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Monday, July 18, 2016

Tailgate on 12th: Jay Ducote's Tailgate-Inspired James Beard Menu is Heading to the Big Apple

by Blair Loup

It's happening! Team Bite and Booze has officially hit the pavement in the wee morning hours and are on our way to the Big Apple to serve up a tailgating-inspired menu at the James Beard House.

It's taken several months of planning and practicing, but after our preview dinner hosted by the Louisiana Culinary Institute last Friday, I am confident that those who bought tickets to our New York dinner are in for an amazing feast.

Friday night's preview dinner went incredibly smooth. That can be credited, in part, to our amazing team:  Chef Aimee Tortorich, Chef Eusebio Gongora, Chef Shelly Flash, Chuck P and our ever eager intern Drew Broussard, but we could not have pulled it off without the help from the Louisiana Culinary Institute's students, chef instructors and administrative staff who volunteered their time.

I'm happy to say that we had over 100 guests in attendance! We cannot thank those supporters enough. Time and time again, no matter what new venture Jay steers us toward, you're always there to cheer us on and each member of our team appreciates it.


Passed Hors d'Oeuvres:


Red Bean & Rice Balls topped with Jay D's Barbecue Aiolï and Pickled Red Onions
Red Bean & Rice Balls topped with Jay D's Barbecue Aiolï and Pickled Red Onions



Bacon-Wrapped Duck Breast stuffed with Creole Cream Cheese and Jalapeño
Bacon-Wrapped Duck Breast stuffed with Creole Cream Cheese and Jalapeño



Jay D's Molasses Mustard Deviled Egg topped with Pickled Shrimp, Pickled Mustard Seeds and Serrano
Jay D's Molasses Mustard Deviled Egg topped with Pickled Shrimp, Pickled Mustard Seeds and Serrano


Sweet Potato Chips tossed in Jay D's Spicy & Sweet BBQ Rub topped with Iverstine Family Farms Pork Belly and Blackberry Bourbon Jam
Sweet Potato Chips tossed in Jay D's Spicy & Sweet BBQ Rub topped with Iverstine Family Farms Pork Belly and Blackberry Bourbon Jam



Seated:



Quail and Andouille Gumbo over Louisiana Rice
Quail and Andouille Gumbo over Louisiana Rice


Crawfish Etoufée smothered Fried Catfish with Stone-Ground Grits and Mustard Greens
Crawfish Etoufée smothered Fried Catfish with Stone-Ground Grits and Mustard Greens


Blackened Red Snapper with Cajun Tasso Corn Macquechoux and Jalapeño Relish
Blackened Red Snapper with Cajun Tasso Corn Macquechoux and Jalapeño Relish


Venison Tenderloin with Chimichurri and Okra 3 Ways (stewed, pickled and fried)
Venison Tenderloin with Chimichurri and Okra 3 Ways (stewed, pickled and fried)



Jay's Granny's famous Cinnamon Pecan Rolls
Jay's Granny's famous Cinnamon Pecan Rolls



Thanks so much to all of our sponsors for this James Beard Foundation journey:




Additionally, we'd like to thank Indie Plate, Slap Ya Mama, Swamp Pop, Tony's Seafood, the Louisiana Culinary Institute, Caféciteaux, Jay D's and Red Stick Spice Company. We have intentionally incorporated products from these local companies and constantly rely on their help and the support from those who have sponsored our journey, ingredients and beverages for Jay's Tailgate on 12th James Beard Dinner.