Burgers With Chuck: Building Dreams at Burgersmith

by Chuck P

My love for crazy burger combinations isn’t a secret. Even though nothing beats a good ol’ fashioned classic burger, sometimes throwing on insane ingredients to create the ultimate Frankenstein of burger creations is just a fun and delicious thing to do.

On a recent trip to the OG Burgersmith in Lafayette, Jay and I were tasked with the challenge of each creating our own special burger for a social media video they were doing on Facebook. Jay and I are not known for turning down a food challenge, so we gladly accepted. But we’re not here to discuss Jay’s burger baby. I’m here to bring a completely absurd spectacle of gluttony, deliciousness and eventually, complete misery to life! *Thunder claps*

Ladies and gents, I give you the Chuck P Ballpark Burger:

Look at that beast of a sandwich. It’s beautiful and terrifying all at the same time. What would lead someone to even begin to imagine such a culinary artery clogger? Basically, I’m a glutton for punishment. I wonder what the kitchen staffs’ faces look like when my order comes in...

My burger is pretty easy to figure out. It’s everything you’d find at a baseball game piled on to one big monster of a burger. I started with the classic Smith patty and a slice of American cheese. From there, I added their signature hot dog cut right down the middle and placed on top. To top it off, I smothered it all with chili cheese fries and stuck it all in the middle of two pretzel buns. If only I could have added nachos somewhere on there...

Logistically, trying to eat this thing as a burger is a sloppy nightmare. It quickly turned into a fork and knife meal. As tasty as everything was, this eventually turned into one of my not so classic Chuck P creations. Even I have to admit defeat sometimes.

If you’re feeling adventurous then head over to Burgersmith and order this beast for yourself. Just remember to have a knife and fork at the ready...and napkins, lots of napkins.

Check out the mastermind behind the burgers in the podcast recorded at Burgersmith in Lafayette:

Taking a Bite Out of Chicago

by Hannah Wilson, intern

Eating your way through any city can be an intimidating challenge, especially in one of the biggest cities in the United States. However, being a Chicago native, I’ve spent almost 22 years eating my way through this city. Although I don’t think I could ever eat everything the city has to offer, I can assure you that these culinary inventions of Chicago are worth tracking down.

Chicago Style Hot Dog

A true Chicago classic, an all-beef wiener on a poppy seed bun. You can find these bad boys topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear tomato wedges and a sprinkle of celery salt but never, ever ketchup.

Gene & Jude’s, in the Chicagoland area, is said to have the number one hot dog in America since 1945. They don’t even supply Ketchup in their store.

The Twinkie

In 1930, James Dewar invented this spongy, indestructible treat. In 1980, about a billion Twinkies were sold each year.

Italian Beef

Photo credit: followmefoodie.com

Thin slices of seasoned roast beef on a thick, Italian-style roll are the base of an Italian Beef. Chicago natives often order it juicy, which means it’s dipped into the juices that the beef is cooked in, and smother it in sweet and/or hot peppers. This is a Chicago dish that dates back to the 1930’s.

Chicago Mix Popcorn

Photo credit: blogspot.com

An unlikely pair of cheese and caramel flavored popcorn is literal heaven in your mouth. I don’t know where it came from, or who thought of it, but bless your soul. This Chicago staple can be found all throughout the city, almost on every block like Starbucks. You definitely shouldn’t leave without trying it!

Chicago Style Deep Dish Pizza

Photo credit: unbirthdayparty

I can best describe this as a pie; it is baked in a deep, steel pan with large amounts of cheese and chunky tomato sauce. Toppings that would usually go on top of a pizza before being baked are actually baked within the pizza, in-between the cheese and sauce. A native knows that tackling this tasty tradition requires a fork and knife.

There can never be a unanimous “best deep dish” restaurant because everyone has their own opinions, there are different style of deep dish and each one holds special place in my heart. 

The possibilities are endless when deciding what to eat in Chicago, but leaving without trying what the city is known for, would just be a shame.

Dog Hunt: In Search of the Best Hot Dogs Around pt. 2

by Sydney Blanchard

Hot dog heaven

The saying goes, "if you love something, let it go." I love hot dogs, but to be honest, I can't let them go. I won't let them go.

Continuing my never ending quest to find the best hot dog in Baton Rouge, I recently forced strongly encouraged Team Bite and Booze to venture to Barcadia to try their latest addition to the menu: gourmet hot dogs.

After the disappointment of Frankie's, my expectations were low. I was ready to accept that I'd just need to make the drive to Dat Dog whenever I had a hot dog hankering. But after ordering and trying literally every gourmet dog on Barcadia's menu, I'm happy to report that I was pleasantly surprised with the quality of these dogs.

Da Dog, in all its glory

Da Dog was one of my favorites because of its simplicity: good sausage, great bun, simple toppings. It really lets the ingredients speak for themselves. This smoked crawfish sausage is topped with diced onion, house relish and mustard. Nothing fancy, but it gets the job done.

Hawaiian Dog with jalapeño and cilantro

The Hawaiian Dog is a true blessing to one's tastebuds. You can't go wrong with smoked alligator and pork sausage, and this dog is topped with pineapple salsa, jalapeños, cilantro and Sriracha. There's a lot going on here, and the way the flavors play with each other reminds me a lot of some of Dat Dog's best creations.

Coney Island dog, smothered with chili and cheese

The Coney Island's flavor profile isn't particularly inspiring, but it's a classic: smoked duck and pork sausage topped with house chili, grated cheddar cheese, diced onion, bacon bits and mustard. Let me reiterate how perfect this bun is.

Pizza Dog, because why not?

The Pizza Dog was my least favorite of all the dogs, probably because I'm not the biggest Italian sausage fan. Smothered in marinara, mozzarella, sautéed peppers and onions, I can see this being a crossover favorite among pizza and hot dog lovers (like myself).

Tijuana Dog, with jalapeño and cilantro crema

The Tijuana Dog was definitely my favorite. When it comes to hot dogs, I'm of the opinion that a spicy pork sausage is always the way to go. This one's topped with bacon, grilled jalapeño, salsa and cilantro crema. It's like a taco had a baby with a hot dog and this is the result.

Barcadia's gourmet dogs beat Frankie's by a long shot, but I'm not sure they're quite at Dat Dog level. Perhaps in the future they'll add some crazy sauces or let you build your own, which to me is a huge part of hot dog enjoyment.

Dog Hunting: In Search of the Best Hot Dogs Around

by Sydney Blanchard

All the dawgs

Despite my social media handles being @pizzagirlfriend, I'm actually more of a hot dog fan than a pizza fan these days. Hot dogs are a recent obsession of mine, and I think it's here to stay.

Hot dogs came into my life early. Growing up middle class with two working parents, boiled Oscar Meyer wieners on Bunny buns with mac 'n cheese were an uninspiring go-to weeknight meal (no offense, mom and dad, you tried).

As a teenager, hot-off-the-printer driver's license in hand, I often journeyed to New Orleans for the day to shop, meet up with friends, and, ah, who am I kidding? New Orleans was where I went to "party," as much as a 17 year old Catholic school kid knows how. And when hunger struck, I discovered Dat Dog.

I remember it requiring much convincing to get me to order anything off the menu. I kept having flashbacks to Wednesday night dinners with mom and dad, and I couldn't imagine Dat Dog would be much better.

But boy, I was wrong.

Years later, any time I'm in New Orleans, it's inevitable I'll get Dat Dog. I even got my picky-eater girlfriend on the gourmet hot dog band wagon. Despite all the amazing new restaurants and classic New Orleans eateries, when in Nola, you'll find me at Dat Dog.

But the nearest Dat Dog to me is an hour away, and what's a girl to do when the hot dog craving strikes in Baton Rouge? Sonic's chili dogs and Costco's all-beef dogs just don't cut it.

That's why I'm on the hunt for the best hot dogs in Baton Rouge.

Jay tipped me off to Frankie's Dawg House, which recently came under new ownership. Tucked away on Perkins behind Magpie Cafe, this unassuming hot dog joint is easy to pass up if you're not looking for it.

Recently Chuck P, our intern Hannah and I decided to see what all the fuss was about.

Frankie's Lobster Dawg with fries

Hannah went for the Lobster Dawg, an all-beef hot dog covered in lobster tails and spinach. She got fries with her dog, and while it made for a pretty shot, she wasn't in love with the seafood-beef combination.

Frankie's Red Dawg with mac 'n cheese

Chuck P got the the Red Dawg, a boudin link topped with pulled pork and barbecue sauce. Of course, Chuck added mac 'n cheese to his dog. He said the boudin was flavorful, but the pulled pork and barbecue sauce lacked flavor. Maybe Frankie's should get on the Jay D's Louisiana Barbecue Sauce train?

Deer Dawg with pickled jalapeño

As for me, I opted with the Deer Dawg, deer sausage topped with pickled jalapeño, and I added cheese. At the time I was fighting a killer sinus infection, so I made Chuck taste mine for me. He said it was all heat, no flavor, but I thought it more than edible.

We all agreed the quality of buns could have been better, but that the tots were out of this world.

I'd definitely eat Frankie's again, but I'm not itching to go back any time soon.

Where is your favorite hot dog spot in town? Let us know where we should head next in the comments!

Feasting & Festing: A Look at the 2016 Baton Rouge Blues Fest

by Sydney Blanchard

A gorgeous day in #goBR at the Baton Rouge Blues Fest

I'll admit, I was pretty sleep on the Baton Rouge Blues Festival until last year. I think a combination of the festival's rebranding and Blair's involvement as the Food Chair put the festival on my radar, and I've got to say, for a free festival, the Blues Fest kills it.

In the last two years, the festival has hosted some incredible blues legends like Buddy Guy as well as up and coming local talent like Honeyvibe on multiple stages in downtown Baton Rouge. While music acts entertain all day, beer and food vendors keep festival goers hydrated and well-fed.

But don't think you're in for typical festival food. Fried foods and burgers abound, but this year's fest brought on some insanely delicious food vendors.

On Saturday, my girlfriend and I biked to the festival early, and I was ready to eat.

I started with this boudin stuffed pretzel roll from Rösch Bakehaus with a side of homemade mustard for dipping, and I think I might have been their first customer at the festival. For some reason, all the other booths had lines of people waiting to be served, but no one was in line for the pretzels.

Boudin stuffed pretzel bun from the Baton Rouge Blues Fest

I feel sorry for anyone who didn't try this pretzel bun. I love the sweet and doughy flavor of pretzels, and combined with boudin and mustard, this made for a heavenly bite and only set me back $5. Blair said business picked up for them once the word got out, and for good reason.

Ryan opted for a hot sausage dog from MRTN Ventures out of Mandeville. She and I both love specialty hot dogs (and Costco hotdogs), and this one surpassed her high hot dog standards.

Hot dog with toppings at the Baton Rouge Blues Fest

Next, I begged my friend Alex to let me snap a picture of her wood-fired personal pizza from Dat'z Italian. I didn't get to try the pizza much to my dismay, but it looked and smelled delicious, and pizza is definitely not typical festival fare. 

Wood-fired pizza from Dat'z Italian at the Baton Rouge Blues Fest

There's no better way to cool down this time of year than with a snowball from Cool Tiger Ice. One of my favorite snowball stands in town, these ladies make a mean summer treat. When I die, bury me with perfectly fine shaved ice and cover me with rainbow syrups, please. Gotta represent, even from the afterlife.

Rainbow snowball from Cool Tiger Ice at the Baton Rouge Blues Festival

There are just a few of some of the amazing food vendors who served up local flavor at this year's Baton Rouge Blues Fest. I wish I'd gotten the chance to try them all! I guess there's always next year.

You Deserve Another Video Break

by Sydney Blanchard

Look, it's Wednesday. We know you're not getting anything done anyway. Instead, watch these cool videos that we had something to do with.

Behold! Below you'll find sexy food shots, Jay scarfing down hot dogs, and Jay plummeting to his (near) death.

Enjoy!

Cooking Culture

In which four LCI grads talk about their love of cooking and Baton Rouge

Hot Dog Eating Contest

In which Jay wins a hot dog eating contest

Jay in the Dominican Republic

In which Jay plummets down a steep ravine

The Truck, the Brewer, and the Blogger

In which Jay serves up food for a pop-up event at the Tin Roof Tap Room

Into the Mix

In which Jay eats his way around town with 225 Magazine

Dare to Pair: Here is a list of items that pair reasonably well with Jay D's Blanc Du Bois

– Sydney "Brown Nose" Blanchard

Jay D's Blanc Du Bois shot by Nicole Colvin at the Olive or Twist wine launch on May 20, 2015. 

Jay D's Blanc Du Bois won't be on shelves for much longer. We only corked 1,000 bottles, and most of those have been snatched up already. But if you can get your hands on one, or if you're one of the lucky few with a bottle sitting in the fridge, feel free to use this very official Jay D's Blanc Du Bois Pairing Guide to take your sipping to the next level.

Popcorn 

I discovered this pairing by accident. As it turns out, the buttery, salty flavors of microwave popcorn go swimmingly with the tart, refreshing flavors in the Blanc Du Bois. Jay recommends seasoning the popcorn with his FNS buddy Arnold Myint's Herbs de Provence or with some Slap Ya Mama Cajun Seasoning!

BBQ Chicken Pizza

Barbecue chicken pizza made with Jay D's Louisiana Barbecue sauce. 

It almost goes without saying that Jay D's Blanc Du Bois was made to pair perfectly with outdoor cooking. But if outdoor cooking isn't your thing, try Jay D's with barbecue chicken pizza. All the flavors of the outdoors combined with the honeysuckle and pear flavors in the wine work together magically. Check out our recipe for barbecue chicken pizza using Jay D's Louisiana Barbecue Sauce here!

Pistachios 

I love contrasting the crisp flavors of a white wine with a handful of salty nuts. Something about it just works without being too filling. Try pairing salted pistachios with a glass of Jay D's Blanc Du Bois, or if you're feeling crazy, maybe try pairing the wine with some pistachio gelato. Who's going to stop you?

Chicken Salad

Calvin's Bocage Market's chicken salad is legendary. Photo from calvinsbocage.com. 

There's no greater love story than that of white wine and chicken. The two are a match made in heaven. Also made in heaven? Calvin's chicken salad. Recently I nearly pitched a fit when I went to grab a container of the stuff for a beach trip and another shopper stood directly in the way of the chicken salad. Grab your favorite crackers, a couple of pounds of Baton Rouge's favorite chicken salad and a glass of Jay D's Blanc Du Bois and call it a night.

(Bite and Booze bonus: Check out this vintage video of Calvin himself appearing on NBC nightly news in 1996!)

Hot Dogs

Jay D's Blanc Du Bois tastes like summer. You know what else tastes like summer? That's right. HOT DOGS. I can't even express my excitement at the idea of an outdoor hotdog cookout and a glass (or three) of Blanc Du Bois. A little mustard, a little ketchup, and a dash of relish on a pork or sausage hot dog, surrounded by a fresh, toasted bun washed down with a cold glass of Jay D's? Sign me up.

Fro Yo

If you're feeling especially indulgent, this is the pairing for you. Counter Culture's Humphrey, a frozen yogurt treat with strawberries, bananas, grapes, and granola drizzled with honey, works well with the Blanc Du Bois. The fruit flavors in the wine compliment the fruits in the yogurt, and the tartness in the wine is balanced by the tartness in the yogurt. 

Hummus

Ruth's is my favorite locally made hummus.

Ruth's Hummus tastes fresh and lemony, and it's perfect for dipping just about anything. It's locally-made and versatile, just like the blanc du bois. Grab some vegetables, your favorite pita, and a glass of Jay D's Blanc Du Bois and snack outside by the pool on a hot day and thank me later.

Off-Kilter Nostalgia: Botsky's Premium Hotdogs

Premium Hotdogs at Botsky's in Downtown Lake Charles, Louisiana

by Blair "B-Rex" Loup

Not long after my start at Bite and Booze, I accompanied Jay and the crew at TommysTV on a Louisiana Culinary Trails shoot. Each video in the web series highlights an area of Louisiana and the cuisine that makes that particular area special.

Jay told me we would be going to Sulphur/Lake Charles for this shoot, which I found perplexing. Being from that area, I didn't remember ever being blown away by the food scene.

The Lake Charles "Seafood Sensation" video wound up being one of my favorite videos in the series because of Botsky's owner, Mike Krajicek.

Being on camera is not easy for everyone. Like I always say, "Not everyone can be Jay Ducote." Not only was Mike completely natural on camera, he had a way of describing Southwest Louisiana that made me proud to be from that area of the state.

Mike has lived elsewhere, but he came home to do something cool, because when you think about it: nothing is going to become cool if all of the cool people keep leaving to do cool things everywhere else.

He has since gone on to double the size of the now year-old business and has recently been named "Restauranteur of the Year" by the Louisiana Travel Promotion Association.

Botsky's has a modern, grayscale interior with pops of color from framed pictures and wall decor to napkin holders featuring movie characters holding a Botsky's hotdog with talking bubbles singing the restaurant's praises.

It's unique, it's real, and it's just what the Lake Area needs more of.

With a main focus on high quality franks and sausages with fresh and outlandish toppings, Botsky's has something for everyone.

But seriously, I took my mom there.

While she loves hotdogs, she doesn't like things that are different. She ordered her hotdog pretty standard, but was stunned by its deliciousness and started picking at my mess of a creation.

If you're ever swinging through Lake Charles, these dogs are a must-eat.

P.S. They now carry Jay D's Louisiana Barbecue Sauce, so there's that.

Kobe Beef Frank topped with Mac n' Cheese, Feta, Pickled Jalapeños, Jay D's Louisiana Barbecue Sauce and Bacon

Beef Frank topped with Dill Pickle Relish, Chili, and the most beautiful array of Ketchup and Mustard you've ever seen

How about this dog topped with Shrimp Creole with a side of sweet potato fries topped with Steen's and powdered sugar?

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

G'day mates!...It's time for another dose of the street food guide to the FIFA World Cup 2014! This time we're headed down unda' (that's the last one) to Australia (playing the Netherlands at 11am CDT) for a Sausage Sizzle and a Dark n' Stormy. There's a huge street food movement in Australia going on right now, but a lot of it is Chinese dumplings and dim sum. While that's delicious, it doesn't really highlight the average intake of an all-Australian bite. The two indulgences we'll be looking at today are both delicious and simple to make in time for you to watch the match!

Photo Credit: The Life She Made

The Sausage Sizzle isn't super complicated; it's essentially a glorified hot dog. I found a recipe to kick up the simmer to a full on sizzle. Cooking the sausages in a covered pan with onions really helps flavor both ingredients. After you get a nice crisp from the grill and a good caramelization on the onions, you're ready to rock! Check it out and let me know what you think.

Photo Credit: barmansjournal.com

Australians, much like Americans, like to keep it simple. The Dark n' Stormy has three ingredients: dark rum (use Rougaroux Full Moon to keep it local), ginger beer, and a hint of lime. The refreshing ginger beer will not only make you feel pumped about life, but ginger also serves as a digestif which will help you out if you've been snacking on game food.

United States: Street Food Bite and Booze of the 2014 World Cup

Another stop along the street food guide to the FIFA World Cup 2014 brings us home to the U. S. of A (kicking off Group Play today against Ghana at 5pm CDT). As a melting pot, America has absorbed a lot of street foods inspired by or imitable of other countries. America doesn't have a ton of street food all its own because of the large quantity of fast food restaurants and drive thrus. Having that said, there is one street food and drink most Americans have had at some point in their lives: hot dogs and Jack & Coke.

Shrimp Creole dog at Botsky's in Lake Charles, LA

Perhaps the most common of street foods is the hot dog. While this may seem boring, there are plenty of variations to keep your palate alert and satisfied. I feel like Bubba in Forrest Gump when I try to name all of the ways to make a hot dog, so if you really want to get creative, check out the menus of Frankie's Dawg House here in Baton Rouge, Botsky's in Lake Charles, or Dat Dog in New Orleans. If you're too lazy to recreate these, just go pick up some for you and your buddies before the game!

Photo Credit: roderickpena.wordpress.com

There's nothing more American than refreshing Classic Coca Cola...with a little Tennessee Jack Daniel's Whiskey. A classic combination of whiskey and coke can set your evening right and get you geared up for the match! If you're feeling in the mood for something local, try to get your hands on some local LA1 Whiskey from the Donner-Peliter Distillery in Thibideaux and mix it with some of Swamp Pop's Noble Cane Cola!

Mojito Extreme and Dominican Beisbol: Jay's Adventure in the Dominican Republic Part Tres

Jay drinks an Orgasmo Negro in the Dominican Republic

A few weeks ago I wrote about my arrival to the northern coast of the Dominican Republic as well as some of amazing pollo guisado. As the #MancationDR continued, we found more adventures to get into. Kite Beach, just down the coast from Cabarete, is home to the sport of kitesurfing. While I enjoyed some time in the sand, some of the other fellas took some lessons with kites and surfboards but never quite made it to the water. One of the days we ate lunch at the Mojito Bar at the site of the Extreme Hotel on aforementioned Kite Beach. The little restaurant overlooked the ocean and had a lovely variety of fresh ingredients as well as some tasty cocktails. I opted for the Orgasmo Negro, a sweet concoction made of rum, banana, coconut cream, chocolate, and sugar. It sure hit the spot as I, being on a beach in the Dominican Republic and all, needed a rum drink in my hand. After the Orgasmo Negro coated my stomach walls I figured I should also try one of the namesake mojitos. This classic rum and mint cocktail is dynamite for a Dominican beach. And the Brugal Rum, made right there in the DR, makes an exceptional beverage.

The beach view from the Mojito Bar on Kite Beach

Hot Dog Vending at Estadio Julian Javier

One of the highlights of the entire trip to the Dominican Republic came on a trip to San Francisco de Macoris toward the middle of the country for a baseball game in the Dominican Winter League. We drove in the tourism bus over some mountains and along some windy roads with breathtaking views. Getting to see some of the inner communities in the Dominican Republic also served as an eye opener to their way of life. By enlarge I encountered happy people with friendly spirits. While there were certainly signs of poverty and lack of infrastructure, there were also smiles of contentment. They didn't need much. They didn't live such materialistic lifestyles. I could really get behind that... in theory. When we arrived at Estadio Julian Javier in San Francisco de Macoris I immediately took in the sights and smells. Baseball is by far the most popular sport in the Dominican Republic, and their Winter League is the big time. Outside the stadium thousands of people gathered as we were there for a good rivalry game. I found a food cart with these hotdogs on sticks and also some in buns dressed with mayo, ketchup, and corn. They looked pretty tempting!

Sun sets at Estadio Julian Javier in San Francisco de Macoris, Dominican Republic

Empanadas at a baseball game

Those of you who have followed Bite and Booze for a while know that I'm a huge baseball fan. I was even one of the top 30 finalists for the MLB Fan Cave in 2013, so my passion runs pretty deep. Seeing a Dominican Winter League game definitely showed up pretty high on my list of activities while visiting the republic. And of course, what's a baseball game without some food and beer? Our crew feasted on some empanadas. The fried dough pockets were stuffed with a pork sausage mixture and it left me wondering why meat pies aren't more of a stadium food everywhere. As we watched the Aguilas (Eagles) from nearby Santiago light up the home town Gigantes (Giants), we could feel the energy in the air. The excitement from the fans of both teams truly permeated throughout the stadium. You couldn't help but enjoy the game in that environment. 

Presidente Light... Baseball Beer in the DR!

Of course, after that meat pie and a few innings of baseball I needed a cold one. I'll be damned if I were to attend a professional baseball game and not enjoy at least a couple brews, so I waited for a vendor to come up the ramp and ordered a round of Presidentes for my amigos. The 12oz cans of Presidente Light sold for about 70 pesos each at the stadium. All I had in my pocket were US dollars, so I handed over a $10 for five beers and said keep the change. The 70 pesos roughly translated to $1.60 a beer, so about $8 for all five plus a $2 tip. That same beer at your average MLB game would have cost $10 each. I had a huge smile on my face. Beers for everyone. It didn't take me long to order another round.

Bite and Booze Radio Show: Dat Dog on Magazine

I recently got my first taste of Dat Dog in New Orleans at their newer Magazine Street Location. Chuck P. from the Me and My Big Mouth Radio Show and Podcast joined me to record an episode of the Bite and Booze Radio Show on location in the Big Easy. With a few dogs in our bellies and a nice bloody mary and "liquid brunch" on our breaths, we recorded a show just for you. Take a listen and tell your friends!

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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, Louisiana Cookin' Magazine, Juban's Restaurant, the Tin Roof Brewing Company, and the Louisiana Culinary Institute.

Bite and Booze Radio Show: Vanessa Gomes, Craft Beer, and Hot Dogs

This past week Vanessa Gomes, the Craft Brands Manager for Champagne Beverage on the Northshore, joined me on the Bite and Booze Radio Show presented by Calandro's Supermarket. After congratulating Chris Courtney, my producer, on his victory at the Frankie's 4th of July Hot Dog Eating Contest, Vanessa and I talked craft beer, upcoming events on the Northshore, and much more. Give it a listen!

Podcast Powered By Podbean

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, Louisiana Cookin' Magazine, Juban's Restaurant, the Tin Roof Brewing Company, and the Louisiana Culinary Institute.

MLB FanCave 2013 Update

Jay arrives at MLB FanCave registration

MLB FanCave Credentials

The whole experience of being selected to the final 30 of the 2013 MLB FanCave has been far more unreal that I ever imagined.  I sent in an application with a video submission back in November or December.  Out of literally thousands and thousands of applications, mine was selected to be in the top 52 and went to an online vote.  Thanks to all of you, I escaped that round to the #FanCave30, which also earned me a trip to Phoenix for Spring Training with the other 29 hopefuls.  Not really knowing what to expect, I went into the auditions with an open mind and the attitude I carry with myself every day.  I wasn't nervous because all I had to do was be me.  If they like it, great.  If not, I'll be just fine.  The MLB FanCave is in its third year, which anybody who deals with things of this nature knows is a huge year for the production run.  The third year is usually when more sponsors come in, kinks have been worked out, and everything starts to run a little smoother so there can be more experimentation.  Major League Baseball certainly hit it out the park.  It started with them sending transportation to pick me up  from my house to get me from the airport.  After flying to Phoenix, my friend Veronica from college days at LSU picked me up from the airport and brought me to grab some dinner and beers at the OHSO Eatery and nanoBrewery.  I could tell by the twitter alerts that the #FanCave30 were all making their way to the hotel, so anticipation built on my end. We spent that first night getting to know each other and hanging out by/in the hot tub.  The next morning, business got underway as we officially registered with MLB and collected our gear, including the credentials and backpack seen above.

A group of us pose for a picture at our hotel before loading up for Chase Field

Time to board the MLB FanCave Bus!

#FanCave30 at Chase Field

While at Chase Field, we got our first pep talk from Tim Brosnan, the Executive Vice President of Business at Major League Baseball.  He reminded us that we made it to the top 30 for a reason, and to just be ourselves.  He also let us know that we'd be soon be doing our 60 second pitches, but first, we feasted on some ballpark fare.  I went straight to the hot dogs.  I am a hot dog eating champ, after all.

Ballpark Franks... a fitting lunch

A moment of reflection in the DBacks' dugout

After the elevator pitches, which at least in my mind came pretty naturally to me as I wasn't nervous and thought I delivered exactly what I wanted to, some folks had more formal interviews with the MLB brass while the rest of us took off on an adventure around Chase Field filming a music video.  Here's the result:  

The time had then come for baseball trivia and karaoke.  Eric Byrnes, former big leaguer and current MLB Network personality, hosted along with Ricardo Marquez, one of last year's cave dwellers.  Team Gong 'Em Style (my team) took home the grand prize, a TV segment with  the Phoenix FOX news crew the next morning!

Team Gong 'Em Style with Kristin from My FOX Phoenix

We weren't done at Chase Field just yet though.  After trivia, we sang karaoke on the outfield terrace.  Fellow #FanCave30 member Alex Justice and I did our best rendition of Queen's Bohemian Rhapsody.  Enjoy:

The next day, after the morning news segment, I boarded a bus with eight others to head to Goodyear, AZ, Spring Training home to the Reds and Indians.  We got to hang out at the Reds facility for a while and then filmed a segment with Jay Bruce... and I got PRANKED!  I'll have to wait until the video is out to tell the whole story, but I did get to meet Jay Bruce, and after he stopped pretending to be pissed, he was a great fella.

Posing with Jay Bruce of the Cincinnati Reds

Goofing off before my interview

That evening, after a freak Phoenix thunderstorm with hail, the time came for my formal interview.  I felt like it went extremely well.  We talked about me coaching high school baseball, my journey as a food and beverage content creator and everything else that I do, and more.  After the interviews were over, MLB took us to a Lucky Strike where we ate, drank, and were generally very merry.  Bowling and drinking some beers, we capped off an excellent couple days in the desert.  I really don't think it could have gone any better, and I couldn't have met a better group of people.

Hayden Moss and I... one of many great people I met!

I don't know yet which of us will get to spend six months in NYC at the cave.  We should find out next week at some point.  Until then, all I can do is think back on the week that passed, and remember all the wonderful friends that I made.  Hopefully they'll be calling my name soon to invite me to the FanCave.  But until then, just keep wishing me luck!