Meat, Smoke and Freedom: A Taste of the Red, White & Que Food Truck

by Chuck P

Back in 2010 it was hard not to find a food truck rolling around the streets of Baton Rouge. These weren’t the old run down, dirty and dingy trucks that once operated everywhere that were affectionately given the title of “roach coaches”. These were clean and well equipped vehicles with names like Taco De Paco, Fleur de Licious, Dolce Vida, Three Bones Catering and by far the most popular food truck, Curbside Burgers.

From lunch pop-ups downtown and Friday night round-ups at Tin Roof to just parking at the entrance of an LSU apartment complex, people were scouring social media trying to find out where their next pit stop would be. The food truck scene thrived...until it didn’t.

In a few short years...it was over.

Taco De Paco changed owners and never seemed to recover. The Dolce Vida pizza trailer was destroyed by a drunk driver and the owner left to open a brick and mortar in New Orleans. Nick Huft, owner of Curbside, also ventured to New Orleans to help open and run the kitchen at Barcadia. Without the powerful following that came with those trucks at events and a lack of organization, the once popping food truck scene had come to a dead stop.

Although there aren’t as many food trucks as long ago, there are a few that still fight the good fight in trying to bring their dishes to the masses. Gone are the food truck round-ups. Nowadays, these trucks can be mostly found at special events like Live After Five or The Baton Rouge Blues Festival or catering private parties. One of the newest trucks in particular I found parked right outside of Brickyard South located right across from the 13th Gate and that is the Red, White & Que truck operated by Kyle Rome.

Kyle’s passion for food started at the early age of 5 when he would stand next to his grandmother in the kitchen. She would let him help with adding ingredients and stirring the stews simmering in her giant cast iron pots. After high school he attended college but soon realized that his mind was on culinary creation and not collegiate studies.

Road House Mac: Pulled Pork, BBQ Sauce and Cracklin' Crumbles

He travelled the south for a while working in different kitchens whenever he could before eventually bringing the skills he learned back home. He created his own dry crawfish boil mix and bought his own trailer to boil crawfish for private parties and company events. Now, after taking a couple of years off from cooking, Kyle decided it was time to return to his true passion. He partnered with his friend Conley Pellerin and his girlfriend Brittany Moreau and the Red, White and Que food truck was born.

Kyle and his team are serving up some really tasty dishes like the Road House Mac with pulled pork, their house BBQ sauce and cracklin’ crumbles, a pork and mac n’ cheese quesadilla, and some really solid tacos such as the Chuck Norris featuring pork and pineapple chutney. The menu also includes nachos, burgers, gumbo and a salad to ensure there’s something here for everyone. 

The Chuck Norris Taco: Pulled Pork, Red Onion and Pineapple Chutney

Make sure to follow them on Facebook to find out which Baton Rouge event or late night dive bar they’ll be parked it. Morning, noon or night there’s never a wrong time to support the Red, White and Que.

The Truck, the Brewer, and the Blogger IV: Cuarta Cena Cerveza

The return of The Truck, the Brewer, and the Blogger pop-up dinner series means another can't-miss meal at the Tin Roof Brewing Company. Chef Chris Wadsworth takes the reigns of Taco de Paco, Allison Offner rides in on the Cupcake Allie truck, and Jay Ducote represents Team Bite and Booze. The dinner will feature six courses of authentic Mexican inspired cuisine paired with Tin Roof Brewing Company beers. See below for the full menu with beer pairings!

The event will take place at Tin Roof on Tuesday, January 20th, 2015 at 7 PM. Tickets will certainly make a great surprise holiday gift or early Valentine's date since V-Day is on the Saturday of Mardi Gras weekend!

To get tickets, head over to the Cuarta Cena Cerveza Eventbrite Page!

Louisiana Culinary Trails: Capital Cravings

Rolling cameras on Iverstine Family Farms with Galen Iverstine,
Jay Ducote, Fred Mince, and Dan Jones

The Louisiana Culinary Trails crew had more of a home-field advantage for the filming of the fourth video in the series. We took a trip to Kentwood to talk to local, first generation farmer, Galen Iverstine, about the bustling Red Stick Farmer's Market. Chef Jeremy Langlois shed some light on his farm-to-table practices at Houma's House Plantation and local food enthusiast Julie Laperouse and myself give a little commentary on the current Baton Rouge food and beverage scene. The Capital Cravings video would not have been complete without a trip to Tony's Seafood and to talk to Bill Pizzolato about their incredible Gulf seafood selection and those amazing boudin balls!

Fred Mince climbing counter tops while Jordan Lewis and Dan Jones grab some shots of Chef Jeremy Langlois in the kitchen

225: Into the Mix Episode 5 - Fresh Truck

In the latest episode of 225: Into the Mix, I track down Pat Fellows with the Fresh Truck. Fresh Junkie is all about serving bold flavors in a fresh and healthy way. You can find them at the Main Street Market or on the truck rolling around town or catering private events. When I get on the truck with Pat he makes me a Brickhouse Wrap and a Mediterranean Wrap. Seriously, I should be eating this stuff way more often. It is delicious and nutritious!

In case you missed them:
225: Into the Mix Episode 1 - Mason's Grill
225: Into the Mix Episode 2 - Magpie Cafe
225: Into the Mix Episode 3 - Juban's Creole Restaurant
225: Into the Mix Episode 4 - Pastime and Tin Roof

225: Into the Mix is a project from 225 Magazine's Dine Newsletter, tommysTV, and Bite and Booze. I'd like to especially thank Manda Fine Meats and the Paretti Family of Dealerships for their sponsorship of the series that helped make everything happen.

Hosted by Jay Ducote
Produced by Jay Ducote and Tommy Talley
Director of Photography: Dan Jones
Editor: Josh Carley
Audio: Michael Lane
Graphics by Elbow|Room
Production Assistant: Dustin Davis

Last Call Food Brawl airs from New Orleans, and I'm one of the judges!

I announced on Facebook a week ago that Monday, June 10th, would be a huge day in TV land.  I made a post last Friday about The Freshman Class that will be airing tonight on The Cooking Channel.  In addition, earlier this year a show called Last Call Food Brawl filmed in New Orleans.  I had the pleasure of serving as a judge for the burger battle of late-night food glory.  Tonight it airs at 9 PM Central Time on a channel called Destination America that is part of the Discovery family.  For those in Baton Rouge, it is on Cox channel 1102 in HD.  I know it is on U-Verse as well, and I'm sure on Direct TV.  Just looks for DEST or DAM on your channel guides!

The show bills itself as the perfect recipe for a night cap: one part hungry bar-goers, two parts finger-lickin’ food, a dash of the country’s best chefs, with a Golden Fry Basket to garnish. It all adds up to a mouth-watering plateful of Destination America’s newest competition series, LAST CALL FOOD BRAWL, hosted by Adam Gertler, a runner-up for Next Food Network Star and all-around food enthusiast.

Each episode visits a different American city to challenge four chefs, hailing from 24-hour diners to 4-star establishments, in a cook-off to determine who will be crowned the king of late night bites. The food brawls attract a raucous audience hungry for munchies that are salty and sweet, like deep fried bacon chili cheeseburger rolls and peanut butter s'more french toast balls.

LAST CALL FOOD BRAWL heads to some of the biggest party cities in the U.S. to indulge in each town’s local flavor, including New Orleans, Austin, Memphis, Nashville and Atlanta. Each week, only one chef will win the coveted Golden Fry Basket and the title of King of Late Night!

The Food Truck Set in New Orleans

So look for it tonight on Destination America and see me in action judging burgers!  It ought to be a lot of fun!

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!

A Tin Roof BREW Kind of Week

There are two big events on my radar this week, so I wanted to put them on your radar as well.  First, this week is Baton Rouge Entrepreneurship Week (BREW).  To go along with that, there's a big food truck event going on at the North Boulevard Town Square on Wednesday from 11-1.  Come eat lunch downtown from all the food trucks while they compete to see which one can use the new Tony Chachere's Sandwich Sauces the most creatively and effectively.  Also as part of BREW, I'll be at the SeNSE Pitch Night on Thursday to cheer on The Outdoor Shopper, a show that brings televised shopping to the outdoors... and that I'm the host!  You can find the all the BREW events on their website: celebrateBREW.com.

On Friday, Baton Rouge's own Tin Roof Brewing Company celebrate's their 2nd Anniversary in style with food trucks, live music, and much more.  The entire party will benefit Cancer Services.  The event lasts from 5-8, so join me in an evening of eating and drinking like a local!

Bon Repas Truck and a Pink Party!

Sommer Wadsworth on the Bon Repas Truck

In case you've been living under a rock during past couple months, there's a new food truck roaming the streets of Baton Rouge that you really can't miss. Bon Repas is currently a bright pink mobile food vending establishment that came over from nearby Lafayette.  Owners Chris and Sommer Wadsworth started the truck in the heart of Cajun Country slinging wraps. However, when Chris took a gig as the Executive Chef of Restaurant IPO in downtown Baton Rouge, Sommer and truck came along for the ride.  They re-branded the truck with the pink facade and a deep fryer for homemade empanadas.  The pink truck is definitely and ode to girl power as it sports a crew of women with serious chops to run the truck.  They also use the pink as a sign of charitable giving to support breast cancer research.  You really can't go wrong eating an empanada for a good cause!

An Empanada from the Bon Repas Truck

I recently tracked down Bon Repas at a Wednesday Food Truck Wround-up where I ordered my first empanada from Sommer.  I opted for the Blue Pig: a mixture of chorizo and blue cheese stuffed inside a delicious pastry shell and deep fried until golden brown.  The empanada dough had a magical balance between being tender and flaky and being rugged enough to hold up to the fillings.  The chorizo had a great spice blend then contrasted beautifully with the blue cheese.  I'll be back for more, for sure!

The Blue Pig: A Chorizo and Blue Cheese Empanada

Meanwhile, Chef Chris Wadsworth at Restaurant IPO is doing his part as well.  On October 18th he's doing his first ever Pink Party cooking demo upstairs at The Office bar.  You definitely shouldn't miss this great event.  Check out the details below and sign up now before it is sold out!

Curbside Links it Up!

Because serving up some of the best burgers in town from a food truck just wasn't enough, owner and chef Nick Hufft recently launched his next endeavor in his expanding mobile food empire: Curbside Links.  This new truck has a very familiar look, but the results are vastly different.  The links truck serves up gourmet, homemade sausages on artisan buns with incredible toppings.  To go along with the glorious encased meats, Nick also serves up potato chips that he slices himself before deep frying them to a crisp and adding one of several different seasonings.

Curbside Links: Polish Sausage with Tin Roof Amber Chili, Cheddar Cheese, Red Onion, and House-made Chips

Curbside Links has multiple sausages on the menu and I can't wait to try them all.  On my first visit to the truck I went with what has quickly become Nick's #1 seller: Polish Sausage with Tin Roof Amber Chili, Cheddar Cheese, and Red Onion.  The bun held up well to the sausage and chili, which seemed quite remarkable in itself.  As for the sausage... pretty darn fantastic.  Scrumptious, even.  Eating this sausage sandwich made every other ordinary hot dog from now on barely worthy of a participation ribbon, at best.  The chili paired excellently with the Polish sausage and I enjoyed all of the red onion too as it added a little kick of its own.  At the end of the day, my stomach no longer growled and my taste buds were fully satisfied.  Props to Nick and his new Curbside Links truck.  I'll be back for more.

Food Porn from an Airstream: Ignatius Reilly's Gourmet Street Food

Some chefs just get it.  Marcus Day is one of those chefs.  His cuisine is uncompromising.  Food and flavor before all else.  No shortcuts.  Handmade pastas, sauces from scratch, and creativity daily.  The story becomes even more remarkable because Chef Day does it all out of a vintage Airstream trailer.  And he has a name that came out of local literature: Ignatius Reilly's Gourmet Street Food.  For anybody living under a rock, Ignatius Reilly is the name of the main character in John Toole's A Confederacy of Dunces.  Ignatius Reilly is an educated, eccentric, but often slothful 30 year old living in uptown New Orleans.  And he loves to eat.  To know more, read the book.

Bolognese with Fresh Pasta and Parmesan

Marcus also clearly gets the overall Food Truck movement.  The idea of a concession stand on wheels is as old as traveling carnivals.  However, gourmet mobile eateries slinging restaurant quality grub at affordable prices... well that's what turns a trend into a revolution.

Chef Marcus Day's Ignatius Reilly's Gourmet Street Food

Social media has played a large role in the surge of meaningful mobile food vendors.  Chef Day has been on top of his branding from the beginning, posting pictures of dishes of Facebook and interacting with his customers on Twitter.  He also uses the channels to tell his fans where he is set up for lunch, dinner, and even brunch on the weekends.

Carrot Ginger Soup with Mint Creme Fraiche 

Ignatius Reilly's concept is fresh and local, to every extent possible.  His signature items are handmade pastas, carefully crafted soups, and specialty sandwiches.  The top photograph of the bolognese is perhaps Chef Day's signature dish.  Ever on the menu, the pasta with beef sauce and layers of Parmesan lives up to its permanent place on the menu board.  After one bite you can taste the freshness of the homemade noodles and the unique bolognese.  The latest dish that I've tried from Marcus is the above carrot ginger soup.  The delicious and nutritious soup is finished with a little butter to add that wonderful extra richness and then topped with a dollop of mint creme fraiche to just take it over the top. 

Eggs Cancienne: Poached Eggs, Grilled Don's Andouille, French Bread Toast, Fresh Cheese Grits, Tasso Hollandaise 

As I mentioned earlier, Ignatius Reilly's sets up for weekend brunch around Baton Rouge as well.  Make an effort to track him down any weekend and you won't be sorry.  The Eggs Cancienne represent a fantastic all around dish that would be worthy of any brick and mortar joint.  Chef's Day own spin on the classic Eggs Benedict, the tasso hollandaise is bright and rich and is simply superb with the cheese grits on the bottom.

Creme Brulee Pain Perdu: NOLA French Toast, Steen's Cane Syrup, Candied Pecans, Powdered Sugar 

Not to stop there, also found on the brunch menu at times is a French toast dish with some Louisiana favorites.  I could eat this creme brulee pain perdu for breakfast or dessert at any time and be completely content.

Everything that Ignatius Reilly's serves comes in containers made from recycled products which just furthers the notion that Chef Day has it figured out.  Next time you see his stainless steel Airstream around town, make sure to stop by, order some great food, and tell him hey.  You won't be sorry!

Food Louisiana Episode 2

The second episode of Nils Breckoff's Food Louisiana show is out, and once again I've made an appearance!  Nils included a segment about the Louisiana Lifestyle Documentary Series that I'm making with Tommy Talley of TommysTV (Coming soon... title: "I'm Not Trying to be an Underwear Model!"  There's also a note about the upcoming Bite and Booze Cookbook that will be published in the Fall of 2013 by the LSU Press.  Take a look and let me know what you think!

Also on Episode 2 of Food Louisiana, Nils takes a look at the newest hit to the Baton Rouge food truck scene, Ignatius Reilly's. Chef/Owner Marcus Day tells us the history of the Airstream Trailer and his take on gourmet street food. I'll vouch for it... his stuff is awesome!

Nils also cooks a roasted chicken with red potatoes and butternut squash on the episode.  Look for it on Cox Channel 4 all over Louisiana!  Episode 3 will take us to Lafayette for a chat with food writer Anna Purdy and a look at Chef Manny Augello's Jolie's Bistro.  I'm excited!

Andrew Zimmern Visits Baton Rouge and the Food Trucks Go Crazy!

Jay Ducote and Andrew Zimmern in Baton Rouge

Andrew Zimmern, probably best known for hosting Bizarre Foods on the Travel Channel, stopped by Baton Rouge on Wednesday to film an episode of his popular MSN web series "Appetite for Life."  In case you are unaware, next week a new episode of Bizarre Foods America will air on the Travel Channel that features Louisiana and our unique cuisine.  This time though, Andrew was hosting a jambalaya cook-off, and to make things more interesting the weekly Wednesday Food Truck Wroundup was held at lunch in conjunction with the filming.  I actually had the extreme pleasure of being one of the judges for the food truck event that featured each truck's best Cajun inspired dish.  Along side me in the judging booth were Rachael Upton from 225 Dine, Lauren Westbrook from WAFB, Beth Colvin from The Advocate, and Brian Haldane from Talk 107.3 FM.  

Judging Panel for the Appetite for Life Food Truck Wroundup

Every truck there did an exceptional job with the challenge.  The dishes blew me away with their creativity and flavor.  This seriously might have been one of the most difficult food challenges that I've ever had to judge.  It is a tough job, but somebody has to do it... or so they tell me (as I'm doing it!).  Here were the entries and results.  Start drooling now.

Taco de Paco's "Cajunator": Seafood gumbo taco with seared andouille, crawfish tails, rice, gumbo sauce, and fried okra!  This won the "Laissez Les Bon Food Trucks Rouler" award for best use of traditional Louisiana/Cajun foods in the entry.

The Cajunator from Taco de Paco

A Coffee Truck returned with their King Cake Latte that took the non-traditional prize in last year's King Cake Contest with Visit Baton Rouge.  While it didn't win any awards this year, it still impressed all the judges and was a great sweet treat along side all the savory dishes.

a coffee truck's King Cake Latte

The Cuban Connection's entry featured a blackened catfish filet over a bed of Louisiana seafood paella.  I loved the seasoning on the catfish as it burst with spices that were home to both the Cajuns and the Cubans.  Unfortunately this plate didn't win either, but the Cuban truck should still keep their chin up!

Seafood Paella with Blackened Catfish from Cuban Connection

 Curbside hit a homerun with a debut offering and sneak peak at their upcoming links truck.  The "Porkducken" featured truck-made local pork, chicken, and wild duck sausage basted in duck fat, thyme, and roasted garlic then finished with lemon zest.  Nick and crew topped the sausage with a cream cheese foam, Hungarian smoked paprika and fresh chives which all sat atop some house-made creole potato chips and fresh French bread.  Curbside ended up taking home the "Way more creative than this name" award for most creative dish.  Well deserved!  It freaking rocked, and I can't wait for that new truck!

Curbside's Porkducken

Sadly I got so carried away with everything that I forgot to snap a picture of FRESH's shrimp salad.  It also had blue cheese and candied pecans.  It was definitely my kind of salad!  They didn't win any awards for it, but I'd gladly eat it again!

Ignatius Reilly's took home the top prize with their Warm Savory Couche-Couche, with Smoked Trotter & Switches Gravy and a Fried Softshell Crawfish.  The gravy was loaded with slow cooked pig tail and crawfish tails.  The dish had an amazing balance with sweetness from the cous cous cake, spiciness from the gravy, and savoriness from, well, everything.  And then to top it off with deep fried soft shell CRAWFISH?!  Wow.  For the win.  The "Show Dat" award for overall best tasting - best in show.  Congrats!

Ignatius Reilly's winning dish

The event as a whole helped raise over $2,000 for the Capital Area United Way.  Big thanks and congrats to everyone involved, and I'll definitely be posting the link to the Appetite for Life episode when it comes out!!  Oh, and there is also this clip about the whole event from WAFB.  Watch closely... you'll see me taking a huge bite at some point!

NINJA SNOWBALLS / BITEANDBOOZE.COM SUBMIT A FLAVOR CONTEST

This contest, and these videos, are too good not to relive them.  Enjoy the summer, everyone.  And don't forget to track down Ninja Snowballs too cool off!


RED BRACKET (ROUND 1):

Submit Your Flavor Contest - Round 1 from Contrast Films on Vimeo.

GOLD BRACKET (ROUND 2):

Submit Your Flavor Contest - Round 2 from Contrast Films on Vimeo.

SKY BLUE BRACKET (ROUND 3):

Submit Your Flavor Contest - Round 3 from Contrast Films on Vimeo.

NAVY BLUE BRACKET (ROUND 4):

Submit Your Flavor Contest - Round 4 from Contrast Films on Vimeo.

SEMI-FINALS:

Submit Your Flavor Contest - Semi-finals from Contrast Films on Vimeo.

FINALS:

Submit A Flavor Contest - Finals from Contrast Films on Vimeo.

NINJA SNOWBALLS / BITEANDBOOZE.COM SUBMIT A FLAVOR CONTEST OFFICIAL RULES 

NO PURCHASE NECESSARY. VOID WHERE PROHIBITED BY LAW.

Ninja Snowballs / BiteandBooze.com ‘Submit a Flavor’ Contest begins on 08/27/10 and all flavor combination entries must be must be submitted by 9/10/10.

1. Contest Description
The Ninja Snowballs / BiteandBooze.com ‘Submit a Flavor’ Contest (the "Contest") gives Contestants the opportunity to create their own snowball flavor combinations to be created by Ninja Snowballs and judged by BiteandBooze.com and by sales at Ninja Snowballs (jointly, Ninja Snowballs and BiteandBooze.com are the “Sponsor”.)

BY PARTICIPATING IN THE CONTEST, CONTESTANTS EXPRESSLY CONSENT TO THESE OFFICIAL RULES, THE TERMS AND CONDITIONS OF THE CONTEST (collectively, the "Official Rules”). If you do not agree to any of these terms, please do not participate in the Contest.

2. Sponsors: 
Ninja Snowballs
BiteandBooze.com

3. Eligibility
To participate in the Contest, Contestants must be: 1) a legal U.S. resident of any of the 50 United States or the District of Columbia; and 2) at least 18 years of age. Employees or direct family members of employees of Ninja Snowballs and Bite and Booze, LLC are not eligible to participate in the contest.

4. Timing
The Contest shall begin on August 27, 2010 and the submission period shall conclude at 11:59:59 pm CST] on September 10, 2010 ("Contest Period"). The judging, brackets, and final four sales portions of the contest will continue over the following weeks.  A champion will be named before 11/1/10.

5. Contest
To participate in the Contest, Contestants must submit a snowball flavor combination through social media. All entries must be submitted on twitter to either @NinjaSnowballs or @biteandbooze or on the Ninja Snowballs or Bite and Booze Facebook Pages during the Contest Period. Submissions must include an original recipe or flavor combination for a snowball. Ingredients should be limited to those normally stocked at a snowball stand or easy to obtain at a local grocery store. Creativity of original flavor combinations is encouraged and submissions may include “stuffed snowballs” with ice cream and the use of condensed milk, among other ingredients. Once a Contestant has made a Submission, the Submission may not be modified, edited or retracted. Each Contestant may enter only one (1) original Submission. Creativity in submissions is also encouraged, so feel free to link to original images or videos. Entries must be submitted by 9/10/10.

6. Winner Selection
Regardless of what communication may take place between Sponsor and Contestant, no Contestant is a winner unless and until the verification procedure is completed in full.

There will be three (3) stages in selecting the Contest winner: Finalist selection, Final Four Selection, and Grand Prize Winner selection.

Sixteen (16) Finalists will be selected by a panel of qualified judges composed of representatives from the Sponsors ("Judges"). The judges will base their decisions on the following judging criteria:
Originality & creativity of recipe and submitter– 50%
Appropriate use of snowball related ingredients and products– 20%
General availability of the recipe's ingredients– 15%
Ease of preparation for Ninja Snowballs – 15%

The sixteen (16) Submissions receiving the highest total rating by the Judges will be deemed Finalists, and will proceed to the second stage of selection. In the event that there is a tie in the highest rating for the 16th Finalist spot, Sponsors reserve the right, in their sole discretion, to add additional Finalist spots, or select the 16th Finalist from amongst those Submissions tied for the 16th Finalist spot based on the highest score received by a Contestant using the Originality & Creativity judging criteria category. The Judges reserve the right to select fewer than 16 Finalists if, in their sole discretion, they believe that there are insufficient entries that meet the judging criteria. For purposes of determining the head to head matchups in the second stage, the Judges will rank the Finalists' submission in order of preference (1 through 16 - 1 being the highest, most favorable ranking or “seed”). This ranking may or may not be disclosed to the general public.

Once the Finalists have been identified, their Submissions will be judged in a head-to-head tournament format based on taste tests and ratings conducted by the Judges. A single-elimination bracket system will be set up for the tournament whereby the top ranked recipe will match up with the 16th ranked recipe in the first round, and so on. Videos will be created for the head to head showdowns and will be uploaded to YouTube, posted on biteandbooze.com, and promoted through Twitter and Facebook by Ninja Snowballs and Bite and Booze. Over the period of several weeks the 16 Finalist submissions will be narrowed down to a final four. Upon announcement of the final four Submissions, the contest will move on to stage three (3). Two semifinals consisting of two submissions each will be made available to customers at Ninja Snowballs and go head to head, with total sales determining the winner. The winner of each semifinal will move on to the final round sales contest. Each of the two semifinal matchups and the final round of stage 3 will last one week. Videos will be produced and promoted to announce the winners of the semifinals and final.

The Potential Grand Prize Winner will be determined by the series of judging/ranking to get to the 16 finalists, heads up judging in the rounds of 16 and 8, then sales contests in the semi final and final.

7. Prize 
One Grand Prize ("Contest Prize") will be awarded from amongst the top 16 Finalists. Contest Prize includes (1) a one hour private catering event by Ninja Snowballs for use at a time agreed to by the winner and Ninja Snowballs and must be used within one year from the end of this contest, (2) the naming rights for the winning snowball which will be featured on the Ninja Snowballs menu and (3) a featured blog post about the recipe and snowball and featuring the Submitter on BiteandBooze.com. Sponsors reserve the right to have the final says in naming rights (keep it clean and clever). Winner must be available on the dates to be set by Sponsor for photos, videos, and interviews for the blog post.

Odds of winning a Finalist spot are dependent on the number of submissions. Odds of winning the Grand Prize are 1:16 from amongst all Finalists. General Condition: No cash or other substitution, assignment or transfer of any prize is permitted.

8. Publicity/Copyright License
Except where prohibited, participation in the Contest constitutes Contestant's consent to Sponsor's use of Contestant's name, likeness, handle, screen name, photograph, voice, opinions, biographical information, hometown and state for promotional purposes in any media without further payment, consideration, notification, or right of approval. By making a Submission, Contestant grants Sponsor and their agencies a worldwide, non-exclusive, royalty-free, sublicenseable and transferable license to use, reproduce, distribute, prepare derivative works of, display, and perform the Submissions in connection with the Contest, including without limitation for promoting the Contest and Sponsor's products and services in any media formats and through any media channels in perpetuity. Contestants shall not be entitled to notification, right of approval, or additional compensation of any kind for use of either Submission pursuant to this license.

9. Representations and Warranties
By participating in the Contest, each Contestant affirms, represents, and/or warrants that: (i) Contestant's submitted recipe is original to Contestant; and (ii) Contestant's Submission is not copyrighted, protected by trade secret or otherwise subject to third party proprietary rights, including privacy and publicity rights, unless Contestant is the owner of such rights or otherwise has permission from the rightful owner(s) to participate in the Contest and to make such Submission for the purposes intended by Sponsors. Contestant further agrees that he/she will not (i) publish falsehoods or misrepresentations that could damage Sponsors or any third party; (ii) submit material that is unlawful, obscene, defamatory, libelous, threatening, pornographic, harassing, hateful, racially or ethnically offensive, or encourages conduct that would be considered a criminal offense, give rise to civil liability, violate any law, or is otherwise inappropriate; (iii) post advertisements or solicitations of business: (iv) impersonate another person.

10. General Conditions
Sponsor reserves the right to cancel or modify all or part of the Contest if fraud, technical failures or any other factor beyond Sponsor's reasonable control impairs the integrity of the Contest, as determined by Sponsor in its sole but reasonable discretion. In such an event, Sponsor may, at its sole discretion, award the Prize to the Finalist that received the Judges' highest ranking. Sponsor reserves the right, in its sole discretion, to disqualify any individual it finds to be tampering with the submission or voting process or the operation of the Contest or to be acting in violation of these Official Rules or in an unsportsmanlike or disruptive manner. Any attempt by any person to deliberately damage any web site or undermine the legitimate operation of the Contest is a violation of criminal and civil law, and, should such an attempt be made, Sponsor reserves the right to seek damages from any such person to the fullest extent permitted by law. Sponsor's failure to enforce any term of these Official Rules shall not constitute a waiver of that provision.

11. Release
By receipt of any Prize, winner agrees to release and hold harmless Contest Entities (also collectively, the "Released Parties") from and against any losses, damages, rights, claim or cause of action of any kind arising, in whole or in part, directly or indirectly, out of participation in the Contest or resulting directly or indirectly, from acceptance, possession, use, or misuse of any Prize awarded, including without limitation personal injury, death, and/or property damage, as well as claims based on publicity rights, defamation, and/or invasion of privacy.

12. Limitations of Liability
The Released Parties are not responsible for: (1) any incorrect or inaccurate information, whether caused by Contestants, printing errors or by any of the equipment or programming associated with or utilized in the Contest; (2) technical failures of any kind, including, but not limited to malfunctions, interruptions, or disconnections in phone lines or network hardware or software; (3) unauthorized human intervention in any part of the entry process of the Contest; (4) technical or human error which may occur in the administration of the Contest or the processing of entries; (5) any bugs, viruses, trojan horses, or the like, which may be transmitted to or through the Internet by any third party; or (6) any injury or damage to persons or property which may be caused, directly or indirectly, in whole or in part, from Contestant's participation in the Contest or receipt or use of any Prize. By participating in the Contest, Contestants agrees to indemnify and hold Released Parties from and against any and all claims, damages, obligations, losses, liabilities, costs or debt, and expenses (including but not limited to attorney's fees) arising from: (i) all matters related to Contestant's participation in the Contest; (ii) Contestant's use of and access to online resources; (iii) Contestant's violation of any provision of these Official Rules (iii) Contestant's violation of any third party right, including without limitation any copyright, property, or privacy right; and (iv) any claim that Contestant's Submission caused damage to a third party.

13. Disputes
Contestant agrees that: (i) any and all disputes, claims and causes of action arising out of or connected with this Contest or any Prizes awarded shall be resolved individually, without resort to any form of class action, (ii) any and all claims, judgments and awards shall be limited to actual out-of-pocket costs incurred, including costs associated with entering this Contest but in no event attorneys' fees; and (iii) under no circumstances will Contestant be permitted to obtain awards for and Contestant hereby waives all rights to claim punitive, incidental and consequential damages and any other damages, other than for actual out-of-pocket expenses, and any and all rights to have damages multiplied or otherwise increased. SOME JURISDICTIONS DO NOT ALLOW THE LIMITATIONS OR EXCLUSION OF LIABILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES, SO THE ABOVE MAY NOT APPLY TO YOU. All issues and questions concerning the construction, validity, interpretation and enforceability of these Official Rules, or the rights and obligations of the Contestant and Sponsor in connection with the Contest, shall be governed by, and construed in accordance with, the laws of the State of Louisiana, without giving effect to any choice of law or conflict of law rules (whether of the State of Louisiana or any other jurisdiction), which would cause the application of the laws of any jurisdiction other than the State of Louisiana.

14. Winner's Name and Official Rules
For the name of the Contest winner, send a self addressed stamped envelope by 12/31/10 to: Winners List c/o:
Jay Ducote
Bite and Booze
663 Kenilworth Pkwy
Baton Rouge, LA 70808

© 2010 Ninja Snowballs
© 2010 Bite and Booze, LLC