Culinary Enlightenment at Dark Roux in Lafayette

by Chuck P

If you’re ever in Lafayette, Louisiana, and find yourself struggling to decide what to eat, just know I’ve felt your pain.

And that’s not because choices are limited; it’s because there are so many different types of delicious food to choose from, your brain will go into overload. Luckily for me, I have an awesome boss to make those decisions for me.

On our recent trip to Lafayette, we found ourselves at one of the city’s newest restaurants, Dark Roux.

Jay and I were instantly impressed with our surroundings. The small, intimate interior seats about 40, and a nice bar area creates the perfect atmosphere for couples or small groups to engage in conversation.

Interior at Dark Roux

After being joined by Lafayette food writer Andre Arceneaux, we were brought a small bowl of Dark Roux’s signature gumbo. 

How can you not have a gumbo on the menu with a name like that? 

Filled with hefty portions of pastured chicken and Rabideaux’s house-made sausage, this little bowl of heaven was a great way start to the night.

Executive Chef Corey Bourgeois introduced himself to the group and began sending out his Tasting Menu along with a few signature cocktails, saving us choosing from the many amazing looking menu options.

Don Draper cocktail at Dark Roux in Lafayette

The stand-out cocktails were the Don Draper and the Avada Kedavra. The Don Draper, a refreshing, slow-sipping cocktail, was obviously inspired by the TV show Mad Men. Made with rye whiskey, Luxardo, angostura, and satsuma bitters, this drink is reminiscent of an Old Fashioned.

The Avada Kedavra, named after the killing curse from the Harry Potter series, combined green cayenne vodka, orange, lime, and basil for balance. This peppery, refreshing citrus cocktail definitely put a spell on me.

Avada Kedavra cocktail at Dark Roux

The night’s memorable dishes were many, but the Fried Pig Ear with Quail Egg and the Cornbread Bread Pudding really stuck with me.

The crunchy pig ear was perfect for dipping into the broken quail egg yolk. 

Fried pig ear with quail egg at Dark Roux

The mealy texture of the cornbread is a nice change from typical bread puddings.This dessert is beyond words will probably be making my list of the top five things I have eaten this year.

Cornbread bread pudding

Next time you find yourself in Lafayette and you’re stumped on dinner options, do yourself a favor and check out Dark Roux. You will leave one satisfied customer.

Wanna hear more about Dark Roux? Listen to the podcast below!

Between Two Shells: Baked Brie and Bacon Oysters with an Old Fashioned

by Blair Loup

Can you feel it? Temperatures are dipping below 70 degrees, and we’re all losing our minds. Sure, we’re seeing a lot of boots, scarves, and unnecessary hats, but we’re also seeing darker, heavier beers, more whiskey than usual, and heartier flavor profiles.

My cool weather cravings usually lean toward creamy Brie cheese, bold red wines, root vegetables, whiskey, and anything cooked whole carcass style. I feel like sometimes, Jolie Pearl Oyster Bar gets me too much. It’s honestly scary how easy it is to pair great bites with a tasty beverage.

A baked Brie and Bacon oyster and Old Fashioned at Jolie Pearl Oyster Bar in downtown Baton Rouge, La.

The baked Brie and Bacon oyster is easily my favorite of the baked offerings at Jolie Pearl. What’s not to love about a Gulf oyster covered in a creamy Brie cheese sauce with specks of bacon and baked? The slight sweetness of the Brie and smokiness of the pork match up nicely with the smokey/sweet flavors of an Old Fashioned.

The typical Old Fashioned is simple, but irresistible. With a bitters-soaked sugar cube muddled in orange and cherry, the classic cocktail is supposed to be served with Rye whiskey. I asked for this one to be made with bourbon for a warmer caramel flavor to marry the Brie and bacon flavors.

With the weather cooling down and the holidays upon us, I know downtown Baton Rouge will be bustling. Pro-tip, leave early for all of your downtown tomfoolery and grab a bite and some booze at Jolie Pearl!

This is a great Fall/Winter transition pairing, and you can find some of the other parings we’ve tried and approved below:

Raw Gulf Oysters and Fresh Margaritas
Oysters Rockefellar and the Louisiana Mule
Raw Gulf Oysters topped with Cucumber Mignonette with Fresh Grapefruit Margaritas
Asian Style Chargrilled Oysters with Tin Roof Tunrow Harvest Ale
Chargrilled Oysters with Gnarly Barley's Catahoula Common
Raw West Coast Gold Creek Oysters with Jay D's Blanc Du Bois
Buffalo Chargrilled Oysters with Chafunkta’s Kingfish Cream Ale

Maker's 46 Haunted Old Fashioned: Whisk(e)y Wednesday

by Sydney Blanchard

Halloween has always been my favorite holiday. As a kid I excitedly planned my costumes months in advance and reveled in all things scary and creepy as a teenager. 

Now, I'm just trying to get a little buzz going and eat some Halloween Oreos while watching Hocus Pocus on my couch. 

Maker's must have read my mind, because they came up with this very spooky, pumpkin-y Old Fashioned recipe that's perfect for sipping at home while handing out candy to trick-or-treaters or at your annual Halloween bash.

Check it out, and report back your findings.

Maker’s 46 Haunted Old Fashioned

Created by Arley Marks of #ArleyMarksDrinks and Dimes

Maker's 46 pumpkin inspired Old Fashioned

4 parts Maker’s 46
1 ½ parts pumpkin syrup*
8 dashes angostura bitter
8 dashes orange bitters
4 orange peels, squeeze oil from zest into tin

Shake all ingredients with orange peels and then strain into pumpkin filled with fresh ice. Add orange peels for decoration and top with a splash of soda water. Garnish with a handful of candy corn & enjoy as a Halloween snack and a drink in one!





*Pumpkin Syrup: Remove seeds from a whole pumpkin and cut into slices that can be juiced. (A small pumpkin will yield approx. 1 cup of juice.) In a saucepan over low heat, combine 1 cup pumpkin juice and 1 cup organic evaporated cane sugar with 2 whole cinnamon sticks. Heat until sugar is dissolved, let cool before using. Alternatively: buy natural pumpkin syrup.

The Nightingale Room's Old-Fashioned: Whisk(e)y Wednesday presented by Lock & Key

by Blair "B-Rex" Loup

There are some that believe in drinking only pure Old-Fashioneds. I'll admit, these days it can be hard to find a straight up Angostura bitter soaked sugar cube engulfed in rye whiskey Old Fashioned, but I grew up with a crotchety grandpa and don't intend to be the same.

The Old-Fashioned at The Nightingale Room in Houston, TX

Sometimes it's nice to shake things up and be creative while giving a tip of the cap to the classics and while I love Baton Rouge, I often find myself thirsty for a different kind of bar serving libations that inspire me.

About a month ago, Jay and I took to the streets of downtown Houston to check out some of their cocktail bars. You know, just another day in the office.

I stepped into The Nightingale room, eyes adjusting from the blazing surface of the sun to the dimly lit, cozy spot. Once I climbed onto my bar stool (I'm short) I found myself looking at a wall covered in vinyl and saw that the new Alabama Shakes album, Sound and Color, would be spinning next. 

At this point, you've got to understand that I am in the happiest of places: a cool bar, rad records coming my way, and a uniquely delicious Old-Fashioned in my hand with champagne drinks to follow.

Did I mention we were there for Happy Hour? Half off all cocktails, which means I was sipping on a $4.50 harmonious blend of bourbon, cognac, turbinado, and bitters.

This version of the classic cocktail called for a similar make-up, but subbed the white sugar cube for a lesser-refined sugar-in-the-raw that looks like brown sugar, but a little lighter in color and has tasting notes of molasses. It's not outlandish to use bourbon instead of rye whiskey, but that makes the cocktail feel warmer. 

I don't know why, but for me, bourbon is like a warm fire a couple of weeks before Christmas.

With the added cognac, this Old-Fashioned tasted warm, velvety, with the occasional crunch of turbinado sugar. The Nightingale Room is a win.

For more takes on the Old Fashioned, make sure to check out Lock & Key in Baton Rouge!

Curious George: Whisk(e)y Wednesday presented by Lock & Key

by Blair "B-Rex" Loup

The Curious George at Lock & Key Whiskey Bar in Baton Rouge

An old fashioned made with Scotch? Oh yeah, Lock & Key went there.

The Curious George, appropriately named, is one of several amped up versions of the class cocktail on the menu at Lock & Key.

Three simple ingredients come together to make for a solid, stiff drink:

Monkey Shoulder Scotch
Bitters
House-made Ginger Syrup

This particular blended scotch has a little smoke game going on, which is great, because smokiness is something I love.

I’ve even had a drink served to me at Restaurant Cotton in Monroe in a dome full of smoke: epic.

The ginger syrup gives the drink a snappy element. It’s sharp, sweet, and fragrant. I would definitely recommend you try this and all of the different off-the-wall old fashioneds Lock & Key has on their menu!

Elder-Fashioned: Whisk(e)y Wednesday presented by Lock & Key

by Blair "B-Rex" Loup

St. Germain.

The Elder-Fashioned at Lock & Key Whiskey Bar in Baton Rouge

It’s showing up everywhere: in gin cocktails, in champagne flutes, and now in your old fashioned.

St. Germain is an elderflower liqueur that’s sweet with subtle flavors resembling fragrant fruits like pear and peach.

Lock & Key Whiskey Bar has a way of mixing things you wouldn’t normally place in certain cocktails and having them seamlessly work together, and the Elder-Fashioned is no exception.

Made with Buffalo Trace Bourbon, aromatic bitters, and soda in addition to the St. Germain; the Elder-Fashioned is an interesting twist on a classic.

St. Germain is very sweet, so the hearty Buffalo Trace Bourbon rounds out the flavors well. The soda is another ingredient you wouldn’t typically see in an old fashioned.

For me, the soda creates some wiggle room in order for all of the flavors to come through with a little added effervescence. Otherwise, I think it would simply taste like super sweet bourbon.

See? Lock & Key is keeping you from drinking overly syrupy cocktails six days a week!

1804 Old Fashioned: Whisk(e)y Wednesday presented by Lock & Key

1804 Old Fashioned at Lock & Key

There are a plethora of fantastic cocktails on the menu at Lock & Key and lately they haven't been shy about introducing new ones. Or in some cases, really old ones.

Take, for example, the 1804 Old Fashioned. This recipe actually dates back to the early 1800s when it was simply known as a cocktail. It includes Angostura bitters, a sugar cube, 1792 small batch bourbon, and a twist of lemon rind.

Notice that there are no muddled oranges or cherries. That's how you know it really is old school!

You can find this Old Fashioned along with many other varieties at the Lock & Key Whiskey Bar. You can of course also find lots of other whiskey (and whisky for those that care about the "e") based cocktails, too.

Dram & Ale Tuesday: Whisk(e)y Wednesday presented by Calandro's Supermarket

Last night debuted the initial Dram & Ale Tuesday at Olive or Twist on Perkins Road. I recently featured them in an article in The Advocate, but when I went in last night learned about this new drink special. Every Tuesday a handful of beers, featured whiskeys, and specialty whiskey cocktails will be marked down for your imbibing pleasure. Last night I stuck to whiskey, giving the Honey Tangerine Old Fashioned, French Sazerac, and Chocolate Manhattan all a try. Each one hit the spot, especially the Honey Tangerine Old Fashioned as I'm a sucker for Old Fashioneds these days. The cocktails will rotate each week on Dram & Ale Tuesdays, as will the featured beers and whiskeys. I couldn't resist one specialty choice on the menu below. A dram of Elijah Craig 21, normally priced at $25 at Olive or Twist, had been reduced to $10. I had one. And it was glorious. Check out Dram & Ale Tuesday next time you're in the mood, or just swing by Olive or Twist any time for a great cocktail!

Dram & Ale Tuesday at Olive or Twist with Elijah Craig 21

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by Calandro's Supermarket. Calandro's has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys as well as wine and craft beer. This WW feature was scored by Jay Ducote, Eric Ducote, and Jeremy Spikes. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y (though not undrinkable) while anything below 20 is absolute horse piss and anything above 80 is rather extraordinary and anything above 90 is world class.

225: Into the Mix Episode 8 - Doe's Eat Place

This wouldn't be a Bite & Booze series if I paid no attention to liquid libations. Yes, I know that's a tad redundant. But seriously, I drank some honey bourbon at Juban's in episode 3 and a beer at Tin Roof in episode 4, but other than that I've been slacking on the booze part. No worries though as I'm now going to Doe's Eat Place to join George Krause behind the bar for a little cocktail lesson. This is the final episode of 225: Into the Mix for season one. We are looking into a second season. Please contact me if you have any interest in sponsoring the series or helping to make it happen! Enjoy your happy hour, folks!

In case you missed them:
225: Into the Mix Episode 1 - Mason's Grill
225: Into the Mix Episode 2 - Magpie Cafe
225: Into the Mix Episode 3 - Juban's Creole Restaurant
225: Into the Mix Episode 4 - Pastime and Tin Roof
225: Into the Mix Episode 5 - Fresh Truck
225: Into the Mix Episode 6 - Into the ReMix
225: Into the Mix Episode 7 - Anthony's Italian Deli

225: Into the Mix is a project from 225 Magazine's Dine Newsletter, tommysTV, and Bite and Booze. I'd like to especially thank Manda Fine Meats and the Paretti Family of Dealerships for their sponsorship of the series that helped make everything happen.

Hosted by Jay Ducote
Produced by Jay Ducote and Tommy Talley
Director of Photography: Dan Jones
Editor: Josh Carley
Audio: Michael Lane
Graphics by Elbow|Room
Production Assistant: Dustin Davis

BR Foodies experience Le Creole

On a mission for our BR Foodies group to experience a new restaurant all at the same time, I arranged a trip for the group to dine at Le Creole on Highland Road.  Nobody had been before so other than some word of mouth, none of us knew what to expect.  

Le Creole is reasonably new to the Baton Rouge fine dining scene.  It is the latest creation of seafood lover, caterer, and restaurateur Wayne Stabiler.  His other restaurants include both Little Village locations and the City Cafe.  Wanting to get back to his Louisiana seafood distribution roots, he opened up Le Creole.  Chef Ryan Andre, who had previously be on board at Commander's Palace in New Orleans, took the reigns of the kitchen of the while Clark T. Ellis assumed the General Manager position.  

Upon arrival at Le Creole our group gathered in the bar with some cocktails while we caught up and chatted.  Clark greeted us and offered a little tour of the kitchen where we could meet Chef Andre.  The kitchen bustled with activity of chefs at their stations. 

GM Clark T. Ellis gives the BR Foodies a tour of the kitchen (left); Chef Ryan Andre poses for a picture at Le Creole (right)

My evening began with a Maker's 46 Old Fashioned.  The bartender muddled a maraschino cherry and a wedge of orange before adding the bitters, simple syrup, and bourbon.  The beverage got my taste buds kick-started as I prepared myself for a tasty meal.  I don't drink too many Old Fashioneds, but this this one could get me to change that.  I thoroughly enjoyed the beverage.  I had a whiskey sour later in the meal that did not impress me nearly as much.  I wished I had ordered a second Old Fashioned!  Before I got started eating, I first had to do some tweeting and posting which Kelly Spell happened to capture on camera!  Good times with the BR Foodies gang!

Le Creole started us out with their fresh-baked bread and some lemon herb butter from Plaquemines Parish.  The bread had a thick crust with a soft center and the butter had a tremendous flavor.  Following the bread came a cochon de lait bruschetta for each of us.  As a sampling portion of the their cochon de lait flatbread, the bruschetta featured tender pulled pork with goat cheese and provolone melted on top.  While I actually liked the flatbread version better, the pork and goat cheese combination stood out as a delicious combination.  The fork-tender pig mixed beautifully with the creamy cheese.  I could have eaten nothing other than that and been happy.  Come to think of it, I need to make a cochon de lait style pulled pork and goat cheese sandwich!

I continued my meal with tastes of Le Creole's boudin spring rolls with a raspberry sauce and a delightful watermelon, spinach and goat cheese salad.  The salad impressed me with its refreshing nature while still offering some great flavor combinations.  The sweetness of the watermelon played off of the goat cheese tang as the two danced in my mouth.  After the salad I opted for the turtle soup with sherry.  It was not the most memorable turtle soup I've had but it still satisfied my craving for more booze in food!

The true highlight on the night came in the form of the above pictured crab cake.  Chef Andre took jumbo lump crab meat and formed cakes that were held together by just a small amount of spicy mayo.  The cakes were then broiled in a hot oven instead of fried.  Served with a spicy remoulade sauce, the crab cake exploded with flavor.  Sweet crab and spicy sauce filled every bite and the texture of the lump meat with crispiness and creaminess gave a great mouth feel to each additional taste after taste.

My entree, pictured at the top of this post, featured a whole deep fried mangrove snapper served with sauteed squash, zucchini and red onion.  The whole fish presented an awe-inspiring spectacle of a dish.  Our wonderful server Erica placed it in front of me and I actually wanted to photograph the fish slightly more than I wanted to eat it.  Perhaps that is because I started to get full a course or two before the main entree, but still, it looked pretty amazing.  Once I dug into the fish and veggies I became just slightly underwhelmed.  As great as the fish looked, the flavor didn't quite deliver upon the visual expectations.  I enjoyed picking the fried flesh off the bones, but the taste failed to blow me away like some of the appetizers did.  The vegetables added nothing special to the dish and really forced the snapper to attempt to stand on its own.

We wrapped up our meal by passing around a trio of desserts.  We had a banana cake, a bread pudding and my personal favorite, a homemade cookie with ice cream.  The vanilla bean ice cream melted rapidly over a oven-hot chocolate chip cookie in an individual cast iron skillet.  Simply put, this dessert capped the meal right back up at the top of the delicious scale.

Overall I had a wonderful meal and a great experience at Le Creole.  Clark, the General Manager, and his staff took great care of us all evening long.  Erica, our waitress, delivered amazing service and it seemed like everyone else in the restaurant received plenty of attention as well.  The food belonged among Baton Rouge's upscale dining elite.  While my entree didn't amaze me, the snapper still tasted quite good, and rest of the courses certainly made the entire experience into a memorable meal.  On the way out of the dimly lit and intimate dining area I realized that the music I had been hearing all evening was coming from a live pianist.  Yet another fun touch to make me want to go back for more from Le Creole!

Thanks to Kelly Spell of the BR Foodies for most of the pictures from a great evening!