive that accompanied the steak really stood out as well. I was a happy man after this course... I just needed more bourbon!

We finished the meal with a bourbon milkshake and a chocolate raspberry cake. I really can't argue with that. At all. The shake had a great flavor that tasted of bourbon but not so much that it stung.

I know when I left this meal I had a big smile on my face. Every dish pleased the palate and even more importantly, the bourbon reduced my inhibitions enough to go play a little blackjack. I was way up until I had a huge hand that I had to split and double down on... then I got robbed. Oh well. Such is life in a casino, but at least I had some tasty bourbon to drown my gambling sorrows!