Bite and Booze

The Bite and Booze Radio Show is Going Strong!

2012-06-01T11:00:00.005-05:00

Londoner Luke, Natalie Ducote, and Myself

The Bite and Booze Radio Show presented by Calandro's Supermarket has been going strong for well over a year now. The first episode aired April 23, 2011, right after the launch of the all-talk FM radio station from Guaranty Broadcasting: Talk 107.3 FM. With a year and a month under my belt now, I thought I'd give a little update just to make sure everyone knows the multiple ways you can tune in! Of course, the first way is to catch it when the show airs from 5-6 PM on Saturdays. You can also steam it at that time on the Talk 107.3 website or using the Tune-In Radio app.

The show is available as an iTunes podcast. Follow that link or search "Bite and Booze" on iTunes and subscribe! Having more subscriptions really helps me out, plus you'll easily be able to listen on your computer, phone, tablet, or anything else that works for you!

The below player is embedded into the Bite and Booze Radio Show page as well as on the Bite and Booze Facebook Page under the radio show tab. You can access it from your computer any time and listen to all the archived shows. As a special treat, below you can listen to this week's show before it actually airs!

Podcast Powered By Podbean

I've also added a co-host to the show. Natalie Ducote (not related) has joined me for the past couple months and has done a great job with the show. Natalie is helping me out with other Bite and Booze things as well, so don't be surprised to meet her or hear from her soon!

The Bite and Booze.com Radio Show presented by Calandro's Supermarket features original, local content about food and beverages in Baton Rouge, Lafayette, New Orleans, and everywhere I may happen to want to talk about. I'll regularly inform you about culinary events and festivals, interview local chefs, talk to representatives from food based charities and non-profit organizations, chat about my favorite places to eat and drink around town, and much, much more. Please join in on the fun by listening, sending me topics to talk about, let me know your thoughts about bite and booze, or be my guest in studio or over the phone!

The Bite and Booze.com Radio Show presented by Calandro's Supermarket: Radio Fit for Human Consumption!

Thanks to my fine sponsors:

The show is looking for more advertisers and sponsors. If you are interested or know anybody who might be, I'd be happy to send over a sponsorship packet with more details. Just let me know what I can do! You can always reach me at jay@biteandbooze.com.

Kilbeggan Finest: Whisk(e)y Wednesday presented by The Cove

2012-05-30T09:23:00.004-05:00

Kilbeggan Finest Irish Whiskey

Another trip to Ireland finds us with a more traditional Irish Whiskey. Kilbeggan Finest fared pretty well, all things considered. While it certainly didn't blow any of the Raise a Glass hosts away, it still represented Ireland reasonably well. James called the Kilbeggan "Irish Whiskey's bratty cousin." It had a classic Irish nose with hints of honey and smoke in an inoffensive and fresh scent. Fairly clean on the taste but not extremely refined, Eric described it as "a little rough around the edges on the tongue." The Kilbeggan finished quickly with moderate spice and honeysuckle. An easy drinker.

Kilbeggan Finest
68.75
Average Score

Whisk(e)y Wednesday is a blog post series on Bite and Booze presented by The Cove. Check out The Cove in Baton Rouge, LA to browse their selection of over 200 whiskeys (including bourbons) and 325+ Scotch whiskys. Whisk(e)y Wednesday is created and rated by the hosts of Raise a Glass. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own propriatary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y while anything below 10 is absolute horse piss and anything above 90 is rather extraordinary.

Wasatch and Squatters Beer Dinner at Beausoleil

2012-05-28T11:00:00.000-05:00

Mark Clevelend from the Utah Brewers Cooperative, myself, and Chef Nathan Gresham

I thoroughly enjoy when Baton Rouge restaurants do something exciting and adventurous. This can happen in many ways. Restaurants can expand their horizons through local ingredients, modern techniques, or attention to the most finite of details. It can also be done, in my eyes at least, with alcohol. I recently helped prepare a pop-up restaurant beer dinner at the Tin Roof Brewery, so this time I was excited to just show up and enjoy the fruits of somebody else's labor. In this case, that somebody else happened to be Chef Nathan Gresham. He combined efforts with his partner at Beausoleil, Jeffrey Conaway, to pair a five course meal with craft beer out of Utah. The Utah Brewers Cooperative, consisting of beer from Squatters and Wasatch, provided some excellent liquid accompaniments to the cuisine of the evening. Here's a quick recap of the evening's indulgence:

Hors d' oeuvres: Beausoleil's house-made pork rinds and a duck pate puff pastry

The meal began with some hors d' oeuvres and a Little Slammer from Wasatch. The Little Slammer is their golden ale that comes in a fancy little 7 oz bottle. It certainly provided a nice palate starter and paired well with a few snacks. We had a puff pastry filled with duck pate and some of Beausoleil's signature pork rinds, then patiently awaited our next dish. The rest of the courses were themed to coincide with times of the day.

"Dawn" came with a blue crab corn fritter set atop an oven roasted tomato slice and peach remoulade sauce. The sweet crab and corn inside the golden brown fritter worked extremely well together. With just the right amount of crunch and smoothness, the fritter pleased the crowds. The dish elevated itself to the next level with the bright acidity of the tomato and the fantastic peach remoulade sauce. The Wasatch Belgian Style White Ale paired amazingly with the crab and the hints of peach. I'd suggest the Wasatch White Ale to anybody who enjoys that style of beer. It is a great one. Blue Moon can jump off a cliff and shatter on jagged rocks.

"Dawn" - Blue crab corn fritter with oven-roasted tomato, and peach remoulade

"High Noon" - Sauteed grouper, crispy sweetbreads over sunflower shoots with a coriander citrus butter

"High Noon" brought on a nice portion of grouper and some crispy sweetbreads. The grouper was sauteed and then placed over some cooked down sunflower shoots and a coriander citrus butter. The grouper flaked apart well and the sweetbreads had that excellent can't-quite-place-it organ taste... I love 'em! The dish came with the Squatters IPA. The bitter hops from the India Pale Ale worked very well with the lightness of the fish as well as the coriander citrus butter. "Dusk" arrived an opportune time. The sun set with the most creative dish of the evening. Chef Gresham braised a bunch of lamb shanks, pulled the meat off the bones, formed patties, breaded them in panko, and gave them a quick fry. The lamb shank "Milanese" came with some roasted root vegetables and an Outer Darkness stout reduction. The dish proved to be inventive and downright delicious. Each bite supplied a myriad of textures and tastes. I'd order this dish again and again. It came paired with the Squatters Outer Darkness Stout that the reduction was made from.

"Dusk" - Lamb shank Milanese, roasted root vegetables with an Outer Darkness Stout Reduction

I figured we'd get something dark for the "midnight" course. The bacon and chocolate terrine with cocoa espresso beans and pistachio creme anglaise certainly fit the bill. The chocolate had an incredibly smooth and velvety texture until you hit the crunchy bacon scattered throughout. The pistachios and espresso beans added some more layers as well. While the dish kind of laid flat on the plate, it still packed some excellent sweetness that rounded out the night along with the Wasatch Devastator Double Bock. While I think the stout and the double bock may have paired better had they been switched around, they are still both certainly excellent beers! I especially like the Outer Darkness. I need to have a few more of those.

"Midnight" - Bacon and chocolate terrine with cocoa espresso beans and a pistachio creme anglaise

I'd like to congratulate Nathan and Jeff and everyone at Beausoleil for an outstanding beer dinner. Thanks to Natalie from International Wine and Spirits and Mark Cleveland from the Utah Brewers Cooperative for doing their part on the beer side as well. The event brought in a great crowd and everybody left extremely pleased. I'll be looking for Beausoleil to put on more dinners like this in the future... perhaps even some whiskey dinners or some other breweries that don't get much attention around here. That'd be great!

Third Row Crawfish Boil 2012

2012-05-25T09:15:00.003-05:00

I'm not sure how many consecutive years we've been doing the Third Row Crawfish Boil, but it has to be somewhere around a dozen. This past year brought us 450 pounds of Louisiana crawfish, a couple kegs including one of Tin Roof Blonde Ale, and plenty of people to enjoy it all. Third Row is our old tailgating krewe from LSU and we definitely still know how to throw a party. Even though the festivities on campus are a few years behind us, I'm very glad that we've kept up with the annual crawfish boil. It truly is an event I look forward to every year. Travis and Eusebio continue to impress with their crawfish boiling skills as they come up with some magnificently spicy and flavorful mudbugs. Thanks to everyone who attending this year. I hope to see you all again sometime around April/May next year!

450 pounds of Louisiana crawfish awaiting consumption

Tin Roof Bandit Blonde Ale... a great beer for a crawfish boil!

Redbreast 12: Whisk(e)y Wednesday presented by The Cove

2012-05-23T09:41:00.001-05:00

Redbreast 12 Irish Whiskey

Taking our first Whisk(e)y Wednesday visit to the Republic of Ireland, the Raise a Glass crew sampled the Rebreast Pure Pot Still 12 Year Irish Whiskey. The nose had hints of dried fruit with a honey sweetness and a slight burn. Upon first taste were notes of toasted starches, possibly even like a baked potato from an open fire. The whiskey remained slightly sweet and toasted throughout. It finished with a mild spice and fairly clean. Coming purely from a pot still, the Redbreast 12 presented itself as a fine whiskey, though not a quintessential Irish whiskey flavor.

Redbreast 12 Year
77.25
Average Score

Whisk(e)y Wednesday is a blog post series on Bite and Booze presented by The Cove. Check out The Cove in Baton Rouge, LA to browse their selection of over 200 whiskeys (including bourbons) and 325+ Scotch whiskys. Whisk(e)y Wednesday is created and rated by the hosts of Raise a Glass. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own propriatary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y while anything below 10 is absolute horse piss and anything above 90 is rather extraordinary.

Raise a Glass with the Beer Olympics!

2012-05-21T09:08:00.001-05:00

Our Selection of Brews in the "Stouts" Competition at the Beer Olympics

Raise a Glass, the weekly radio program and podcast that I host along with Eric Ducote from BR Beer Scene as well as Jeremy Spikes and James Lawson from Whisky Bomb, has begun Season 4 of our show. Fortunately for us, this season is all about BEER! Specifically, we're exploring beer from all over the world in a series called the "Beer Olympics." All summer long, leading up to the Summer Olympic Games in London, our crew will be in person at The Cove recording episodes of Raise a Glass that match up beers from around the world. Each competition is categorized either by the style of beer or some other random fact, then tasted against each other on the air until we reveal our Bronze, Silver, and Gold medalists for that category. At the end of the summer we'll have tasted nearly 200 beers from probably around 25 different countries and we'll have a medal ceremony complete the the final medal count. We might even take all of our gold medalists back for one more test drive to determine the double gold winner!

Beers from the "Saison/Farmhouse Ale" Olympic Event

Make sure to stay up to date with the medal count on the Raise a Glass page.

You can follow "Raise a Glass" on Twitter!
Like the show on Facebook!

You can listen to the show every Friday at 6 PM and replays every Sunday at 4 PM on WHYR 96.9 FM LP Baton Rouge Community Radio. It is also available streaming through the Raise a Glass page or on iTunes.

And since we're recording the episodes at The Cove, you can come meet us there and sample beers with us almost every Wednesday this summer at 6 PM (We're not there the first Wednesday of June or July 4th, but otherwise it should be every week)! We can always use some company and help drinking beer!

Kernel Season's Popcorn Seasoning

2012-05-18T10:32:00.002-05:00

Buffalo Wing Popcorn

Popcorn and movies have always gone together for me. Heck, popcorn and anything. I'll even eat popcorn at a bar. It is snack that I've always enjoyed as the fluffy pillows of popped corn melt in my mouth with salty, buttery bliss. But sometimes you want to kick that popcorn up a notch. For years I've used Cajun seasoning like Slap Ya Mama to boost the kernels up to another level. Recently, Kernel Season's sent me a few samples of their popcorn seasonings, and I had to see what they were all about.

Kernel Season's Popcorn Seasoning comes in a multitude of flavors. Some of their newest offerings include Bacon Cheddar, Pizza, and Buffalo Wing. I popped a bag of my best corn and sprinkled on some seasonings, then let my taste buds do the talking. The bacon cheddar tasted like a baked potato on popcorn. I enjoyed it, but don't know if I could eat a whole batch like that. The pizza flavor didn't quite do it for me. While I do enjoy a tasty pizza, it's not often that I eat popcorn and wish it tasted like a not-so-impressive slice of pie. The buffalo wing flavor did the trick though. It had plenty of kick to fire up the taste buds while still letting the popcorn come through. I found the combination to be quite enticing! The buffalo wing flavor is definitely my pick for anybody wanting to season up their popcorn, Kernel style!

Kernel Season's Newest Flavors

Talisker 10: Whisk(e)y Wednesday presented by The Cove

2012-05-16T10:25:00.001-05:00

Talisker 10 Year Scotch Whisky

From the Isle of Skye, Talisker 10 year has long been dubbed "Magic Marker" by Raise a Glass producer James Lawson. It gets the name from its distinctive nose which does indeed resemble a permanent market. Feel free to sniff this one all you'd like. The whisky is slightly syrupy and well peppered. Its taste is refined, and as Jeremy put it, "civilized." It remains smooth on the finish while balancing out the sweetness with smoke. A very well done Scotch.

Talisker 10 Year
84.75
Average Score

Whisk(e)y Wednesday is a blog post series on Bite and Booze presented by The Cove. Check out The Cove in Baton Rouge, LA to browse their selection of over 200 whiskeys (including bourbons) and 325+ Scotch whiskys. Whisk(e)y Wednesday is created and rated by the hosts of Raise a Glass. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own propriatary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y while anything below 10 is absolute horse piss and anything above 90 is rather extraordinary.

Street Breads - Not a Bakery, a Sandwich Shop with Really Good Bread!

2012-05-14T10:00:00.000-05:00

Mexico City Chicken & Chipotle

I recently got treated to a whirlwind of flavor in Lake Charles, LA at a sandwich shop called Street Breads. The concept is pretty simple: make really good sandwiches. So, staying true to that, the model is anti-Subway as a sandwich shop can be. Street Breads uses artisan breads, several of which are vegan and preservative free. All toppings and sauces are made daily in house. Josh Priola, owner of Street Breads, prides himself on not having to advertise catchy words like "fresh" or "healthy." "When you eat it, you'll know," Josh told me. While his launch restaurant is in Lake Charles, Josh is dreaming bigger. "I want to flip the current sandwich model built on margins and profit," he explained. "Theses sandwiches are real. The ingredients are honest. I just let them speak for themselves."

St. Paul's Pizza

The Mexico City Chicken & Chipotle sandwich certainly took the right steps towards proving his point. The chipotle packed just the right amount of kick and the basil pecan pesto freakin rocks. Even the cucumbers were a brilliant, crunchy veggie choice that provided a textural balance between the halves soft Ciabatta bread.

Also impressive was the St. Paul's Pizza. I didn't see this one coming. At first glance of the menu board, it seemed like the pizzas were out of place. The reduced price pita sandwiches, sure, but pizzas as well? It seemed like a Subway-esque move... until I tried it. Again using the basil pecan pesto, the square-shaped pie really hit the spot. Topped with large Louisiana shrimp and plenty of cheese to go along with the pesto and roasted portabellas, I'd eat this again and again.

Feta Potato Salad

Street Breads also has some sides other than chips. The feta potato salad was scrumptious, and paired very well with my next sandwich, the Deep South Pork & Slaw. The tasty creation featured generous portions of pulled pork, cheddar cheese, Cajun remoulade, and "Street" slaw on rustic club bread. I started off nervous that the pork to slaw ratio wouldn't quite be to my preferred balance, but once I bit into the sandwich those fears went away. The slaw and remoulade danced with the pork as the crusty bread held it all together. It really ended up being one of my favorite sandwiches of the day (toss up with the Mexico City).

I also got a taste of the Mediterranean Portabella on Focaccia as well as the Southwest Salad Wrap with Asiago, roasted corn relish, and ancho ranch dressing. The sauces and dressings on all the Street Breads sandwiches really set them apart. I wasn't able to try any of the pitas or breakfast sandwiches, but I'm sure they are all rather tasty as well. As for me... dessert beckoned.

Deep South Pork & Slaw

My final treat from Josh came in the form of Bread Pudding with Creme Anglaise. The hot, sticky dessert couple please the palate of anybody with a sweet tooth.

Street Breads is in the process of taking Lake Charles by storm. The sandwich shop is really filling a niche that had been longing for some artisan sandwiches and a restaurateur that really gave a crap about their product. It seems like Josh's next move might be to open a couple other South Louisiana locations... like perhaps Lafayette and Baton Rouge. I know I certainly wouldn't object. This kind of attention-to-detail sandwich spot, priced appropriately between a Subway and a Panera Bread, is exactly what Baton Rouge needs. For now though, go see them in Lake Charles!

Burgasm: "I'm Not Trying to be an Underwear Model" Teaser

2012-05-11T10:05:00.009-05:00

I'm very excited. For anybody who hasn't seen me recently or just hasn't noticed, I've actually lost over 20 pounds since December. Most of that was lost during the three months of actively filming for this documentary project, but I've at least kept it off since then. And I'll keep trying to lose more as well. "I'm Not Trying to be an Underwear Model" is a documentary web series about a South Louisiana food writer, radio host, chef, etc. (me) trying to be healthier while eating and drinking for a living. Along with filmmaker Tommy Talley of TommysTV, our goal is to show a realistic approach to a healthier lifestyle. This series isn't about trying to be an underwear model or the biggest loser. It is about living a life full of bite and booze in one of the best places on earth to do it, but also realizing that you have to be at least a little health conscious along the way! Please enjoy the teaser that we put together below. Episode 1 will be coming along sometime soon!

Jay flips a tire during a workout with Shane Rosario

In case any of you were wondering, it is possible to order the "Repeat Offender" aka "Burgasm" at Curbside. Just track them down, and enjoy!

Huge thanks goes out to everyone who made this possible along the way. If I left you out, please remind me!

Tommy Talley, TommysTV

Shane Rosario, Certified Crossfit and Russian Kettle Bell Instructor

Josh Carley, 40:31 Productions

Matt Callac and Erick Martin, ElbowRoom

Mike Russo, Building Studios

Max Fitness, Highland Road at Kenilworth

Pennington Biomedical Research Center

Rani Whitfield, Tha Hip Hop Doc

Varsity Sports

Aaron Hogan, Eye Wander Photo

Plus many other friends, families, and others who will be recognized along the way!

Stay tuned for Episode 1!!

Springbank 10, 100 Proof: Whisk(e)y Wednesday presented by The Cove

2012-05-09T10:58:00.007-05:00

Springbank 10 Year 100 Proof Scotch Whisky

The Springbank 10 year 100 proof Scotch Whisky is the first Campbeltown Scotch to be featured on Whisk(e)y Wednesday. The liquid had a light sweet nose that I described as "clean" but our producer James from Raise a Glass called it "Ivory Soap." The taste came across full bodied and mildly creamy with an intense burn from the alcohol. Eric said it had a "very high burn, but good things going on." Some oak is present as well as roasted salted nuts. The burn lingered a bit too long on the finish for me. Jeremy even described the Scotch as "harsh taste, shit finish." I'd just say it packed a punch.

Springbank 10 Yr 100 Proof
55.5
Average Score

Whisk(e)y Wednesday is a new blog post series on Bite and Booze presented by The Cove. Check out The Cove in Baton Rouge, LA to browse their selection of over 200 whiskeys (including bourbons) and 325+ Scotch whiskys. Whisk(e)y Wednesday is created and rated by the hosts of Raise a Glass. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own propriatary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y while anything below 10 is absolute horse piss and anything above 90 is rather extraordinary.

Curbside Links it Up!

2012-05-07T10:06:00.001-05:00

Because serving up some of the best burgers in town from a food truck just wasn't enough, owner and chef Nick Hufft recently launched his next endeavor in his expanding mobile food empire: Curbside Links. This new truck has a very familiar look, but the results are vastly different. The links truck serves up gourmet, homemade sausages on artisan buns with incredible toppings. To go along with the glorious encased meats, Nick also serves up potato chips that he slices himself before deep frying them to a crisp and adding one of several different seasonings.

Curbside Links: Polish Sausage with Tin Roof Amber Chili, Cheddar Cheese, Red Onion, and House-made Chips

Curbside Links has multiple sausages on the menu and I can't wait to try them all. On my first visit to the truck I went with what has quickly become Nick's #1 seller: Polish Sausage with Tin Roof Amber Chili, Cheddar Cheese, and Red Onion. The bun held up well to the sausage and chili, which seemed quite remarkable in itself. As for the sausage... pretty darn fantastic. Scrumptious, even. Eating this sausage sandwich made every other ordinary hot dog from now on barely worthy of a participation ribbon, at best. The chili paired excellently with the Polish sausage and I enjoyed all of the red onion too as it added a little kick of its own. At the end of the day, my stomach no longer growled and my taste buds were fully satisfied. Props to Nick and his new Curbside Links truck. I'll be back for more.

Wonder Where the Crawfish Bread at Jazzfest Comes From?

2012-05-04T11:12:00.001-05:00

Crawfish Bread from Panaroma Foods

For many years now, the Crawfish Bread that is found at Jazzfest in New Orleans has been one of the culinary staples of the outdoor music event. The gooey, cheesy stuffing loaded with Louisiana crawfish tails strings out from its crusty breaded prison to gush flavor unto each connoisseur. Even famous New Orleans food critic Tom Fitzmorris clamined that the crawfish bread is "an essential Jazzfest dish that should not be missed." However, this delicious treat does not come from some fancy Creole restaurant or age-old New Orleans haunt. It comes from Marksville, Louisiana in Avoyelles Parish at a little bakery called Panaroma Foods. It is there that each loaf of crawfish bread is carefully crafted to ensure that essential combination of crawfish, cheese, and bread. The bread is actually rolled by hand using rolling pins. It is a true labor of love for each loaf, and it never disappoints.

When in Marksville, you can usually buy fresh crawfish, shrimp, and sausage breads right from the bakery's counter. You can also get the loaves pre-cooked and frozen, meaning all you have to do is thaw them out and toast them in the oven for 10-15 minutes and you'll have some amazing Panaroma breads right at home. Fortunately I snagged a loaf of crawfish bread as well as the sausage and jalapeno bread on recent trip up LA1. The jalapeno sausage bread, dare I say, may have even been more impressive than the crawfish bread. The cheese oozed out and the mild pop from the jalapenos worked so well with the other incredible flavors. We devoured both loaves just as quickly as they came out the oven and then wished we had several more.

Sausage Bread with Jalapenos from Panaroma Foods, Inc. in Marksville, LA

So while at Jazzfest, you should certainly eat the #1 rated Jazzfest food. But don't feel like you can't enjoy that amazing crawfish bread at other times of the year! Just head to Marksville and grab a couple loaves to take home. I guarantee that the next time you have a dinner party and break one of these things out, your guests will be amazed!

Isle of Jura 10: Whisk(e)y Wednesday presented by The Cove

2012-05-02T10:51:00.002-05:00

Isle of Jura 10 Year Scotch Whisky

This is the only distillery on the Isle of Jura, which is near Islay. The nose starts off somewhat faint and discrete with hints of butterscotch and very little peat. As you taste taste it plays a "switcheroo" as coined by Jeremy, one of our Raise a Glass reviewers, and delivers what Eric from BRBeerScene.com refers to as a "sneaky smoke flavor." Butterscotch and lemon rind rounded out the flavor profile. On the finish the smoke became even more present but in a nearly offensive way leading to descriptions such as "exhaust" by myself and "tailpipe" from Jeremy. Salty and dry qualities came out. Eric concluded that the Isle of Jura 10 was not impressive, though certainly was drinkable. James, who enjoyed the butterscotch qualities, gave this Scotch its highest score at 66.

Isle of Jura 10
60.75
Average Score

Whisk(e)y Wednesday is a new blog post series on Bite and Booze presented by The Cove. Check out The Cove in Baton Rouge, LA to browse their selection of over 200 whiskeys (including bourbons) and 325+ Scotch whiskys. Whisk(e)y Wednesday is created and rated by the hosts of Raise a Glass. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own propriatary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very average whisk(e)y while anything below 10 is absolute horse piss and anything above 90 is rather extraordinary.

Artisana Nut Butters for Virtual Potluck: Shrimp Stir Fry and French Toast

2012-04-30T09:07:00.001-05:00

Dana's Mystery Ingredients

My sister, Dana, recently challenged me to a "Chopped" style cooking experiment where she would bring home a range of mystery ingredients and I would have to prepare a meal using all of them. I added my own wrinkle by also making this little culinary challenge into a post for Virtual Potluck. Artisana Raw Organic Nut Butters had previously gifted each of the VP bloggers with some various butters and asked us to use them in some recipes. Not knowing what Dana would come up with, I thought it may make my day even tougher to incorporate a couple nut butters into my dish as well!

Shrimp Stir-Fry with Artisana Cashew Butter

I decided to split the ingredients into two dishes. Obviously the highlight of Dana's mystery ingredients were the large, head-on Louisiana shrimp. I know I had to do something fun with those. Along with the shrimp were portobello mushrooms, water chestnuts, blackberries, eggs, and a loaf of bread. I also added the Artisana cashew butter and the pecan butter for good measure. My first dish went a little Asian in nature. I decided to stir-fry the shrimp with the mushrooms, water chestnuts, and cashew butter. I also added a little onion and carrot along with some sesame oil, rice wine vinegar, and soy sauce. The resulting dish had plenty of flavor! The cashew butter added a nuttiness to the dish and worked well with the flavors of the oil and vinegar to make an interesting sauce. Peanut sauces are fairly common in Thai cuisine, so I figured that the cashews ought to work in the stir-fry, and they did.

French Toast with Blackberry-Pecan Cane Syrup

I still had blackberries, bread, and eggs in addition to the Artisana pecan butter so it seemed like a dessert was in order. I decided to go for a French Toast with Blackberry-Pecan Cane Syrup. I sliced up the bread and dredged it in some beaten eggs spiced up with a little cinnamon. The strips of egg covered bread were then grilled on a pan to give them a golden brown crust on the outside. I also took some pureed blackberries, pecan butter, and cane syrup and whisked them all together to make sauce which I then drizzled over the French toast. After adding a couple fresh blackberries as a garnish, this breakfast-turned dessert was ready to be devoured!

GIVEAWAY!

Artisana Organic Foods makes quite a few different organic raw nut butters. They are manufactured in a gluten free and peanut free facility. They are pure, with no sugar added, and are extremely healthy to cook into recipes or just eat them with some fruit on the go. If you'd like to receive your own bottle of one of their nut butters and some sample squeeze packs, leave a comment on this post telling me about your favorite nut! I'll pick one winner and get Artisana to send you a little something special.

Abeeya's Bakery Bite and Booze Radio Show Birthday Cake

2012-04-28T10:33:00.001-05:00

Today on the Bite and Booze Radio Show I'll be joined by Donna Butler from Abeeya's Bakery in Zachary. Donna was kind enough not only to be a guest a the show, but also to bring in a custom Bite and Booze Radio Show Birthday/Anniversary Cake!

Jay Ducote, Donna Butler, and Natalie Ducote in the Talk 107.3 FM Studio

Make sure to listed to the show every Saturday at 5 PM on Talk 107.3 FM. You can also find it as a podcast on iTunes or streaming through this very website. Donna talks about how she started her bakery, how she puts love into her sweets, and how she's become very involved in the community. Her story is one that you truly won't want to miss.

Abeeya's Bakery's My Louisiana State Cake

Finally, this a cake that everyone needs to try. The "Louisiana State Cake" from Abeeya's is one of the single best cakes I've ever eaten. The double chocolate cake is filled with a pecan praline mixture between each layer. The chocolate shell on the outside provides a layer of texture that stands out. The cake itself was rich and moist. As you can see, the stepped design is unique and the magnolia flower truly makes it a Louisiana cake. I know Zachary may no be right next door for everybody, but if you have a special event coming up or want to celebrate the Louisiana bicentennial, you ought to request one of these cakes from Donna. Just walk in and say "I want that!" She'll know what you mean.

The Truck, the Brewer, and the Blogger! Pop Up Beer Dinner

2012-04-26T13:42:00.001-05:00

A lot of people have been asking me when I'll cook something that they can eat and telling me that they're jealous of dishes that I post all the time. Well, here's your chance to actually be a part of something that I have going on. I'm teaming up with Chef Aaron Brown from Taco de Paco, Christina Stephens and her amazing cupcaking skills, and my good friends at the Tin Roof Brewing Company to do a pop-up restaurant beer dinner at the brewery! Come check it out. You won't be sorry!

What: Pop Up Beer Dinner with Chef Aaron Brown from Taco de Paco and Jay Ducote from Bite and Booze

Where: Tin Roof Brewing Company - 1624 Wyoming St. Baton Rouge, LA 70802

When: Thursday, May 3rd, 7 PM

Who: YOU! Must be 21+. Guest space is limited to the first 40 who sign up.

How much? $60 includes a six course meal. Beer is free. That also covers all fees, gratutities, etc.

Why? Because we can. And you should too. And beer dinners are awesome. And we love supporting our local food trucks, craft brewers, and culinary personalities!

Dress: Casual. This event is at a brewery. If it is hot outside, then it may be a little warm inside. Don't expect white table clothes or candles. Do expect great food and outstanding local beer.

Want to register? Go to our Eventbrite page and sign up! http://truckbrewerblogger.eventbrite.com/

Bunnahabhain 12: Whisk(e)y Wednesday presented by The Cove

2012-04-25T10:44:00.004-05:00

Bunnahabhain 12 Year Scotch Whisky

This 12 year old single malt Islay Scotch had a sweet, fruity, and a lightly peaty and smokey nose. Hints of figs, apple, and perhaps similarities to brandy. On first taste it seemed consistent with the nose. "Tasty" and "Good" were words used to describe the Scotch, which by all means were strong compliments from Raise a Glass experts Eric and James. Sweetness matched the fruit aromas, and molasses coated the tongue with a slight bite. However, it failed to linger. The Scotch finished dry and quickly (insert that's what she said reference).

Bunnahabhain 12 Year
79.5
Average Score

Whisk(e)y Wednesday is a new blog post series on Bite and Booze and sponsored by The Cove. Check out The Cove in Baton Rouge, LA to browse their selection of over 200 whiskeys (including bourbons) and 325+ Scotches. Whisk(e)y Wednesday is created and rated by the hosts of Raise a Glass. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own propriatary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100. A 50 should be considered average while anything below 10 is horse piss and anything above 90 is rather extraordinary.

Tin Roof Releases the Blonde Ale in Cans, Announces First Seasonal

2012-04-23T13:35:00.001-05:00

This is exciting. I love when things really start to come together in Baton Rouge, and in Louisiana in general. I've been saying in passing for a while that Tin Roof needs to start coming out with some seasonals in order to establish themselves as a legit craft brewery. But I've also been defending them, knowing that it takes time in order to establish three solid brands and get the brewing capacity needed to be experimental and try some seasonal beers. Well, it looks like the time has come.

The Tin Roof Watermelon Wheat will be an American wheat beer brewed with Louisiana watermelon and is set to release in just a few weeks. The Watermelon Wheat will be available on draft only for a few months, and fortunately that will be during the heat of the summer. I'm sure that this refreshing beer will be enjoyed on quite a few patios around town! According to Tom Daigrepont, Tin Roof’s brewmaster, the recipe for the new brew has been in development for several months. “We’ve worked really hard perfecting this beer,” said Daigrepont. “We had to experiment with several different yeast strains until we found one that melded just right with the watermelon.” The brewery credits their commitment to the use of local ingredients as their inspiration for the unique brew. I've personally had a watermelon beer before in San Francisco, so I'm excited to try our own local version!

The other big news, which is equally as exciting to me, is that the Tin Roof Blonde will be available in 12oz aluminum cans starting tomorrow, Tuesday, April 24th, in Baton Rouge. Other local markets, including New Orleans and the Northshore, will begin seeing Tin Roof Blonde cans in early May. This will add their second selection in cans, joining the Perfect Tin Amber Ale. The pretty awesome purple and gold cans should catch some eyes on the store shelves as well as be ideal beverages for a Louisiana summer filled with outdoor activities. I know what I'm bringing on a canoe trip or on the sail boat!

I'm still waiting for some darker options out of Tin Roof. I certainly understand that they are trying to appeal to the average Louisiana beer drinkers, so the fact that this news is coming out about a Watermelon Wheat and a Blonde Ale is not surprising. However, neither are straying very far from a mild and approachable session beer. Not to worry though. After tasting their prototypes for the Coffee Porter (Louisiana roasted coffee, I'm sure!), I imagine it will just be a matter of time before we start seeing some dark malts or crazy hops!

Tin Roof Brewing Company was founded in Baton Rouge, Louisiana and began operations in November 2010. Brewery tours and tastings are held every Friday from 5:00-7:00. For more information, follow Tin Roof on Twitter, find them on Facebook, or visit www.tinroofbeer.com.

You Will Drink Local

2012-04-18T10:56:00.001-05:00

Just a friendly reminder from Bite and Booze that a Jedi drinks local. Sith Lords drink Jameson.

I know St. Patty's Day came and went a month ago, but I still thought these pictures were worth sharing. Also, as far as the Jameson goes... did you know that while Jameson is the #1 selling Irish Whiskey world wide, it isn't even close to the top selling Irish Whiskey IN Ireland? Jameson : Irish Whiskey :: Foster's : Australian Beer. Translation: it is all about marketing. Try Power's, John Sullivan, Tullamore Dew, Redbreast, Midleton Very Rare, or quite a few other types before ordering Jameson as your next shot of Irish Whiskey. I will say though that the Jameson Reserve 12 yr is pretty tasty. Stay tuned every Wednesday on Bite and Booze as I'll soon be ramping up a new series called "Whisk(e)y Wednesdays!"

Grilled Rosemary Quail with Team Sweet Mama's BBQ Chicken Rub

2012-04-16T09:29:00.002-05:00

Our latest Virtual Potluck adventure has taken the group into the world of gourmet seasonings from the Savory Spice Shop. Each VP blogger got a different category of spices to deal with. I chose the chicken and seafood grouping since I knew I'd be grilling something in that category sometime soon. Still, I didn't want to be too obvious. Chicken on the grill just wouldn't do. I thought about perhaps some Louisiana seafood, but nothing quite struck my fancy right away. Then I had my ah-ha moment. Savory Spice sent me some seasoning called "Team Sweet Mama's BBQ Chicken Rub." However, I wouldn't use chicken for this cook out. Instead, I decided to grill one of my favorite, most nostalgic game birds: quail!

The quail, which I picked up at Calandro's Supermarket here in Baton Rouge, got a special brine of their own. They marinated in a mix of apple juice and apple cider vinegar with some onion and spices for a few hours. I then stuffed each quail with a skewer of fresh rosemary from my Harb's Oasis herb garden. The outside of each bird got generously sprinkled with the Savory Spice Shop's Team Sweet Mama's BBQ Chicken Rub. The quail were then grilled over some charcoal and apple chips to provide a little sweet smoke. The succulent birds had a wonderful flavor throughout. They took on the characteristics of the apple and rosemary very well. But the real secret had to have been the rub. The delightful blend of seasonings created a crust on the outside of the quail that had just the right amount of sweet and heat! I might have to try to cook some more quail soon. If anybody would like to take me quail hunting, just let me know!!

Brine:
1 Quart Apple Cider Vinegar
1 Pint Apple Juice
1 Yellow Onion, Coarsely Chopped
2 Tablespoons Savory's BBQ Rub
2 Tablespoons Crushed Red Pepper

Reserve a cup of the brine for basting before soaking the quail in the remainder.

The Rest:
A Dozen Quail (or however many you want to cook!)
3-4 Inch Sprig of Rosemary for each Quail
1/2 Cup Savory Spice Shop's Team Sweet Mama's BBQ Chicken Rub

Grilled Rosemary Quail with Team Sweet Mama's BBQ Chicken Rub

Savory Spice Giveaway:

Savory Spice Shop on Facebook

Twitter: @SavorySpiceShop

Go to the Savory Spice Shop Facebook page, click the Virtual Potluck link, and choose a spice from my section. Then come back here and tell me which spice or blend you'd like to try the most! I'll select one winner on Friday, April 20, 2012 to get some free spices from our friends at the Savory Spice Shop!

Pizza Magic at Mama Della's

2012-04-14T10:04:00.000-05:00

Mama Della’s New York City Pizzeria is the new place to get a slice in town. True New York style pizza is not easy to come by in Baton Rouge, and best I can tell, Mama Della's does it right. “I’m into what’s going on in your mouth,” owner and chef Barry Kalt told me as he joined my table for a brief moment in between pizza orders. Born and raised in New York City, Kalt knows what it takes to make the authentic New York style pies that are coveted across the country. He started in the restaurant business 46 years ago and has worked in various venues including restaurants, casinos, and even submarines. All of this experience has left him with the knowledge and talent to run a successful restaurant while sticking to his roots. All of the pizzas at Mama Della’s are handmade and the recipes come from different members of Kalt’s family. Even the logo is a picture of his mother, Adelle. While the chef is happy to discuss his life and experiences, he’d rather talk about his pizzas and the steps that go into making them. Because after all, “it’s all about the food.”

While at Mama Della’s I tried two of the favorite items on the menu. I'll get to the pizza in a bit. Besides serving NY pies, Kalt also fixes up Italian-style hero sandwiches. I opted for the chicken parm. Mama Della’s does a pretty good job on this simple sandwich. A fried chicken cutlet is served on soft Italian bread with mozzarella and Parmesan cheese. What makes the sandwich so special is Chef Leonardo’s marinara sauce, which is named after Kalt’s father. If pizza isn’t for you, you’re sure to find something on the menu that is true to New York style.

The star of my meal was one of Chef’s favorites, a classic margharita pizza. The simple pie only contains four elements: crust, tomatoes, mozzarella, and basil. Complexity isn't needed here. It’s the quality of the ingredients that make this Mama Della specialty so good. Kalt hand tosses the dough for all of the pizzas and this extra step is evident in the food that he serves. The crust doesn’t overshadow the rest of the pizza, which is the way a classic New York style pie should be served. It’s thin enough to have a crunch but thick enough to hold the few ingredients and complement the flavors. But that's where the margharita pizza ends its common ties. There’s no sauce on Chef Kalt’s signature creation. The tomatoes, which come from an area in Italy near Pompeii, have a sweetness and tang which pair excellently with the mozzarella. They alone make up the tomato portion of the pizza. And they are a topping unto themselves. Throw on a little basil, and you have a fairly authentic pizza! Chef Kalt doesn’t cut any corners when it comes making his pizzas. “If I can’t get the ingredients I want, I don’t serve that pizza. It’s as simple as that. I’m not going to compromise the quality of my pizza in order to make more money,” said Kalt.

While there are no exceptions when it comes to the ingredients of his pizzas, Chef Kalt is willing to make changes for a customer. “I go the extra mile to make sure folks are taken care of,” he told me. Just please don't ask him to add pepperoni and Italian sausage to a margharita pizza. I'm sure he'd do it, but the man might die a little inside.

When you walk into Mama Della’s it may not seem like anything too special. It’s a standard in and out restaurant with bar stools and red checkered table cloths. Chef Kalt serves his pizza on paper plates with plastic utensils for those who may need them for some bizarre reason. In New York City they don’t eat their pizza with forks so he doesn’t serve it that way here either. His attention to quality and authenticity are attributes that give a restaurant staying power. Let's hope this one lasts.

If you’re looking for classic New York style pizza, the only thing Mama Della’s is missing is the Statue of Liberty in the background. Alright, so it may not have quite been Lombardi's pie coming out of a coal oven in Manhattan, but I can definitely add it to my list of go-to pizza restaurants in Baton Rouge. Next time you’re in the mood for a slice, avoid a chain and try a new, local pizzeria. I don't think you'll regret it.

Coyote Blues Beer List Fail

2012-04-12T11:13:00.004-05:00

Those of you who really know me or have ever spoken with me about Bite and Booze know that I don't fancy myself as a food critic, but rather as a food and beverage enthusiast. I've been able to make a name for myself and find a market for my writing and speaking through highlighting what I love about eating and drinking, and the culture and traditions which surround them. For that reason, I rarely post a "bad review" or even call a place out for serving frozen burger patties (unless you're in Tuscaloosa, AL, of course). I prefer to highlight the good generally at the expense of ignoring the bad. If I have a meal or a cocktail that I don't like, I usually just choose not to write about it. I don't have time to write about everything I eat anyway.

That being said, I feel like it is high time I take a stand on some things that really grind my gears. I would have been writing this post about the foolishness of the Baton Rouge Metro Council had item "T" regarding the food trucks been passed last night. Instead, it was deleted from the agenda because everyone not named Smokie understood how frivolous it truly was. Props to that.

Today I'd like to rant about piss poor beer lists... and about general dumb-ass-ed-ness when it comes to menu creation with beer. Please observe this snapshot of the menu from Coyote Blues in Baton Rouge:

Coyote Blue's Beer Menu

To their credit (well, not really), the Mexican and "Latin" selection is not seen in this picture. There are a few more crappy lagers available than this if you like what marketing companies have led you to believe is beach beer. However, I'm not ranting about the quality of the beer on their list. I'll give you a second to look it over if you haven't noticed the problem already.

...

Kegs of Macrobrew

Okay, time's up. Since when is Shiner Bock an import? We have to "import" beer from Texas now? I realize that crossing state lines can be an issue with alcohol distribution, but it isn't really importing! I suppose that I half-way sort of kinda understand-ish the old school mentality of "domestics" and "imports" being used more for price differentialization (can I make up that word?). That needs to change too, though. However, when you HAVE A CATEGORY for "Domestic Specialties" in order to solve the price gap issue, and then still list Shiner Bock under imports, I REALLY have a problem. To me this shows one of two things: ignorance or lack of giving a flip. If ignorance is to blame, then sometimes there is no cure. Fire the person who ignorantly thought Shiner Bock to be a German beer and hire somebody who knows their stuff to create a new menu. If, on the other hand, you don't care about things like this, then I will even more quickly stop caring about your bar or restaurant. Show a little passion for your beer list or I won't assume that there is any sort of attention being paid in the kitchen, either.

And if I may... and it is my website, so I grant myself permission... Blue Moon should not be on any respectable beer list as a "specialty." It is produced by Coors. It is as "macro" and "domestic" as anything on the list above it. I understand that it might carry a bit higher of a price tag, but please stop trying to pretend that it's something which it ain't. I know they aren't actually calling it a craft beer, but it also shouldn't be deemed special.

Everyone please feel free to send Coyote Blues Baton Rouge a memo that they may want to change their embarrassing beer menu. I'm okay (though certainly not thrilled) with a Mexican place having a terrible beer selection, but they ought to at least label it correctly! This sort of thing shames me and, in my opinion, this city. We HAVE to be smarter than this. Beer menus and wine lists are tied in with the entire gastronomic experience of eating out, and I'd rather everyone in Baton Rouge impress rather than disappoint.

Attention restaurants: you're now on notice. It only takes a little effort and a little bit of caring about the products that you sell to correctly put together a menu. If you need help, call me. I'll do some consultation. But if you make an error like this, I just may have to call you out on it. Be warned.

Cornmeal Fried Catfish, Black-Eyed Pea Salad, Pickled Jalapeno Relish

2012-04-04T11:25:00.002-05:00

Cornmeal Fried Catfish over Black-Eyed Pea Salad with Pickled Jalapeno Relish

I've been wanting to play around with some different fried catfish recipes for a while so when I was gifted a Lodge Cast Iron skillet and cookbook as part of a Virtual Potluck blog party, I knew which recipe I needed to try! The dish titled Cornmeal Fried Catfish over Black-Eyed Pea Salad with Pickled Jalapeno Relish jumped right out at me. Rather than being fried catfish with more fried stuff, this presented an almost-healthy alternative. Sure, I would still bread and deep fry the catfish in peanut oil, but at least I didn't throw in sides French fries and hush puppies! I assembled a group of friends at my buddy Bret's house to test out his remodeled kitchen. A short while later, a memorable meal emerged! The Lodge Cookbook provided the recipes for the black-eyed pea salad and jalapeno relish in addition to the catfish itself. Both were very easy to create and extremely tasty. The pickled jalapeno relish didn't overpower anything with spiciness and its sweetness made it an interesting garnish. The black-eyed pea salad which sat underneath the catfish came out bright and full of flavor from the artichoke hearts and red bell pepper. So the main thing I needed to master quickly became frying the fish!

The Lodge Cast Iron Cookbook and My Groceries at Calandro's Supermarket (Win a Cookbook at the bottom of this post!)

After a shopping trip to Calandro's Supermarket to pick up the key ingredients, I arrived at Bret's house and got to work. The recipe for the catfish itself is what really piqued my curiosity. It began with sprinkling the fillets with salt and pepper followed by a hefty dash of hot sauce.

Raw Catfish Fillets with Hot Sauce

After covering both sides with salt, pepper, and hot sauce and rubbing it over the fillets, the next step was to dredge the catfish in the dry batter. The hot sauce helped the batter adhere to the catfish and create an excellent coating for a crispy fish. This, however, was no ordinary fried fish batter. It started with equal parts cornmeal and masa harina. Masa harina is basically the fine corn flour that is used to make the dough for corn tortillas and tamales. I had never used it before as a fish fry, but I'm sold now. In addition to the cornmeal and masa harina, I added a decent shaking of Cajun seasoning and seasoned salt. Then the fillets were tossed in the batter and prepared for their oily bath.

Catfish Fillets in the Cornmeal and Masa Harina Batter

In a 12 inch Lodge Cast Iron skillet my peanut oil came up to temp at around 375 degrees. I dropped in catfish fillets two at a time and fried them until they were golden brown.

Catfish Fillets Frying in Peanut Oil in a Lodge Cast Iron Skillet

To plate the dish I spooned a generous portion of the black-eyed pea salad on the middle of a plate. I then topped the salad with a fresh catfish fillet. On top of the fish rested a couple spoonfuls of the pickled jalapeno relish. All in all, this dish really impressed me. I think the catfish itself stole the show. I might incorporate masa harina into frying batters much more often. It delivered a light and crispy batter to the beautifully seasoned catfish. If you're looking for masa harina, I know Calandro's Supermarket in Baton Rouge has it. You can also find it at any Latin or Mexican specialty store.

Cornmeal Fried Catfish over Black-Eyed Pea Salad with Pickled Jalapeno Relish

GIVEAWAY:

Want your own copy of the Lodge Cast Iron Cookbook? Leave a comment on this blog post about what your favorite things to cook in cast iron. You can go big like a jambalaya in a 30 gallon pot or you could cook cornbread in an 8" skillet. No matter what, just tell me what you like to cook in cast iron and make sure I can get in touch with you. One lucky comment will be selected to receive a free copy of the book!

Food Porn from an Airstream: Ignatius Reilly's Gourmet Street Food

2012-03-30T14:05:00.000-05:00

Some chefs just get it. Marcus Day is one of those chefs. His cuisine is uncompromising. Food and flavor before all else. No shortcuts. Handmade pastas, sauces from scratch, and creativity daily. The story becomes even more remarkable because Chef Day does it all out of a vintage Airstream trailer. And he has a name that came out of local literature: Ignatius Reilly's Gourmet Street Food. For anybody living under a rock, Ignatius Reilly is the name of the main character in John Toole's A Confederacy of Dunces. Ignatius Reilly is an educated, eccentric, but often slothful 30 year old living in uptown New Orleans. And he loves to eat. To know more, read the book.

Bolognese with Fresh Pasta and Parmesan

Marcus also clearly gets the overall Food Truck movement. The idea of a concession stand on wheels is as old as traveling carnivals. However, gourmet mobile eateries slinging restaurant quality grub at affordable prices... well that's what turns a trend into a revolution.

Chef Marcus Day's Ignatius Reilly's Gourmet Street Food

Social media has played a large role in the surge of meaningful mobile food vendors. Chef Day has been on top of his branding from the beginning, posting pictures of dishes of Facebook and interacting with his customers on Twitter. He also uses the channels to tell his fans where he is set up for lunch, dinner, and even brunch on the weekends.

Carrot Ginger Soup with Mint Creme Fraiche

Ignatius Reilly's concept is fresh and local, to every extent possible. His signature items are handmade pastas, carefully crafted soups, and specialty sandwiches. The top photograph of the bolognese is perhaps Chef Day's signature dish. Ever on the menu, the pasta with beef sauce and layers of Parmesan lives up to its permanent place on the menu board. After one bite you can taste the freshness of the homemade noodles and the unique bolognese. The latest dish that I've tried from Marcus is the above carrot ginger soup. The delicious and nutritious soup is finished with a little butter to add that wonderful extra richness and then topped with a dollop of mint creme fraiche to just take it over the top.

Eggs Cancienne: Poached Eggs, Grilled Don's Andouille, French Bread Toast, Fresh Cheese Grits, Tasso Hollandaise

As I mentioned earlier, Ignatius Reilly's sets up for weekend brunch around Baton Rouge as well. Make an effort to track him down any weekend and you won't be sorry. The Eggs Cancienne represent a fantastic all around dish that would be worthy of any brick and mortar joint. Chef's Day own spin on the classic Eggs Benedict, the tasso hollandaise is bright and rich and is simply superb with the cheese grits on the bottom.

Creme Brulee Pain Perdu: NOLA French Toast, Steen's Cane Syrup, Candied Pecans, Powdered Sugar

Not to stop there, also found on the brunch menu at times is a French toast dish with some Louisiana favorites. I could eat this creme brulee pain perdu for breakfast or dessert at any time and be completely content.

Everything that Ignatius Reilly's serves comes in containers made from recycled products which just furthers the notion that Chef Day has it figured out. Next time you see his stainless steel Airstream around town, make sure to stop by, order some great food, and tell him hey. You won't be sorry!