30a is Feeling the Louisiana Spirit

Donner-Peltier Distillery in Thibideaux can now be found in cocktails up and down the Florida Panhandle! Boasting a line of three different Rouxgarou Rums, Oryza Gin and Vodka and LA1 Whiskey, DPD now has boots on the ground on 30a.

VP of Sales, Johnny Culpepper formed a strong collaboration with Havana Beach Bar & Grill's Corey Jernigan to create a cocktail made for sipping with your toes in the sand: Summer on 30a. When Corey isn't working his magic as Head Bartender in The Pearl Hotel's eatery in Rosemary Beach, FL, he's preaching the gospel of sweet Louisiana sugarcane.

Check out the recipe and let us know if this beach worthy cocktail has your vote:



Ingredients:

· 2 oz. Oryza Gin, or Oryza Vodka

· 1 oz. Fresh-squeezed lemon juice

· .75 oz. Basil infused cane syrup

· .25 oz. Giffard's Vanille du Madagascar

· .25 oz. Elderflower liqueur

· 2-3 Small watermelon cubes

· 2-3 Slices of seedless English cucumber

Preparation:

Combine everything except the spirits, and gently muddle ingredients. Next, add spirits and shake vigorously. Double strain over crushed ice, garnish with a sliced watermelon rind.

Donner Peltier is a locally-sourced, micro-distiller. Located in the heart of Louisiana’s sugar cane country, where it is the only distiller in the world to make vodka from long-grain rice; and rum from Louisiana sugarcane.

Their brands of Rougaroux® rums, Oryza® vodka and gin, and their latest addition, LA1® Whiskey, are handcrafted in small batches using grains and sugar cane harvested from local farms. Remarkably, in the few short years Donner Peltier has been in existence, their spirits have won numerous awards and genuine admiration throughout the region; and enjoy ever-increasing demand.

To learn more about Donner-Peltier Distillers (DPD) & Rougaroux Rum, Oryza Vodka, Oryza Gin, & LA1 Whiskey. Please visit: www.dpdspirits.com

8 Summer Sips You Can't Miss

by Sydney Blanchard & Hannah Alkadi

Summertime always brings out the drinker in me. The way I see it, if I'm expected to tolerate the heat and humidity of Louisiana summers, at least have the decency to fix me up a fancy, freezing cold cocktail.

Luckily, all my favorite bars and restaurants have taken the hint. Here are some of my favorite cocktails around town to beat the summer heat.

Rum Punch at Barcadia

Masonrita at Mason's Grill

You look like you need a little #masonrita in your life! 😉🍹#masonsgrill $6 alllllllll night looooonnnnng!

A photo posted by MasonsGrill (@masonsgrill) on Jun 21, 2014 at 2:28pm PDT

Cane Shaker at Donner Peltier Distillers

Adult Snoball at Olive or Twist

Jardin District at Radio Bar

Our spring cocktail menu has been released!! Come on by and try one of our delicious drinks like this Jardin District. The bar opens at 4pm!

A photo posted by The Radio Bar (@the_radiobar) on Mar 21, 2016 at 2:22pm PDT

Moscow Mule at Beausoleil

Rose Freeze at Bistro Byronz

Southern Hemisphere at City Pork Brasserie

A Southern Hemisphere. #BRFoodies

A photo posted by Christina Stephens (@christinastephens) on Apr 16, 2016 at 11:13am PDT

Culinary Enlightenment at Dark Roux in Lafayette

by Chuck P

If you’re ever in Lafayette, Louisiana, and find yourself struggling to decide what to eat, just know I’ve felt your pain.

And that’s not because choices are limited; it’s because there are so many different types of delicious food to choose from, your brain will go into overload. Luckily for me, I have an awesome boss to make those decisions for me.

On our recent trip to Lafayette, we found ourselves at one of the city’s newest restaurants, Dark Roux.

Jay and I were instantly impressed with our surroundings. The small, intimate interior seats about 40, and a nice bar area creates the perfect atmosphere for couples or small groups to engage in conversation.

Interior at Dark Roux

After being joined by Lafayette food writer Andre Arceneaux, we were brought a small bowl of Dark Roux’s signature gumbo. 

How can you not have a gumbo on the menu with a name like that? 

Filled with hefty portions of pastured chicken and Rabideaux’s house-made sausage, this little bowl of heaven was a great way start to the night.

Executive Chef Corey Bourgeois introduced himself to the group and began sending out his Tasting Menu along with a few signature cocktails, saving us choosing from the many amazing looking menu options.

Don Draper cocktail at Dark Roux in Lafayette

The stand-out cocktails were the Don Draper and the Avada Kedavra. The Don Draper, a refreshing, slow-sipping cocktail, was obviously inspired by the TV show Mad Men. Made with rye whiskey, Luxardo, angostura, and satsuma bitters, this drink is reminiscent of an Old Fashioned.

The Avada Kedavra, named after the killing curse from the Harry Potter series, combined green cayenne vodka, orange, lime, and basil for balance. This peppery, refreshing citrus cocktail definitely put a spell on me.

Avada Kedavra cocktail at Dark Roux

The night’s memorable dishes were many, but the Fried Pig Ear with Quail Egg and the Cornbread Bread Pudding really stuck with me.

The crunchy pig ear was perfect for dipping into the broken quail egg yolk. 

Fried pig ear with quail egg at Dark Roux

The mealy texture of the cornbread is a nice change from typical bread puddings.This dessert is beyond words will probably be making my list of the top five things I have eaten this year.

Cornbread bread pudding

Next time you find yourself in Lafayette and you’re stumped on dinner options, do yourself a favor and check out Dark Roux. You will leave one satisfied customer.

Wanna hear more about Dark Roux? Listen to the podcast below!

Brea Frederick: Vixen of Vermouth

by Blair Loup

I bet you didn’t know your friendly neighborhood bartender is a licensed cosmetologist in three states, has tended bar in five states, and was a short-order cook at a Waffle House when she was 18 years old.

Brea Frederick of Olive or Twist in Baton Rouge, Louisiana

Bartender Brea Frederick at Olive or Twist was born and raised in San Diego, California, and moved to Baton Rouge during four of the most formative years of her life.

Looking for a change in a few different places, Brea's travels carried her to Phoenix, the Twin Cities and New York. Most of the time she worked two jobs, and she always had one foot behind the bar or in the kitchen.

From constant unwanted advances to being corrected on classic drink recipes, Brea has some less than pleasant experiences as a bartender in New York, and some of those struggles are still very real for her in Baton Rouge.

“Being a woman in this industry is challenging, but being a lesbian in this industry makes things even more difficult,” Brea said.

She said there’s something about the sense of entitlement found primarily in the older white privileged males that reminds her of the disrespect many Middle Eastern men she encountered in New York have for women.

After living in Brooklyn and working in Manhattan for four years, Brea made her way down to New Orleans. Trying to wedge her way into the industry in the Crescent City, she landed a position at SoBou where she met fellow Woman in Booze Abigail Gullo before her move to Compère Lapin.

Shortly after working at SoBou, Brea found her life pulling her back to Baton Rouge.

“Baton Rouge has always been a big slice of home to me,” Brea said.

The friends she made here are like family, and now so are her coworkers.

As one of five bartenders (and the only female bartender) at Olive or Twist, she says her coworkers are incredible. There's a lot of mutual respect happening among the staff behind and outside of the bar.

Olive or Twist is Brea's first craft cocktail job, and she admits to being overwhelmed and intimidated at first by the enormous collection of booze at Olive or Twist. Who wouldn’t be? With a towering wall of alcohol, some of which can only be reached by a sliding Charlie and the Chocolate Factory-style ladder, Olive or Twist boasts an extensive and seasonal cocktail menu.

Brea’s favorite part of working in a craft cocktail bar is surprising her customers’ palates with flavors and ingredients they’ve never experienced. She likes to shoot from the hip with a little cocktail roulette when she’s behind the bar playing with vermouths and aperitifs.

You can snag one of her more recent concoctions, The Formidable Frisk, at the bar, or make it at home with this recipe:

1.5 oz. Old Overholt Rye
.5 oz Buffalo Trace Bourbon
.5 oz Lime Juice
.75 oz Vanilla Syrup
.5 oz Turbinado
2 dashes of Angostura Bitters
Muddled Rosemary
*serve in a rocks glass and garnish with a sprig of rosemary*

Brea says a good cocktail changes people, so if you’re in the mood for great conversation or life-changing sip, visit Brea Frederick at Olive or Twist.

Cheers to you lady!



This post is part of a monthly series spotlighting Louisiana women in the business of booze. Previous features include:

Natalie Parbhoo: Duchess of Distribution
Lindsay Nations: Baroness of Beer
Dori Murvin: Sorceress of Service
Nora McGunnigle: Headmistress of Hops
Myrna Arroyo: Vino Valedictorian
Brandi Lauck: Warden of Whiskey
Cari Caramonta: Mother of Malts
Erin White: Priestess of Pairing
Beth Donner: Dame of Distilling
Halston McMullan: Hustler of Houston Hops
Libby Landry: Governess of Grapes
Abigail Gullo: Leading Lady of Libation

Mary Lewis: Superintendent of Suds

Abigail Gullo: Leading Lady of Libation

by Blair Loup

Abigail Gullo, bartender at Compère Lapin in New Orleans
Photo courtesy of Compère Lapin

It seems everyone who winds up in Louisiana has a story, and the story of bartender Abigail Gullo’s journey to Nina Compton’s Compère Lapin is one of a New Yorker born to live in Louisiana.

Daughter to a pair of writers, Abigail always felt like an old soul. Growing up around movies like "The Thin Man," where martinis and cocktail hours were a main component of society at the time, turned Abigail into a “girl with moxy.”

“My parents are big drinkers, and like the good New Yorkers they are, they didn’t take me seriously until I had a cocktail published in the New York Times," Abigail said.

Having grown up in a time when as a child she made Manhattans for her grandfather, she felt like she grew up in a bubble.

“When I turned 21, I realized that time had passed. No one made those drinks anymore. You were hard-pressed to find anything other than Angostura bitters," she said.

While studying theater at George Mason University in Virginia, she and her friends took road trips to New Orleans, where she quenched her thirst for rye whiskey.

After she graduated, she moved to New York, where she became "one of those very strange New York actors who didn't work in a restaurant."

She taught early childhood development in the mornings, worked as a nanny in the afternoons, and took to the off-Broadway stage at night.

In her off hours, Abigail still made time to chase the cocktail culture of the city around in places like the Rainbow Room and Windows of the World. It wasn’t until she learned about Tales of the Cocktail in New Orleans that she got serious about her craft.

Fascinated with the cocktail culture of New Orleans since her late teens/early twenties, Abigail found herself intoxicated by spirits in New Orleans. She moved to New Orleans and began a true bartending career. Older than her most of her counterparts, Abigail explained she took her job very seriously.

“When you dedicate your life to service and hospitality, you want to go to a city and a culture that supports that,” she said.

To her, New Orleans was the obvious choice.

While there is more support for craft cocktails in the industry, she also sees room for support for female bartenders saying.

“It’s never-ending," she said. "Women may be known as bartenders, but men are 'mixologists.' I feel like I’ve missed out on a few jobs because I don’t have a mustache.”

Bartending requires thick skin and a sunny disposition, both qualities Abigail attributes to her theater background.

She looks forward to clocking in every shift, and she thrives on the challenges of the job.

As someone who spends much of her time working in the Compère Lapin bar (the restaurant was built around the bar), Abigail has nothing but kind words for Nina Compton and the bar's stellar cocktail program.

"I am just blown away by the professionalism, determination, and how much fun it is," she said. "A lot of hours of our lives are spent here, and I believe that translates to the guests."

She may be a New Orleans transplant, but Abigail Gullo embodies all the qualities of a true Louisiana native. Cheers!

Bite and Booze Bonus: Abigail started a blog when she lived in New York City that logged all of her cocktail adventures and it contains countless tasty recipes: RyeGirlinNYC

This post is part of a monthly series spotlighting Louisiana women in the business of booze. Previous features include:

Natalie Parbhoo: Duchess of Distribution

Lindsay Nations: Baroness of Beer

Dori Murvin: Sorceress of Service

Nora McGunnigle: Headmistress of Hops

Myrna Arroyo: Vino Valedictorian

Brandi Lauck: Warden of Whiskey

Cari Caramonta: Mother of Malts

Erin White: Priestess of Pairing

Beth Donner: Dame of Distilling

Halston McMullan: Hustler of Houston Hops

Libby Landry: Governess of Grapes

Maker's Mark Hurricane Cocktail to Celebrate Besh Big Easy: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

Congrats to Chef John Besh! 

On October 9 and 10 in Kentucky, Maker's Mark Distillery is honoring the New Orleans native with a Maker's Mark TasteMaker Award and celebrating the release of his fourth cookbook, Besh Big Easy! It's always great to see Louisiana chefs recognized across the country.

The cover of Chef John Besh's new cookbook, Besh Big Easy

Since we can't be there to participate in the festivities in person, we'll be enjoying this Maker's Mark Hurricane in the privacy of our own office. 

Cheers to Chef John Besh and his latest venture, Besh Big Easy!

Maker's Mark Hurricane

Maker's Mark Hurricane cocktail

2 parts Maker's Mark Bourbon

2 parts passion fruit juice

1 part fresh orange juice

1 part fresh lime juice

1 part real pomegranate grenadine

1 orange slice, for garnish

1 maraschino cherry, for garnish

Combine bourbon, passion fruit syrup, citrus juices and grenadine. Shake and strain into an old-fashioned or high-ball over crushed ice. Garnish with orange slice and cherry. 

Basil Hayden's Classic Manhattan: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

Basil Hayden's Classic Manhattan

Ah, National Bourbon Heritage Month. It came, and it went, so fleetingly. Nothing lasts forever. 

It's our last week to celebrate, and we're doing so with Basil Hayden's Bourbon. The family recipe for this craft bourbon dates back to 1796. Master Distiller Basil Hayden Sr. set out to create a one-of-a-kind bourbon recipe that utilized twice as much rye as traditional bourbons. The result is a spicy bourbon that's great on its own or mixed in a cocktail.

In anticipation of Team Bite and Booze's upcoming trip to New York, here's a recipe for Basil Hayden's Classic Manhattan, developed by Louisville-based mixologist Damien Cooke. Any recipe including Luxardo cherries automatically wins in my book.

Basil Hayden’s Classic Manhattan

2 parts Basil Hayden's Bourbon
¾ parts Carpano Antica Vermouth
2 dashes of Angostura Bitters
Luxardo Maraschino Cherries (for garnish)

Combine ingredients in a mixing tin with ice and stir.
Strain into a martini glass.
Garnish with three cherries on a cocktail skewer.

Elder-Fashioned: Whisk(e)y Wednesday presented by Lock & Key

by Blair "B-Rex" Loup

St. Germain.

The Elder-Fashioned at Lock & Key Whiskey Bar in Baton Rouge

It’s showing up everywhere: in gin cocktails, in champagne flutes, and now in your old fashioned.

St. Germain is an elderflower liqueur that’s sweet with subtle flavors resembling fragrant fruits like pear and peach.

Lock & Key Whiskey Bar has a way of mixing things you wouldn’t normally place in certain cocktails and having them seamlessly work together, and the Elder-Fashioned is no exception.

Made with Buffalo Trace Bourbon, aromatic bitters, and soda in addition to the St. Germain; the Elder-Fashioned is an interesting twist on a classic.

St. Germain is very sweet, so the hearty Buffalo Trace Bourbon rounds out the flavors well. The soda is another ingredient you wouldn’t typically see in an old fashioned.

For me, the soda creates some wiggle room in order for all of the flavors to come through with a little added effervescence. Otherwise, I think it would simply taste like super sweet bourbon.

See? Lock & Key is keeping you from drinking overly syrupy cocktails six days a week!

Star-Crossed Lovers: My Brief Affair with Ursa Major

by Sydney "Brown Nose" Blanchard

Look, I'm a gentlewoman. I want to treat my lady to nice things on occasion. I'm no millionaire, but I'll drop my hard-earned dollars on a good meal any day.

So when Blair told me about Ursa Major, I knew it would be the perfect place to bring my girlfriend for our one year anniversary. She and her brother Jake had recently been there for drinks and had been impressed by the restaurant's selection of cocktails.

Interior at Ursa Major in New Orleans

Separation Anxiety cocktail at Ursa Major

Ursa Major was opened recently by the same people who opened Booty's Street Foods, one of my favorite New Orleans restaurants. But Ursa Major is astrological themed – with each rotation of the zodiac calendar, they switch up their drink list and their menu to items inspired by that zodiac sign.

When Ryan and I went, the menu was Cancer inspired.

We started out with some drinks. I opted for the H.B.I.C., a mixture of Calvados Morin, Hochstadter's Rock and Rye Slow & Low, honey and green chartreuse. It was super sweet and strong. Definitely a drink for sipping.

Ryan went with the Separation Anxiety, featuring Smith & Cross rum, Hamilton Black rum, plum, orange juice, and Rothman & Winter Orchard Pear liqueur. The only alcohol Ryan will generally drink is vodka with orange juice (no beer, only recently some wine), so I was surprised she liked this drink.

We each decided to go with the Tasting Menu, the Chef's choice of six courses including dessert.

Japanese Yellowtail Tuna at Ursa Major

The first course may have been my favorite. It was a piece of Japanese yellow tail tuna served salted, cold, and garnished with a peach slice. Raw fish isn't something I'd have ordered on my own, but the tuna was tender and light, and it was a great start to our meal. 

Samusa atop cilantro aioli at Ursa Major

Next, we had samusas stuffed with confit potato, carrot, and pork belly with cilantro aioli dipping sauce. I can best describe these as potato-y wontons. I wished I had tasted more of the pork belly flavors, though.

Garbanzo salad at Ursa Major

The third course was a garbanzo salad with tomato, cilantro, and a heavy curry flavor. The garbanzo beans were a little hard for my taste, but the flavors worked well together. 

Fourth came the pork belly chow mein. Finally, I tasted the pork belly! The noodles and the sauce had a heavy vinegar flavor, so much so that I had to ask the waiter what I was tasting. He said it was Chinese black vinegar, a more potent vinegar used in East Asia. It was very odd, but yummy. 

Ryan enjoying the pork belly chow mien at Ursa Major

The main course came next. We were served perfectly cooked bedouin lamb from a farm in Mississippi with heirloom carrots, Japanese flavored green beans, tomato chutney, and a dollop of house made yogurt. 

Bedouin lamb at Ursa Major

The lamb was tremendous: not over-cooked, subtly seasoned, and paired perfectly with the yogurt and tomato chutney. The carrots and green beans were unnecessary. I wouldn't have missed them. 

Last, the dessert. We were served a red bean cake with smoky vanilla bean ice cream. The cake was pretty dry, but combined with the ice cream it wasn't inedible. I paired dessert with a decent sherry, and then we called it a night.

Araña: The Only Spider I Welcome

by Blair "B-Rex" Loup

Generally speaking, New Orleans is a fantastic destination for food. This is not news. There’s so much for your palate to experience, yet so little time.

In the same streets you taste dishes that are new, inventive, and inspiring, you can experience meals that are so old they practically birthed the crescent city. In a place that is so uniquely Louisiana, some of the meals I’ve enjoyed most recently in New Orleans are based around lime, cotiga cheese, and cilantro.

Araña is everything I want in a Mexican restaurant. Their presentation is beautiful, the flavors are on fleek, and it’s simply built for a good time.

When I dine out, I consider three criteria: atmosphere, drinks, and apps & ‘sserts (because you can’t have one without the other).

If a restaurant pulls off all of these elements successfully, they can have my money.

Atmosphere: check.

I prefer when a restaurant is cozy (not too cramped, but not a cave), the design is well thought out, and the seating allows for natural lighting (because I take pictures of everything I ingest). So many restaurants get things wrong: uncomfortable seating, bad lighting, canned, adult-contemporary music playing in the background.

But Araña is a place I could sit and sip for hours.

Drinks: check.

I tried three drinks that were on totally different levels.

First, the Jalapeño Pineapple Cilantro Margarita: the depth of flavor gave me life. The grilled pineapple has a sultry sweetness from caramelizing on the grill, the fresh jalapeño adds just enough back heat, and I live my life thinking that cilantro improves most things. We’ll call this one a win.

The Jalapeño Pineapple Cilantro Margarita

Next up, the Romera Fresca. This puppy is packed with savory, tart confusion in a great way. Juniper-infused tequila hit with a zing of small batch tonic and finished off with a house-made rosemary syrup can grace my glass any day. Another point to Gryffindor. 

The Romera Fresca: Juniper-Infused Tequila,  Small Batch Tonic, and House Made Rosemary Syrup

I’m not into things that are super sweet, so dessert drinks aren’t my jam. I thought it couldn’t be done, but Araña said, “Here’s our frozen, drunken Horchata. Enjoy.”

Enjoy, I did, and to that I say winner winner, chicken dinner. 

Drunken Horchata

Bite and Booze Bonus: If you’re into tequila, Araña has something for you. Joining the Araña Tequilla Society is free. With each tequila you taste, you take another (somewhat more inebriated) step towards rewards ranging from t-shirts to free tequila flights to a free bottle of expensive tequila. Worried about keeping up with your passport? Don’t be—Araña holds on to it for you. They’ve thought of everything!

Apps, shareables, and ‘sserts: Check. 

Apps and ‘sserts is Blair-speak for appetizers and dessert. If I’m meeting up with my friends, I’m all about grabbing apps and ‘sserts. While there are some stellar sandwiches and entrées, if you share more, you taste more. It’s science.

Here’s the lineup:

Atop a velvety bed of milky oaxaca cheese lies a spicy blanket of house-made chorizo just waiting to be spread on warm corn tortillas and drizzled with a magically bold red sauce. Don’t think, just order it. 

Queso Fundido: House-Made Chorizo, Grilled Oaxaca Cheese, and Corn Tortillas

Tacos are the most delicious way to get your fix without feeling too full, and Araña has some great options. I’m a sucker for tacos Al Pastor: I'm into the savory and sweet juicy pork and succulent pineapple chunks.

Tacos Al Pastor: Shaved Pork, Grilled Pineapple, Cilantro, and Onion

I’m pretty sure “Your Body is a Wonderland” by John Mayer was written about the Torta Ahogana.

Slow roasted pork on bolillo bread, black bean purée, avocado, crema, cotiga cheese, and cumin pickled onion come together under a waterfall of spicy chili dipping salsa and make for a mountain of flavor.

Mind you, this is literally a quarter of the sandwich that’s on the menu so it’s certifiably shareable. 

Torta Ahogada: Slow Roasted Pork on Bolillo Bread, Black Bean Purée, Avocado, Crema, Cotiga Cheese, Cumin Pickled Onion, Spicy Chili Dipping Salsa

The art of the classic fajita has been lost, and Araña has found it in the form of their Poc Chuc.

Smoked pork loin, escabecbe (pickled veggies), crisp red cabbage, and a pork-fried onion poblano sauce were meant to live inside of that corn tortilla, y’all. Pair that with a flight of tequila and I’m in.

Poc Chuc: Smoked Pork Loin, Escabeche, Red Cabbage, Pork Fried Onion Poblano Sauce, and Corn Tortilla

Bite and Booze Bonus: Araña also has brunch (word on the street is that it’s killer). 

Desserts are tricky with me. I can't get more than a bite or two in to a super sweet dessert, but I could get after this Trés Leches cake with fresh berries all day. A little sweet, a little creamy, and totally traditional, it’s definitely worth the caloric sacrifice.

Trés Leches Cake

I know there's a mess of restaurants to try out in New Orleans, but Araña has something special going on that's worth your money.

The Time Jay Shipped Me Off to Oklahoma for a Week: Part I

by Blair "B-Rex" Loup

The first time Jay sent me on a media trip to represent Bite and Booze, I didn’t know what to expect.

Typically, these kinds of press trips are orchestrated by convention and visitors bureaus to familiarize other travel writers and bloggers with the area in hopes that we’ll like what we see and encourage others to travel to said destination.

I had zero expectations on my first media trip to Shreveport, Louisiana. Originally, I couldn't imagine what Shreveport had to offer that was worth writing about. But during the trip, I was blown away by all the cool things to eat, drink, and do in Shreveport.

With this in mind, when Jay asked if I wanted to go on a trip to Oklahoma City and Stillwater, Oklahoma, I immediately agreed and booked my plane tickets.

Similar to Shreveport, if there’s one thing I learned about Oklahoma, it’s that it isn't what you'd expect.

After indulging in a big (literally physically large) country dinner at Toby Keith's, we enjoyed an informative water taxi ride through Bricktown at sunset before we crashed at the beautiful boutique Ambassador hotel.

Learning about how the Bricktown development came to be with my buddy Karen Dawkins. She admittedly likes me more than Jay. It's the small victories in life that keep you going.

The lovely ladies at Visit OKC had us up early to show us a different side of town where we had the chance to enjoy an authentic Guatemalan breakfast at Cafe Kacao. If you've never eaten breakfast plates piled high with chorizo, black beans, avocado, eggs, and plantains, I highly suggest reevaluating your lifestyle.

Shorty after we were seated, I realized why Tabbi and Brittany from Visit OKC had us up so early. The place stays packed.

Traditional Guatemalan Breakfast at Cafe Kacao

I know what you're thinking...

"Blair, where does a girl like you find herself on the average OKC afternoon? Surely you aren't eating the entire time."

It is impossible to eat all day long, so we took a couple of breaks to tour the American Banjo Museum, home to the largest collection of banjos in the world.

Later, we visited ACM@UCO, a highly esteemed school of music run by the manager of The Flaming Lips, zip-lined across a river much to my chagrin (I have a fear of heights), and had the opportunity to tour the Oklahoma Memorial.

My roommate encouraged me to visit the Memorial, and I'm ashamed to admit I didn't know what it was all about at first. In my defense, I was born in 1991, and my history classes in school never mentioned the bombing. So let's just blame the Louisiana public school system for that one.

The Memorial was emotional and beautiful, and I'm glad I carved out the time to visit. 

The Oklahoma Memorial

Enjoying an Oklahoma brew at Bleu Garten

After a long and exhausting day, I rushed back to the hotel to get ready for drinks at an amazing food truck park/bar, Bleu Garten, and dinner at a farm-to-table restaurant called Ludivine.

The highlight of the meal was demolishing bone marrow and doing bone marrow luge shots around the table.

Afterward, we hit up the restaurant's sister cocktail bar, R & J Lounge and Supper Club for some classic, stuck-in-time cocktails.

Bone Marrow at Ludivine

Most of what I ate in OKC lived up to my standards, but it was our last meal that piqued my interest.

Waffle Champion is everything Leslie Knope ever dreamed of. Sweet waffles, savory waffles, and gourmet sodas to boot; Waffle Champion made me hungry for more of Oklahoma City.

Smoked Duck Banh Mi Waffle packed with pickled veggies, jalapeño, and cilantro mayo

The thing I enjoy most about traveling is discovering great restaurants and bars, and Oklahoma City has plenty of them. We got the chance to try out a handful of cool establishments, but there’s still more to discover, and I can’t wait to go back. From drinking out of a red solo cup in Toby Keith’s I Love this Bar and Grill to zip lining across the Oklahoma River, to doing a luge shot of whiskey out of a bone, I did it all in OKC.

Sharp Dressed Man: Whisk(e)y Wednesday presented by Lock & Key

Sharp Dressed Man at Lock & Key

One of the newest cocktails to grace the menu at the Lock & Key Whiskey Bar is the properly named Sharp Dressed Man. The simple but refreshing take on an Old Fashioned begins its life with a house-made ginger simple syrup. The ginger adds a touch of floral spice that takes the drink in a unique direction. A few dashes of Angostura bitters and a generous pour of a peppery bourbon make this whiskey drink the real deal. It is then garnished with an orange peel and served over a new hand cut crystal clear ice block. Lock & Key is getting fancy!

You may notice that there is no muddled orange and cherry at the bottom of this glass. Not to worry, though, as this is really the appropriate way to make an Old Fashioned. Bitters, sugar and a brown spirit do the trick. The rest if just lagniappe.

The Sharp Dressed Man is definitely worth a try next time you're at Lock & Key!

Burt Reynolds' Mustache: Whisk(e)y Wednesday presented by Lock & Key

Burt Reynolds' Mustache at Lock & Key

Few things are as legendary as Burt Reynolds' mustache. Perhaps a Hulk Hogan leg drop or Britney Spears in a school girl outfit could come close, but still, that is one Hell of a mustache. In fact, it is such the 'stache that the Lock & Key Whiskey Bar named a cocktail after it. Part bourbon, part Scotch, and part other elixirs, the cocktail presents a smokey, whiskey forward balance that is great for sipping with or without upper lip hair.

The drink begins with a generous pour of Buffalo Trace bourbon. The skilled barkeeps at Lock & Key precisely add dry vermouth, simple syrup, B&B brandy, and Laphroaig 10 yr single malt Scotch to the mixture then pour it over a large square ice cube in a round rocks glass. The cocktail looks simple. It isn't garnished with an herb garden or served up where expectations are for the drinker to extend a pinky while sipping. Instead, the classic whiskey drink presentation is exactly how Burt Reynolds and his mustache would want it. And once you draw it to your tongue, your taste buds will tell you that the drink is anything but simple. There's a touch of sweetness that gets rounded out by the smoke from the Scotch. Every ingredient plays its role, and you'll be looking forward to ordering another.

Burt Reynolds and his famous mustache

Jolie Pearl Sets the Bar for Oysters

Beausoleil Oysters at Jolie Pearl

Jolie Pearl, located at 315 North Blvd.

Recently I had the opportunity to check out one of Baton Rouge's newest and most hyped restaurants, Jolie Pearl. The downtown oyster bar, situated across from the North Boulevard's Town Square, serves raw and cooked oysters that delight the senses. Upon entering the old Jobe's building, it became clear that Jolie Pearl's strength is branding. We were beyond impressed with the unique custom decor, the light fixtures, the ambiance, and the amazing chalkboard art lining the walls. Sitting out for all to see are whole oysters, on ice, and labeled according to where they came from. An open Bloody Mary bar faces patrons, and during happy hour diners can choose an album from the restaurant's extensive vinyl collection to play.

Jolie Pearl's atmosphere disarms even the most timid of diners. Oysters, particularly raw oysters, can be intimidating to the untrained palate. They're salty, slimy, and hard to stab with a tiny fork. But the restaurant's transparency and emphasis on educating diners about oysters works in its favor. If you've ever had a trouble getting a whole raw gulf oyster down, perhaps you get acclimated with a smaller Atlantic or Pacific oyster. 

Corn Maque Choux Baked Oysters

Jolie Pearl offers oysters from the west, east, and gulf coasts. Vendors ship a steady supply of the freshest oysters to the downtown restaurant. Purists can order a sampling of oysters raw, with an array of flavor-enhancing toppings like Bloody Mary granita, cucumber mignonette, and rum mango salsa. The gulf oysters have always been my favorite. You just can't beat an oyster that grew up in the salty, muddy waters of the gulf. Getting to try them side by side with some New York, Canadian, and West Coast oysters presented a fun dining experience... and confirmed my evaluation though you should really try them for yourselves. For the folks who aren't serious raw enthusiasts, Jolie Pearl slings classic baked and chargrilled oysters. Our favorites off the cooked menu were the baked corn maque choux and the classic chargrilled oysters, though I'd go eat a sampling of the entire menu again and again. Amazingly, Jolie Pearl sells oysters at such a reasonable cost that it won't break the bank to try four of everything when you share them with a group of people. The imported Atlantic and Pacific oysters run a little higher at fair market prices, but they are certainly still worthy of sampling for your taste-buds' delight.

Hand-Painted Chalkboard Art

The cocktail menu had some eclectic options. Blair and I went with the Corpse Reviver, a mix of gin, Cointreau, Lillet, Corsair red absinthe, and lemon juice. Our intern Sydney opted for the fresh margarita (which she claims is the best she's ever had), a mix of lemon, lime, and orange juice, agave nectar, Silver tequila, and a half salt, half sugar rim. Classy. 

For the high-rollers, $500 buys access to an old-school liquor locker, customized with the keyholder's name. Regular customers can purchase bottles of booze from the restaurant and store them in the locker to drink with their meals. Maybe I need to go ahead and sign up for a Bite and Booze locker. They only have two left and so far they've all gone to lawyers.

At Jolie Pearl, it's the details. The record player, the chalkboard art, the colors from the wood on the ceiling and tables, even the logo set the tone of the experience you'll have. And of course, the details in the oysters. Jolie Pearl brings a unique, inspired concept that deserves attention, so check it out for after-work drinks and perfectly prepared oysters. 

Louisiana Culinary Trails: Creole Crescent

Chef Matt Murphy and Jay Ducote share a laugh with a microphone

The Louisiana Culinary Trails video series kicks off in New Orleans with the Creole Crescent Trail. The Big Easy boasts one of the premier culinary scenes in the country, and I really can't imagine a better place to film food. Along the way through New Orleans we interviewed Chef Matt Murphy at The Irish House, Chef Michael Gullota at MoPho, Louisiana Cookin' Magazine editor Daniel Schumacher, Wendy Waren from the Louisiana Restaurant Association, and Chris Hannah at Arnaud' French 75 Bar. We also got to experience some of the best food and cocktails that the Crescent City has to offer. I hope you enjoy watching this video as much as I enjoyed producing it with tommysTV. If it doesn't leave you wanting a poboy in your taste buds, something is wrong with you!

Jordan Lewis, Fred Mince, and Dan Jones prep gear to film at Joey K's

Daniel Shumacher, Jay Ducote, and Michael Gulotta smile after filming at MoPho

Chris Hannah makes cocktails for Dan Jones's camera at Arnaud's French 75

Hummingbird Walks into a Whiskey Bar: Whisk(e)y Wednesday presented by Lock & Key

Hummingbird Walks into a Whiskey Bar

On a recent trip to the Lock & Key Whiskey Bar I pondered over the new cocktails which they had come up with since my previous visit. Arthur, one of the partners in the bar, suggested the Hummingbird Walks into a Whiskey Bar ($13). Curious just from the name, I queried him about the origins of the cocktail. A hummingbird is a mixture of St. Germain and Champagne, presenting a fruity, floral, and effervescent mixed drink, but not one that I'd really ever want to order. Lock & Key's version added Glenlivet 12 year, a very well rounded single malt Scotch, as well as some orange bitters. I took a sip and then another. The flavors melded together like the colors in a sunset over the sea. Balanced and refreshing, the drink had delicate flavors which opened up more on the way down. I tasted sweet peach making way for bitter citrus. The Hummingbird Walks into a Whiskey Bar comes in a coupe glass garnished with orange peel. Next time you're in Lock & Key, give it a try!