Showing posts with label Cupcake. Show all posts
Showing posts with label Cupcake. Show all posts

Monday, February 20, 2017

Making it Reign: King Cake Takes around Baton Rouge

by Hannah Wilson, intern

When I moved to Louisiana, there was a certain degree of culture shock. There were all of these new celebrations and everything was something to toast to. Something I learned early on was one of the delicacies that Mardi Gras season is best known for is King Cake. King Cake can be eaten for any meal, at any time without judgment and for that, King Cake will always hold a special place in my heart.

If there’s one thing Louisianan’s know, it’s how to celebrate. Over the years, different restaurants and companies throughout Louisiana have found different ways to incorporate King Cake into their menu to celebrate Carnival in new and creative ways. Here are some of the most tasty ways I’ve seen to enjoy King Cake.


Fat Cow King Cake Milkshake


This is something people crave all year. Fat Cow’s milkshakes are already amazing, but the festive flavor pairs well with their Parmesan and Duck Fat Fries or any burger.




Cupcake Allie King Cake Bites


This bite size way to enjoy King Cake is easy to pop in, grab, and savor on the go!

A post shared by Cupcake Allie (@cupcake_allie) on




Rösch Bakehaus King Cake


These artisanal cakes are few and tasty. With flavors like Dark Chocolate & Lavender, Ginger & Walnut and Raspberry Frangipane, they’re a uniquely delicious, hand-crafted way to celebrate Carnival.





City Pork King Cake Brulee


A unique take on a classic, crowd favorite. This festive treat pairs well with any of their special cocktails, especially the Hummingbird.





Bistro Byronz King Cake Bread Pudding


These two very tasty things merged into one is what dreams are made of. Trust me.

A post shared by Good. Real Good. (@bistrobyronz) on



Tiger Deaux-nuts Maple Bacon King Cake 


Salty and sweet, what more could you want? This King Cake gets decadent with crumbled bacon, making all of your tastebuds happy!






Everyone has their own traditions and different ways they celebrate Carnival and Mardi Gras. Over the years, I’ve realized that no matter how you celebrate it’s always a memorable experience. These are tasty, local ways to mix it up this season.

Tuesday, February 5, 2013

ChefDance at Sundance

Beetroot Macaroon, Foie Gras, Sherry Reduction
While I didn't get to watch any films at the Sundance Film Festival, nor did I do any skiing on the famous Park City slopes, I did get to attend one event worthy of noting (other than the party at which I cooked).  MorningStar Farms ChefDance, a series of celebrity-chef crafted dinners at Sundance, clearly has made a name for itself as the go-to culinary event during the festival.  Each night, a different chef takes center-stage to put on a multi-course dinner offering for celebrities, festival attendees, and members of the culinary media.  Fortunately for me, I fell into one of those categories!  The crowd at ChefDance was huge.  I spied the likes of Tony Danza as I found my seat, and after some cocktails from the Snake Oil Cocktail Company and a brief delay, food started to come out of the kitchen.  Chef Shawn Armstrong led the brigade to create a stellar menu for the multitude of diners.


Snake Oil Cocktail Co's Bulleit Bourbon Beverage

Aspen Smoked Salmon, Blood Orange, Avocado Cream, Tangerine Lace, Citrus Creme Fraiche

Parsnip Cream & Crisp, Sugar Cured Pork Belly, Seasonal Mushrooms, Oregon White Truffle, Micro Chive, Green Onion Oil, MorningStar Farms "Chix" Pea Powder

Femme Fatale: Bulleit Bourbon, Smoked Maple-Chicory Soda,  Dried Apple Chip

Lamb "Ribeye", Charcoal Tortellini, Local Honey Glazed Butternut Squash, Puffed Black Barley, Roasted Brussels Sprout Petals, Black Garlic

Ginger Graham Crusted Sweet Potato Cupcake filled with Cinnamon Honey Creme Brulee, topped with Orange Whipped Cream and Candied Pumpkin Seeds

On the whole, the meal was quite extraordinary.  Despite the long wait time and lengthy dinner service, each course impressed me enough to stay in my seat until the end.  The macaroon had a savory element with sweetness from the sherry redux.  The salmon may have been the best course, though I'll never argue with lamb or pork belly.  Both of those dishes were outstanding as well, and the lamb came out cooked beautifully, especially considering the crowd of 300+ plates that went out.  The cupcake was a creation of Megan Brown from Sweet Tooth Fairy, winner of Cupcake Wars.  It may not quite have been one of Christina Stephen's cupcakes, but it was really damn delicious!

I'm definitely glad that I got to experience MorningStar Farms ChefDance while in Park City.  Hopefully I'll be back again... perhaps even as a chef.  Hey, you can always tweet @chefdance and let them know that @biteandbooze should be there next year!

Thursday, November 15, 2012

The Truck, the Brewer, and the Blogger II: Louisiana Re-Imagined

On Thursday, November 29, 2012, there will be a feast that you don't want to miss.  I'll be teaming up with the Taco de Paco food truck chef Aaron Brown, the Tin Roof Brewing Company, and Cupcake Genius Christina Stephens to put on the second-ever pop-up beer dinner at the Tin Roof Brewery!  With support from Calandro's Supermarket, Slap Ya Mama Cajun Seasoning, and Event Rental, we'll actually turn the brewery into a temporary, one-night-only restaurant with a five-course menu and special craft beer pairings. 

To see pictures from our first pop-up beer dinner back in May, check out this photo album on Facebook.

And to sign up for this year's dinner, please use our Eventbrite page.

Here's the menu for your viewing pleasure.  Each course is a Louisiana classic that has been transformed into an original way to enjoy the same classic flavors!


Monday, November 22, 2010

Indulge in Gourmet at Sweet Wishes Café



This article has been published in the November 2010 issue of Town Favorites Magazine. You can visit the Town Favorites website at http://www.townfavorites.com/, follow them on Twitter @TownFavorites, "Like" them at Facebook.com/TownFavorites, and find their magazines at over 150 restaurants and businesses around Baton Rouge! Pick up a copy today!


Indulge in Gourmet at Sweet Wishes Café
by Jay D. Ducote

In November 2007 Rhonda Weeks and Sheetal Bueche opened Sweet Wishes Café on Perkins Road. They wanted to open a business, Rhonda liked to bake and decorate, and gourmet cupcakes were an up and coming trend in big cities around the country. Thinking the idea would fit in well in Baton Rouge, their shop opened its doors for cupcakes to go or as a place to relax with their delicacies, coffee, and free wireless internet.

Rhona Weeks and Jay Ducote pose with cupcakes at Sweet Wishes
Sweet Wishes keeps eight to ten flavors available each day on a mostly rotating basis. While the Red Velvet, Heavy Duty Chocolate, Plain Jane, and Chocolate Chip are the regulars on their menu, other assorted cupcakes will come and go with the seasons or with requests from customers. The café owners pride themselves on their level of customer service. If you give a couple days notice they can have any flavor on the menu, not just the eight to ten that are available at the counter. They do custom cakes, are willing to do last-minute jobs, and also specialize in wedding cupcakes and corporate gifts with company logos screen-printed onto the frosting. According to Rhonda, the logo sweets make great holiday presents or “thank you” items for clients.

Delightful Gourmet Cupcakes on display at Sweet Wishes Cafe
The ladies at Sweet Wishes Café played with different flavors a lot more when they were first getting started than they do now. Still, every once in a while they invent something new. Their most recent flavors play with fruit fillings like apple, blueberry, and apricot. Rather than stuff their cupcakes with a blob of fruit filling, they insert multiple columns of fruit throughout the cake, allowing the eater to taste some in every bite without ever getting an overload. I found the Blueberries & Cream cupcake to be tantalizing to the taste buds with just the right amount s of cake and filling in each bite.

Pupcakes also highlight the menu at Sweet Wishes. These gourmet dog treats are made with oatmeal, cheese, whole wheat flour and other ingredients that are ideal snacks for your puppy. They also serve ice cream from the LSU Dairy Store, making them one of the few places on earth to get LSU ice cream. Rhonda and Sheetal proudly brew Baton Rouge’s own Community Coffee. However, it isn’t a one way relationship. During the holidays, CC’s Coffee Houses dish up Sweet Wishes’ Chocolate Mint cupcakes. Sounds like a great way to celebrate to me!

Geaux Tigers!
In the end though, a gourmet cupcake doesn’t actually do any good unless it tastes fantastic. Fortunately for Sweet Wishes, their cakes live up to the billing. I sampled quite a few cupcake varieties including each of their four regular flavors as well as Toffee Temptation, Blueberries & Cream, and Chai. I found the Chai cake to be particularly interesting and a great flavor for a cupcake. Sweet Wishes flavors are found in the cake, not loaded in the frosting. The cake itself is slightly heavier and denser than a typical cupcake while still delivering the necessary moistness, which appealed to my palate. The frosting is the same on all cupcakes. Sweet Wishes uses a cream cheese based frosting that is far more inviting than most completely sugared cupcake toppings. The cream cheese base allows the frosting to highlight the flavors in the cake while providing a great balance between sweetness and substance at the same time.

Jay Ducote takes a bite of the Toffee Temptation cupcake
The Toffee Temptation had a distinct taste with crunchy toffee on top. The textures played really well together and made it one of my favorite cupcakes of the evening. However, while the Red Velvet is consistently their number one seller these days, my personal favorite cupcake was undoubtedly the Heavy Duty Chocolate. Rhonda and Sheetal load the rich chocolate cake with extra chunks of dark chocolate to make the cupcake explode with a chocolate overload. Once again, the cream cheese based icing pairs extremely well as it smoothes out the richness of the chocolate and allows the eater to taste just how delicious the whole thing really is. Heavy duty, yes, but nothing I couldn’t tackle over and over again. It would be worth it… despite my growing waistline. Decadent and delicious!

For more information about Sweet Wishes Café, you can visit them at 10889 Perkins Road, find them online at www.sweetwishescafe.com, follow them on twitter @SweetWishesCafe, like them on facebook.com/SweetWishesCafe, or give them a call at 225-757-6880. Enjoy!


Jay D. Ducote is the author of the blog Bite and Booze, which chronicles his culinary and indulgent cultural experiences around Baton Rouge, South Louisiana, and the world. It can be found at www.biteandbooze.com. You can also reach him by email at jay@biteandbooze.com, like the Bite and Booze fan page on facebook.com/biteandbooze, and follow him on Twitter @biteandbooze
Thanks to Eric Ducote of BRBeerScene.com for taking all the pictures for this article.


Sweet Wishes Cafe on Urbanspoon

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Monday, November 2, 2009

The Romero's House for a Dinner Reunion

Last weekend the Romero family invited some old friends over to their home for an outdoor gathering with plenty of food.  Robert Jr. organized the evening for us while Elaine and Robert Sr. supplied the food and beverages.  We were joined on the back patio by Hannah and Jesse Romero, Bret Blackmon, Sandra Hebert, Kevin Hebert,  Kevin's buddy Shawn from Chicago, and my brother Eric.  The Romero's back yard patio area is a great place to hang out and enjoy the Baton Rouge Fall weather.  They have an outdoor kitchen area, a bar, TVs, and a great covered porch area with ceiling fans to make the hang out space truly great.  I made it over there in time to catch the end of the Saints and Dolphins game, so I naturally started off with a black and gold Bud Light.


Black and Gold Bud Light

The evening's food started with a homemade mango salsa that mixed fantastic fruit flavors to create the perfect combination of sweetness and texture to scoop up on a salty chip.  The mango salsa served as a great appetizer to snack on while we watched the end yet another Saints victory!


Mango Salsa

Robert Jr. cooked a smorgasbord of meats on the backyard smoker.  He started with some pork loins and tuna steaks, then went on to do several varieties of ribs including a baby backs and whole racks of pork spare ribs.  Everything tasted really good but my favorite were the sauced up spare ribs.  They were large, tender to the bone, meaty ribs that made me remember why ribs are one of my favorite foods ever!


Smoked Pork Loins and Tuna Steaks


Smoked and Sauced Baby Back Ribs, Pork Spare Ribs, and Beef Ribs

There were also a couple of desserts available to the diners.  Hannah convinced me to try a chocolate cupcake with a peppermint topping.  It was a great cupcake that doubled as both a sweet treat and a breath mint!


Chocolate Cupcake with Peppermint Topping

The evening at the Romero's house reminded me of all the good friends I have and the true blessings that they are in my life.  We caught up with the crew in one place at the same time for the first time in several years.  The night also served as a bit of a sendoff for Robert as he readies himself for his journey to New Zealand!  I enjoy reunions among friends from out of town or that I don't get to see too often, so I'm really happy that we got a chance to catch up.  I only wish we could do it more often.

Yellowtail Tuna on FoodistaBeef Rib on Foodista

Pork Ribs on FoodistaSalsa on Foodista
                       
Beer on FoodistaPork Loin on Foodista

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