Beers with Chuck: The Maharaja Imperial IPA from Avery Brewing Company

by Chuck P

The Avery Brewing Company based in Boulder, Colorado has finally made its way into Louisiana: rejoice craft beer enthusiasts! With a stellar selection of beers coming in like the Vanilla Bean Stout and Raspberry Sour from their Botanicals & Barrels series and year round selections like the El Gose German Style Sour Ale, Out Of Bounds Stout and White Rascal Belgian White Ale there’s enough variety to satisfy even the pickiest beer geek.

Out of their wide selection of beers now distributed here, my go-to is their Imperial IPA, The Maharaja.

According to Avery’s website the word Maharaja is taken from the sanskrit words Mahat, meaning “great”, and Rajan, meaning “king” making this Imperial IPA regal, intense and mighty; mighty it is indeed, coming in at a big 10% ABV.

Pouring into the glass the Maharaja has a very dark amber color with a mild haziness and a nice foamy head that quickly disappears. The aroma is a full on citrus blast with hints of grapefruit, orange and even a bit of papaya coming through as well as some piney notes. The sweetness of the malt comes through as well. The first sip greets you with true bitter hoppiness that hits the palate running.

The middle gives way to the sweet malts with a hint of caramel that breaks up the dankness a bit but returns with a nice dry finish. I didn’t find it to be too boozy given the high ABV at first, but after a few more sips it made it’s subtle presence felt.

This Imperial IPA from Avery Brewing will be a welcomed addition to my growing list of go to IPA’s. It’s strong and fruity with enough of a boozy feel to remind me not to drink these like a freshman at a high school kegger. 

Look for this delicious brew and much more from Avery Brewing Company on local store shelves and bottle shops throughout Baton Rouge and surrounding areas.

To hear more about The Maharaja Imperial IPA check out our On Tap segment sponsored by Mockler Beverage Company on the Bite & Booze Radio Show below.

Beers with Chuck: Goin' Coastal IPA with Pineapple from SweetWater Brewing

by Chuck P

I find that people are usually on the fence when it comes to adding pineapple to different foods and drinks. Unless it’s a tropical beverage, I tend to shy away from it, but sometimes you just have to take that chance and when you do you might find out that something like a pineapple IPA might be even more delicious than you previously imagined. That’s where I found myself when I tried the Goin’ Coastal IPA with pineapple from the SweetWater Brewing Company.



I’ve always been a fan of SweetWater’s designs. The bright colors and artwork bounce off of their products when you see them on store shelves and the Goin’ Coastal 16oz can is no exception.

The beer has a hazy golden straw body to it that shined in the glass. The aroma smells fantastic with the pineapple being at the forefront followed by hints of mango and some tangerine coming through as well as solid floral and piney notes; taste wise, you can flip that aroma description around.

The floral and piney notes are what caught me first with the pineapple coming in the middle and finishing with the other citrusy flavors. There’s a nice malt balance from start to finish.

This is a very juicy and refreshing IPA, although I do think the grapefruit and tangerine shown through a bit more than the pineapple.

Make sure to pick up a few of these cans this summer to enjoy; especially if that day is spent in your boat with a line in the water.

To hear more about Goin’ Coastal click below for our On Tap segment sponsored by Mockler Beverage Company on the Bite & Booze Radio Show.

Beers with Chuck: Grass Monkey Hoppy Wheat Ale from Sweet Water Brewing Co.

by Chuck P

I know that technically summer won’t officially begin until June 20th, but here in Louisiana it pretty much feels that way 10 months out of the year. Luckily for us we can enjoy the latest seasonal release from Sweet Water Brewing Company to help us transition from “spring” to “summer”. I present to you the Grass Monkey Hoppy Wheat Ale.

Sweet Water Brewery started out of Atlanta, Georgia in 1997 and made their way here to the Pelican State back in 2013. Their brews have been a staple in many craft beer fan’s fridges way before they entered our state and even more so after launching here, especially their popular 420 Pale Ale.

Recently I had the chance to try their seasonal Grass Monkey Wheat Ale and discovered what might be my new favorite summer beer.I’ve never been a big fan of wheat beers. They’re not bad beers, I just don’t crave them the way I crave other beer styles. Sometimes for research purposes, I have to try things I don’t normally drink and can be pleasantly surprised.

The first thing I noticed after pouring the beer were the lemon and citrus notes I got on the nose, obviously from the lemongrass that Sweet Water added. The look of the beer is a hazy orange kind of color with a head that quickly diminishes. 

The flavor is light and refreshing with the lemon and a bit of orange coming through thanks to the Lemondrop Hops they introduced in the kettle and dry hop processes. The wheat element definitely shines through with a light sweetness that I thought had a tinge of grapefruit.

This beer seems like the perfect companion when lounging on the patio, by the pool or after some yard work on a hot summer day. Make sure to add this crisp wheat ale to your Sweet Water collection. 

To hear more about the Grass Monkey check out the On Tap segment below sponsored by Mockler Beverage Company from our latest episode of the Bite & Booze Radio Show.

Beers with Chuck: Coop'd Up Tart Farmhouse Ale from Urban South

by Chuck P

Urban South has finally made their way up from New Orleans to the Baton Rouge market and local craft beer fans couldn’t be more excited. Since arriving here, their Holy Roller IPA, Charming Whit Ale and their spring seasonal Delta Momma Citra Lager have been flying off store shelves.

Recently, myself along with Jay, Blair and Jay’s brother Eric had a chance to sit down and try their latest offering, the Coop’d Up Tart Farmhouse Ale during an “On Tap” segment for the Bite & Booze Radio Show.

Coop'd Up Tart Farmhouse Ale by Urban South Brewery in New Orleans

Farmhouse Ales or Saisons as some are commonly known are normally brewed during winter months so as to be ready for consumption during hot summer days. The Coop’d Up fits this description perfectly. It was also kettle soured using Lactobacillus which sours the beer at a faster rate rather than going the traditional route which could take years. Luckily we don’t have to wait that long.

This brew has a nice hazy golden color with very little carbonation to it. I immediately tasted hints of lemon and maybe coriander on my first sip. There’s just enough tartness cutting through and some of that sour funkiness on the back end that I really like. 

The finish is pretty dry which only makes me want to reach for my glass again for another taste. This really is a perfect light and refreshing summertime beer.

So far everything I’ve tried from Urban South has been fantastic and I can’t wait to see what they’ve got coming up next. To find out more about Urban South and the Coop’d Up Farmhouse Ale click the link below and check out the Bite & Booze Podcast presented by Mockler Beverage Co.

Beers with Chuck: Elysian's Space Dust IPA

by Chuck P

A few months ago the Elysian Brewing Company made its way down to Louisiana from Seattle, Washington to the delight of craft beer fans throughout the state. One of their initial releases here is a big favorite among craft drinkers: Space Dust IPA.



On a recent On Tap segment for the Bite & Booze Radio Show myself along with Jay, guest Jacob Talley from Mockler Beverage and Josh Anderson of the Baton Rouge Metro Airport were able to sit down at our recording table and pour a few bottles and give our reviews of this delicious IPA.

As soon as I started pouring it in my glass I immediately picked up notes of citrus and pine. The aroma was very vibrant. The beer also had a nice, warm golden color which shined in the glass. There was a nice bit of maltiness to it but clearly the hops cut right through it with no problem.

I picked up orange and grapefruit on the front with my first taste that gave way to pine notes on the back end. I thought it finished pretty dry with some lingering pine notes which is not at all a bad thing. 

It also comes in at a strong 8.2% ABV so take your time with this one.

Overall, everyone at the table really enjoyed this beer. It’s one that finds its way into my fridge on a regular basis and that I order if I see it on tap or in bottles at one of my favorite watering holes. Hopefully, it’ll be one you pick up as well.

To hear Jay and our guests give their take on the Elysian Space Dust IPA check out the Bite & Booze Podcast below and hear all about it!

Beers with Chuck: Goose Island IPA

by Chuck P

For those of you that know me, when it comes to craft beer my heart lies with delicious porters and stouts, especially the barrel-aged variety. However, over time my palate quickly became accustomed to other beer styles and soon I began to fall in love with all things hops related.

Pale Ales and IPA’s are definitely not for everyone, but for those who do embrace its tastiness it becomes an obsession to find the juiciest, dank beer out there to quench their thirst. 

Goose Island IPA

One of my favorite IPA’s on the market is from Goose Island Beer in Chicago, Illinois and it’s simply named Goose Island IPA. Recently during an On Tap segment of the Bite & Booze Radio Show I got a chance to review this delicious brew along with Jay, guest Jacob Talley, Craft Brand Manager of Mockler Beverage here in Baton Rouge and Josh Anderson from the Baton Rouge Metro Airport.

The beer comes in at 5.9% ABV which is pretty normal for an IPA with around 55 IBUs. Pouring this one, the copper color shined in my pint glass with a bit of transparency. I inhaled a good bit of citrus notes on the aroma. 

The malt backbone on this was subtle and in no way overpowering the the hops. I liked some of the grapefruit notes I was getting on my first sip. You get a bit of that bitterness on the backend that lingers for a bit but still I thought it had a nice, clean finish.

This is definitely a beer I’ve had a few times before and we all agreed that we’ll surely be drinking this one again on a regular basis.

To hear us talk more about the Goose Island IPA check out The Bite & Booze Podcast below and enjoy!

Beers with Chuck: Parish Brewing's Strawberry Canebrake

by Chuck P

When craft beer enthusiasts think of Parish Brewing Company the first thing that comes to mind is hop juice. Delicious hop forward beers like Envie Pale Ale, Opus Vert, Bloom and the insanely popular Ghost In The Machine are owner Andrew Godley’s specialty. But with his latest release, he’s entered into the fruit beer market with a twist on his classic Canebrake Wheat Ale that is already flying off of supermarket shelves as fast as a 4 pack of GITM.

Ladies and gentlemen, Strawberry Canebrake is here.

Photo courtesy of Parish Brewing Company

Back in 2010 Parish Brewing Company exploded onto the local craft beer scene with their flagship wheat ale brewed with Steen’s sugarcane syrup. It quickly became a favorite of craft and non-craft beer drinkers alike and Canebrake tap handles were soon popping up at bars and restaurants around the Lafayette and Baton Rouge area.

A few years later Andrew opened a tap room at the brewery and began playing with different variations of Canebrake that were only available there to get feedback from customers on a possible new variation of the popular brew. One version stood out in particular and was soon a favorite among customers and staff: Strawberry Canebrake was born.

For years Abita’s Strawberry Lager was considered “THE” strawberry beer in Louisiana. Eventually, other local breweries would come out with their own version of the popular strawberry beer, such as Covington Brewery’s Strawberry Creme Ale, to try and compete with the popularity of Abita’s fruit forward lager. Now Parish has entered the ring and it’s not pulling any punches. This deliciously crushable beer is aiming for the title.

From its first pour, the golden honey colored body of the beer shines. There’s just enough of a scent of strawberry on the nose that cuts through and mingles with the honey notes some may get from a regular Canebrake. With my first taste the sweetness of the sugarcane was still present but the strawberry began dance over my palate. 

It’s just sweet enough not to overpower the maltiness which follows through nicely. It really reminds me of what Abita Strawberry was like those first 2 years it was released before it became increasingly sweeter. Parish’s version is a much lighter beer with a perfect balance of malt backbone and sweetness.

Whether you’re heading out to a crawfish boil or one of the many festivals coming up this spring around Louisiana, make sure to pick up a few sixers of Strawberry Canebrake.

To learn more about this delicious brew click on the link below and listen to the Bite & Booze Podcast with myself, Jay Ducote, Blair Loup and Parish owner Andrew Godley.

Beers with Chuck: Grapefruit Sculpin from Ballast Point Brewing

by Chuck P

When I heard the news that Ballast Point Brewing Company, based in San Diego, California, was finally coming to Louisiana I was as giddy as kid on Christmas morning. Like many other beer geeks, the only way you could get any Ballast Point beers before this was by either taking a trip over to Pensacola, heading to Houston or trading beers online. Those days are over now as the the first round of Ballast Point brews are showing up on store shelves around Baton Rouge and surrounding areas.

I’ve had quite a few beers from Ballast Point but amazingly one of their most popular beers, the Grapefruit Sculpin, somehow flew past my radar. Obviously, this is something that needed to be rectified and I was quickly kicking myself for not trying this sooner.

The Sculpin IPA is a classic and one that Ballast Point is well known for, but over the years the grapefruit version seems to have surpassed it in popularity. The grapefruit notes shine through perfectly with just enough tart and bitterness to compliment the citrusy notes of the Sculpin IPA.

On the nose, as well as flavorwise, you get the grapefruit along with notes of lemon, mango and apricot. These scents come rushing to meet you in a nice balance. As crushable as this beer is, remember it’s coming in at 7% so just enjoy the ride as opposed to speeding through it.

Coming from someone who isn’t a big fan of fruit I can see myself drinking quite a few of these whether hanging with friends or perched up at the one of my favorite craft beer hangouts.

Hopefully the other variations of Sculpin like Pineapple and Habanero will make their way down to Louisiana soon but in the meantime make sure to grab a six pack (12 packs coming soon) or a pint and enjoy the deliciousness of Grapefruit Sculpin. 

When you do, raise a glass and give a big Louisiana welcome to Ballast Point Brewing Company!

To hear more about this beer, check out this podcast with Mockler's Craft Brands Manager Jacob Talley and James Brown of Ballast Point talk about the Grapefruit Sculpin phenomenon:

Get Familiar With These Women in Booze

by Sydney Blanchard

Since November 2014, our Chief Confusion Coordinator/Spin Doctor (and contributing blogger) Blair Loup has interviewed the women running the local booze scene. Each month, we feature one of these women and their experiences on the blog.

We've learned from them that it can be exciting (and at times difficult) working in the booze industry, a primarily male-dominated environment.

We're all about ensuring these women's voices and stories are heard and that they get the props they deserve for being the movers and (cocktail) shakers behind our drinking habit.

Read all about these killer women below, and be sure to check back with us each month to read about a new woman (in booze)!

Natalie Parbhoo, Duchess of Distribution

International Wine & Spirits

"First getting into it, the woman I replaced was only the second female representative in the city, so people just didn't take me seriously. They wasted a lot of my time flirting with me and never bought anything. That's when I realized I needed to be super aggressive to sell." 

Lindsay Nations, Baronness of Beer

Co-Founder and Vice President of Great Raft Brewing 

"I can't grow a beard and be the typical face of the company in the brewing industry, but there are so many things that would fall apart if I left one day. You don't get to be the face of the company when you don't fit the stereotype sometimes."

Dori Murvin, Sorceress of Service

Manager and Wine Director at Beausoleil Restaurant

"I love working here. The food's good, the wine's good, it's just a good place. I don't have a poker face. I have to work somewhere I believe in."

Nora McGunnigle, Head Mistress of Hops

Craft beer writer/blogger

"I definitely feel like it took me a long, long time for people to take me seriously as a beer person."

Myrna Arroyo, Vino Valedictorian

Owner of Roux Wine Tours

“I really enjoy helping people discover wine, it’s as simple as that!”

Brandi Lauck, Warden of Whiskey

Co-owner of Lock and Key Whiskey Bar

"It’s always been Arthur’s dream to own a bar, but what’s really cool is that it’s become an outlet for the creativity and the passion that I have for women and their understanding of whiskey," she said. "This has been a great opportunity to ‘be on stage’ and bring my knowledge of whiskey to other females that are interested."

Cari Caramonta, Mother of Malts

Co-founder and Creative Director of Gnarly Barley Brewing

“Personally, I love building the business. I enjoy marketing and branding. I think it’s cool that we bring a different dynamic to the table."

Erin White, Priestess of Pairing

Sommelier at August

“If you make a list of all of the things I love, it all incorporates into wine. There’s an artistic sense of color, fragrance, food, cooking, and people; for me, it all kind of funneled into one category.”

Beth Donner, Dame of Distilling

Co-founder, Co-Owner, and President of Donner-Peltier Distillery

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

Halston McMullan, Hustler of Houston Hops

Louisiana Sales representative for St. Arnold Brewing

"The more I learn about this company and the more I have to fight for it, the more it becomes a part of me. I didn’t know I’d be so proud."

Libby Landry, Governess of Grapes

"We’d pack up the boys and live in the old barn showering with a water hose until each harvest was complete. That was our life for a while."

Abigail Gullo, Leading Lady of Libation

Bartender at Compère Lapin

"Women may be known as bartenders, but men are 'mixologists.' I feel like I’ve missed out on a few jobs because I don’t have a mustache.”

Mary Lewis, Superintendent of Suds

Sales Manager at Mockler Beverage Company

“My job now is to motivate my team. I don’t want my guys to think I’m just the lady that sits in the office."

Brea Frederick, Vixen of Vermouth

Bartender at Olive or Twist

“Being a woman in this industry is challenging, but being a lesbian in this industry makes things even more difficult."

Beers With Chuck: Grand Reserve Day at Parish Brewery in Broussard, La.

by Chuck P

It seems every November when Parish Brewing Company holds its annual Grand Reserve Day, something comes up and I can't make it or I forget to buy tickets and it sells out. But this year, thanks to my good friend at Mockler Beverage Jacob Talley, I was finally able to attend, and I'm already making sure my schedule will be open for the next one.

Parish founder Andrew Godley holds this annual event complete with live music, food trucks, and definitely enough delicious craft beer to keep everyone happy.

Jacob and I made our way to the Parish taproom in Broussard, Louisiana, and after getting our armbands and tasting glasses, we made our way through the taproom. Craft beer lovers excited to try this year’s batch and the different variations of their signature Canebreak Wheat Ale, Envie Pale Ale and Southcoast Amber Ale crowded the area.

I had the chance to try a number of their creative brews, including Plum Southcoast, Braincake, Blueberry Canebreak, Grapefruit Envie, Barrel Aged Grand Reserve, and the Neopolitan Milk Stout.

The standout is obviously the Grand Reserve Barleywine Ale.

Parish's Grand Reserve, courtesy of parishbeer.com

Parish’s Grand Reserve Barleywine Ale is an annual, limited brew that quickly vanishes off of store shelves as soon as it’s released. Even with its supply being upped from 1,300 bottles in 2012 to a whopping 5,000 bottles for the 2015 release, the Barleywine Ale is a hot commodity.

The 11% ABV, perfect for sitting back and enjoying, especially since they come in 750ml bottles. The great thing about the Grand Reserve is that it ages really well. I have bottles from every year of its release, and I'm itching to get some folks together to open them all and compare them!

After a few hours of great music and great craft beer, we made our way back home with our bounty of Grand Reserve bottles (including a barrel aged version) and a few 4-packs of their incredible Ghost In The Machine Double IPA, by far one the best beers in the state.

Andrew Godley put on an amazing party for craft beer drinkers from around the area, and I can only assume this year’s event will be even bigger and better.

This post is a part of a series where we delight in Chuck P's brewtastic adventures. Check out his other beer soaked experiences:

Gnarly Barley's Imperial Korova Milk Porter at the GnarBQ
Tin Roof 5th Anniversary Party ft. the Oatmeal Pale Ale and Parade Ground Coffee Porter
Cold Brews in a Galaxy Far, Far Away...

Mary Lewis: Superintendent of Suds

by Blair Loup

Mary Lewis grew up in the small town of Gloster, Mississippi with a graduating class of sixteen people, but growing up in an LSU family, she had her sights set on planting roots in Baton Rouge.

Mary Lewis, Sales Manager at Mockler Beverage Company

With a grandfather that played tennis for LSU and an aunt that donned the Golden Girl leotard, Mary jumped at the opportunity to walk on to the women’s basketball team. After her sophomore year, she became a scholarship player for the rest of her college career.

Moving to Baton Rouge, Mary didn’t know anyone and said her early college years were a challenge.

“I went from being the tallest and fastest, to a nobody. Everyday was a competition,” she said.

The lessons of hard work and dedication are some that many of us learn playing recreational sports as kids, but taking that to a college court equipped her with skills she’s used to earn her Sales Manager position at Mockler Beverage where she’s been for the past 17 years.

She began her life after college at LSU with an IT job at a clothing manufacturer. She was looking for a change, and the opportunity presented itself when Mary bumped into Patrick and Shelley Mockler at a hockey game in Lafayette. Shelley had an important position in IT with Mockler at the time, and encouraged Mary to apply.

For five years Mary worked in the IT department until she was nudged in the direction of sales. She moved to “Space” which is one of the most powerful tools for a beverage company.

"Space" is a department that works with a software program that contains data on every product in the way of package size, price, demand, etc. Mockler can build cases and coolers at different accounts and determine profitability and how long supplies will last.

After doing that for a few years, Mary moved into national sales for five years dealing with chains like Circle K. As the company grew, so did Mary’s opportunities.

Now a Sales Manager, she deals with around 120 employees in marketing, distribution, and sales.

“My job now is to motivate my team,” she said. "I don’t want my guys to think I’m just the lady that sits in the office."

During her time at Mockler Beverage, the business has changed completely in terms of products, operations, and for women. Shelley Mockler held an important position at Mocker, and Mary feels as though she paved the way and proved herself making it easier for women to make a name for themselves in the beer business.

In terms of products, Mary said things have definitely gotten more complicated. Where Mockler used to be a one-supplier company (Budweiser), they now have a large product mix that comes with its own bag of rules and regulations to follow.

If there’s one thing Mary knows, it’s the beer business. Much of what we see as consumers is the boom of craft beers, which is a tiny speck in the universe of beverage distribution.

Next time you visit a grocery store, try to see the world through Mary’s eyes and take a stroll down the beer aisle. You’ll notice the “clean store” trend retailers have latched onto, minimizing big displays and marketing props for products. Take a look at a cooler and see if you can tell which products sell more according to the space they’ve been allotted, and take into account size and profitability. The business of beer is a rabbit hole of fascination.

Cheers to you Mary!


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
Myrna Arroyo: Vino Valedictorian
Brandi Lauck: Warden of Whiskey
Cari Caramonta: Mother of Malts
Erin White: Priestess of Pairing
Beth Donner: Dame of Distilling
Halston McMullan: Hustler of Houston Hops
Libby Landry: Governess of Grapes

Abigail Gullo: Leading Lady of Libation

Feast of the Crawfish: BRES's CrawFête

The Baton Rouge Epicurean Society is heating up for the third installation of CrawFête! I've attended this event for the past couple of years and I can't wait for another round. There's an all star cast of restaurants and chefs participating, sweet prizes lined up for auction, and plenty of bites and booze to go around at Mockler Beverage Company.

Auction items range from progressive dinners to a private crawfish boil from Sammy's Grill. The best part about this delicious event is all proceeds go towards local childhood health and nutrition programs. I love eating for a cause!

Participants for this year include: Bin 77 Bistro & Bar, Culinary Productions, Galatoire’s Bistro, Hot Tails Restaurant, Juban’s Restaurant, Latil’s Landing Restaurant at Houmas House Plantation, Mestizo’s Restaurant, Outback Steakhouse, The Pelican House, Ralph & Kacoo’s, Restaurant IPO, Ruffino’s Restaurant, Sammy’s Grill Catering, Stroube’s Steakhouse, and Sullivan’s Steakhouse.

Tickets are $50 per person and well worth it considering that's dinner, drinks, and a good time! Grab yours before they're gone--see ya there!

BRES presents CrawFête at Mockler Beverage

Plenty of mudbugs will be served in all forms at CrawFête

On Thursday, April 18th, 2013, the Baton Rouge Epicurean Society and Mockler Beverage Company will
host ‘CrawFête’, a gourmet crawfish tasting and live auction.  Some Baton Rouge's best chefs from some of our finest restaurants will be on site to prepare outstanding crawfish dishes complemented with the craft beers, wines, and spirits from Mockler.

I attended this event last year and had a blast.  It's always interesting to see what the chefs come up with when given a common ingredient like crawfish but then letting their minds run wild with possibilities.

The restaurants cooking at CrawFête include:

Bin 77, Blend Wine Bar, Crowne Plaza Hotel, Culinary Productions, Galatoire’s Bistro, Hot Tails Restaurant, Juban’s Restaurant, Latil’s Landing Restaurant, Mansurs on the Boulevard, Ruffino’s Restaurant, Sammy’s Grill Catering, Stroube’s Steakhouse, Sullivan’s Steakhouse and more!

Tickets for CrawFête are $50 a person and are available by visiting www.crawfetebr.com.

Proceeds from CrawFête benefit local childhood health & nutrition programs. The Baton Rouge Epicurean Society, a 501c3 non-profit organization is dedicated to the education of childhood nutrition Girls on the Run, Boys & Girls Club of Baton Rouge, the Juvenile Diabetes Research Foundation, 4-H leadership programs, Pro-Start culinary high school programs, Epicurean scholarship funding and the cultural preservation of the Greater Baton Rouge area. The Baton Rouge Epicurean Society was formed by local food and beverage professionals in the Greater Baton Rouge Area.

For more information on the event please visit www.crawfetebr.com or contact
Renée Molbert, @ mrdugas@msn.com or 225.773.4889.