30a is Feeling the Louisiana Spirit

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

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

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



Ingredients:

· 2 oz. Oryza Gin, or Oryza Vodka

· 1 oz. Fresh-squeezed lemon juice

· .75 oz. Basil infused cane syrup

· .25 oz. Giffard's Vanille du Madagascar

· .25 oz. Elderflower liqueur

· 2-3 Small watermelon cubes

· 2-3 Slices of seedless English cucumber

Preparation:

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

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

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

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

Beth Donner: Dame of Distilling

How did Beth Donner get the idea to start a Louisiana distillery?

“It was just that. It was just an idea," she said.

Beth, her husband Tom, and their business partners Henry and Jennifer Peltier, started Donner-Peltier Distillery in 2011.

Co-founder, Co-Owner, and President of Donner-Peltier Distillery in Thibodaux, Louisiana
Photo courtesy of the Donner-Peltier Distillery

After toying with the idea of opening a Louisiana rum distillery, they realized it had to be big. While there are only a handful of distilleries in the state, Louisiana residents aren’t new to libations, so they knew they needed to stand out.

The Donner-Peltier Distillery takes a unique approach to their product mix. Not only do they produce three different types of rum made from Louisiana sugarcane (and one with Louisiana pecans), they also churn out gin, vodka, and the first aged whiskey to be made in Louisiana since Prohibition using Louisiana rice.

Being “farm to bottle” is what differentiates Donner-Peltier from other spirits on the market.

It’s an interesting quadrangle of owners.

Jennifer Peltier is a nurse and works at the pediatric clinic with her husband, Henry, a pediatrician. Tom Donner is a practicing neurosurgeon, and Beth has her BA in International Trade and Finance from LSU, and an MBA from FSU (but we’ll forgive her for that).

Beth's background in business made made her the obvious choice to be President of Donner-Peltier Distillers.

As President, Beth handles a lot of the day-to-day duties of running a business, including accounting, financials, and managing staff; but marketing, creative collaborations, and branding falls on her shoulders as well.

“It’s the kind of job I’ve always wanted to do,” Beth explained, “but it’s been hard.”

Beth said there have been a number of times when felt she had to take a backseat when meeting with bars and distributors.

“It’s a male dominant industry, you know?" she said. "It is what it is."

For Beth, it's less about bar accounts knowing she's the boss and more about them pouring Donner-Peltier products.

Like a true woman in charge, she said her focus is on the company, getting their signature brand, LA1 Whiskey, established, and enjoying her favorite Oryza Vodka martini after a long day’s work.

Although her husband is a brain surgeon, Beth acts as the brains of the operation at the Donner-Peltier Distillery where she’s happy to be bringing the sweet nectar of south Louisiana to glasses all over the state in a way that supports and sustains the local economy.

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

Natalie Parbhoo: Duchess of Distribution

Lindsay Nations: Baroness of Beer

Dori Murvin: Sorceress of Service

Nora McGunnigle: Headmistress of Hops

Myna Arroyo: Vino Valedictorian

Brandi Lauck: Warden of Whiskey

Cari Caramonta: Mother of Malts

Erin White: Priestess of Pairing

9 Baton Rouge Gin Cocktails: An Uber Quest for Greatness

When the combination of sensational juniper berries, exotic limes, and the science of botanicals converge, an illustrious elixir is born. Gin, while herbal and refreshing, is the unsung hero of go-to liquors. If you have had a lover's quarrel with gin in the past, all you have to do is put down the New Amsterdam and look higher on the shelf. Gin holds the key that unlocks everything you'd want in a summer cocktail. Team Bite and Booze embarked on a quest to search for some of the best gin cocktails in Baton Rouge. With Uber in one hand and hope in the other, we set out on a gin journey. We indulged in delightful drinks, friendly conversation, and Uber, so as to not put ourselves behind the wheel, at our beckoning call. After many hours of chasing gin and daylight, here are nice cocktails that we found:

Bistro Byronz Cucumber Coupe

Bistro Byronz: 5412 Government St.

While Bistro Byronz may be better known for its vodka freezes and frozen mimosas, I found that their Cucumber Coupe made quite a splash. Muddled cucumber ribbons combined with Hendrick's (cucumber's favorite gin) and florally delicious St. Germain hit the spot. You could say it's as cool as a cucumber if it weren't rimmed with chili salt. The Cucumber Coupe is a fantastically bold drink for a warm Louisiana night.

Beausoleil Gin & Tonic

Beausoleil Restaurant & Bar: 7731 Jefferson Hwy.

The Beausoleil Gin and Tonic shakes up the classic mixed drink using Ford's Gin and Jack Rudy Small Batch Tonic. Ford's gin has a strong note of juniper oil with a lingering taste of grapefruit rind and angelica roots. Jack Rudy Small Batch Tonic is intensely tart up front, but when combined with the gin evens out for a citrusy/sweet sip.

Blend's Pimm's Cup

Blend: 304 Laurel St. #1B

The Pimm's Cup is a well known cocktail in the South. Pimm's, which is born in London, has made a large name for itself in New Orleans. A gin based liqueur infused with orange and an intricate blend of spices, Pimm's is a go-to for refreshment given they typical flavor pairing with cucumber. Blend combines Pimm's with Hendrick's and St. Germain with fresh strawberries, blackberries and cucumber that gave me a second wind along our journey.

The Clover Club and The Cove

The Cove: 2561 Citiplace Ct.

When you belly up to the cocktail bar at The Cove you can expect a wonderfully crafted cocktail and perhaps a history lesson. Each cocktail on their menu has a story and if you don't get the chance to hear the tale, they have an abridged version printed in the menu. While I won't go into the history of the Clover Club, I will tell you about its deliciousness. Simply composed with gin, lemon juice, raspberry syrup, and an egg white, the Clover Club is like a puppy. It's fluffy, sweet, and I wouldn't mind being around one all day.

George Krause and the Alkonost

Doe's Eat Place: 3723 Government St.

Doe's creates two things really well (but don't order anything well done!): steak and drinks. George Krause, executive chef and bartender extraordinaire, can make any drink you can imagine despite having a smaller inventory of booze at this disposal. For our gin journey purposes, Mr. Krause whipped up an Alkonost. An Alkonost may be a mythological bird creature of sorts, but the drink has nothing out of the ordinary in the recipe. Gin with a large orange influence by way of peel, bitters, and curaçao, and a splash of vermouth forms an interesting, but totally sip-worthy Krause classic.

Olive or Twist's Blueberry Hill

Olive or Twist: 7248 Perkins Rd.

If you haven't made your way over to Olive or Twist at this point, I don't know where your priorities are. Easily one of the best cocktail bars in Baton Rouge right now, Olive or Twist specializes in hand-crafted cocktails. Every drink they create is on point, so it's hard for me to decide. I let my Chief Confusion Coordinator pick this one out and it did not disappoint. The Blueberry Hill combines blueberries and mint, fiercely muddled together, with mint liqueur and navy strength gin to form a fruity, herbal, and outright scrumptious beverage.

The Pelican House's French 75

The Pelican House: 2572 Citiplace Ct.

Home to over 100 draft beers, The Pelican House serves a wide range of customers with whiskey and cocktails as well. Where do they fit along the gin journey? We walked over from The Cove to try their French 75. The famous cocktail composed of gin, lemon juice, a little simple syrup, and champagne can never go wrong. French 75s are great for gin skeptics because the botanicals are dulled only slightly by the tartness of lemon and bubbly of champagne. Light on the palate but decent in ABV, the French 75 is a great cocktail to try on your next night out.

Radio Bar's Bandita Roja

Radio Bar: 3079 Government St.

A neighborhood bar tucked away on the Government Street hustle, Radio Bar is slinging affordable cocktails in a cool kid atmosphere. Their Bandita Roja paints the town red with a succulent hibiscus liqueur and brightens things up with the macerated citrus peel flavors in Lillet Blanc. The Bandita Roja boasts bold flavors that say, "I was here for a good time, but now I'm ready to party."

Red Star's 3rd Street Cannon

Red Star: 222 Laurel St.

Our visit to Red Star was my first time back since it came back from a brief hiatus. It's back, and it's popping. I ordered the 3rd Street Cannon which reminded me of a not-so-sweet cherry limeade in a good way. Muddled limes married with Luxardo cherry liqueur, St. Germain, and London dry gin left me wanting more. You can get it on the rocks or up. Both are tasty, but drinking it up allows for all of the flavors to stand up taller.

Argentina: Street Food Bite and Booze of the World Cup

Folks, the road has been long, some knees have been grabbed, and each bite has been more delicious than the last. It's time for our last stop along the street food guide to the FIFA World Cup 2014. Argentina has fought valiantly and battles against Germany at 2pm today. This final segment along our street food journey includes a bite of the Choripan and a sip of the Argentina Cocktail.

Photo Credit: laylita.com

Choripan is a typical snack or lunch item in Argentina. Similar to the American hot dog, Choripan is a link of chorizo on a freshly baked bun dressed with fresh chimichurri. Both of these ingredients can be found around town and make for the most hopped up hot dog you've had in a while. Chimichurri is a sauce composed of oil, lime juice, spicy peppers, parsley, garlic, and oregano. It's simple to make and delicious on numerous eats. This is a perfect item to serve up for the match!

Photo Credit: ohgo.sh

The Argentina Cocktail has a lot of ingredients and a lot of deliciousness. Gin and vermouth come together with bitters and orange juice to make a flavorful drink. It's herbal and fruity, which is perfect for a day of watching other people run around and kick a ball back and forth while you sit in an air conditioned room. It's the final day of the World Cup so make a few drinks, eat a lot, and soak it in!

Iran: Street Food Bite and Booze of the World Cup

I hope you've all been enjoying the street food guide to the FIFA World Cup 2014 as much as I have! For this segment of the street food guide, we're headed to Iran for some classic street food. A lot of these blue collar worker, pedestrian commuter type countries are big on street food. It's a convenient way to grab a bite on the road without waiting in a long line or breaking the bank. For Iran, we're taking a look at shish kebabs and the Persian Rose.

Photo Credit: dubaiinternetmarketing.com

Shish kebabs, or kebabs as they may be more commonly known in America are pretty simple. Shish kebabs are typically composed of your marinated meat of choice (lamb in this case), tomatoes, onions, and any other veggies you want to add. Marinating the meat in olive oil, garlic, spices, and citrus tenderizes the meat and adds a lot to the natural flavor of the lamb. You don't have to follow any sort of recipe...It's a great activity for a get together with friends or the family!

Photo Credit: mmlafleur.com

The Persian Rose cocktail is a sweet, but tasty drink. The natural juniper flavor of gin pairs well with the floral rose water. While the agave nectar isn't overly sweet, it toes a line with the cherry liqueur. The concoction may have been too sweet if it weren't for the balance brought in by the citrus, but overall it's a cool drink. Try it out and let me know what you think!  

England: Street Food Bite and Booze of the World Cup

If you've been to The Londoner to grab a bite and watch the FIFA World Cup 2014 then you've had a few bites from across the pond! England has a beautiful countryside and ton of outlying cities, but in the hustle and bustle of London, street food can be seen on almost every corner. Let's take a look at some pasties and the Union Jack cocktail.

Photo Credit: Hungry Girl Chronicles

Pasties are little pockets of scrumptious. Similar to meat pies, a traditional pasty is essentially beef stew inside of a puff pastry. If that doesn't make you hungry, I don't know what will! There are tons of variations, and easy to eat on the go! Try out this recipe and let me know how it comes out!

Photo Credit: aboutmyarea.co.uk

The Union Jack cocktail highlights an English favorite: gin. Gin combined with Sloe Gin, which is gin soaked with fruit (typically plums or dark red fruits) makes for a super red cocktail with flavors of juniper and citrus. This drink has a little sweetness and a lot of booze. Enjoy!

Ivory Coast: Street Food Bite and Booze of the World Cup

Okay World Cup fans, it's time to sit down to another plate and glass full of the street food guide to the FIFA World Cup 2014! The players of the Ivory Coast (playing Greece at 3pm CDT) may be fast, but their street food favorite is caught nice and slow. Fried fish paired with a Mojito Abidjanaise is what's for eats today.  Easy to eat and quick to make, these will disappear into your stomach quicker than Clint Dempsey can score a goal.

Photo Credit: our-africa.org

Simple and golden brown, I haven't met a fried fish I didn't like. I like to marinate my fish filets in a little mixture containing mustard, Slap Ya Mama Cajun Pepper Sauce, Salt & Pepper, and Jay D's Louisiana Barbecue Sauce! After I let it marinate for a while I toss the filets in some Slap Ya Mama Fish Fry and cook them until they're done! On the Ivory Coast, they do it a bit differently. On the streets you can find an assortment of setups that have fish frying or grilling whole. You'll see the average citizen grabbing one on their way back to the docks or bringing home a string of them to the family.

Photo Credit: bunkycooks.com

A Mojito Abidjanaise isn't what comes to mind when you think of a classic mojito. The main liquor in this cocktail is sloe gin abidjanaise, a typical African holiday liquor, that is composed of high quality gin soaked with hibiscus flowers. If you can't find this in stores try making it yourself! This African version of the mojito uses dark rum, abidjanaise, mint, sugar, and tonic. The floral liquor is typically consumed around holiday times for celebration. I personally don't see how the World Cup violates that tradition, so grab a glass, turn on that TV, and go to town!

Ghana: Street Food Bite and Booze of the 2014 World Cup

A trip across the pond to Ghana (playing Germany at 2pm CDT) furthers our journey along the street food guide to the FIFA World Cup 2014! To find great street food in Ghana, you go where there's hustle and bustle; this can be markets, busy intersections or bus stations. Here we'll take a look at one of my favorites, fried plantains, and a ginger cocktail inspired by the locals that make their own gin and ginger wine.

Photo Credit: moodifoodi.com

Plantains for those of you who aren't familiar are like bananas if the inside of a banana was more like a potato. There are a lot of ways to cook plantains, but the most common method is to fry them. Whether you slice them thin like chips, in cubes like home potatoes, or fry them, mash them, and fry them again, you can't go wrong! They're sweeter than a potato, but not as sweet as a sweet potato. I think they're delicious and they're relatively easy to find and prepare.

Photo Credit: bsinthekitchen.com

I have chosen the Le Coloniale to represent Ghana because it's well known that they like to make their own gin, ginger wine, or ginger infused drinks. This is fine by me since I like to eat and ginger is a natural digestif. The herbiness of the gin is complimented well by the ginger liqueur (if you can't find a ginger liqueur, you can make an easy simple syrup on the stove and chop up some fresh ginger to simmer with it). What I love most about this cocktail is the added cucumber. Cucumber can brighten up any cocktail and it's refreshing. If you really want to boost the flavor, try using the Donner-Peltier Oryza Gin--it's made with rice from Crowley, LA and can really enhance your cocktail. I always pick mine up from Calandro's Supermarket.

Rougaroux, Oryza, LA1 Whiskey, Olive or Twist: Bite and Booze Radio Show presented by Calandro's Supermarket

The Donner-Peltier Distillery in Thibodaux, LA is creating some mighty fine spirits that not only should we all be drinking, but we should also be quite proud of. Making the Rougaroux line of rum out of Louisiana sugar cane, the Oryza brand of vodka and gin out of Louisiana rice, and now Louisiana's first legally distilled aged whiskey since prohibition, the folks down in Thibodaux are really doing it right. Johnny Culpepper, head of the sales team for DP, joined me recently on the Bite and Booze Radio Show. Also in studio, Josh Duke from Olive or Twist mixed up their 13 Pennies for the Rougaroux cocktails which features the 13 Pennies Praline Rum. Blaise Calandro III from Calandro's Supermarket, where you can find all the Rougaroux and Oryza products, came in studio as well. We had a great time, and the radio show should be a great listen!




The Bite and Booze Radio Show presented by Calandro's Supermarket airs on Saturdays at 5 PM and replays Sundays at 8 PM on Talk 107.3 FM in Baton Rouge. The show is hosted by Jay Ducote and won a Taste Award in January 2014 as the best food or drink based radio broadcast in the country. The producer of the show is Chris Courtney at Guaranty Broadcasting and the field producer is Charles Pierce from the Me and My Big Mouth Show. It is also available on iTunes. The show's sponsors include Calandro's Supermarket, Visit Baton Rouge, Slap Ya Mama Cajun Seasoning, Mama Della's N.Y. City Pizzeria, Restaurant IPO, Mason's Grill, Donner-Peltier Distillers (Rougaroux Rums and Oryza Vodka and Gin), Louisiana Cookin' Magazine, Juban's Restaurant, the Tin Roof Brewing Company, the Louisiana Culinary Institute and Triumph Kitchen.

Louisiana-Grown: From Sugarcane to Cocktails event of the LSU MOA

Rougaroux Rums: 13 Pennies, Sugarshine, and Full Moon

LSU Alumni Beth Donner and Henry Peltier, owners of Donner-Peltier Distillers, are coming to the LSU Museum of Art in Baton Rouge for an evening of Louisiana distilled spirit tastings and hors d’oeuvres parings from Stroubes Seafood and Steaks! You'll be able to hear about Louisiana-grown ingredients used in their products like the long grain rice from the Crowley and Rayne area used in their Oryza Vodka and Gin and newly released LA 1 Whiskey, and the raw sugar and molasses from the Lafourche Sugar Mill used in their Rougaroux line of rums. Beth Donner will discuss the basic process of small-batch liquor production and share the Legend of the Rougaroux, the namesake of the company’s rum. In conjunction with the tasting, unique antique barware from the LSU Museum of Art Permanent Collection will be showcased and discussed. 

Oryza Vodka and Gin

Being a fan of both education and booze, this is the kind of "lecture series" that I can really get behind! Not to mention that the tastings and food pairings from Stroubes are included in the price of admission!

Thursday, January 30, 2014
6:00 p.m. – 8:00 p.m.
LSU Museum of Art, Third Floor

Museum members $40; nonmembers $45.
Limited reserved seating. Call 225-389-7210 for tickets.
21 and over only.

Bite and Booze Radio Show: Rougaroux Rum, Oryza Vodka and Gin, All About Beer

This week Johnny Culpepper, the VP of Sales for the Donner-Peltier Distillery in Thibodaux, LA, joined me in studio for the Bite and Booze Radio Show. We chatted about the Rougaroux line of rum made with Louisiana sugarcane as well as the Oryza vodka and gin both made out of Louisiana rice. You have to try the 13 Pennies Praline Rum, available now at Calandro's Supermarket! We also took a phone call on the Jay Ducote's Louisiana Barbecue Sauce hotline from John Holl, editor of All About Beer Magazine. It is a great show, so listen below!



The Bite and Booze Radio Show presented by Calandro's Supermarket airs on Saturdays at 5 PM on Talk 107.3 FM in Baton Rouge. It is also available on iTunes. The show's sponsors include Calandro's Supermarket, Visit Baton Rouge, Slap Ya Mama Cajun Seasoning, Mama Della's N.Y. City Pizzeria, Restaurant IPO, Mason's Grill, Donner-Peltier Distillers (Rougaroux Rums and Oryza Vodka and Gin), Louisiana Cookin' Magazine, Juban's Restaurant, the Tin Roof Brewing Company, the Louisiana Culinary Institute and Triumph Kitchen.

Donner-Peltier Distillers Wins Bronze and Golds

It has been a great launch for the Donner-Peltier Distillers in Thibodaux, Louisiana. They now have a bronze medal and some gold medals to hang in their show room. A big Bite and Booze congrats to a Louisiana distillery!

At the American Distilling Institute's 7th Annual Judging of Artisan American Spirits, Donner-Peltier Distillers took home a Bronze medal for in the White Rum category for their Rougaroux Sugarshine.  On March 4-5, 2013, ADI judged 317 artisan American spirits at Huber Orchard and Winery in Starlight, Indiana: 127 whiskies, 66 gins, 36 moonshines, 47 rums and 41 fruit spirits were submitted from 124 independently-owned, small-batch, distilled spirits producers. Judges awarded 23 gold, 44 silver and 46 bronze medals, again upholding the highest standards by awarding medals to only 37% of participants.

Gold, silver and bronze medals were awarded based on the judges consideration of the spirit's merits, and not on their numerical scores. Best of categories were awarded to the medal-worthy spirits that scored numerically better than other spirits in the same category. The tasting was totally blind and evaluated in terms of Nose, Palate, Finish and Balance. Judges were not allowed to see bottles or know what spirits were submitted until all judging was complete.

DP's Oryza Vodka

Meanwhile, at the recent convention of the World Spirits Association in Klagenfurt, Austria, Donner-Peltier Distillers of Thibodaux, Louisiana, won gold medals for each spirit the company entered for judging. Among these was the distillers’ flagship Oryza Vodka with a score of 91, Rougaroux Full Moon Dark Rum, with a score of 92, and Sugarshine, a clear rum that earned a score of 94. Sugarshine also won the clear rum category outright.

“We were thrilled when we heard the news”, says Beth Donner, company president. “We always had confidence that we were making great products, but to have an international panel of spirits experts agree is very gratifying.”

The World Spirits Association conducts an annual spring competition each January, which requires submissions of spirits in December. “We were only in business for a month or two when the submission deadline rolled around”, said Donner. “Our hope was that we might receive a medal, maybe two, but to win three medals with three products, and have them all be gold-well, that was really the best surprise I’ve had in quite a while.”

Donner adds that the best is yet to come. The distillery is planning to release two new products onto the market in the next two months: Rougaroux 13 Pennies Praline Rum, and Oryza Gin. Sometime later
this year, the distillery will release LA1, Louisiana’s first whiskey since Prohibition. Donner explains “These products have taken some time to develop, but we think we’ve got them perfected now, so they should really be our best yet.”

Hotel Indigo Hosts Local Bloggers and Food Writers

Last week I had the pleasure of being invited to a blogger and food writer dinner at Baton Rouge's Hotel Indigo.  The boutique hotel sits on the corner of Lafayette and Convention downtown and features 93 stellar guest rooms.  The entire hotel is filled with amazing photographic prints of scenes from around the Red Stick which gives the space a great local feel.  Next to the lobby on the first floor sits the King Bar & Bistro, named after the old hotel that previously occupied the site in the first half of last century.  The space opens as a coffee shop and for breakfast daily at 6 am then transitions to lunch and to dinner without ever closing.  Perhaps most exciting is the happy hour with tapas from 4-7 pm on Monday through Friday.  I might have to go check that out soon... plus I can bring a laptop and get some work done with the free wireless internet throughout the hotel.

A Teddy Bear Margarita came out as the "prelude" for our dinner at Hotel Indigo.  The beverage consisted of tequila, passion fruit puree, Cointreau, Grand Marinier, and lime juice.  I love a flavorful margarita that never touches high-fructose corn syrup loaded premade mixes!  The Teddy Bear did well to whet my appetite.  The name came from a quote from an early drinker of the cocktail.  This margarita is said to "wrap its arms around you" and squeeze a little like a Teddy Bear if you've had a couple!

The great servers at the King Bar & Bistro placed the "beginning" course in front of everyone at our table.  The Capital City Seafood Gumbo came with rice, Creole mustard potato salad and some garlic bread.  The rich and flavorful roux and broth tasted great as I consumed everything down to the final morsel on my plate.

A Ponchatoula Strawberry Salad was served as our "fresh" course.  The strawberries are buried underneath the fresh spinach in the picture above, but they were actually quite plentiful.  Along with the crumbled cheese and toasted pecans, this salad combined a great mix of flavors and textures.

Along with the salad came a classic cocktail called a French 75.  Very simple in ingredients, the cocktail packs quite a punch to go along with a tremendous flavor and refreshment factor.  The French 75 is a mixture of gin, lemon juice and champagne.  I enjoyed this version so much that I might have to add these to my regular imbibing schedule!

For the night's "main event" we were greeted with Tin Roof BBQ Shrimp served over creamy grits, some garlic bread spears and a side of marinated peppers.  The New Orleans style barbecue shrimp's flavor exploded in my mouth with the addition of Baton Rouge's local brew in the sauce.  One great aspect of all Hotel Indigo properties is that they are required to take on the characteristic of their surroundings.  The hotel has a uniquely Baton Rouge feel complete with two beer taps in the bar that pour nothing but the local Tin Roof Beer.  Being an advocate for both eating and drinking locally, I loved it!

Only to out do themselves, our "finale" tugged at my soul.  I'm a firm believer that every great meal should end with dessert and this one sure worked!  River Road Dark Roast and New Orleans Praline Liqueur accented a stunning slice of Bourbon Pecan Pie.  I could have eaten two or three slices had they been placed in front of me.  I enjoyed the entire meal and am very glad that I got to participate in the "Locals Know Best - Dish on the Dish" series.

  

England - The 2010 FIFA World Cup Bites and Boozes

England

Today marks the biggest day in USA Soccer since the final of last year's Confederations Cup in an epic 2:3 defeat at the hands of the Brazilians.  So why is this day so important?  Well, if you are reading this, then hopefully you already know that the USA kicks off its 2010 World Cup bid today against England!  Speaking of England, let's take a look at some bites and boozes of our foes from across the pond.  Today we're going with the classic Bangers and Mash and a delightful drink that know as gin.

Bangers and mash has been a staple of English cuisine for centuries.  Bangers (sausages) can be made from either pork or beef and the seasonings used vary depending on the region and the particular recipe. No matter what spices are used, bangers and mash is one of the England's most popular meals and is universally loved for its great taste, cheap price, and ease of preparation.  

Bangers and mash is a quintessential 

English pub food. The term "bangers" was given to the sausages because they had a habit of exploding out of their thin casing when cooked over high heat. "Mash" is simply a shortened version of mashed potatoes. The bangers are traditionally served fried and placed atop a pile of mashed potatoes and smothered in onion gravy. 

Gin is a juniper berry-flavored grain spirit. The name comes from the Dutch word for juniper. Gin was first found in Holland in the 1580s, where it was termed “Dutch Courage" for soldiers going into battle. In the 1600s, gin was first used for medicinal purposes, and later became popular as a beverage.


Gin gained popularity quickly in England, where it is estimated that 1/4th of households were producing gin in the 1720s. In the 18th century, gin became popular throughout the British Colonies, including America. 

Now recognizable as the standard for all gins, the 
“London Dry” gin was created. London Dry Gin flourished in the nineteenth century. The tropical British colonies, because of the London Dry’s excellent body for mixed drinks, gin was used to mask the bitter taste of tonic water fortified with quinine, a protection against malaria. The Gin and Tonic made its debut. Other gin based drinks made their first appearance as well in the coming decades. The maritini was introduced, as well as the Gin Fizz later in the ninteeth century.  


For a few words about English beer, check out what Eric has to say at the BR Beer Scene.

Credits and Thanks:

http://www.topnews.in/bangers-and-mash-brits-most-popular-comfort-food-amid-recession-2181098

http://www.jlehtinen.net/photos/2006-09-24-dscf0048.en

http://campsmoke.fmallen.com/?p=2867
http://ezinearticles.com/?A-Recipe-and-Brief-History-of-Bangers-and-Mash&id=1922499
http://searchwarp.com/swa29333.htm
http://www.nowpublic.com/strange/brief-history-gin