Burgers with Chuck: Building Dreams at Burgersmith

by Chuck P

Here’s a question I’d like to pose to you that I’ve been asked numerous times:

If you were building your dream burger, what would be on it?

Sounds like an easy question right? But really it takes some thought. The amount of toppings you can put on a burger is almost infinite. You have to carefully consider the consistency of the bun, the variables of wet and dry ingredients and how the flavor profile of your selected toppings will mix with the choices you’ve made. There are a number things that could turn building your dream burger into your worst nightmare.

With that being said, I was recently put to task with creating a “dream burger” of sorts that would be all around blog worthy by the boss man himself Jay Ducote at one of our recent Between The Buns recordings at Burgersmith on Perkins. In between segments, we were trying to decide which burger to order when Jay thought it would be a good idea for me to create my own burger and make it as crazy as possible. Far be it for me to back down from a burger challenge! I happily agreed and began going over their list of toppings on the menu.

My brain was in overdrive looking over all the choices that were offered. But before I could get too excited I had to take a step back and think of what flavors would work perfectly on this burger.

My first choice was the patty itself. The brisket patty seemed to be calling out to me. If you’ve never had a burger with that patty I highly suggest you do. Next were the toppings. I decided to go with some of my favorites-- cheddar cheese, bacon and a fried egg. I then added the creole mayo, but still felt something was missing. Looking over the offerings again I spotted the one choice I knew would be a perfect addition: the house-made chili.

Sitting back and looking over the choices my mouth was watering. Now I just needed to finish it off and choose a bun. I looked over at Angie, Burgersmith’s Marketing Director and asked one simple question, “Could I get grilled cheese sandwiches as buns?”

She replied, “Yes but you should probably use the child’s size so the bread won’t be as thick and you can bite into it better.” She knew what I was getting at.

With that answer, my dream burger was on its way to becoming a reality.

As we continued to record radio segments with Angie I couldn’t keep my mind off of this potential beauty. I felt pretty solid in my choices, but sometimes just because you think you’re right doesn’t mean it always works out. I’ve burned myself a few times trying to go crazy with burger toppings that seemed like they’d work but didn’t.

And then...it arrived! My dream burger aptly named The Chuck P Over The Top Burger had come to fruition.

The Chuck P Over The Top Burger at Burgersmith

It completely exceeded my expectations. This burger looked EXACTLY like I pictured it in my head. The ends of the bacon glistening, the chili pouring over the toppings like a waterfall of deliciousness and the beautiful buttery grilled cheese buns almost moved me to tears. It was almost too perfect to eat. Almost...

Biting into my dream burger was euphoric. The flavor combinations couldn’t have been more perfect with the chili battling everything else to be the star of the show. Every topping I picked came through in each bite. It was a glorious achievement that met every delicious expectation that I had and then some.

After taking a few pics and posting to my Facebook and Instagram pages, my feeds were flooded with a sea of comments from those who were in complete awe of my burger baby!

There were even a few folks who went to Burgersmith and actually ordered my creation!

After the smoke had settled, I sat back and reflected on what I had just brought to life from the top of my grease soaked brain. What a delicious accomplishment, but could such a thing be tried a second or third time? Could I match or even top what was just laid before me?

Stay tuned true believers...

Burgers with Chuck: The Return of Dearman's

by Chuck P

Since opening its doors in the late 1950’s at the Bocage Village Shopping Center as a pharmacy and soda shop, Dearman’s has been a Baton Rouge landmark. Throughout the years their classic cheeseburger became known as one the best in town with people crowding the tables and counter for lunch and dinner to get their hands on one.

Unfortunately, on March 1st of 2016, a fire roared through the back of the restaurant causing over $500,ooo in damages. To add insult to injury, their lease was terminated a week later. With no plans of opening at a different location it seemed like Dearman’s legacy had come to an end.

Eventually with a rallying cry from its loyal customers and Save Dearman’s Facebook Pages being created, the future of this beloved establishment was shining bright once again. With a new 5 year lease in hand construction started to bring Dearman’s back to life and at 11pm on December 18th the doors opened again to greet hungry and loyal fans who were craving one thing: that delicious classic cheeseburger.

Dearman's Classic Double Cheese Burger with Bacon and Grilled Onions

There’s really not much you can say about the Dearman’s burger that hasn’t already been said before. It’s a simple burger that needs no gimmicks. My only additions when I order are bacon (because...well, bacon) and grilled onions. The juiciness of the perfectly seasoned patties (don’t be a fool, get a double) covered in melted cheese is absolute perfection and the buns are always soft and fresh. Every bite leaves you wanting more. Add to that some tasty house cut fries and one of their signature malts or milkshakes (vanilla milkshake every time), and you’ve got yourself one hell of a meal.

After many years spent eating Dearman’s I was worried that after the fire I’d never get a chance to enjoy one of their delicious burgers again. I’m sure glad I was wrong. It’s good to have such a beloved local staple back in business. Welcome back Dearman’s! A true Baton Rouge classic!

Jay D's Bites: B.E.L.T. Sandwich

by Therese Schneider

I love this time of year right at the end of spring and the beginning of summer. All of the best produce comes to the Farmer’s Market. One of my favorite ingredients is the heirloom tomato. They’re so juicy, sweet and fragrant and make for an awesome romesco sauce or as a key player in your sandwiches. Recently, I tried it on a very simple B.E.L.T. The BLT brings me back to my childhood. I can whip up a pretty mean BLT, but my dad’s is still the best.

To kitck it up a notch, I added a fried egg to it...that’s the “E” in the B.E.L.T (see what I did there?). Instead of regular lettuce, I used Arugula which gives it a nice bite and goes great with the Jay D’s Louisiana Molasses Mustard. Try it out and let me know what you think!

B.E.L.T. Sandwich

1 Artisanal loaf, you’ll need 2 slices per sandwich
1 egg
½ cup of Arugula
2 slices of bacon
1 heirloom tomato, sliced
1 Tbsp of Jay D’s Louisiana Molasses Mustard
2 Tbsp of mayonnaise
3 Tbsp Extra Virgin Olive Oil

Preheat oven to 400 degrees. On a baking sheet lined with parchment paper put down your slices of bread and drizzle with 2 Tbsp of Extra Virgin Olive Oil (saving the remaining 1 Tbsp for the egg), then pop it in the oven for 6-8 mins or until it starts to develope a little bit of brown around the crust. While the bread is in the oven, cook bacon to desired crispiness and set aside. 

Next, combine the molasses mustard and mayo and set aside. Get 2 slices of the toasted bread and spread the molasses mustard/mayo mixture on the each slice, add arugula, 2 slices of tomato and bacon. 

Then, in a non-stick skillet over medium heat, add the remaining tablespoon of Extra Virgin Olive Oil, crack the egg in the skillet and cook for about 3-4 minutes until the whites look almost done, but still a little runny. With a spatula, flip your egg and let it continue to cook for 1-2 more minutes and add it on top of the bacon. Put it all together and there you have it!

The Big Cheezy in The Big Easy

by Hannah Wilson, intern

This past Sunday, while waiting on the Jazz Fest gates to open, my friends and I decided to hit up one of our favorite restaurants in New Orleans, The Big Cheezy in mid city. The staff is always so polite and welcoming. With three locations in mid city, uptown and in Kenner, it’s definitely something that’s become a NOLA must for me.

Each location has a slightly different menu, but our go-to favorites are the Big Cheezy, the Mac N’ Cheezy and the Flying Dutchman.

The Big Cheezy

The restaurant’s namesake is a great spin on the classic staple. Staged on Hawaiian Sweet Bread it’s a magnificent, triple decker sandwich comprised of not one, but six cheeses! The Gouda, Mozzarella, Cheddar, Pepper Jack, Monterey Jack and Parmesan all compliment each other for one tasty take on the Grilled Cheese. 

The Flying Dutchman

A more wild version of the grilled cheese, The Flying Dutchman, is a must try. Gouda paired with smoked turkey and applewood smoked bacon is topped off with honey mustard; the perfect amount of meat, cheese and all things good.

Mac N' Cheezy

This one is my absolute favorite. Their four cheese, bacon mac and cheese piled high with cheddar cheese on their country white bread is easily that most savory thing I’ve ever tried. The flavors all perfectly blend and are sure to leave your taste buds beyond content. We paired it with their sweet potato fries as a side and boy, were we in Heaven.

Although it was kind of a bummer that Jazz Fest was delayed due to the crazy weather, The Big Cheezy’s gourmet grilled cheeses were the perfect pick me up for our spirits and our appetites. Next time you’re looking for a savory twist in the Big Easy, check out the Big Cheezy!

Jay D's Bites: Jalapeño Duck Poppers with Barbecue Cream Cheese

by Aimee Tortorich

Looking for a cool way to use Jay D’s Louisiana Barbecue Sauce? Try these jalapeño duck poppers with barbecue cream cheese! The sweetness of the cream cheese with the smokiness of the bacon and heat from the jalapeño is a perfect bite. They're a great appetizer at tailgates and holiday parties.

Jalapeño Duck Poppers with Jay D's Barbecue Glaze:

Yields 10-12 duck poppers

1 duck breast, sliced into ¼” slices (should result in 10-12 slices)

10 fresh jalapeño pepper slices, seeded

3 slices of bacon, sliced into thirds

¼ cup of cream cheese

½ cup of Jay D’s Louisiana Barbecue Sauce, divided

Toothpicks

Preheat oven to 350 degrees F. 

Lay bacon on sheet pan for 7-8 minutes.  Set aside and cool.

Combine cream cheese with 3 Tbs. of Jay D’s Louisiana Barbecue Sauce and set aside.

To assemble duck poppers, layer one slice of duck on top each piece of bacon.   Spoon a teaspoon of the barbecue cream cheese mixture on each piece of duck and top with a sliced jalapeño.  Roll up and secure with a toothpick. 

Place poppers on a sheet pan and parcook in the oven for 7 minutes.  Heat grill pan on medium high heat and grill for 3-5 minutes, while basting with Jay D’s Louisiana Barbecue Sauce and enjoy!

Acre: Humble, Southern and Inspired

by Aimee Tortorich

After an epic road trip to New York cooking at the James Beard House & Chefs and Champagne and eating at some of the best restaurants in NYC, Team Bite and Booze had one more important stop to make. Jay had been talking about having dinner at Acre in Auburn, Alabama for over a week. I didn’t think it would live up to the amazing dishes we had in New York, but Chef David Bancroft blew me away.

Acre in Auburn, Alabama

Nestled only two blocks from the historic Toomer’s Corner in Auburn lies one of the South’s hottest new restaurants. Acre is a restaurant that passionately follows the farm to table concept. Surrounded by an acre of fruits, vegetables and herbs, Chef David has fresh ingredients fueling his creativity a few steps away. A self-proclaimed “country boy” and a master culinary magician in my eyes, Chef David welcomed us with true southern hospitality. Seating us at the Chef’s table he immediately began offering up simple, but flavor packed, inspired dishes. 

Chef David picked watermelon from the front yard of the restaurant for a snack and a cocktail!

As a chef, it’s a dream of mine to build a career focused on the harvest of southern, seasonal ingredients. Raised to live off the land, I’ve always had a passion for this kind of cooking.

The first dish that hit our table was the Chicken Fried Bacon. Two strips of house-made smoked bacon were gently fried in a pepper batter and served with silky white sawmill gravy, Vermont maple syrup and garnished with local pecans. We were fighting over the last bite because it was that good!

Chicken Fried House-Made Bacon, sawmill gravy, Vermont maple syrup, local pecans

These tender Gulf shrimp swimming in an Asian-inspired sweet and spicy BBQ butter sauce almost knocked me out. We were only on our second course and a single bite of the crispy sweet corn donuts dredged in the flavored butter had me feeling feelings. 

 

Peel & Eat Shrimp-“Top secret” BBQ Butter, Sweet Corn Donuts

This was easily one of my favorite dishes of the night. If curry is on the menu, I’m all over it and this dish didn’t disappoint! The balance of heat and sweetness around the tender oyster was absolutely addicting.

Chargrilled Oysters-Curry Butter, house-made hot sauce

The beef tartare with stone ground mustard was the perfect balance of umami and tang. The creaminess of the tender beef with the acidic, spicy mustard was a perfect bite on a charred bread.

 

Wagyu Beef tartare-stone ground mustard, grilled bread

The smoky flavors of the salmon balanced well with the acidity of the mustard and pickled veggies. I could ping pong back and forth between this dish and the beef tartar any day.

Smoked salmon rillettes-mustard, pickled veggies, grilled bread

The flavorings of the sausage were far from traditional. Chef de Cuisine, Caleb Fischer added bright Asian flavors to the sausage, which balanced out the fattiness of the pork. The house-made waffles had a nice crunch, but tender on the inside, while the huitlacoche purée brought the whole dish together with nice, earthy notes. 

Sausage and Waffles-house-made sausage, house-made waffles, Huitlacoche (corn smut) sauce

  

As our bellies began to get full, Chef David slowed the pace down with a nice and refreshing intermezzo. A fresh picked watermelon from the garden graced our table garnished with torn basil, Gulf of Mexico salt from our friends at Cellar Salt Co. and a slight drizzle of Georgia olive oil.

Sliced watermelon, torn basil, Cellar Sea Salt, Georgia olive oil

Chef David brought out his magician skills with the highlight of the evening, a two-year aged ham. Beautiful in color and thinly sliced, the ham melted in my mouth. Following boucherie-style tradition, we shared a shot of whiskey with a Bancroft twist. First, you place a drop of Poirier cane syrup on your tongue and let it sit. Then, we took a sip out of a mason jar filled with skins/fat from the ham soaking in Woodford Reserve and finished it all off with a bite of that heavenly ham. 

 

2 year aged ham, Poirier cane syrup, 2 year old ham skins/fat in Woodford Reserve

The cream poached sweet corn with sweet corn donuts was a simple, yet flavor packed dish. It came as no surprise that Chef David picked the corn from the restaurant garden. He described the Silver Queen variety as the “cream of the crop.” Super tender, extremely sweet, and a perfect welcome back to the South.

Cream poached Silver Queen corn with corn donuts

We closed out our amazing dining experience with a humble but tasty dessert, fig cinnamon rolls. It was especially touching for Jay because we had just served his Granny’s famous cinnamon pecan rolls earlier that week at the James Beard House. They were warm, fluffy and drenched in icing; job well done Chef Caleb Fischer!

Chef Caleb Fischer's cast iron fig cinnamon rolls

After dinner, we took a tour around the property where Chef explained the significance and importance of living off the land. Every crop in the garden and protein used inspired the kitchen to create dishes that were not only well thought out but executed with a humble touch. I hope to return to Acre sooner rather than later to see what Chef David is cooking up!

Corks & Cleaver Shows Off on the Mississippi Gulf Coast

by Jay Ducote

Chef David Dickensauge used to be a fixture in the Baton Rouge food scene, running the kitchen at Bin 77 with a creative and ever-changing menu as well as participating in numerous charity events by serving up inspired dishes to the crowds. When I got word that he'd be leaving Bin 77 to head to the Mississippi Gulf Coast, I knew it would be the capital city's loss and the coast's gain. 

I recently got a chance to check out his first restaurant in Gulfport, MS, Corks & Cleaver. With only a quick glance of the menu, you can evidently see his flair and flavor profile. A friend and I decided to feast on a sampling of small plates along with a bottle of wine, after all, corks is in the name. 

Coffee Braised Veal Cheeks, Truffled Popcorn Grits, Fermented Greens, Sweet Corn Pudding, Parsnip Volutte

Tender, and packed with flavor, the coffee braised veal cheeks fell apart at the prodding of a fork. That bitterness of the coffee offset the sweetness of the corn while the dish got an acidic bite from the fermented greens. The only thing I would have liked to add to this dish would be a crunch textural element. The grits, greens, corn pudding and veal all had a soft and smooth texture and could have used a snap but the flavors were on point.

Creole Devils on Horseback: Bacon wrapped Boudin and Andouille stuffed Medjool Dates with Piquillo-Tomato Sauce

A staple of Chef Dickensauge's arsenal is the Creole Devils on Horseback. He's made these before, he'll make them again and I'll be happy to eat them every time. Boudin and andouille get stuffed in a sweet Medjool date, then all of that is wrapped in bacon and plated atop a piquillo pepper and tomato sauce. The dish is smoky, porky, sweet, spicy and tangy. I need more.

Duck Confit Beignets, Bok Choy Kimchi, Smoked Date Marmalade, Cayenne Powdered Sugar

We opted for the duck confit beignets as our final small plate, because duck. These crispy, fluffy orbs of fried dough came stuffed with savory duck confit and bok choy kimchi. It's an interesting flavor combination to be sure, but one that works on multiple levels. The tartness from kimchi is just enough to counter the richness from the duck and dough, while the cayenne powdered sugar left just the right amount of sweet and spice.

David Dickensauge's Tres Leches Cake with Blueberries and Blackberries

We had to have something for dessert and our server suggested the tres leches cake. I'm not normally a fan of tres leches as sometimes the textures just don't agree with me, but we were assured that this tres leches cake would live up to the hype.

Earlier this year I had hands down the best panna cotta of my life, and now I can also say that this year I've tried my favorite tres leches cake ever. What Chef David Dickensauge and his team really nailed is the texture. Instead of being a soggy mess, the moist cake held up to the milk and the flavors hit all the right notes.

Hopefully I'll get a chance to get back to Corks & Cleaver at some point. I'm also really excited about Chef David's new seafood restaurant, Brackish. Check it out if you're ever on the Mississippi Gulf Coast!

Fresh Takes on King Cake

by Daniel Harris, intern

The only time it's acceptable to accidentally bite into a baby, be it plastic or not, is when your slice of King Cake is the hiding space for the small trinket traditionally placed inside the cake.

Louisianans know King Cake as a large ring of cinnamon dough, sometimes with a fruit or cream filling, topped with icing and purple, green, and gold sprinkles, like this one from Calandro’s Market, one of our personal favorites at Bite and Booze.

The only thing getting us through this gloomy day? The promise of King Cake! Tag someone who's always down to split a King Cake 💜💛💚 #kingcake #calandros #mardigras #fattuesday #foodblogger #foodpics #yummy

A photo posted by Jay Ducote (@biteandbooze) on Jan 26, 2016 at 8:23am PST

But King Cake, like many things in the food world, is being constantly revamped to include an individual’s personal style and touch. This can mean transforming it into anything from a burger to a cocktail.

Keep scrolling for some of our favorite takes on the King Cake!

Copeland’s King Cake Cheesecake

#TBT to the time in 2013 that @jayducote posted this King Cake Cheesecake on the Bite and Booze Facebook page and then three years later it went viral! Great stuff from @copelands! #nomnom #tastelouisiana #kingcake #cheesecake

A photo posted by Jay Ducote (@biteandbooze) on Jan 14, 2016 at 6:44am PST

I like King Cake, and I like cheesecake, so why not combine the two? That’s exactly what Copeland’s did with their King Cake cheesecake.

Fat Cow’s King Cake Milkshake

Fat Cow's King Cake milkshake

Fat Cow has some of the best milkshakes in town, but this one takes the cake!

Twin’s Burgers and Sweets Boudin King Cake

Boudin stuffed King Cake topped with bacon and Steen's syrup

When you get tired of sweets, swing over to Twin’s Burgers and Sweets in Lafayette to get your savory fix with their Boudin King Cake.

Tiger Deauxnut’s Maple Bacon King Cake

First bite of the legendary Maple Bacon King Cake from @tigerdeauxnuts of the season! Who wants a slice? #goBR #carnival #foodpics #foodporn #kingcake #tastelousiana

A photo posted by Jay Ducote (@biteandbooze) on Jan 6, 2016 at 12:58pm PST

Bacon makes everything better, and King Cakes are no exception.

Next time you have a craving for King Cake, why not branch out and give something new a try, because Mardi Gras is right around the corner, and they won’t be around much longer!

Between Two Shells: Baked Brie and Bacon Oysters with an Old Fashioned

by Blair Loup

Can you feel it? Temperatures are dipping below 70 degrees, and we’re all losing our minds. Sure, we’re seeing a lot of boots, scarves, and unnecessary hats, but we’re also seeing darker, heavier beers, more whiskey than usual, and heartier flavor profiles.

My cool weather cravings usually lean toward creamy Brie cheese, bold red wines, root vegetables, whiskey, and anything cooked whole carcass style. I feel like sometimes, Jolie Pearl Oyster Bar gets me too much. It’s honestly scary how easy it is to pair great bites with a tasty beverage.

A baked Brie and Bacon oyster and Old Fashioned at Jolie Pearl Oyster Bar in downtown Baton Rouge, La.

The baked Brie and Bacon oyster is easily my favorite of the baked offerings at Jolie Pearl. What’s not to love about a Gulf oyster covered in a creamy Brie cheese sauce with specks of bacon and baked? The slight sweetness of the Brie and smokiness of the pork match up nicely with the smokey/sweet flavors of an Old Fashioned.

The typical Old Fashioned is simple, but irresistible. With a bitters-soaked sugar cube muddled in orange and cherry, the classic cocktail is supposed to be served with Rye whiskey. I asked for this one to be made with bourbon for a warmer caramel flavor to marry the Brie and bacon flavors.

With the weather cooling down and the holidays upon us, I know downtown Baton Rouge will be bustling. Pro-tip, leave early for all of your downtown tomfoolery and grab a bite and some booze at Jolie Pearl!

This is a great Fall/Winter transition pairing, and you can find some of the other parings we’ve tried and approved below:

Raw Gulf Oysters and Fresh Margaritas
Oysters Rockefellar and the Louisiana Mule
Raw Gulf Oysters topped with Cucumber Mignonette with Fresh Grapefruit Margaritas
Asian Style Chargrilled Oysters with Tin Roof Tunrow Harvest Ale
Chargrilled Oysters with Gnarly Barley's Catahoula Common
Raw West Coast Gold Creek Oysters with Jay D's Blanc Du Bois
Buffalo Chargrilled Oysters with Chafunkta’s Kingfish Cream Ale

Jazz Feast: The Food Festival within a Festival

by Blair "B-Rex" Loup

Squeal BBQ's Smoky Bacon Greens and Jazz Fest favorite Fried Green Tomatoes

Though the Jazz Fest line-up changes every year, there are a couple of things that typically remain consistent: the crowds and the food vendors. It’s been a long-running joke that a food vendor has to die before another new vendor gets the chance to dish out grub to hungry music fans.

Blair Loup and her brother Jake at Jazz Fest waiting to see Hozier play.

As it turns out, this year a handful of food vendors chose to retire, bringing a few new bites to the food market. I dragged my older brother Jake to the festival opening day to help me eat…and to see the devastatingly beautiful Hozier play.

We enjoyed some of the classics: fried green tomatoes, cochon de lait po-boy, sweet potato turnover, etc. But the smoky bacon greens from new food vendor Squeal landed at the top of our list.

There are a lot of classic Jazz Fest foods, and while we didn’t get the chance to eat all of them, I finally tried one of the most famous of Jazz Fest bites for the first time. I have been a fest goer for a little over half a decade and had never tried crawfish bread. After one bite, I’d be willing to get a heart tattooed on my shoulder with crawfish bread inscribed at its center. Below are a handful of the foods and beverages I saw and had the pleasure of ingesting:

Rose mint tea at Jazz Fest is one of those things I can't live without. It's herbaceous and sweetened with local honey. It's the bee knees, and if you haven't tried it you need to reevaluate your life choices.

Rose Mint Tea

While fried chicken and jambalaya aren't hard to come by in Louisiana, there are a lot of festival attendees from out of state. While we take it for granted, the food at Jazz Fest is an all new discovery for those who come from all over the country. I saw people chomping down on this crispy fried chicken all day and smiling ear to ear.

Classic Fried Chicken and Jambalaya

The cochon de lait po-boy is a must-have at Jazz Fest. This hefty fellow is packed with succulent pork that's perfect if you're planning on indulging in a few beers or daiquiris between shows...or throughout the day.

Cochon de Lait Po-Boy

Thanks to the festival gods, we find ourselves in the midst of crawfish season during Jazz Fest. There's no smell as tantalizing as a fresh pot of boiled crawfish. It's not a five pound tray of crawfish, but it's enough to get a taste. As previously mentioned, boiled crawfish is a delicacy to all, but curiously pursued by those who travel to the fest... hopefully with elastic in their waistbands. 

Boiled Crawfish

I noticed a man walking by with what looked like the ultimate trio of deliciousness. A crispy fried oyster po-boy accompanied by fluffy, savory crawfish beignets drowned in a cream sauce would be a sin to enjoy even if you stopped there. However, to also wash them down with a sweet blackberry cobbler... I love Louisiana.

From left to right: Fried Oyster Po-Boy, Blackberry Cobbler, and Crawfish Beignets

Squeal BBQ stepped up to the plate to replace a former BBQ vendor at the fest. The line outside their booth seemed constant throughout the day. Hopefully they'll be back next year slinging more of their tasty 'que to fest goers!

BBQ Chicken Sandwich (left) and BBQ Brisket Sandwich (right) from Squeal BBQ

Finally, after 24 years of searching, I found love. I don't know what I expected, but the crawfish bread at Jazz Fest lived up to every bit of hype I've ever heard. A religious experience within itself, crawfish bread is cheesy, spicy, buttery, and all I want until the end of time.

Crawfish Bread

Bite and Booze Bonus: Don't skip on the sweets. Most of the bands I go to see at Jazz Fest perform on the Gentily Stage. Along the way, a small booth laid tucked away from the crowd serving up some of the most delicious Macaroons I've tasted. Also, on your way to the market (heading from the Acura Stage to the Gentily Stage side) stop and grab a sweet potato turnover!

Month of Salads #1: City Pork

City Pork House Salad

Throughout August, Bite and Booze will be featuring salads from restaurants all over Baton Rouge. Our goal is to find the best salads around town, eat them, and then blog about them. While I am keenly aware that salads aren't the usual fare, during the month of August I'm going to try to eat more of them. It'll be an adventure! Oh, and if you're interested, I did a Month of Salads last August too. Dig through the archives and find the posts!

The folks at City Pork Deli & Charcuterie are best known for their ability to crank out some serious house-cured meats, but there isn't one dish on their menu not worth getting. They have a few salads on their menu, and the House Salad boasts enough porky goodness for me to eat it every now and then. Mixed greens lightly coated in a balsamic vinaigrette are speckled white with crumbled bleu cheese making for a spot on salad. It wouldn't be City Pork without some bacon. Who needs croutons when your salad can be riddled with large cubes of house-cured swine? No one, that's who. Having that said, there are fresh cherry tomatoes and some lovely toasted bread slices... feel free to make your BLT and wash it down with an ice cold Tin Roof Juke Joint IPA!

Mason's Grill in Baton Rouge wins Thrillist's Search for America's Best Bloody Mary!

Bacon Bloody Mason

Chris and Kristen with the judges from Chopped

Big news came out of New York this weekend. After being voted the top bloody mary in Louisiana by an online poll for Thrillist.com, Kristen Alfandre and Chris from Mason's Grill attended the live competition as part of the New York Wine and Food Festival. Sponsored by Absolut, the contest sought to name the very best intoxicating tomato based drink in the country.

Mason's trophy!

So the big news... Mason's won! That's right, the Bloody Mason, which you can find right here in Baton Rouge, has gone to New York and conquered the boozing world by winning the contest.

This is something for Baton Rouge to be proud of. This is cause for celebration across the state of Louisiana. We've long known the best bloody marys in the world come from Louisiana, and now we have proof. Please join me in congratulating Mason's Grill. Send them a tweet, post something on their Facebook wall, or just go have a Bloody Mason!

And for those who may have missed it, below is the 225: Into the Mix video that we made at Mason's Grill. It was mostly about burgers, but I built my own Bloody Mason while I was there too!

"Month of Salads" Post V: Stroubes Salad with Grilled Shrimp

Stroubes Salad with Grilled Shrimp

Stroubes has a been a great downtown dining destination for years now so it seemed fitting that went I went there for lunch recently I tried their signature salad. The Stroubes salad starts with fresh field greens, then loads on bacon-shallot vinaigrette, blue cheese crumble, spiced pecans, cherry tomatoes, and pickled okra for $8. I opted for a handful of grilled shrimp to top my leafy lunch for an additional $8. Obviously, this step could be avoided, or you could choose the chicken, sirloin, salmon, or fried oysters instead. The salad did me right for lunch as Michele was able to join me on her break from Jury Duty across the street. The bacon-shallot vinaigrette highlighted the salad because of its flavor that added a little substance to each bite. The blue cheese and grilled shrimp also played nicely with each other on the bed of greens. Another salad, another successful August lunch!