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