Get your tickets now for A Taste of Downtown on April 30th!

Join me at Mary Bird Perkins' The Taste

Wednesday, April 16, 2014

Whiskey Pop Chart: Whisk(e)y Wednesday presented by Calandro's Supermarket

How well do you know your whiskey? If you're like me, the answer is pretty damn well. However, even that doesn't mean I know everything! The good folks over at Pop Chart Lab  created this whiskey chart that belongs on all of our walls. The Many Varieties of Whiskey shows whiskey by place on the globe, style, and brand. It is perhaps the most detailed whiskey chart I've ever seen including American whiskey, bourbon, Scotch, Irish, and Canadian whiskey, though still certainly not complete. But barring things like Japanese whisky and the most obscure brands that are really hard to keep up with in the grown whiskey world, this chart pretty much has it all.

Now the real question is which whiskey are you going to drink? And who is going to buy me one of the these posters? If you go the Pop Chart Lab site or click the poster you can get to a version of the chart which you can zoom in on. You can also buy them straight from Pop Chart Lab and shipments start today! Seriously, I wasn't kidding... I need one of these!





Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by Calandro's Supermarket. Calandro's has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys as well as wine and craft beer. This WW feature was scored by Jay DucoteEric Ducote, and Jeremy Spikes. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary 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 (though not undrinkable) while anything below 20 is absolute horse piss and anything above 80 is rather extraordinary and anything above 90 is world class.

Tuesday, April 15, 2014

Going with the Grain: Bite and Booze Radio Show presented by Calandro's Supermarket

Barrett Miller, Robbie Trahan, and Jay Ducote in Studio at Talk 107.3 FM in Baton Rouge
Barrett Miller, Robbie Trahan, and Jay Ducote in Studio at
Talk 107.3 FM in Baton Rouge
Recently I had the pleasure of welcoming Barrett Miller from Louisiana Cookin' Magazine and Robbie Trahan from Cajun Country Rice in studio to record an episode of the Bite and Booze Radio Show. Third generation owner, Robbie came on the show to talk about the Going with the Grain dinner that was held last weekend at the rice mill in Crowley. Each dish highlighted different types of Cajun Country Rice prepared by Chef Justin Girouard of The French Press in Lafayette. Mr. Trahan also talked with Barrett and I about some of the different types of rice and how those varietals lend a hand to so many dishes.










The Bite and Booze Radio Show presented by Calandro's Supermarket airs on Saturdays at 5 PM and replays Sundays at 8 PM on Talk 107.3 FM in Baton Rouge. The show is hosted by Jay Ducote and won a Taste Award in January 2014 as the best food or drink based radio broadcast in the country. The producer of the show is Chris Courtney at Guaranty Broadcasting and the field producer is Charles Pierce from the Me and My Big Mouth Show. It is also available on iTunes. The show's sponsors include Calandro's SupermarketVisit Baton RougeLe Creole RestaurantSlap Ya Mama Cajun SeasoningMama Della's N.Y. City PizzeriaRestaurant IPOMason's GrillDonner-Peltier Distillers (Rougaroux Rums and Oryza Vodka and Gin), Louisiana Cookin' MagazineJuban's Restaurant, the Tin Roof Brewing Company, the Louisiana Culinary Institute and Triumph Kitchen.

Monday, April 14, 2014

Dishcrawl: Eating My Way Through the Perkins Road Overpass

Last week I had the pleasure of attending Baton Rouge's very first Dishcrawl. What is it? Dishcrawl is a national company that provides walking food tours to give locals or visitors a taste of the neighborhood. During this Dishcrawl our Baton Rouge Ambassador, Whitney, lead us to three different locations in the Perkins Road Overpass area: City Pork, Frankie's Dawg House, and Rock-n-Sake. While most Baton Rougeans have eaten at these casual dining establishments, having the chance to sample the owners' favorites made Dishcrawl unique.

Chase Lyons at City Pork gave us a trio of a Lettuce Wrapped BLT with Bleu Cheese, an Adouille Smash Burger topped with Slaw, and part of the Cuban.
Chase Lyons at City Pork gave us a trio of a
Lettuce Wrapped BLT with Bleu Cheese,
an Adouille Smash Burger topped with Slaw, and part of the Cuban.

At Frankie's Dawg House: the Bacon Loaded Dawg. A Dawg wrapped in bacon and deep fried, topped with chili, cheese, and jalapeños.
At Frankie's Dawg House: the Bacon Loaded Dawg.
A Dawg wrapped in bacon and deep fried,
topped with chili, cheese, and jalapeños.

At Frankie's Dawg House: an Alligator Sausage Corn Dawg.
At Frankie's Dawg House: an Alligator Sausage Corn Dawg.

Frankie's Chicago Style Dawg.
Frankie's Chicago Style Dawg.

Rock-n-Sake prepared some Sushi Deviled Eggs topped  with Tuna Tar Tar and Caviar and a Salmon Roll as well.
Rock-n-Sake prepared some Sushi Deviled Eggs topped
with Tuna Tar Tar and Caviar and a Salmon Roll as well.

Hopefully more Dishcrawls happen in the future. If executed properly this could be a great culinary entertainment option for different neighborhoods throughout the city. I would have liked to see a few more stops with smaller portions at each location as well as an included alcoholic beverage option. But maybe those things will come with time. For the first showing, Dishcrawl definitely presented something that can be built upon.

Thursday, April 10, 2014

Hot Tails in New Roads: Dare to be Delicious

I caught Chef Cory Carroll (left) pulling out a fresh batch  of his famous boiled crawfish.
I caught Chef Cody Carroll (left) pulling out a fresh batch
of his famous boiled crawfish.
Hot tails is tucked away in New Roads, Louisiana which is about 45 minutes outside of Baton Rouge, and it is worth every second of the drive! Louisiana Culinary Institute classmates, turned chefs, turned married couple are the creators of Hot Tails. This is a casual yet hardcore Cajun place that has a lot more going on than it might appear. Each dish is prepared with an artful mind, a bold taste profile, and several smiling faces. In its inception, the primary reason for its existence was to be a crawfish house. Chefs Cody and Sam Carroll have a crawfish farm up the road of their own so they know exactly where the mudbugs are coming from. They then boil some of the most delicious batches of crawfish anywhere in the state.

Along the way Chefs Cody and Sam started to incorporate their flare into some of the dishes we all grew up loving. Everything coming out of the Carrolls’ kitchen is spot on. Every site, sip, and bite presents out of control deliciousness. They have been recognized as the Crawfish King and Queen by Louisiana Seafood and have been the subject of many write ups in various publications that adorn their walls at Hot Tails. Trust me--this place is worth checking out.

Here's a sampling of their menu so you don't have to take just my words for it, but you can also see for yourself. To taste and smell, though, you'll have travel to New Roads.


Blackened Alligator Po-Boy with Fried Okra and a pint of Tin Roof Blonde
Blackened Alligator Po-Boy with Fried Okra and a pint of Tin Roof Blonde

The legendary Creole Crawfish Burger topped with sautéed crawfish, onions, mushrooms and pepperjack cheese.
The legendary Creole Crawfish Burger topped with sautéed crawfish, onions, mushrooms and pepperjack cheese.

The monstrous Gulf Platter with a fried soft shell crab, oysters, catfish, crawfish tails, and the most tender frog legs in existence.
The monstrous Gulf Platter with a fried soft shell crab, oysters, catfish, crawfish tails, and the most tender frog legs in existence.

The Seafood Muffaletta: sautéed shrimp, crawfish, mushrooms, onions, and garlic with Provolone.
The Seafood Muffaletta: sautéed shrimp, crawfish, mushrooms, onions, and garlic with Provolone.

Louisiana Seafood Gumbo.
Louisiana Seafood Gumbo.

Chef Sam prepared this beautiful and delicious Bloody Mary while Chef Cory made one of my favorites: fried rabbit with red beans and rice.
Chef Sam prepared this beautiful and delicious Bloody Mary while Chef Cody made one of my favorites: fried rabbit with red beans and rice.

Some of the best boiled crawfish I've had in a while.
The Hot Tails boiled crawfish... legit!

Hot Tails on Urbanspoon

Wednesday, April 9, 2014

How many of the top 20 have you had? Whisk(e)y Wednesday presented by Calandro's Supermarket

I haven't missed a Whisk(e)y Wednesday blog post since it started in April, 2012. Yes, that's two years of over 100 consecutive weeks of whiskey and whisky content here on Bite and Booze. I promise I'll be getting back into scored whiskey reviews very soon instead of just news and current events themed around whiskey. I've been traveling so much that I haven't had time to get together and taste/score whiskey lately. But shortly the reviews will come again and we'll take a look at some brand new whiskey, some really old whisky, and perhaps some other elixirs in the whiskey category. Until then I invite you to check out the list of the top 20 Whisk(e)y Wednesday scores from the last two years and see how many you've had!





Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by Calandro's Supermarket. Calandro's has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys as well as wine and craft beer. This WW feature was scored by Jay DucoteEric Ducote, and Jeremy Spikes. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary 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 (though not undrinkable) while anything below 20 is absolute horse piss and anything above 80 is rather extraordinary and anything above 90 is world class.