Best Times of 2016: Aimee Looks Back

by Aimee Tortorich

2017 is finally here which means that we can all kick 2016 to the curb. These past twelve months have shown us the good, bad and the ugly. There have been losses and sadness along with wins and celebrations, but you have to take the good with the bad for everything to balance out right?

Even though this past year had its share of setbacks, it was an epic year for me! From announcing the plans for our upcoming restaurant, Gov’t Taco, to cooking at the legendary James Beard House, I pretty much kicked 2016’s ass. Here’s a look at some of my favorite things I had the chance to do this year:

Gov't Taco

In early April, Jay Ducote officially announced the opening of his first food concept, Gov’t Taco. I humbly accepted the position as Executive Chef and have been working nonstop to build a menu that food enthusiasts will be excited to experience. 

I’ve gained a vast knowledge of food by traveling the world as a Navy photographer and am ready to throw Baton Rouge some bold flavors and curveballs in the form of tacos. Through our progressive vision and seasonal menu, we will continually strive to keep diners on their toes, so look out Baton Rouge! Your taco dreams will be coming true in 2017!

Volunteering for Operation BBQ Relief

As a Louisiana native, 2016 was especially difficult for me. We suffered many tragedies too close to home. One of the most humbling experiences I found myself fortunate to be a part of was volunteering to feed flood victims.

Jay put me in contact with Operation BBQ Relief, a Disaster Response Organization based out of Missouri, where they ultimately served 313,587 meals in South Louisiana over 13 days and with 540 volunteers. There is something to be said about the positive effects that come out of negative situations. The amount of support and help that I experienced during this tragedy was overwhelming and I am so proud to call Baton Rouge my home.

New York Culinary Dream Tour

There aren’t many times in people’s lives where the sun, moon and stars are aligned, but they most certainly were in July! Our New York culinary tour was what dreams are made of. The magnitude of awesomeness was off the charts and very difficult to put into words, but I will give it my best go!

Private Wine Tasting at Food & Wine Magazine

A VIP wine tasting at @foodandwine with @rayisle? Yes please! It has been a great week so far. Now off to the #hamptons for @beardfoundation's #chefsandchampagne!

A photo posted by Bite & Booze (@biteandbooze) on Jul 23, 2016 at 10:21am PDT

The day before our James Beard dinner, Katrina Rank (Napa Winemaker and now dear friend), invited the Bite and Booze team to a private tasting with Executive Wine Editor for Food & Wine Magazine, Ray Isle in their wine cellar. We did a blind tasting of eclectic wines from around the world. Ray guided us along with his impeccable wine knowledge and rated Jay D’s Blanc Du Bois as the best Blanc Du Bois he has tasted, ever!

Cooking at the James Beard House

Posing in the legendary James Beard kitchen (from left to right): Eusebio Gongora II, Blair Loup, Jay Ducote, Chuck P, Aimee Tortorich, Shelly Flash, Sarah Burkhaulter

As many of you may not know, the James Beard House is a sacred ground for aspiring chefs. It’s the ultimate measure of a chef’s talent besides gaining a Michelin star or Master Chef Certification, in my opinion. It’s what separates the good from the great in the culinary field and it’s been on my radar for a while, but I knew that years of hard work and persistence would be the only way I would even have a chance to cook there.

To my surprise, early last year I got an invite from Jay Ducote to help him execute his Tailgate on 12th menu! It was an unforgettable experience that the Bite and Booze team crushed!

Chefs & Champagne

Hanging out at Chefs & Champagne with John Besh and Chef Roxanne Spruance

Anything with the title “Chefs and Champagne” will naturually make my top moments of 2016. Fresh off of that James Beard dinner high, the Bite and Booze team headed down to the Hamptons to cook at the James Beard Foundation’s ‘Chefs and Champagne’ event at the Wölffer Estate Vineyard. 

It was no coincidence that Louisiana’s, John Besh, (and one of my culinary idols) would be this year’s honoree for all of the work he does throughout the Besh Foundation. Aside from humbly serving alongside some of the best chefs in the country, Bite and Booze was the only culinary team to represent Louisiana.

Pineywoods Supper Club

Blair, Jay and I cooking with fire at Mahaffey Farms

There is something special about cooking outdoors. The smell of fire and a drink in hand is probably my favorite setting for cooking. Our Pineywoods Supper Club dinner at Mahaffey Farms had to make the list. We executed the majority of our dishes entirely on wood fire and served some amazing dishes. From Jay Ducote’s Dutch oven biscuits to Nashville style hot chicken feet, all the guests were stoked and we had one hell of a time!

In conclusion, I say this to you 2016: I will not dwell upon you. I will happily thank you for all of your ups and downs, knowing that either way, you have been a year to remember! I will recall the disappointments, losses, and upsets but most importantly I will celebrate your blessings: the love, laughs, and memories that I have shared.

Cheers to what’s to come in 2017!

Take a look at what the rest of Team Bite & Booze had to say about 2016:

Best Bites of 2016: Blair's Picks
Best Bites of 2016: Jay's Picks
Chuck P's Best Bites of 2016 (Burger Edition)

Louisiana Saturday Morning: We've Got Your Brunch Plans Right Here

by Sydney Blanchard

If breakfast is the most important meal of the day, then brunch is the most important meal of the weekend.

I don't know if it's a generational thing or a gay thing, but my friends and I are constantly brunching, and I think I've pinpointed why.

Brunch foods can be savory or sweet, healthy or gluttonous, drinking is optional (but encouraged), and food always tastes better when you eat it after waking up late after a night out partying. 

In fact, I can't think of any reason not to love brunch.

Below you'll find some perfect Louisiana brunch options for the weekend. Where is your favorite brunch spot?

Mason's Grill Baton Rouge

Mason's is probably Baton Rouge's most beloved brunch spot, and with endless menu items (including the famous breakfast burger, pictured) and $5 bottomless mimosas, it's easy to see why. On Saturday and Sunday mornings and afternoons, the place is packed, so get there early to beat the crowd.

Barcadia Baton Rouge

Barcadia Baton Rouge's fried chicken and pancakes

Relatively new to the brunch scene, Barcadia near LSU has been knocking brunch out of the park with breakfast tacos and $3 Bloody Marys and Mimosas. While you wait for your food, hit up the retro arcade games that line the restaurant.

City Pork Deli & Charcuterie Baton Rouge

Few things are worth waking up early for, and @city_pork Kitchen & Pie breakfast is one of them! The grits bowl (with pulled pork, pickled red onions & an egg) & hash brown casserole are life-affirming. Have y'all tried this place yet? #breakfast #citypork #gritsbowl #goBR #yummy #foodpics #foodblogger

A photo posted by Jay Ducote (@biteandbooze) on Jan 20, 2016 at 7:42am PST

This particular photo is from City Pork Kitchen & Pie, but don't get it twisted: only City Pork Deli & Charcuterie offers a weekend brunch menu. The grits bowl is the way to go, paired with a Vietnamese iced coffee or a mimosa if you're feeling frisky.

Coffee Call Baton Rouge

Beignet? More like beign-bae! You can never go wrong with beignet fingers from #coffeecall in #gobr! #tastelouisiana #comehomela @visitbatonrouge @louisianatravel @louisianacookin @louisianaculinarytrails #nomnom #foodporn #donuts #sugar #nomnomnom #beignetmoster

A photo posted by Jay Ducote (@biteandbooze) on Dec 15, 2015 at 7:58am PST

If beignets and coffee don't constitute as brunch to you, you're wrong and I feel very sorry for you. I often forget Coffee Call is open in daylight hours, but it is, and I'm thinking I need to become a regular.

Table Kitchen & Bar Baton Rouge

Steak & Eggs is always a great #brunch decision! @brbrunches at @tablekitchenandbar knows what's up! #gobr #tastelouisiana #foodpics #foodporn

A photo posted by Jay Ducote (@biteandbooze) on Apr 17, 2016 at 12:03pm PDT

You may not even be aware Table Kitchen & Bar has a brunch, but they do, and recently Jay and Rue Rusike got to try brunch there. They've got options like tomato pie and pecan pancakes and the classic shrimp and grits, oh my!

District Donuts New Orleans

A smorgasbord of donuts at District Donuts in New Orleans

Yes, they serve up some of the most delicious donuts in the city with creative, Insta-worthy toppings. But did you know that beyond donuts District has killer brunch items? Try their griddle donut sandwiches or one of their pork belly or fried chicken sliders. Your tummy will thank you.

Lüke New Orleans

Fruit sorbet at Lüke in New Orleans

John Besh's Lüke in New Orleans, an ode to the Franco-German brasseries of old, has always treated us well. Brunch on the pain perdu or the fried chicken and tabasco honey biscuit sandwich, and you'll be a happy camper.

Johnson's Boucanière Lafayette

Still fantasizing about this lamb pastrami biscuits from @johnsonsboucaniere! Listen to @jayducote's interview with the owner at the link in our bio! #radioshow #biteandbooze #podcast #johnsonsboucanière #yummy #lambpastrami #biscuits

A photo posted by Jay Ducote (@biteandbooze) on Mar 4, 2016 at 9:04am PST

One of Lafayette's most beloved spots, Johnson's Boucanière is probably better known as BBQ spot, but they serve up Cajun breakfast in the mornings, including build-your-own biscuits and nénaine's special, a boudin stuffed grilled cheese on a biscuit served with in-house BBQ sauce.

Marilynn's Place Shreveport

Oh man, this bananas foster French toast is transcendental 👏🏻👏🏻👏🏻 A little piece of New Orleans in #Shreveport! #tastelouisiana

A photo posted by Jay Ducote (@biteandbooze) on Sep 27, 2015 at 8:18am PDT

North Louisianians can't get enough of Marilynn's Place, a New Orleans style eatery with an irreverent atmosphere that's rare in this part of the state. Patrons prefer the MP Sunday brunch to church, and with knock-out drink specials and lavish options like bananas foster French toast, it's easy to see why.

Jack Daniels Bar & Grill Lake Charles

Crawfish and andouille benedict from @cheflyleb #jackdaniels at @laubergelc is money. @visitlakecharles #tastelouisiana

A photo posted by Jay Ducote (@jayducote) on Mar 6, 2016 at 10:19am PST

The Sunday Whiskey Brunch at L'Auberge Lake Charles' Jack Daniels Bar includes live music and a whiskey milk punch that'll knock your socks off. Chef Lyle Broussard consistently kills it with South Louisiana takes on traditional brunch items, and it's something to taste to believe. 

When in Nola...

by Sydney Blanchard

Looking back, 2015 was a big year for Bite and Booze. Jay nearly won season 11 of Food Network Star. I became the third member of the team. We all had the chance to travel, eat, and drink all over the country. Not too shabby, right?

Some of the best things we got to eat (and some of the best times we had) were in New Orleans. From sipping cocktails at Compère Lapin to watching Food Network Star at Sac-A-Lait to jamming out at Jazz Fest, we owe New Orleans for some fond 2015 memories.

I've compiled a list of my favorite New Orleans-centric posts from the past year. Hopefully 2016 will bring plenty more New Orleans blogspiration.

Happy Hour at Johnny Sánchez

Al Pastor taco at Johnny Sanchez

"The restaurant, situated in the CBD, resulted from the combined efforts of Chefs Aarón Sánchez and John Besh. Together, the two established a Mexican-style taqueria utilizing the amazing local ingredients available in New Orleans."

Getting festive at Jazz Fest

Crawfish at Jazz Fest in New Orleans

"Thanks to the festival gods, we find ourselves in the midst of crawfish season during Jazz Fest. There's no smell as tantalizing as a fresh pot of boiled crawfish. It's not a five pound tray of crawfish, but it's enough to get a taste."

It's in the stars at Ursa Major

Tuna and peach slice at Ursa Major in New Orleans

"Ursa Major was opened recently by the same people who opened Booty's Street Foods, one of my favorite New Orleans restaurants. But Ursa Major is astrological themed – with each rotation of the zodiac calendar, they switch up their drink list and their menu to items inspired by that zodiac sign."

Not the scary kind of spider at Araña

Queso Fundido at Araña in New Orleans

"Araña is everything I want in a Mexican restaurant. Their presentation is beautiful, the flavors are on fleek, and it’s simply built for a good time."

 Brunch with your buddy Lüke

Tomato salad at Lüke in New Orleans

"Lüke's heirloom tomato salad consists of sliced heirloom tomatoes, garden herbs, burrata, and country ham. Heirloom tomatoes just taste better. In recent years, this non-hybrid tomato has become more readily available, and I can't get enough of them."

Treat Yoself: A Sugary Sweet Dessert Roundup

by Sydney Blanchard

Much to the horror of my dentist, I love to eat sweets. Gummy, stick-to-your-teeth candies rank the highest for me, followed closely by pastries, cookies, chocolate, and anything else that triggers tooth decay. 

I'm not alone in my addiction to sweets. Jay and Chuck P are almost as bad as I am when it comes to sugary delights. Jay has, to my knowledge, never passed up dessert at the end of a meal, and Chuck P could eat nothing but doughnuts for the rest of his life and be happy. 

So I'd like to dedicate this post to all those sugar fiends like me who crave the sweet and will pass on the salty. Here's some of the prettiest desserts we've encountered. Some have made it to blog posts, some have been featured previously on social media, and others are debuting in this very post.

Screw your New Years' Resolutions, your diet starts tomorrow!

First It's Sour...

Sour Patch flavored sorbet in Orange Beach

How gorgeous is this scoop of Sour Patch sorbet from Fisher's in Orange Beach, Alabama? The chefs there churn out candy-inspired ice creams as part of the dessert menu at Fisher's Upstairs, and we got to try all of them (including the Barq's root beet flavored ice cream and the candy corn flavored ice cream). This sorbet tasted exactly like the Sour Patch candies that destroyed my tastebuds as a child!

It's a Piece of (Cheese)Cake

strawberry #cheesecake at McEwen's in @visitoxford has got us missing #1 cheesecake fan @jayducote! #visitoxfordms #yummy #mcewans #oxford #lrctrip

A photo posted by Jay Ducote (@biteandbooze) on Nov 11, 2015 at 12:59pm PST

Chocolate? Check. Cheesecake? Check. My favorite Southern city? Check. This delectable dessert came from McEwen's in Oxford, Mississippi, the perfect spot to share desserts and cocktails with friends.

Eyes on the Pies

We are keeping our 👀s on the 🍰s at @strawnseatshop! This strawberry ice box pie is to die for! What's your favorite ice box pie? #tastelouisiana #strawn #iceboxpie #strawberry

A photo posted by Jay Ducote (@biteandbooze) on Sep 25, 2015 at 12:41pm PDT

Featured as one of my Best Bites of 2015, this strawberry icebox pie from Strawn's Eat Shop haunts my dreams. I've tried and failed to find a comparable pie around Baton Rouge. Sure, there's City Pork Kitchen & Pie's version of the strawberry icebox pie, and of course there's Ambrosia's famous strawberry cake (which has been served as my birthday cake every year since I first discovered it), but nothing around here tastes quite like what they've got going on up in the Shreve.

Fruit Sorbet, Yummy Yummy

Dessert at Chef John Besh's Lüke in New Orleans

Sorry, but to me this dessert constitutes as health food. Look at all that fruit! This is practically a salad, for all intents and purposes. This berry sorbet topped with a berry sauce and covered in fresh blueberries and peaches from Lüke in New Orleans tasted about as good as it looked.

Strawberry Tarts Forever

Strawberry tart from L'Auberge in Lake Charles

As if they didn't feed me enough when I visited Lake Charles! One night back at the hotel, I wanted a little post-dinner snack, and I opted for this strawberry tart from L'Auberge Lake Charles. Pretty much instantly, this picture blew up on social media. Enjoyed with a little wine by the fire, it was a pretty good end to a great evening. 

Snow Day

Grape snowball from Snoman Snoballs in Baton Rouge

The best thing about snowballs is that everyone has their "thing," either a special combination of flavors or a classic topped with condensed milk or stuffed with ice cream. Some lunatics even like sour spray on this classic summer cool-down treat. Of course Blair likes plain grape, but I always combine wedding cake and ice cream flavored syrup and top the whole thing with condensed milk. I live for snowball season.

With a Cherry on Top

Forever dreaming of this cherry topped cheesecake from @notjustpie in Monroe! Cheesecake is hands down one of my favorite desserts. Where is your favorite cheesecake in town? @pizzagirlfriend insists the best cheesecake is at Piccadilly's...not sure I agree. Thoughts? #cheesecake #dessertporn #yummy #foodpics #monroe #notjustpie

A photo posted by Jay Ducote (@biteandbooze) on Aug 25, 2015 at 11:22am PDT

I've had plenty of cheesecake in my day. It's my go-to dessert at most restaurants. And don't come at me with that "cheesecake" powder mix, or a frozen boxed cheesecake. I like the fluffy ones made from scratch. Despite my favorite cheesecake being Piccadilly's, hands down, this cherry-topped slice from Not Just Pie in Monroe, Louisiana, had that perfect fluffy texture I love.

Float On

Root Beer Float at City Pork Deli

City Pork Deli never ceases to impress me. Once for lunch we happened to drop in unwittingly on National Root Beer Float Day, and CP was serving up this gorgeous root beer float made with Swamp Pop Filé Root Beer and rimmed with crushed candied pecan dust. Mark your calendars for August 5. Hopefully they'll recreate it this year!

Beignet? More like Beign-Bae

Beignet? More like beign-bae! You can never go wrong with beignet fingers from #coffeecall in #gobr! #tastelouisiana #comehomela @visitbatonrouge @louisianatravel @louisianacookin @louisianaculinarytrails #nomnom #foodporn #donuts #sugar #nomnomnom #beignetmoster

A photo posted by Jay Ducote (@biteandbooze) on Dec 15, 2015 at 7:58am PST

Last week I was up late watching Chef with my girlfriend, and we saw a scene where the main characters ate beignets at Cafe Du Monde in New Orleans. Without talking, we exchanged a meaningful look, put our shoes on, hopped in the car, and headed straight to Coffee Call for a bag of their beignet fingers. As we sat covered in powdered sugar, we thought aloud, "Where else in the world can you crave beignets and acquire them pretty much instantaneously?" Our answer? Only in Louisiana!

Maker's Mark Hurricane Cocktail to Celebrate Besh Big Easy: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

Congrats to Chef John Besh! 

On October 9 and 10 in Kentucky, Maker's Mark Distillery is honoring the New Orleans native with a Maker's Mark TasteMaker Award and celebrating the release of his fourth cookbook, Besh Big Easy! It's always great to see Louisiana chefs recognized across the country.

The cover of Chef John Besh's new cookbook, Besh Big Easy

Since we can't be there to participate in the festivities in person, we'll be enjoying this Maker's Mark Hurricane in the privacy of our own office. 

Cheers to Chef John Besh and his latest venture, Besh Big Easy!

Maker's Mark Hurricane

Maker's Mark Hurricane cocktail

2 parts Maker's Mark Bourbon

2 parts passion fruit juice

1 part fresh orange juice

1 part fresh lime juice

1 part real pomegranate grenadine

1 orange slice, for garnish

1 maraschino cherry, for garnish

Combine bourbon, passion fruit syrup, citrus juices and grenadine. Shake and strain into an old-fashioned or high-ball over crushed ice. Garnish with orange slice and cherry. 

Month of Salads: Lüke

by Sydney "Brown Nose" Blanchard

There is nothing like the taste of a real tomato, you know? One that grew up basking in sunlight, and wasn't picked until it was perfectly ripe on the vine.

As a kid, I loved the tomatoes my grandmother grew on our ancestral family farm. Picked, sliced, and sprinkled with a little salt and pepper, homegrown garden tomatoes were all I ate in the summer.

Now, I mostly only have access to grocery store tomatoes. And they just don't cut it for me. They're pale and they taste like nothing.

But recently at John Besh's Lüke (located on St. Charles Avenue in New Orleans), I had the pleasure of eating the best tomato salad of my life.

Heirloom tomato salad at Lüke in New Orleans

Lüke's heirloom tomato salad consists of sliced heirloom tomatoes, garden herbs, burrata, and country ham.

Heirloom tomatoes just taste better. In recent years, this non-hybrid tomato has become more readily available, and I can't get enough of them.

The burrata adds a nice touch. For the uninitiated, burrata is an Italian cheese made from combining mozzarella and cream.

It's simple, but it works. And it tastes like my childhood.

Provisions and Traditions: The Beginning of a True Louisiana Collaboration

by Blair "B-Rex" Loup

Great Raft Brewing out of Shreveport cranks out some of the finest beers in the state. Their new collaboration with the John Besh Restaurant Group is something I’m particularly jazzed about.

Co-owners Andrew and Lindsay Nations, along with their brewmaster Harvey Kenney, have released their first beer in a series of four to go with the different styles of cooking at each Besh restaurant.

This is all being done in the spirit of bringing together the two things Louisiana loves most: food and beer. For every bottle sold, Great Raft Brewing will donate one dollar to the John Besh Foundation, which helps preserve the rich culinary history of Louisiana.

Volume One: Provisions and Traditions, A Chef Brian Landry Collaboration

Volume One: Provisions and Traditions is a collaboration with Borgne’s Chef Brian Landry. The dry-hopped Kölsch made with Louisiana Cajun Country Rice pours with a thick white head that doesn’t disappear. Like a good Kölsch, there’s a bready maltiness up front, but the hops come through on the back end. I like that there’s a sort of muted citrus pop with some grapefruit notes after the cracker-like malts in the beginning. All of the flavor notes are balanced well, and the beer is well-carbonated which offers a slight effervescence.

I’m looking forward to the next collaboration release, which shouldn’t be too far away. Until then, you can enjoy Chef Brian Landry’s dishes at Borgne in New Orleans with this delicious Great Raft Beer!

Louisiana Culinary Trails Taste-umentary

Throughout early 2014 I helped produce a gastronomic video series with tommysTV for Louisiana Travel called Louisiana Culinary Trails. This project spans across the entire state of Louisiana highlighting the cultural stomach lining of our state's different delectable regions. From Prairie Home Cooking to the Creole Crescent Trail, we came across a gumbo of characters and learned the culinary blueprints of our neighbors. The most important takeaway from this video series is that there's a lot to be said about traveling within the state, especially through your taste buds! There are eight regional videos to come, but to get things started take a look at this overview video of what the Louisiana Culinary Trails has to offer: