The Sac-a-Lait NOWFE Wine Dinner: A Sportsman's Paradise

by Blair Loup

Chefs Samantha and Cody Carroll have experienced a whirlwind of success over the past two years. Their first restaurant, Hot Tails in New Roads, Louisiana, is what got them started, but it’s Sac-a-Lait in New Orleans that has people talking.

Not long after the team’s trip to cook at the legendary James Beard House in New York, New Orleans Magazine crowned Sac-a-Lait “Restaurant of the Year” in 2015. It’s the first restaurant to earn that title within the same year of opening.

I feel like I’m constantly Jones-ing for one of their barrel-aged cocktails and anything that comes out of that kitchen window, so I thought making the trip to their New Orleans Wine and Food Experience (NOWFE) dinner sounded like a good idea.

With Chef Bradley Andries at the helm, I knew we were in for a good time. Chef Brad chose to pair each course with some of his favorite Leonardo Locasio selections, and the results were delicious.

Deviled Crab: lump crab meat, yard bird egg

We began the evening with lots of sparkling Rosé. The deviled crab is the snack food you never knew you needed. An empty crab shell holds a lovely amount of jumbo lump crab deviled with yard bird egg and a house-made cracker. The creamy deviled crab combined with the fruity bubbles reminded me of a typical South Louisiana family gathering but taken to the next level.

Alligator & Mirliton paired with Arigolas Costamolino Vermentino, 2015

Alligator & Mirliton: pickled mustard seeds, white remoulade

The Alligator Mirliton is favorite dish at Sac-a-Lait. The sweetness of the alligator and mashed mirliton combined with the kick from white remoulade and pickled mustard seeds set off the floral notes of the wine. One of the diners at my table said it was a flavor explosion like fireworks on the Fourth of July.

Soft Shell paired with Suavia Massifiti, 2012

Soft Shell: blue corn dusted, masque choux, duck egg carbonara

When you’re at Sac-a-Lait, you get Louisiana on a plate. What I love most about the Sac-a-Lait team is that they’re not cooking New Orleans food in New Orleans; it’s harcore prairie/swamp Cajun cuisine. This dish was spicy, a little sweet with a great crunch. Pair that with the minerality and crispiness of the wine, and it’s a win.

Garfish Ravioli paired with Ceretto Rossana Dolvetto D’Alba, 2013

Garfish Ravioli: smoked gar, heirloom sugo

I’ve started to notice more “trash fish” on menus, and it really makes my day. Some of the most delicious fish that are overpopulating our waters and throwing ecosystems out of whack, like Garfish or Lionfish, are finally making their way to our plates. The heirloom sugo with the smoked gar had this funky, almost fennel flavor, which played well with the velvety, almost dusty wine.

Venison Shoulder paired with Mastroberardino Radici Taurasi, 2009

Venison Shoulder: mushroom risotto, thyme & garlic jus

Our entire table agreed this was the best pairing of the night. The earthiness of the mushroom risotto and gaminess of the venison was the perfect hand hold for this wine. Known as the “Barolo of the South,” this wine was decanted for 3 hours and had this volcanic thing going on that set off this savory garlic and thyme jus.

Berry Cobbler paired with Bera Moscato D’Asti, 2014

Berry Cobbler: vanilla ice cream, brown sugar cookie crust

What’s not to love about a warm cobbler topped with homemade ice cream? The sweet, warm berries married well with the peachy bubbles of the Moscato. A hearty South Louisiana end to an amazing meal.

Big Chefs in Small Towns: Country Roads Magazine Names 2014's Best Small Town Chefs

Country Roads Magazine in conjunction with Triumph Kitchen is awarding the Best Small Town Chefs Award for the first time ever. There are many great chefs that go unnoticed in small town settings around the state, so Country Roads and Triumph Kitchen decided to change that! Three restaurants are represented in the inaugural awards: Chefs Keith and Nealy Frents of LOLA (Covington), Chefs Cody and Samantha Carroll of Hot Tails (New Roads), and Chef Jeremy Langlois of Houmas House (Darrow) are this year's Small Town Chefs.

A celebration of their work will be displayed at a special dinner on June 26th featuring passed hors d'oeuvres by Triumph Kitchen and Louisiana Culinary Institute students and a tasting style menu showcasing signature dishes by each Best of Small Town Chefs of 2014. Wine pairings, live music by Kirk Holder, and tours of the LCI Demonstration Kitchens are on the list of activities at this inaugural event.

Early bird tickets for the event are on sale now until the end of May for $65 and enter you in a drawing for a free leisure class at LCI. After May 31st tickets are $75. Proceeds benefit the efforts of Triumph Kitchen.

Hot Tails in New Roads: Dare to be Delicious

I caught Chef Cody Carroll (left) pulling out a fresh batch
of his famous boiled crawfish.

Hot tails is tucked away in New Roads, Louisiana which is about 45 minutes outside of Baton Rouge, and it is worth every second of the drive! Louisiana Culinary Institute classmates, turned chefs, turned married couple are the creators of Hot Tails. This is a casual yet hardcore Cajun place that has a lot more going on than it might appear. Each dish is prepared with an artful mind, a bold taste profile, and several smiling faces. In its inception, the primary reason for its existence was to be a crawfish house. Chefs Cody and Sam Carroll have a crawfish farm up the road of their own so they know exactly where the mudbugs are coming from. They then boil some of the most delicious batches of crawfish anywhere in the state.

Along the way Chefs Cody and Sam started to incorporate their flare into some of the dishes we all grew up loving. Everything coming out of the Carrolls’ kitchen is spot on. Every site, sip, and bite presents out of control deliciousness. They have been recognized as the Crawfish King and Queen by Louisiana Seafood and have been the subject of many write ups in various publications that adorn their walls at Hot Tails. Trust me--this place is worth checking out.

Here's a sampling of their menu so you don't have to take just my words for it, but you can also see for yourself. To taste and smell, though, you'll have travel to New Roads.

Blackened Alligator Po-Boy with Fried Okra and a pint of Tin Roof Blonde

The legendary Creole Crawfish Burger topped with sautéed crawfish, onions, mushrooms and pepperjack cheese.

The monstrous Gulf Platter with a fried soft shell crab, oysters, catfish, crawfish tails, and the most tender frog legs in existence.

The Seafood Muffaletta: sautéed shrimp, crawfish, mushrooms, onions, and garlic with Provolone.

Louisiana Seafood Gumbo.

Chef Sam prepared this beautiful and delicious Bloody Mary while Chef Cody made one of my favorites: fried rabbit with red beans and rice.

The Hot Tails boiled crawfish... legit!

Bite and Booze Radio Show: Hot Tails

Back in March I had the pleasure of interviewing Cody and Sam Carroll, owners of Hot Tails in New Roads.  Folks, this is a place worth driving to.  If you've never been, do yourself a favor and listen to this tasty episode of the Bite and Booze Radio Show presented by Calandro's Supermarket, then make the trip to New Roads, LA and feast at Hot Tails!

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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.