Bite and Booze Awards: Restaurant Week Baton Rouge

Local Products List and Pork Rinds at Beausoleil

Restaurant Week Baton Rouge has come and gone, but the memories remain for those of us who dined out last week.  I took the liberty of compiling a rundown of the RW highlights. Take a look, and let me know what you think by commenting below or posting on Twitter or Facebook! These picks are my opinion alone and I'd love to hear what you think.

Best deals:

$15 - Chelsea's Cafe - Cheese fries, the stellar chicken mojo poboy with fries, and French silk cake for $15... yeah, that's a good deal despite it all being on the normal menu.

$20 - The Londoner - Just a slight step up from Chelsea's, at the Londoner you could get a grilled chicken, strawberry, and walnut salad, a steak and ale pie, and finish it with their amazing sticky toffee bread pudding for nothing but a Jackson.

$25 - Beausoleil - Starting off a meal with a dish called "General Tso's Cheeks" always gets the imagination running. Following that up with a Creole cane syrup grilled pork chop and ending with a fresh fruit cobbler with toasted pecan crust for only a hundred quarters... that's just plain silly good.

Le Creole's Lobster Wontons

$30 - Juban's - The stuffed crab cake with avocado aioli showed what new Executive Chef Joey Daigle is capable of, and that only got me through the appetizer. As one of Baton Rouge's most historic fine dining restaurant, a three course menu like this is something that should be unheard of... though they actually offer a $29.99 prefix all the time! Moving on to a medium-rare steak frites and a cinnamon raisin bread pudding, it's hard to argue about the Restaurant Week deal at Juban's.

$35 - Le Creole - I began my meal with the lobster wontons. Lobster knuckle and claw meat and truffle cream filled crispy fried wontons accompanied with pepper jelly. They were delightful. Next came the gulf red grouper topped with crab meat sitting on a bed of Napa cabbage in a ginger-citrus sauce. I finished the meal with flaming bananas foster. I won.

Best off menu dishes:

Appetizer - Allow me to rant here: While a Restaurant Week is amazing and I'm extremely happy that Baton Rouge has one, it does also seem that perhaps part of the spirit is not understood. I could find ZERO restaurants that went off of their ordinary menu for the first course of their restaurant week menu. They recycled their appetizers, soups, and salads. They showed a lack of creativity, imagination, and desire to use the week to showcase their chef or something new rather than let people just order something that would be on the menu anyway. Next Restaurant Week, I encourage all restaurants and their chefs to allow their passion to shine and create some restaurant week specials as small plates and first courses. Fortunately, there were a few second and third courses that went off-menu.

Entree - Bin 77: Stuffed Mississippi Quail - As if the bird wouldn't be enough for the entree in a $25 three course menu, the folks at Bin 77 rounded the dish out with foie gras, oyster ragu, three potato pave, and red-eye gravy. What a dish! And it can't be found on their regular dinner menu!

Dessert - Blend: Warm Chocolate Torte - Complete with salted caramel gelato and roasted peanuts, this dessert cried out to be eaten! While there is a chocolate torte on Blend's dessert menu, it doesn't come with salted caramel gelato and roasted peanuts, so if you didn't get to try this version, you may have missed out!

Special Mentions:

Most Creative Menu - Nino's Italian: Forget dessert... you can order that on your own. Nino's bucked the "three courses = appetizer, entree, dessert" mentality and decided instead to offer a slew of incredible appetizers like mussels or gnocchi followed by a soup or salad and then an amazing entree including their homemade grilled vegetable and goat cheese cannelloni!

The filet at Doe's, an option I could have had for Restaurant Week

Sad I Missed It - Doe's Eat Place: They had a pound-and-a-half T-bone on their Restaurant Week menu
and I missed it. That steak costs over $35 by itself, but they served it with three tamales, fries, biscuits, and then eclair cake. While I can go back to Doe's and eat tamales, prime steak, and eclair cake any time, I'm still sad I missed this deal.

Welcome to the Show - Le Bon Temps: Although they just recently opened, Le Bon Temps Bar & Grill wasted no time joining in on Restaurant Week Baton Rouge. That's what I like to see from a new restaurant! And for $20, their menu that featured combinations like duck and andouille egg rolls, a cochon de lait platter, and lemon icebox pie could not have steered anybody wrong!

Corporate Love - Fleming's: While I'm not a promoter of chain or corporate restaurants, there were several that participated in Restaurant Week and I'm sure there were many happy diners. The menu at Fleming's Prime Steakhouse and Wine Bar, for example, should not have been overlooked. Listed as four courses on their menu, you could start with a lobster bisque, follow that up with a petite filet, include some Fleming's potatoes, and wrap it all up with a huge slice of carrot cake. Whether they are corporate or not, their Chef is a Louisiana boy, and it is hard to beat a meal like that for $35!

Your Nominations, Please!

Dear Friends and Fans,
225 Magazine just released their nomination form for their annual Best of 225 Awards which highlights people's favorites restaurants, shops, and personalities in Baton Rouge. Please take a moment of your time to fill out the nomination form, which I have linked below. You may fill in the form with the people and places of your choosing, and please feel free to contact me if you need some ideas about restaurants, but I'm asking for special consideration in a couple categories:

1) Best Blogger/Columnist - Jay Ducote of biteandbooze.com. How great would it be if I was nominated for this? I would really appreciate your support!

2) Best Steak - Fleming's. My buddy Eusebio (most of you know him) is the Sous Chef at Fleming's Prime Steakhouse and Wine Bar, and does AMAZING work. If you've never been, you should!

3) Best Sandwich and/or Best New Restaurant - Jimmy John's. My friend Kyle recently opened up the only Jimmy John's in Louisiana on Perkins Road. You should definitely stop by for a sandwich and tell him that Bite and Booze sent you! One day last week he gave everybody that said that a 10% discount!

4) Best Visual Artist - Hannah Lane. Hannah is an amazing painter and operates out of her studio right here in Baton Rouge. Her work can be seen all over the city... and she is an amazing person!

Here is the link for the nomination form: http://www.surveymonkey.com/s/3BSLKVQ

Thanks so much for taking a moment to fill it out. Make sure to keep checking http://www.biteandbooze.com/ for the latest on all of my culinary and indulgent adventures! Also, sorry to anybody that I did not mention here that I should have... let me know and I'll try to give you a shout out as well. Finally, please feel free to share this with all of your friends! It is really easy to do with the button below.  Let's make this thing go viral!

Jay D. Ducote
http://www.biteandbooze.com/

Fleming's for an anniversary!

It sure is nice to get to go to Fleming's Prime Steakhouse and Wine Bar for an occasion such as somebody else's wedding anniversary. That was exactly what happened last Thursday when Jim and Dana Higgins came in town from New York. Dana is Jason Wesley's sister, and Brent is really good friends with all of them as well. I met Dana several years ago and then caught up with her again and met her then-fiancé Jim two summers ago while visiting New York. Since they came into Baton Rouge on their first anniversary weekend, Brent organized a trip to Fleming's for them, and I was invited to attend. Brent brought Chelsea as his date and I was accompanied by my dear friend Caroline. Our group was hungry, thirsty, and ready for a fabulous evening at Fleming's where we knew Eusebio would take care of wining and dining us like we were on Top Chef or Jim's Favorite, Hell's Kitchen.

Jay, Caroline, Jason, Jim, Dana, Chelsea, and Brent at Fleming's

We all started with a cocktail at the bar. I very quickly noticed that I did not get the jacket and tie memo before the evening began, but I got over it. I've been underdressed before, and I'm sure I will be again! I imbibed on a Fleming's Classic Martini because I wanted to make sure I thought it tasted as good as the last time I drank it. When we sat down at our table we were greeted by our wonderful wait staff and were informed that Chef Eusebio had a special appetizer planned for us that would be coming out soon.

Duck Breast with Raspberry Glaze, Seared Scallops with Roasted Corn, and Lobster Lettuce Wraps with a Homemade Slaw and Sauce

The appetizers made their way to the table and everyone sat in awe and amazement. Eusebio explained how each of the dishes were prepared in the kitchen and then we were invited to dig in. The duck breast was amazingly tender and paired perfectly with the sauce that sat atop the fowl. The scallops were seared nicely and topped with a roasted corn mixture that partnered with the scallop surprisingly well. The lettuce wraps were filled with sautéed lobster, a fresh slaw, and a simple sauce. From the moment the wrap touched your lips you knew you were getting something special. The lobster was clean and fresh with a delicate texture that was complimented very well by the slaw that was served with it.

A couple bottles of wine were ordered for the table, one white and one red. I'm a much bigger fan of red wine myself, so I opted for a glass of the Malbec. I'm not sure exactly which vineyard it came from but Davida, the Queen of Wine at Fleming’s, picked it out for us so I knew it would be excellent!

A Beautiful Glass of Malbec

After the appetizers we were ready to order the rest of our food. Caroline and I thought it would be a good idea to try the soup de jour... that's the soup of the day. It sounded good, so we thought we'd have that (Dumb and Dumber reference in the Fleming's blog post! Point Jay!). On this day the selection was Butternut Squash Soup. It was rich and creamy with several flavors that were like candy on the tongue. It was a perfect amount of sweet and savory that I look for in this type of soup.

Butternut Squash Soup

For the main entree I ordered the mixed grill. I had previously always gotten the cowboy-cut bone-in rib eye, cooked medium rare, when I was at Fleming's, but for my birthday this past year I got the mixed grill and couldn't have been happier, so I thought I would go that route again. The mixed grill is an opportunity for the chef to be creative with some stuffings and sauces each day, which is one of the main reasons I like it. It is always a pleasure to go for specialty items or off the menu because you really get to see what the chef can produce rather what is established and cooked routinely every day. This particular mixed grill contained a duck breast, a boneless quail, and filet mignon.

The Mixed Grill at Flemings

To give you better idea of what you are looking at in the picture above; from the top center and rotating clockwise: boneless quail stuffed with a goat cheese mixture, macaroni and cheese, blackberry glazed breast of duck, grilled asparagus spear, filet mignon with mushroom sauce, and Fleming's potatoes (sorry the picture is so dark, the mood is set in the restaurant, if you know what I mean!). All of the food was fantastic but I think I could pick out the winners and losers from the bunch. The filet was average. I was not too impressed with the mushroom sauce compared to the other sauces and flavors on the table. The meat was tender and delicious, but I'm not a filet kind of guy, so it was off the mark for me. The asparagus spear was good, but a little ordinary compared to want they do with a lot of things at Fleming's. I feel like I could get grilled or steamed asparagus of that quality (which is high) at quite a few restaurants around town. The Macaroni and Cheese is fantastic with chipotle and cheddar flavors in every bite, but I've had it several times and know there other sides on the menu worth trying. The side item that I do think is worth getting every time is the Fleming's Potatoes. This potato dish is made with cheese, jalapenos, and cheddar cheese and is one of the best side items in town. The duck breast was also a winner. Even though I already had some duck breast on the appetizer plate, I can always eat more! The sauce on the mixed grill duck was a mouth-watering blackberry reduction that enhanced the flavors of the dark duck breast to the point of ecstasy in my mouth. However, my favorite item of the evening was the boneless, goat-cheese-stuffed quail. While the wings and legs actually still had bones in them (they are a little small to be de-boning), the breast portion of the quail was bone-free and stuffed with succulent goat cheese mixture. The combination of the tender quail breast infused with the melting, grilled goat cheese flavors created a taste bud explosion and all that was left to do was try to remember to chew and swallow instead of sit there drooling.

Naturally, no meal is complete without dessert, and Eusebio had worked up something sweet and special for the anniversary couple and the rest of us as well.

Cheesecake, Chocolate Cake; Buttered Pecan, Cafe Au Lait, and Peach Ice Creams

Pictured above are a classic cheesecake with chocolate topping, a chocolate cake, and three different varieties of Kleinpeter Farms Dairy Icecream. I will give Fleming's props that even though they do not make their own ice cream in house, they do serve a local product that is still emerging in the marketplace. If you have not had Kleinpeter Ice cream yet, I suggest you do so soon! The real treat of the dessert parade that was placed on our table is not pictured above. Eusebio made a special chocolate-flavored baked dish, like a cake, that was extremely light and fluffy. He then sliced that in half and spread a layer of crème brulee in the middle, and then stacked the two halves back together again. It was incredible! The cake melted in your mouth as the crème brulee lined your tongue to create a unique sensation to go along with the exquisitely sensational taste.

I should be back at Fleming's in November for their Bourbon Dinner... that will make one hell of a blog post! Until then, keep the mouths watering!

Fleming's... a magical place

I couldn't have planned this better.  This is just love how things seem to work out for me... so they say.  So, last night I started a blog about my life as it relates to food and drink.  And today, for happy hour, I met some good people at Fleming's Prime Steakhouse and Wine Bar for, what else, food and drink!  Fleming's is pretty much my favorite place to go in Baton Rouge.  Usually it is only on a special occasion when I get to go, but every now and then, and especially at happy hour with the 5-6-7 deal, I get to go just for fun.  I'm typically not such a big fan of corporate eateries or watering holes but this one is special.  It turns out that I know the chef partner that opened the restaurant from college days.  And then, the real important thing, one of my best friends, Eusebio Gongora, took a job there and has worked his way up to Sous Chef and doesn't seem to be stopping there.  Everything seems to taste better when he brings it out to the table and can add that personal touch.  He has the best food mind that I know but has no formal training.  All of his knowledge comes from his own learning and personal experience... you know, the kind of stuff they can't teach in a classroom.

This evening I met my buddy Brent Broussard, LSU soccer star Chelsea Potts, and my brother, Eric Ducote, at Fleming's for a couple rounds of cocktails and some fine dining.  We got a table on the patio area outside because the weather in Baton Rouge was fantastic today.  I started off with a nice Petite Sirah from the Vinum Winery in California.  It was a tasty red wine that certainly wet my appetite for more concoctions.  Every Wednesday in September Flemings was giving away samples of their burgers during happy hour.  We got to try the Jumbo Lump Crab Cake Burger, Portobello Mushroom Burger, Fleming's Prime Burger, and the Sliced Filet Mignon Burger.  All four were fantastic, but my favorite was the portobello which included sauteed spinach and goat cheese.  It was a unique creation with flavors that blended together perfectly between the buttery bun.  After I finished my glass of vino I looked at the 5-6-7 drink menu and decided to give their cocktails a try.  I'm all-too-often a beer drinker, followed by bourbons, red wines, and then rarely other drinks.  It is not because I dislike the taste, so I imagine it is just a routine that I've fallen into.  Perhaps this blog will bring me out of that pattern and I can give my take on the signature cocktails around town.

Shaken, Not Stirred

My first choice was the Fleming's Classic Martini.  I do enjoy a good martini and it had been years since I had one.  It was a slightly dirty beverage made with Ketel One Vodka.  The olives were stuffed with blue cheese which created a very interesting flavor.  I also tried a Fleming's Mojito which was a standard rum-mint-syrup-soda mojito mixture that was very clean and crisp and ideal for the outdoor weather.  The final drink that I tried was a Tropical Martini made with Malibu coconut rum.  This was definitely not my kind of drink.  It was consumable, but very sweet and fruity.  Such is life.

The beverages were great but the real treat of the evening was that we were also able try ALL the appetizers on the 5-6-7 happy hour menu.  It was really a perfect amount of food for the four of us.  Appetizer one was the seared ahi tuna.  The seared tuna is marvelous at Fleming's.  The sear around the outside is perfect and the fish is a delectable, melt-in-your-mouth slice of heaven served with a spicy mustard sauce that complements the dish perfectly.  Next we had a taste of "wicked cajun barbequed shrimp".  The well-sized crustaceans were served in a classic New Orleans style buttery, spicy sauce and were as good as any I've had before.  The jumbo lump crab cakes were nice but certainly not the best crab cakes I've ever had.  Still, it is hard to go wrong when you are working with really good lump crab meat.  Next up was the beef tenderloin carpaccio served with a cheesy bread for delivery to the mouth.  The thinly sliced beef was mouth-watering at first taste.  It is definitely one of my favorite appetizers on the 5-6-7 menu.  But the best in show for the night was not the carpaccio, it was the sweet chili calamari.  The succulent squid was fried golden brown and drizzled with a sweet chili sauce that hit the spot.  The flavor was immense as it had the truly perfect combination of sweet and spicy to go with the wonderful textures of the calamari.

To sum up, it was a great happy hour dinner and drinks evening with great friends.  I'm really glad I got back in touch with the martini, and I definitely preferred the classic version.  The mojito was delightful and I'd certainly drink one again on a nice Fall day.  As far as the food goes, it was all spectacular.  I love every time I get to go into Fleming's.  The highlights were the Portobello Mushroom Burger and the Spicy Chili Calamari... but man, it was all so fabulous!

Happy eating, and drink for your health!