Track down a bottle of Jay D's Louisiana Barbecue Sauce!

Wednesday, July 23, 2014

Sam Houston American Whiskey: Whisk(e)y Wednesday presented by Lock & Key

Sam Houston American Whiskey
Sam Houston American Whiskey
Tonight is again the night for Women & Whiskey at Lock & Key. The gathering starts at 6:30 with lessons about different types of whiskey kicking off around 7. Anybody interested in learning more about whiskey should feel free to attend, especially ladies who want to learn a thing or two to impress their significant other! One of the featured whiskeys tonight is Sam Houston American Whiskey ($7). Technically a bourbon, this corn-forward whiskey produces a creamsicle nose with aromas of orange and vanilla met with orange flavored corn syrup candy. Oak comes forward on the tongue as just a hint of cinnamon is present among all the citrus. The 86 proof spirit would pair very well with a Mexican Coke and make an orange centered Old Fashioned. Slight flavors of clove and coconut round out the palate. It finishes just like it starts with great balance but a complete lack of complexity. There's no lingering warmth as the whiskey pleasantly fades away down the gullet. Sam Houston is approachable, drinkable, and affordable, so in that sense it is worth trying, but it won't knock your socks off.

Sam Houston American Whiskey
Average Score: 68.33


Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by the Lock & Key Whiskey Bar. Lock & Key has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys available for on premise consumption. This WW feature was scored by Jay Ducote from Bite and Booze, Arthur Lauck from Lock & Key, and Jordan Lewis from tommysTV. 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.

Monday, July 21, 2014

Fresh on the Shelves: The Bite and Booze Featured 5 at Calandro's

Bite and Booze Featured 5 at Calandro's
Bite and Booze Featured 5 at Calandro's

I'm excited to announce a brand new promotion at Calandro's Supermarket, title sponsor of the Bite and Booze Radio Show! The Bite and Booze Featured 5 is a new monthly promotion supporting local products in your favorite neighborhood grocery store! You get 5% off of your entire basket (with no limit high or low) at both locations of Calandro's if you grab each of the five items being featured that month. We will be changing the items on a monthly, but starting now through the month of August you can grab these five items to ring up your discount:

Any Slap Ya Mama product
Any 6-pack of Tin Roof beer
Any Hanley's salad dressing
Jay D's Louisiana Barbecue Sauce
Any package of Richard's sausage or other pork products

Drop everything and head to Calandro's for the best local shopping deal you've ever seen, unless you hate deals... if you hate deals on great local products you may want to skip out on this one. All you have to do is check out with those 5 items in your basket and you'll automatically get 5% off your entire purchase.

Also, please leave a comment below about what local products you'd like to see in September on the Bite and Booze Featured 5!

Wednesday, July 16, 2014

Big Announcements from LA1: Whisk(e)y Wednesday presented by Lock & Key

Donner-Peltier's LA1 Whiskey
Donner-Peltier's LA1 Whiskey

Happy Whisk(e)y Wednesday everyone! I'm excited to share some big news out of Thibodaux, Louisiana's Donner-Peltier Distillery which means great things for LA1 Whiskey. They will soon be expanding their distillery and in the coming months will begin full time production of the LA1 Whiskey. This production will not only include the LA1 Louisiana Whiskey which has already been released a couple times in very limited quantities, but also some brand new spirits: LA1 Rye & LA1 Bourbon! If this doesn't make you excited, then you probably shouldn't be reading my Whisk(e)y Wednesday posts. I'll keep you posted about when we can expect these new whiskeys to be released. In the meantime, I think they still have a little bit of LA1 over at Lock & Key.

Also, congratulations to Donner-Peltier are in order because the Rougaroux Sugarshine Rum was just awarded a score of 93 by the Beverage Tasting Institute (BTI), making it the highest rated rum being made and produced in Louisiana! Make sure to look for all their products including the other Rougaroux Rums as well as the Oryza Vodka and Gin at both locations of Calandro's Supermarket in Baton Rouge!


Tuesday, July 15, 2014

Bite and Booze Radio Show: Phil's Grill in New Orleans

The owner of Phil's Grill in New Orleans, Phil de Gruy, joined me on the Bite and Booze Radio Show to talk about burgers, the history of the building that houses his new location in the Warehouse District, and how he got into the burger business. Chuck P. of the Me and My Big Mouth Radio Show, my Chief Confusion Coordinator Blair Loup, and Jeff Herman, owner of Tiger Deaux-nuts, and I built some tasty burgers and enjoyed an afternoon with Phil. You can listen to the show and see all the glorious burger pics below:


At Phil's Grill, everyone builds their own burgers. Whatever you can dream up, you can have on a burger. There are over 1 million combinations, some great cocktails, and good times to be had at any of Phil's three locations.

Chuck P's Burger: White Bun, Fat City (Burger stuffed with Cheese and deep-fried), Swiss Cheese, Pecan Smoked Bacon, Peanut Butter and a Fried Egg.
Chuck P's Burger: White Bun, Fat City (Burger stuffed with Cheese and deep-fried), Swiss Cheese, Pecan Smoked Bacon, Peanut Butter and a Fried Egg.

Blair's Burger: Onion Bun, Philet Medium Rare, Pecan Smoked Bacon, Cheddar Cheese, Bleu Cheese, Red Onions, Jalapeño and Garlic Aioli and a Fried Egg
Blair's Burger: Onion Bun, Philet Medium Rare, Pecan Smoked Bacon, Cheddar Cheese, Bleu Cheese, Red Onions, Jalapeño and Garlic Aioli and a Fried Egg.

My Order: The Zapp'd Chicken, Jalapeno Bun, Crystal Wing Sauce, Chives, Spinach, Red Onions, Herb Goat Cheese Spread, Caesar Salad

Monday, July 14, 2014

Bite and Booze Radio Show: The Fountain Lounge at the Roosevelt

I had the pleasure of staying in the historic Roosevelt Hotel when the Bite and Booze Radio Show last hit New Orleans. More famously known for it's lobby that is frozen in time and the legendary Sazerac Bar, the Roosevelt is also the home to the Fountain Lounge. Chef Mark Majorie set us up with some of their Happy Hour bites and libations, which are only $6 on Tuesday-Sunday 4-6pm. This is a perfect bite to grab if you're in the neighborhood and there's free parking parking anytime you're dining in the Fountain Lounge! Take a listen to the show and check out the pictures of the food below:


A classic play of sweet and savory, these sweet potato bacon beignets hit the spot. The beignets themselves have a subtle sweetness and are like light puffy pillows. The crunch of the bacon adds a nice layer of textures and the pecan aioli ties everything together. There's no need for dessert when you can share this dish!

Sweet Potato Bacon Beignets over a Natchitoches Pecan Aioli
Sweet Potato Bacon Beignets over a Natchitoches Pecan Aioli

Brussels sprouts, radish, almonds, and more at the Fountain Lounge
Brussels sprouts, radish, almonds, and more at the Fountain Lounge

The beauty of The Fountain Lounge's summer Happy Hour is that you can stroll around the hot streets of New Orleans and pop in at the Fountain lounge and have a beverage as you do in New Orleans and also have a light and refreshing dish (for an affordable price). This tuna tartar was crisp and fresh with the perfect acidity and texture layers. The fermented red pepper paste brings the dish a little flare that rounds out the flavors. There are some seriously tasty dishes coming out of Chef Majorie's kitchen.

Ahi Tuna Charred and Tartar'd over a Fermented Red Pepper Paste with Pickled Ruston Peaches and Grilled Scallions
Ahi Tuna Charred and Tartar'd over a Fermented Red Pepper Paste with Pickled Ruston Peaches and Grilled Scallions

This dish is such a fun combination of flavors! I know it's weird to think of eating pork belly and fresh watermelon in the same bite, but think of it as the salt some sprinkle on their watermelon wedges in the summer. The saltiness of the tender pork belly really harmonizes with the fresh watermelon. I will definitely be back to have this dish again!

Star Anise Pork Belly with Fresh Watermelon, Local Radish, and Ponzu Dressing
Star Anise Pork Belly with Fresh Watermelon, Local Radish, and Ponzu Dressing