Read Between the Buns: It's National Sandwich Day!

by Sarah Grimball, intern

It’s hard to make sandwiches sexy; but when the right flavors come together, there is nothing better than a good sandwich. We’d like to celebrate this classic dish’s national holiday by celebrating some of the tastiest sandwiches we’ve ever had:

Curry Chicken Salad Sandwich

Beausoleil Restaurant & Bar in Baton Rouge, LA

Our Product Czar @chuckp23 loves the Curried Chicken Salad Sandwich with a side of Mac n Cheese when he's doing brunch at @beausoleilrestaurantand. What's your favorite brunch dish when you stop in? #brunch

A post shared by Bite & Booze (@biteandbooze) on Jan 8, 2017 at 2:11pm PST

Grilled Cheese with Jay D's BBQ Date Jam

JayDucote.com

Pastrami Croque Madame

City Pork Brasserie & Bar in Baton Rouge, LA

Stop your heart and melt with @cpbrasserie's Pastrami Croque Madame for brunch. #cheesy #gobr #tastelouisiana #foodporn #foodpics #brunch

A post shared by Bite & Booze (@biteandbooze) on Oct 16, 2016 at 10:43am PDT

Classic Muffuletta

Olde Tyme Grocery in Lafayette, LA

Torta Ahogada

Araña Taqueria y Cantina in New Orleans, LA

On the blog | As 2015 comes to a close, we're reflecting on all the great food we've eaten this year. In the coming weeks, we'll be sharing some of of favorite dishes of 2015 on the blog! First up, @bloup3's picks: featuring @arananola, @wafflechampion, @comperelapin, @thesecondlineoxford, & more! #2k15 #bestof #bestof2015 #2015roundup #besteats #yummy #foodpics #foodblogger

A post shared by Bite & Booze (@biteandbooze) on Dec 16, 2015 at 8:46am PST

Celebrating a SOUPer Holiday: National Homemade Soup Day

by Sarah Grimball, intern

If you’re anything like us, you believe that homemade soup is the epitome of comfort food. In honor of National Homemade Soup Day, we are taking a trip down memory lane to revisit some of the best soups we’ve made and have been served throughout the years.

Whether made by our own hand or by the hands of chefs we love, these soups have taken us to taste bud heaven:

Smoked Creole Tomato Soup

Momofuku Ramen from Momofuku Noodle Bar

Squash Curry

It's a chicken curry and @supreme_rice Jasmine rice kind of day! What kind of recipes have you made with Jasmine rice? #tastelouisiana #eatlocal #curry #foodpics

A photo posted by Bite & Booze (@biteandbooze) on Jan 4, 2017 at 9:57am PST

Pho from Dang's

Gumbo

Working on a chicken and sausage gumbo with @slapyamama and @supreme_rice for @ron.aguirre_otr and company at the @tommy.talley residence. Happy rainy new year!

A photo posted by Bite & Booze (@biteandbooze) on Jan 2, 2017 at 5:48pm PST

Sancocho in Santo Domingo

Kickin’ it at Curry-N-Kabab

by Intern Hannah Alkadi

A variety of tasty foods from Curry-N-Kabab

Often with unfamiliar ethnic food, we tend to eat just one dish on the menu and ignore everything else. We’ll slurp pho and only pho at Vietnamese restaurants. We’ll crunch on tacos and only tacos at Mexican places. As for Indian food, we’ll scoop up curry, often forgetting the bountiful treasure lurking on the menu.

Sydney and I didn’t have a single plate of curry at Curry-N-Kabab (or kababs, now that you mention it) — throwing caution to the wind and trying out whatever sample of deliciousness the buffet provided to us.

Curry-N-Kabab has a very passionate following on Yelp, Foursquare, and Facebook. Many loyal customers have been going for years and are enthusiastic guests. Raking the reviews, you can find many recommendations and tips around the menu.

One common source of praise is how flexible the chefs are. Not only do they have a gluten-free buffet, but they offer vegetarian and vegan options by substituting dairy ingredients for coconut milk or oil. And if you want to get really crazy, the staff can spice up ori spice down the food to your liking.

Immediately upon walking in, we were greeted warmly by the waitress and told we could sit wherever we liked. We dove for the table next to the window, obviously, because that’s where the best lighting was at.

The restaurant is small but cozy. The buffet at the left was small but simmering with colorful dishes. The wall decor was humble, with a blessing written in Arabic above the beverages counter. Light poured in from the windows; not so much above. Yet dining in slight darkness wasn’t an issue. Though we were provided the menu, we were told that the buffet gave us the option of unlimited sesame or garlic naan in addition to dessert. It was a deal we couldn’t pass up.

Sydney loaded her plate with nearly everything on the buffet. Allow me to give you a tour around the ring of perfection: mounted majestically on top of the rice is chicken tikka masala, chicken that’s been marinated in spices and creamy yogurt. Sydney also opted for chili and tandoori chickens, but also went to the vegetarian side. There she found delight in panak paneer, a cheese and spinach dish, along with cauliflower in a spicy sauce and a garbanzo bean medley.

As for me, I chose my favorites of the buffet: the tikka masala, tandoori, paneer, and ordering the poori and butter chicken off of the a la carte menu.

Everything was flavorful and creamy; not dripping of sauce or too dry. The meat was tenderly cooked. The breads were baked fresh when they came out, flaking off with ease when we peeled the pieces off. Cleanup was relatively simple: the puddle of sauces on our plates were wiped clean and promptly devoured. Well, except for the butter chicken I ate while finishing this blog post.

Curry-N-Kabab is located on 11904 Coursey Blvd. You can like their page on Facebook to see any upcoming discounts or specials. You can call for a reservation or text your order at 225-372-5002.

Atmosphere Makes for a Memorable Meal at Houmas House

by Sydney Blanchard

What makes for a great meal?

I'm sure anyone you ask will answer this question differently,  but I'd argue many favorite food memories have less to do with what was served and more to do with the people sharing the meal. 

It might be the Southerner in me speaking, but few things beat a meal blanketed by the warm shroud of friendly conversation and banter.

Back in September, the Bite and Booze team (with the delightful addition of Rue Rusike) had the opportunity to dine at one of the finest restaurants in the area with Houmas House owner Kevin Kelly.

Latil's Landing is situated on the Houmas House Plantation grounds, both a tourism hotspot and highly coveted wedding and event venue. 

Executive chef Andrew Foster, Jr.'s menu is ambitious, flavorful, and it tastes like home. They're doing something that feels really special at Houmas House.

We started off the evening with appetizers. I had the crispy pork belly covered in Houmas House honey. The crispy, salty pork was complimented by the honey with perfect subtlety. 

Crispy pork belly with Houmas House Beehive honey

Next came the scallop and foie gras "sandwich." Seared foie gras nested between two rosemary seasoned scallops. Generally scallops are not my favorite, but the corn coulis made all the difference. 

Scallop and foie gras sandwich

For the soup course, we had the famous crawfish, corn, and curried pumpkin bisque. This, to me, was the highlight of the meal. The pumpkin worked well with the spicy, salty crawfish tails. This is something I would love to try to recreate at home. 

Curried pumpkin bisque with crawfish and corn

Onto the beets, Blair's favorite root vegetable (and one of mine). The salad was composed of jumbo lump crab meat tossed with a lemon basil dressing with sweet roasted beets and organic greens. I found the crab and beet combination a bit weird, but in a delicious way.

Roasted beet and crab salad

If there's anything Latil's Landing is great at, it's pretty plating. All of the entrees and event the desserts featured a pop of color courtesy of an orchid flower. I opted for the grilled, butter basted filet mignon with parmesan potatoes, Burgundy mushrooms, and Abita root beer demi-glace. It was as tasty as it was gorgeous.

Filet mignon at Latil's Landing

Last, though thoroughly stuffed, we indulged in dessert. For me, that meant chocolate bourbon cake with coffee bourbon syrup. How could I say no?

Chocolate bourbon cake

Sure, the Latin's Landing dinner we shared was a culinary delight, but taking the time to enjoy a meal with friends is the real pleasure. If you haven't toured the neatly manicured grounds at Houmas House, sipped cocktails at The Carriage House, or dined at Latil's Landing, you're missing out!

Get Your Slurp On: Soupspiration in Baton Rouge

by Sydney Blanchard

Baton Rougeans: what have we done to deserve this? Who have we displeased? 

Because I am 1000% done with this weather.

I want to run errands without worrying about my car turning into a boat. I'd like to leave my house without getting soaked to the bone. Ideally, it would be cool if people could stop getting into wrecks.

Really, I've only come to one conclusion here. We all need to just stay in and sleep. Skip work, play hooky from school, and binge watch the newest season of Hemlock Grove.

We're not going to judge you.

Here's some local soupspiration to either fantasize about, try to recreate at home, or heck, have GoButler deliver it straight to your door.

Lemongrass Soup at Thai Kitchen

This soup is guaranteed to get your sinuses right. Trust me.

Pho at Dang's

By now, you should be aware of our obsession with Dang's. They're even using this blog post as their listed website on Facebook.

Black Bean Soup at MJ's Cafe

Since we all just found out that red meat is "carcinogenic" to human, I figured I'd include a vegetarian option for those of us affected by the new Red Scare.

Duck and Andouille Gumbo at The Chimes

No one makes gumbo as well as my grandma, but The Chimes is a pretty close second. 

Curried Pumpkin Bisque at Latil's Landing

This curry, pumpkin, and crawfish blend is both seasonal and life-affirming.

The 10 Best Bites of Food I Ate in 2014

I've had the chance to travel fairly extensively around Louisiana and across the country this year, and along the way I've tasted some extraordinary dishes. I wanted to end the year with a bang by sharing the ten best bites of food to come across my taste buds this year. It proved to be no easy task, but each of these culinary creations struck a chord within me. Each picture brings back fond memories similar to those you'd feel when reconnecting with an old friend. These dishes trigger automatic salivation, instant warmth, and big smiles. While to some this may sound dramatic, those who've experienced such a dish will understand completely. In descending order, I give you my ten favorite dishes of 2014.

1) The Black Drum at Village Café in Lafayette

While filming at Village Café for Louisiana Culinary Trails, I had the pleasure of trying Chef Jeremy Conner's stuffed fish: Louisiana black drum stuffed with lump crab meat and pan seared served over squash and topped with a lemon crab butter sauce. I can taste this dish all over again each time I look at this picture. It was one of the most perfectly cooked pieces of Gulf seafood I've ever had, and that's even after waiting for the cameras to stop rolling before taking a bite. The velvety butter sauce had a citrus tang that complimented the sweetness of the crab and mild flavors of the Black Drum. This dish, which is always on the menu in some form, represents Gulf fish the the way it is meant to be eaten and most certainly is a must try.

The Black Drum at Village Café in Lafayette

2) The Oyster Stuffed Quail over Pumpkin Purée at Le Foret in New Orleans

I had the opportunity to dine at Le Foret in New Orleans a couple of times this year. Each trip provided exceptional bites. The plating and flavor profiles of Chef Brandon Felder's dishes are off the charts. Packed with Gulf oysters and set atop a beautiful artwork of pumpkin puree and other delicious sauces, this quail dish was so quintessentially Fall I could hear leaves crisping under my every step.

The Oyster Stuffed Quail over Pumpkin Purée at Le Foret in New Orleans

3) The Chicken Curry at Dang's Vietnamese Restaurant in Baton Rouge

Over the course of several weeks, my Chief Confusion Coordinator, Blair Loup, and I visited the Vietnamese restaurants of Baton Rouge for a pho round-up post. In doing so, we stumbled upon a surprising and incredibly delicious bowl of chicken curry at Dang's Vietnamese Restaurant. In addition to having the best pho in town, they also have this golden beauty. Curry isn't something you see often in Vietnamese cuisine and while it caught me off guard to find it on their specials menu in the first place, the bowl of chicken curry with layers of citrus and coconut flavors served with rice noodles is something I will order time and time again.

The Chicken Curry at Dang's Vietnamese Restaurant in Baton Rouge

4) The Japanese Kobe Beef at Ember Wine Bar & Grille in Lake Charles

I've never had steak like this before, and that's saying something. A few other steaks were in the running for my favorite chunk of beef this year. The bone-in ribeye from Doe's Eat Place in Baton Rouge, the classic Florentine porterhouse from Carnevino in Las Vegas, and the New York Strip from 33 Steak in New Orleans all placed highly on my beef-o-meter, but this beauty from Ember at the L'Auberge in Lake Charles, Louisiana wins the blue ribbon. The beauty of being based out of a casino is to be able to play within your food service outlets, and Chef Mark Chapman knows exactly what kind of fun to have. He imports this authentic Japanese Kobe Beef and sells it for $30/ounce with a minimum order of four ounces. For you people who struggle with math, that means that the cheapest you can get a taste of this steak butter is $120, and that's still not quite the size of a respectable petite filet. But damn is it worth it! The marbling in the beef is unlike any I've seen in person. Seared to a glorious rare temperature, the shingled beef is as close as you could imagine to a breathtaking bite of beef bacon packed with umami.

The Japanese Kobe Beef at Ember Wine Bar & Grille in Lake Charles

5) The Crispy Pig Ear Salad at Sojourn in New Orleans

Sojourn chef Jeff Williams invited me via Twitter to attend his first tasting menu pop-up dinner in New Orleans. The courses were some of the more inspired dishes upon which I have feasted. As I'm sure you know, I'm not much of a salad guy, but Chef Jeff's crispy pig ear salad is something I could eat on a daily basis. Crisp, local greens sprinkled with strips of crunchy and salty pig ear and sweet baby carrots were brightened with a peppery horseradish vinaigrette and balanced brilliantly with grated egg yolk. The flavors erupted upon my taste buds in ways that very few salads ever have, making my only complaint to be that I haven't had it since that night.

Sojourn's Crispy Pig Ear Salad in New Orleans

6) The Tuna and Grapefruit at Lucy B. Goode in Gulf Shores, Alabama

On a media trip to Gulf Shores and Orange Beach this past summer I had the pleasure of dining at Lucy B Goode. In an area ruled by tasty but all-too-often deep fried Gulf seafood, Lucy B Goode boasts contemporary dishes featuring locally sourced ingredients from area farms. Chef Randall Baldwin started us out with an off-menu appetizer which included only a few simple ingredients. Slices of fresh tuna and ripe grapefruit were adorned with celery leaves for a sharp contrast to the sweet juiciness of the dish which he finished with sea salt, cracked black pepper, and a light drizzling of sesame oil. The subtle flavors of the tuna and grapefruit fused together like the crescendo in a lovely score.

Tiled Fresh Tuna and Grapefruit Slices with Celery Stems at Lucy B. Goode in Gulf Shores

7) The Barbecue Spare Ribs at Arthur Bryant's in Kansas City, Missouri

A month before I launched Jay D's Louisiana Barbecue Sauce I found myself on a bachelor party adventure for my brother Eric. We just so happened to trek to the barbecue mecca that is Kansas City where I set my sights on the legendary smoked meats institution called Arthur Bryant's. Our hungover bachelor party gang showed up ready to devour some Que, so after ordering heaping portions of nearly everything on the menu, we sat down to chow down on heavenly swine and bovine. The pork spare ribs were of worthwhile wonder as if the pit-masters had wept tears of deliciousness over these bones. Few ribs have boasted the superior texture and flavor of these magically smoked morsels of pig.

Pork Spare Ribs at Arthur Bryant's in Kansas City

8) The Homemade Poptart at Magpie Cafe in Baton Rouge

All hail the Magpie poptart. Every kid who grew up in the 90's knows the Kelloggs version all too well. Frosted Brown Sugar Cinnamon could do me no wrong. Naturally, when I heard that Magpie Café  made a homemade rendition of the poptart, I knew I had to try it. They're typically made on Saturday mornings, but every now and then you can find the folks over at Magpie sneaking it into their weekday breakfast offerings. You may be saying, "Jay, a poptart? Really? With all of the wonderful things you've had to eat how did this make the list?" Well, I'll enlighten you. Not only is Magpie's version on the poptart euphorically delectable, it also gets bonus points on principle. The nostalgia it represents creates an experience that is at once memorable and triumphant above the original. Plus, the fact that someone thought up an idea like making a badass version of the poptart deserves recognition.

A Blueberry Poptart at Magpie Café in Baton Rouge

9) The Pork Belly Ramen at Bread and Circus Provisions in Lafayette

Lafayette has always had some amazing food, but right now their food scene seems to be exponentially exploding. Getting to experience some of the state's creations through filming the Louisiana Culinary Trails has been some of the most fun I've had this year. Shortly after visiting Village Café, we hopped over to Bread & Circus Provisions to see what Chef Manny Augello had going on in his kitchen. I sampled several of Chef's dishes, but this Pork Belly Ramen stole my heart. Legitimate ramen is hard to come by in Louisiana and it's exciting to find it in places you wouldn't expect. The vegetation gave an earthy taste to the creamy broth and I firmly believe that pork belly makes most things better. You'll definitely want to stop by Bread & Circus if you're anywhere around Lafayette area... you won't be disappointed!

The Pork Belly Ramen at Bread & Circus Provisions in Lafayette

10) The Hog Bone from Bacon Rouge's Chef Alex Hamman at Hogs for the Cause in New Orleans

One of the more underrated bites I've had this year came from Chef Alex Hamman's Hog Bone. I have competed in an all pork cook-off by the name of Hogs for the Cause for the past couple of years. Not only have our numbers increased for team Bacon Rouge, but so has the talent. Pastry Chef Instructor for the Louisiana Culinary Institute Alex Hamman created the Hog Bone for the Porkpouri (wild card) category in the 2014 competition. Our entire team watched in a state of shock when it didn't place in the top 10 because the flavors were so beautifully layered and innovative. Chef made a homemade cheese cracker as the base for a slightly spicy tasso and cracklin dust base that was then coated in velvety chocolate. The hog bone had all of the elements: sweet, crunchy, smoky, porky, and spicy, and they were devoured in no time. Chef Alex displayed some extreme skill in this whimsical creation and I can't wait to see what he comes up with for the 2015 Hogs for the Cause (which you can buy tickets for now... make sure to list "Bacon Rouge" as the team who referred you)!

The Hog Bone: Tasso, Cracklin Dust, Homemade Cheese Cracker invented by Alex Hamman for Team Bacon Rouge

Germany: Street Food Bite and Booze of the World Cup

It's the final countdown!! Germany and Argentina go cleat to cleat in the final game of the FIFA World Cup 2014 today at 2pm. While they gear up for glory we're going to sit down to our second to last plate along the street food guide! This morning we're going to take a look at a great recipe for currywurst and the Bed of Roses Cocktail.

Photo Credit: finedininglovers.com

Currywurst is an extremely popular street food in Berlin. Steamed, then fried knackwurst (pork sausage) sliced and tossed in a curry sauce is all there is too it. The key to an authentic currywurst recipe is the sauce. This recipe for the sauce seems simple enough to execute and stays true to the curry ketchup phenomenon that is currywurst. The spiciness of the curry marries well with the concentrated tomato and slight sweetness of ketchup. This sounds like good game eats if you ask me!

Photo Credit: drink-agency.com

The Bed of Roses cocktail features herbal liquors found often in the glasses of your everyday German. The main liquor is Josef Meiers which looks and tastes extremely similar to Jaegermeister. The "in your face" herbal flavor is sweetened by grenadine and brightened by lemons and limes. This drink may not be for the faint of heart, but it's worth a try.

Cervezas in Cabarete: Jay's Adventure in the Dominican Republic Part Uno

I made my first international trek since starting Bite and Booze in the spring of 2013 with a journey to Toronto for a weekend at TBEX with Visit Baton Rouge. Later in the year, I had a chance to travel to the Dominican Republic for the first time. A little sun and Caribbean paradise is exactly what I needed... though really I most looked forward to experiencing a different culture complete with authentic local foods.

Our trip, sponsored by Dominican Republic's Ministry of Tourism, brought us to the north coast of the nation that shares the island of Hispaniola with neighboring Haiti. We flew into Gregorio Luperón International Airport outside Puerto Plata and then bused to Cabarete, a beach town where kitesurfing is the most popular sport and life is about as laid back as it gets. Our crew, made up of writers and bloggers from all walks of men's lifestyle, checked in at the Millennium Resort & Spa right on the beach in Cabarete. I'd highly recommend this place to anybody looking to visit the area.

The view from my room at Millennium Resort & Spa in Cabarete, Dominican Republic

We had a lot planned for all the men on the trip. Our Dominican "Mancation" had been designed by our tour guides Annie and Jess as well as our local expert Carlos from the Ministry of Tourism. Upon arrival to our hotel on a warm and sultry afternoon I immediately requested the local flagship beer of the Dominican Republic, Presidente. In an interesting tradition the beer came wrapped in a paper towel around not only the base of the bottle to serve as insulation but also around the neck. I soon found out that all beers in the Dominican Republic and in fact a lot of the Caribbean are served that way. I suppose you want the ice cold beer to stay frosty, so I understand the napkin koozie. The top napkin dates back to lesser bottling standards and reusing bottles. Beers were served with a napkin so that you could wipe rust off the rim underneath the cap. The beers are still served that way today, though I never noticed any rust issues.  

The Presidente itself is a pilsner style lager beer with a taste of the island. It works well as a beach beer for sure. While it is truly nothing noteworthy compared to the the world of craft beer, when you have some sand between your toes and it is hot and humid outside, the near-freezing cerveza certainly hits the spot.

On the first night there we took a stroll into the town of Cabarete which happens to be right down the beach from our lodging. Along the beach quite a few bars and restaurants gave life to the night breeze rolling in off the Atlantic. I looked forward to a great meal and some drinks to accompany the food. We passed a place called Mojito and I liked the look of the drink menu. That Presidente for 100 Dominican pesos translates into a little over $2. The Cuba Libre, or rum and Coke, even less. I could get used to this.

We ended up stopping at a little spot called the Emerald Beach Club which had a table waiting for us on the sand. I opted for the shrimp curry which came with some steamed veggies and coconut rice. As a whole the dish sufficed for the evening. The coconut rice with the curry sauce created a great flavor combination that worked with my fruity beach cocktail. The shrimp also did quite well in the curry sauce. Perhaps the highlight of the night was the mamajuana that we got from a beach merchant. Mamajuana is a local tonic that consists of rum, red wine, and bunch of unidentifiable bark, roots, and herbs. It is common to see people selling shots of the elixir on the beaches around the Dominican Republic. It is a pretty potent drink that dates back to the days of using such bitters for medicinal purposes. Mamajuana is also said to have an aphrodisiac property. I gave it a shot while in the company of strangers on the beach. The flavor tasted a little like cough syrup, a little like absinthe, and a little like nothing I had ever had before. Drinkable, yes, but I didn't find myself in a hurry to get another.

This marked conclusion of my first day in the DR. After a couple more beers on the beach I headed back to Millenium to rest up for the next day's adventures. There's more to come about other activities from the trip here on Bite and Booze, so stay tuned. For a little preview of what else I got into, check out the video below!

 

BR Foodies Visit Latil's Landing at Houmas House

A group of Baton Rouge Foodies, proudly known quite simply as the BRFoodies, recently made a trip to Burnside and the famous Houmas House Plantation.  The historic house on the banks of the Mighty Mississippi is a thriving tourist and filming destination (including recent episodes of Bravo's Top Chef and Wheel of Fortune) with a Southern charm and beautiful gardens throughout the grounds.  My good friends Paul and Courtney got married at Houmas House and I got a complete tour after the Baton Rouge Socials Media Association's Coastal Social Conference last Fall, but this trip was for a different reason: FOOD!

L to R: Jeremy, Jay, Meghan, Brent, Kelly, Christina, Olivia, Josh and Nick at Houmas House

Our group met Jesse Lambert at the Turtle Bar to begin the evening with a couple cocktails.  Jesse works in marketing for the plantation and graciously offered to meet up with us and talk about the property.  The Turtle Bar sits in one of the twin Garconniere on the property which creates a really unique and historical watering hole.  From there were were off to Latil's Landing Restaurant in the old French House to find our table and start our feast. 

On the second floor of the plantation we found our beautifully set dining table in a private room.  Jesse stayed for dinner and we were also joined by the plantation's owner, Kevin Kelly.  Kevin, a New Orleans native, bought the home in 2003 and restored it to its luxurious yet preserved 1840's roots.  As great as the house and gardens are, and with all of the historical artifacts and relics around the home, Kevin seems to take equal pride in the cuisine that is served at his restaurant.  He told us that before Latil's Landing opened he would routinely find himself returning to New Orleans for dinner.  When he hired Executive Chef Jeremy Langlois to run the restaurant, all of that changed.  He now had a place in Burnside to dine, and it happened to be right outside his bedroom!

Our meal began with an amuse bouche to whet the appetite.  The cucumber and salmon tart refreshed our mouths and got us ready for more gluttonous glory.  The table was also spread with three types of bread and three different house-infused butters including one with fresh honey from the beehives at the plantation!    

Immediately following the very light salmon cucumber came a much heavier crab and mango cake.  The plentiful lump crab meat was sauteed and served with a gorgeously decorated chipotle remoulade sauce.  With the addition of the mango, the crab cake tasted simply sensational.  One of the most popular lunch dishes at Houmas House is the Crab and Mango Cake Salad, and it is quite easy to see why!   

The soup course featured a Latil's Landing specialty: a bisque of curried pumpkin, crawfish, and corn. The soup had a great flavor with a balance of sweetness and spiciness.  The pumpkin and curry tastes were bold and delightful while the crawfish and corn brought it back towards a Cajun bisque that we all know and love.   

For a third course, Sous Chef Bryan Duck delivered a Cosmopolitan Sorbet.  Meant to serve as a palate cleanser before the main entree, the sorbet delivered a little punch of refreshment.  The cranberry heavy sorbet received a little extra encouragement from a shot of orange Grey Goose vodka.  With the pre-dinner cocktails and the constant pours of wine, this sorbet was exactly what I needed to keep the night moving right along!

The duel entree came out to our table and our entire BRFoodie group gasped.  We had already been over-fed, but then we laid our eyes on the lamb and lobster and knew we couldn't stop eating yet.  The lobster portion featured a papaya stuffed lobster tail perched on top of Louisiana crawfish tails with a Creole tomato risotto.  It may have been one of the most inventive lobster dishes I've ever had.  Still, it had nothing on the lamb.  Not to slight the lobster, but the lamb nearly knocked my socks off!  The lamb had been marinated in Louisiana's own Community Coffee and then grilled to a succulent medium rare.  The chops were downright delicious and I was caught gnawing on the bones to get every ounce of flavor out of them!

Naturally, no meal is complete without a dessert at the end.  Latil's Landing served us their Sticky Toffee Bread Pudding to wrap up the meal.  The brown sugar and date bread pudding had a terrific texture and worked very nicely with the toffee sauce.  The blue berries and cream were a nice addition too!

But, as it would turn out, our meal didn't actually end with the bread pudding.  Sous Chef Duck came back up to our dining room with a round of praline shooters.  Chef explained that the shooters were a bit of molecular gastronomy.  It featured a dehydrated and finely ground praline mixed with salt.  When taken as a shot, the praline mixture re-hydrates with saliva and loosely sticks to your mouth leaving the flavor of a salted praline and a very unique textural sensation.  Playing with food is fun!

To cap off the evening, Kevin Kelly led us on a tour of the house and then out to the gardens.  We got an inside look at the former water cistern turned wine cellar that is stocked with an absolutely amazing selection of worldly wines.  Seriously... Mr. Kelly held nothing back when purchasing case after case of Wine Spectator's highest rated wines on the planet!

All in all, it was a great trip to Houmas House.  We had some fantastic drinks, an amazingly delicious meal, and an inside look at the home and property.  I highly suggest a trip out to the plantation whenever you get a chance.  I don't think you'll regret it!