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Thursday, March 13, 2014

Pig and Plough Supper: Collaboration for a Cause

About a month ago I had a lovely meal at Pinetta's in Baton Rouge with some cool folks from Lafayette who are doing some pretty noteworthy stuff in the way of culinary culture. One of these people was Chef Jeremy Conner who is currently Executive Chef at Village Café. Renaissance Man Lucius Fontenot was another. And finally there was Tyler Thigpen, who invited my Chief Confusion Coordinator Blair Loup and me to enjoy the third installment of the Pig and Plough Dinner Series.

Pig and Plough is a farm-to-table dinner series that highlights Louisiana food culture, promotes collaboration between the chef community, and on this occasion helped raise funds for Earthshare Gardens.

The Krewe de Terre Pig and Plough Supper took place at historic Cafe Vermillionville with a menu prepared by their own Chef Pat Waters and Chef Holly Goetting from Charley G's. Many of the Lafayette area chefs filled the kitchen in order to collaborate on a special project. The coming together of the culinary community was inspiring to say the least.


Café Vermillionville in Lafayette, Louisiana

We started with a few hors d'ouvres and a minty cocktail made with Oryza Gin. From there it took of into another world of deliciousness. Just look at these dishes that came out of the kitchen that night!

Smoked Louisiana Brisket Steamed Buns, Pickled Local Vegetables, Primo's Pepper Jelly and an Oryza Gin Smash
Smoked Louisiana Brisket Steamed Buns, Pickled Local Vegetables,  
Primo's Pepper Jelly and an Oryza Gin Smash

Pecan Encrusted Gulf Oysters, Local Root/Vegetable Slaw, Mignonette,  Ghost Pepper Caviar
Pecan Encrusted Gulf Oysters, Local Root/Vegetable Slaw, Mignonette,
Ghost Pepper Caviar

Smoked Louisiana Gulf Fish Rillettes, House Made Toast Points
Smoked Louisiana Gulf Fish Rillettes, House Made Toast Points

Babineaux's Boudin Noir Stuffed Quail Salad, Local Arugala, Citrus Vinaigrette, Fried Green Tomato Croutons,  Crispy Quail Legs
Babineaux's Boudin Noir Stuffed Quail Salad, Local Arugala,
Citrus Vinaigrette, Fried Green Tomato Croutons,  Crispy Quail Legs

Pan Seared Louisiana Gulf Fish, Crispy Local Andouille and Grits,  Roasted Farm Grown Vegetables, Ghost Pepper Caviar
Pan Seared Louisiana Gulf Fish, Crispy Local Andouille and Grits,
Roasted Farm Grown Vegetables, Ghost Pepper Caviar

Louisiana Porkbelly Ramen, Local Quail Eggs, House Made Noodles, Shiitake Miso
Louisiana Porkbelly Ramen, Local Quail Eggs,
House Made Noodles, Shiitake Miso

Roasted Louisiana 4H Lamb, Louisiana Sweet Potato Gnocchi,  Ras el Hanout, Garbanzo Beans, Local Honey
Roasted Louisiana 4H Lamb, Louisiana Sweet Potato Gnocchi,
Ras el Hanout, Garbanzo Beans, Local Honey

Smith's Creamery Citrus Ice Cream, Bergeron Pecan Dacquoise,  Brown Butter Caramel, Chocolate Glaze, Pecan Butter Toffee
Smith's Creamery Citrus Ice Cream, Bergeron Pecan Dacquoise,
Brown Butter Caramel, Chocolate Glaze, Pecan Butter Toffee

Just throwing it out there... it is quite possible that a Pig and Plough supper will be coming to Baton Rouge. Stay tuned to Bite and Booze for more information in due time. The best thing to do is subscribe to the email blasts and like the Facebook Page, both of which can be found on the top right corner of this page.