Sure, Jay started writing about food right here on Bite and Booze, but you may not know he's been pretty widely published in a number of magazines and on a number of websites. With all the cooking events and media stuff Jay does these days, it's easy to forget he got into the culinary world by writing about it.
Jay has built a career on celebrating Southern food and beverage culture. Here are a few of my favorite pieces Jay has authored over the years.
"It is almost impossible to ignore the doughy, cinnamon-y smell emanating from Calandro’s Supermarket’s bakery this time of year. The smell, to those familiar with it, signals the start of the most important time of year on any Louisiana native’s social calendar: Carnival Season, and with it, Mardi Gras."
"Louisiana seasons are not defined by the weather or whether leaves are on trees. They are rooted in our culture and the events that celebrate our joy of life."
"So if you’re versed on Louisiana history and culture, then all you really need to know is that Creole cuisine uses tomatoes and proper Cajun food does not. You can stop reading now. That’s how you tell a Cajun vs. Creole gumbo or jambalaya."
"Whether loaded with cheesy goodness or served with a slathering of curries, a good French fry can give even the mighty burger a run for its money."
"In Baton Rouge, Louisiana’s capital city, Tin Roof Brewing Company is producing beverages out of malts and hops that make people smile. Only a block away from the Mighty Mississippi, Tin Roof crafts beers worthy of the name."
"Baton Rouge has the appeal of a sultry Southern town combined with a dash of Cajun, a pinch of Creole and a heaping spoonful of charm."