Contemplating Existence at Pop’s Poboys

by Drew Broussard, intern

The Poboy (Po’boy, Poorboy…?), where do I even begin? It is as important to Louisiana as festivals, Bourbon Street or hurricanes. It occupies an entire row on the metaphorical Cajun Food Pyramid. It is a bonafide staple of so many people’s diets, and I am no exception. From their humble beginnings as street food for New Orleans transit strikers in the early twentieth century, poboys have evolved into a sort of cultural (and epicurean) phenomenon. No matter where you are in Southern Louisiana, you are sure to be able to get your hands on one of these quality sandwiches. And it is with great enthusiasm that I encourage you to eat at every poboy stop that your stomach will allow. There are plenty of options. Oh, and trust me, no matter how many you have, they don’t get old.

It was on this very crusade that I happened to stumble into a small restaurant on the corner of Jefferson Street in Downtown Lafayette last summer. I agreed to meet friends at a new restaurant called Pop’s Poboys. We were set to journey on a two week camping trip the following day, and we were all in search of a parting meal, Louisiana style. When I first walked in, I could sense the trendiness. This place was like a plaid wearing, man-bunned hipster playing Ice Cream Paint Job on acoustic (excuse the hyperbole). It had it all: chalkboard menus, a self-service water station, and butcher’s paper on the tables! This wasn’t the greasy, grimy, country music type of poboy place that I was used to. This was poboys for millennials. Who was this “Pop,” guy anyway?




Even more questions popped into my head as I looked at the menu hanging from the wall above me. What was this place? I saw the classics, such as catfish, roast beef, and hot sausage, but what were these imposters? Meatball poboy, Nashville hot chicken poboy, red bean falafel poboy, where does it end?! I grew skeptical, but my friends at the table encouraged me to try something new. It was then that I first laid my eyes on the beast of a sandwich known as the Cajun Castro. Pulled pork, ham, cheese, stewed greens, AND fried pickles all on crispy french poboy bread. This wasn’t a cuban, but it wasn’t a poboy either. My curiosity overcame my doubts, and I went for the Castro along with a side of fried okra (you know, to keep things authentic). When it arrived at my table, I started to grow excited. I suppose that my stomach was overpowering my mind, because the juices seeping through that butcher paper containing the sandwich were having me feel some type of way. I peeled back the tape, unwrapped the thing like it was Christmas morning, and took a moment to behold what was in front of me. Forget about whether it was authentic or not, this thing looked GOOD. The crispy loaf gave way to creamy smothered greens that were seemingly struggling to bear the weight of all the meat on top of it. Cheese and fried pickles were on top of that, along with the top piece of the french bread that seemed like it had fully coped with the fact that it was never going to see its bottom half again. This thing was packed, and I dug in. The cajun pork tasted like it had been cooking for hours, and its fattiness was cut perfectly by the bold greens underneath. And despite the overwhelming juiciness, the bread and fried pickles managed to stay crispy enough to provide varied texture. There is a lot to be said for good bread on a poboy. I truly don’t know how, but I finished the thing. The flavors were too good to go to waste. Somehow, amidst all the internal conflict, I knew that I’d have to come back. Poboy or not, this place was too good to pass up. I could keep a secret from my Cajun forefathers, right?

Two weeks passed and I arrived back from my camping trip. It took less than twenty-four hours at home before I found myself looking through Pop’s glass doors once more. This time I was serving as the millennial ambassador to my parents as I led them through this New-Age poboy experience. This time around, I opted for the Hot Hot Chicken Poboy. One of the employees warned me that this Nashville style sandwich would bring the heat, but I was not afraid. Although I am usually skeptical of a restaurant’s judge of spice, this sandwich didn’t hold back. The homemade buttermilk ranch and house pickles cut the spice to the point where I can only describe the sensation in my mouth as, “hurts so good.” My parents were completely on board too after their experience. A Shrimp Bahn Mi Poboy is untraditional, but man, did my mom enjoy it! My dad had similar sentiments after chowing-down on the Cajun Castro, the one that started it all for me. After I realized that my parent’s, true poboy enthusiasts, had an incredible experience eating these non-traditional dishes, I started to wonder: does the tradition even matter?

Pop’s has since become the go-to spot for my friends and I anytime that we find ourselves in Lafayette. The uniqueness is too intriguing to pass up on. From the hamburger poboy with pimento cheese to the cheese fries with spaghetti noodles and pickled onions, I haven’t been led astray. Even their more adventurous weekly specials are a guaranteed home run. In fact, my absolute favorite sandwich from Pop’s is the El Guapo Cochon. Try not to salivate: crispy poboy bread with deep red, pastor style pork, pineapple pico di gallo, a sprinkling of queso fresco, and a little bit of spicy chipotle mayonnaise.

Sinful.

The El Guapo has got the perfect amount of spice, and the pineapple is just bright enough to register on the tastebuds. The queso fresco is a subtle yet crucial sprinkling of cheesy beauty on top. I could eat it every day, but unfortunately it's available only on a rotating weekly basis. With that being said, be sure to check out Pop’s Facebook, they keep it populated with all of their latest creations.



I’ve been an almost shameful amount of times to this place over the past year, and in that time I have achieved a bit of an ideological transformation. I used to believe that Louisiana’s cajun and creole culture is rooted in its ways, unchanging, settled. I thought that a poboy had only a handful of of variations that had been tried and tested over the course of generations. I couldn’t imagine the New Orleans street car workers enjoying a Nashville Hot Chicken version of their beloved sandwich, but this isn’t the late 1800’s. Pop’s has helped me realize that an area’s culture is living, no matter the number of references made to its past. No agent of culinary change would exist without there being an element of disruption, and Pop’s is that nontraditional force. The cajun cookbook is long and venerated, with the poboy claiming one of the largest chapters. But that cookbook is still being written, and I can promise you that Pop’s Poboys in Lafayette, Louisiana will be adding a few pages.

All Aboard The Gravy Train: The Darrell’s Special

by Charles Pierce

The culinary scene in Lake Charles has grown significantly over the past few years. There has been a growth of new restaurants doing truly fantastic dishes and they are making their presence known with local foodies. But, along with that rise, there are a few old favorites that have stood the test of time. Personally, the one place that keeps me coming back is Darrell’s Famous Poboys and their mouth watering Darrell’s Special.

Since 1985 Darrell’s has been serving up some truly awesome poboys. Their commitment to quality shows in their food and has been rewarded by the loyalty of their customers who have been returning time and time again for lunch and dinner since they’ve opened their doors. It’s no surprise to see the parking lot packed no matter what time of day you visit. And I am willing to bet the majority of orders coming out of the kitchen throughout the day and night are the exquisite Darrell’s Special.

It’s actually a pretty simple sandwich. You’ve got fresh cut ham, turkey and made-in-house roast beef, lettuce (I normally pass on this because...it’s lettuce), mustard, mayonnaise (regular or jalapeno), your choice of cheese (American, Swiss or Provolone) and the absolute best roast beef gravy I’ve ever had. The beauty lies in the simplicity. Or is it the gravy? It might be the gravy.

While sitting at the table awaiting your order you’ll notice a very large stack of napkins. 

SPOILER ALERT: You will need these. 

The Darrell’s Special is as messy as it is delicious. They’re very generous when it comes to the roast beef gravy, which is certainly not a bad thing. To quote their website “Unless you use at least 10 napkins, you’re doing it wrong”.

Now don’t get me wrong, there are other great tasting poboys on the menu as well. The BBQ Beef is really good and I’ve heard the Surf & Turf is almost as popular as the Darrell’s Special. Almost. But for me, it’s that signature sandwich that gets me every time.

No matter what I’m doing in Lake Charles, I make it a point to stop in and grab a Darrell’s Special. It truly is that good. Next time you’re in Lake Charles stop by and see for yourself.

Jay D's Bites: Molasses Mustard Fried Catfish Poboy

by Blair Loup

I think most people in South Louisiana can agree, when you get a hankering for a poboy, you've got to have it. Once you've tried this one, you'll want to make it over and over again. This isn't your normal fried catfish poboy, this catfish is marinated in a mixture featuring Slap Ya Mama Cajun Hot Sauce and Jay D's Louisiana Molasses Mustard.

We've found that subbing out regular yellow mustard for Jay's Molasses Mustard straight up changes life. See the difference for yourself and let us know what you think!

Jay D's Molasses Mustard Fried Catfish Poboy with Louisiana Barbecue Slaw:

Yields 2 poboys

Canola oil, for frying

2 French bread baguettes

6 (2-3 oz) catfish fillets

1 cup of milk

1 cup of Jay D’s Louisiana Molasses Mustard

2 Tbs of Slap Ya Mama Hot Sauce

2 cups of Slap Ya Mama Fish Fry

2 Tbs of Jay D’s Spicy & Sweet BBQ Rub

1 large tomato, sliced

For the Slaw:

2 cups of green cabbage, shredded

1 cup of mayonnaise

¼ cup of Jay D’s Louisiana Barbecue Sauce

1 Tbs of apple cider vinegar

1 ½ tsp of Slap Ya Mama Original Cajun Seasoning

¼ tsp garlic powder

Mix milk, Jay D’s Lousiana Molasses Mustard, Milk and Slap Ya Mama Hot Sauce together in a mixing bowl.  Add catfish filets and let marinate for up to an hour in the refrigerator. 

For the slaw aioli, mix mayonaise, Jay D’s Louisiana Barbecue Sauce, vinegar, Slap Ya Mama Cajun Seasoning and garlic powder.  Let chill for at least 30 minutes.  Toss cabbage with aioli and set aside. 

Heat frying oil to 350 degrees Farenheit.  Remove catfish fillets from marinade, dredge in fish fry then drop in fryer.  Fry the fillets for about 3 minutes or until golden brown, then drain on paper towels. 

To assemble the poboy, place 2 slices of tomato on the bottom half of the bread, lay the catfish over and top with slaw.

From Paris with Love: The Tradition of Po-Boys & Bánh Mì in South Louisiana

by Sydney Blanchard

Grilled Pork bánh mì at Dang's in Baton Rouge

The po-boy can be found on just about any menu at any restaurant in South Louisiana. This Southern sandwich tops lists of Louisiana foods to try, and even President Obama had to get his paws on one when he recently traveled to Baton Rouge.

Despite the po-boy's status as Southern staple, few people know its origins.

Recently, one of our Instagram followers suggested we investigate po-boys and compare them to the Vietnamese bánh mì that have increased in popularity in the past few years.

The history, and their similarities, makes for a fascinating read.

History of the Po-Boy

Head to the blog to check out our first thoughts on @gouterrestaurant! We can't wait to try the dinner menu.

A photo posted by Jay Ducote (@biteandbooze) on Apr 5, 2016 at 9:04am PDT

The story goes that in the early 20th century, brothers Benny and Clovis Martin from Raceland, Louisiana, made their way to New Orleans and took jobs as streetcar conductors. Years later, the brothers opened a sandwich shop near the French Market where they invented a more symmetrical alternative to the French loaves they'd been using for their sandwiches, resulting in sandwiches more consistent in size. 

When New Orleans streetcar conductors went on strike in the 1920s, the Martin brothers agreed to feed the strikers for free, calling out, "Here comes another po-boy," any time a striker entered their shop. 

Thus, the sandwiches became known as po-boys.

Po-boy Bread

Sometimes, a shrimp poboy can transcend 🍤🙏🏻 That's what happened when @jayducote & @chuckp23 went to @oldetymegrocery in Lafayette recently. Read all about it at the link in our bio & listen to the embedded podcast. #ontheblog #lafayette #yummy #shrimppoboy #oldetymegrocery

A photo posted by Jay Ducote (@biteandbooze) on Mar 21, 2016 at 9:04am PDT

If you're chowing down on a po-boy at a restaurant in South Louisiana, there's a good chance the French bread you're eating came from Leidenheimer's in New Orleans. The Leidenheimer Baking Company, founded in 1896 in New Orleans by George Leidenheimer, a German immigrant, has been producing crispy New Orleans style French bread for the last hundred years. 

Crunchy on the outside and fluffy on the inside, the perfect loaf of French bread acts as a vehicle for other delicious ingredients. 

Po-boy Fixins

The Darrell's Special strikes again! It may not be pretty, but it's incredibly delicious. Have you ever had this @visitlakecharles famous #poboy? #tastelouisiana #foodpics #foodcoma #foodporn

A photo posted by Jay Ducote (@biteandbooze) on Mar 5, 2016 at 2:36pm PST

There's virtually no limit to what you'll find inside a po-boy. Fried shrimp, catfish and oyster po-boys tend to be what's on most menus, but roast beef and gravy and ham and cheese po-boys are popular with locals. Hot sausage, meatballs and even French fries can make an appearance on a po-boy, and dressed they include lettuce, tomato and mayo.

History of the Bánh Mì

The bánh mì represents the marriage of French and Vietnamese culture resulting from years of French colonial rule in Vietnam. This French-style baguette loaded with Vietnamese ingredients is often referred to as a Vietnamese po-boy in South Louisiana. In the 1970s, Vietnamese immigrants flocked to the United States to escape communism, and many chose to immigrate to Louisiana due to its Catholic missionaries and hot, wet climate. Today, Louisiana boasts a large Vietnamese population, and Louisianans are enamored with the exotic flavors of Vietnamese cuisine. 

Bánh Mì Bread

Love this shot @madeyefoodie captured of our Pork Belly Banh Mi--Korean braised belly, pâté, pickled carrots, cucumbers, cilantro on French served with our House made Chips #countryroads #gobr

A photo posted by City Pork Deli & Charcuterie (@city_pork) on Feb 2, 2016 at 3:35pm PST

The traditional bánh mì bread recipe calls for a mixture of Asian rice flour and wheat flour that results in a single serving of bread. While softer and more moist than typical po-boy bread, the crunchy, crispy exterior resembles that of French bread.

Dong Phuong Bakery is to bánh mì as Leidenheimer Baking Company is to the po-boy. Since the early 1980s this Vietnamese bakery has been providing bánh mì bread to Vietnamese restaurants across New Orleans. 

Bánh Mì Fixins

Pho and a Banh Mi. Thanks @dangsrestaurant! #pho #vietnamese #gobr #lunch #foodporn

A photo posted by Jay Ducote (@biteandbooze) on Dec 5, 2014 at 11:17am PST

Here's where the bánh mì differs from the po-boy: generally, bánh mì include a pate spread, fatty ham and roasted pork, mayonnaise (from the French), shredded carrot and radish, cucumber, cilantro and raw jalapeño. 

Bánh mì are also typically smaller than po-boys in size, making them perfect side dishes, snacks or light meals. 

Do you have a favorite po-boy? What about a favorite bánh mì? Let us know in the comments.

Moving Up in Mid City: Our First Impressions of Gouter Restaurant in Baton Rouge

by Chuck P

Chef Chris Wadsworth and I go back. I've known him and his wife Sommer for around five years, ever since Jay and I used to record the Me & My Big Mouth podcast at Restaurant IPO downtown when Chris was the Executive Chef there.

Since leaving IPO I’ve patiently waited for Chris to get back in the kitchen, and it’s finally happened with Gouter Restaurant, his new venture into the ever-growing Baton Rouge culinary scene.

Before you ask, it's pronounced "goo-tay," and it's the French verb for "to taste." It's an unusual name for a restaurant, but Chris Wadsworth isn't a usual kind of chef.

Not interested in following culinary trends, Chris marches to the beat of his own drum. Gouter's menu represents his love for everything outdoors. If you can hunt it, trap it, catch it, or fish it, there's a good chance he'll be serving it up at Gouter.

I've had the chance to visit his new place a few times during the soft opening phase, and each time, I've been impressed with the interior and overall vibe. Hungry patrons sit at hand-cut wooden tables built by Chris waiting for their lunches to arrive (dinner service will begin within a few weeks). Corrugated tin lines the walls. The open kitchen allows restaurant goers to catch a glimpse of the behind-the-scenes action. Near the open kitchen is a six-top Chef's Table where Chris plans to serve special dishes and chat with customers.

Duck 3 Ways at Gouter

Looking over the menu, there's something for everyone (even me with my shell fish allergy). One of my favorite small plates so far is the Duck 3 Ways, three boiled duck eggs filled with a duck bacon mixture and topped with duck cracklin. The three textures play well together, making for one tasty and balanced bite. 

Fried redfish poboy with house made chips at @gouterrestaurant. I'm not upset about this decision! #gobr #tastelouisiana @laseafoodboard @eatgulfseafood

A photo posted by Jay Ducote (@jayducote) on Mar 16, 2016 at 10:50am PDT

I've also tried the Fried Redfish Poboy served with house made chips. This big poboy is packed with crispy fried strips of redfish and dressed with lettuce, tomato, and mayonnaise. The chips were also surprisingly noteworthy. It's rare for me to get excited about a house made chip, but Chris' are perfectly crunchy and salty, some of the best I've ever had.

#nofilter necessary for the Crawaffle at @gouterrestaurant! Still dreaming of the #yummy lunch we had there today. Looking forward to trying out their dinner menu soon! Have y'all been to Goûter yet? #yummy #crawfish #waffle #crawaffle #foodpics #foodblogger #gobr

A photo posted by Jay Ducote (@biteandbooze) on Mar 16, 2016 at 2:14pm PDT

When in doubt, go for the Crawaffle. A spicy crawfish tail mixture tops a soft, warm waffle drizzled with sweet syrup. It's a Louisiana plan on the traditional chicken and waffles, and it works surprisingly well. Both Sydney and Blair have ordered the Crawaffle as a meal, and they refuse to share even a bite.

Fried chicken and red beans and rice at Gouter

One of the best things I've eaten at Gouter so far has been the Red Beans & Rice plate lunch with Fried Chicken. Don't think Blue Runner red beans from a can, folks. These are full of flavor with just enough of a spicy kick. The Tempura battered chicken is extra crispy on the outside yet juicy on the inside.

I'm sure Chris still has plenty of kinks to work out before Gouter begins dinner service, but if the lunch menu is any indication of what's to come for dinner, I couldn't be more excited for this new addition to Mid City.

P.S. Chris has been getting creative in the kitchen playing with using our Louisiana Molasses Mustard and Barbecue Sauce on his menu, so stay tuned for that!

Good Times at Olde Tyme Grocery in Lafayette

by Chuck P

A couple of months ago Jay and I had the pleasure of taking a culinary tour of Lafayette and visiting a few places neither one of us had been to before. One of our stops brought us to Olde Tyme Grocery near the campus of the University of Louisiana at Lafayette.

We got to spend some time with the owners and grab a table to get ready for the feast that was on its way. We were joined by one of Jay’s former co-workers, Minnesota native Geoff Daily who now lives in Lafayette. Olde Tyme Grocery is one of his favorite food spots in town, and he assured us we were in for a treat.

Shrimp poboy at Ole Tyme Grocery

First, we got to try the fried shrimp poboy. Unfortunately for me, I have a shellfish allergy, but this poboy looked so good I almost ran out to get an EpiPen just so I could have a bite. Stuffed with ample amounts of golden fried shrimp, the guys quickly scarfed it down and left nary a crumb on the plate.

Turkey poboy at Olde Tyme Grocery

Next, we tried a smoked turkey poboy stuffed with tons of meat, lettuce, tomato, and cranberry sauce that instantly gave me Thanksgiving vibes. The turkey was juicy and had a nice subtle smokiness to it. I knew I’d be craving more of this one as soon as I walked out the door.

Classic muffuletta at Olde Tyme Grocery

Then there was the delicious classic muffuletta. This one featured a very generous amount of olive salad and a hearty amount of salami, ham, and provolone. The bread had a great texture that was soft but with a bit of a crunch. It's understandable why this is the favorite among loyal customers.

Chuck P, Geoff, and Jay post for a photo at Olde Tyme Grocery

Overall it was a great time catching up with old friends and enjoying some truly delicious New Orleans-style poboys. Be sure to make Olde Tyme Grocery one of your next dining destinations when you’re in Lafayette.

Check out the Bite and Booze podcast we recorded at Olde Tyme Grocery!

Louisiana Culinary Trails: Creole Crescent

Chef Matt Murphy and Jay Ducote share a laugh with a microphone

The Louisiana Culinary Trails video series kicks off in New Orleans with the Creole Crescent Trail. The Big Easy boasts one of the premier culinary scenes in the country, and I really can't imagine a better place to film food. Along the way through New Orleans we interviewed Chef Matt Murphy at The Irish House, Chef Michael Gullota at MoPho, Louisiana Cookin' Magazine editor Daniel Schumacher, Wendy Waren from the Louisiana Restaurant Association, and Chris Hannah at Arnaud' French 75 Bar. We also got to experience some of the best food and cocktails that the Crescent City has to offer. I hope you enjoy watching this video as much as I enjoyed producing it with tommysTV. If it doesn't leave you wanting a poboy in your taste buds, something is wrong with you!

Jordan Lewis, Fred Mince, and Dan Jones prep gear to film at Joey K's

Daniel Shumacher, Jay Ducote, and Michael Gulotta smile after filming at MoPho

Chris Hannah makes cocktails for Dan Jones's camera at Arnaud's French 75

225: Into the Mix Episode 7 - Anthony's Italian Deli

Anybody who ever asks me anything about hole-in-the-wall restaurants in Baton Rouge will hear me rave about Anthony's Italian Deli. I highlighted their muffaletta for Town Favorites magazine years ago when Bite and Booze first started. Country Roads magazine readers selected Anthony's muffaletta as the best sandwich in Baton Rouge in the 2012 Favorite Things issue after I got to name my top five. And now for 225, I return to Anthony's Italian Deli to try something new. The large meatball poboy is built on muffaletta bread and has a signature homemade red sauce that you really need to try! Check out what goes into the mix, then head down Florida Boulevard to try it for yourself!

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 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

Saint Arnold Beer Dinner at L'Auberge Baton Rouge

Coffee Crusted Beef Carpaccio with the St. Arnold Santo

Nobody ever really questions the perks of my job.  Lately I've been trying to convince everyone how difficult it is at times.  On a trip to New Orleans, Chuck P experienced a draining albeit food and beverage packed day in the life of myself.  However, as Chef Wadsworth says, "it's good to be Jay Ducote."  I'll never complain that I found a way to eat and drink for a living.  It might be difficult at times to constantly write about it, or to record radio show after podcast after radio show.  Or perhaps sometimes the eating and drinking actually takes its toll and I need a break.  That does actually happen.  But still, at the end of the day, I've created the best job imaginable for myself.  It has been a lot of hard work to actually turn it into a job, but if it wasn't, everyone would do it!  So back to the perks.

During American Craft Beer Week I received an invitation to attend a beer dinner at the Stadium sports bar in L'Auberge Baton Rouge.  The beer dinner paired brews from the Saint Arnold Brewing Company in Houston, TX with creative cuisine from the casino's culinary team.  The dinner began with the Saint Arnold Santo, a malty Black Kolsch that is quite enjoyable.  The darker German style beer came paired with an appetizer of sorts: coffee crusted beef carpaccio alongside fried capers, pickled red onion, roasted beef tallow, and a beer bottle tuile.  The carpaccio itself had a delicate flavor with a hint of coffee bitterness and the natural savoriness of rare beef.  When all the flavors on the plate combined into one bite, this dish became magical.  The beef fat livened up the lean carpaccio while the pickled reds added enough acidity to cut through the fat.  The fried capers chimed in with a blast of texture and saltiness.  Great dish!

Root Beer Granita and Vanilla Hop Pickled Strawberry Pearls

After the first course came a creative intermezzo.  Utilizing Saint Arnold's Root Beer, the chefs came up with a root beer granita to pair with vanilla hop pickled strawberry pearls and chocolate mint oil.  I enjoyed the palate cleanser, though it confused me slightly.  Somewhere between a dessert and a refreshing stop between courses, the flavors were sweet and delightful though reasonably strong.  It also came between the appetizer and fish courses, which seemed a little odd.  I felt like it would have fit better between the second and third courses as a true palate cleanser between entrees, but perhaps the chefs had good reason not to.  Perhaps they wanted to keep it farther away from the dessert course.  Either way, I ate it all.  And the hop flavors really worked quite well with the strawberries!

Beer Poached Salmon

The second course of the evening featured beer poached salmon with a plantain chip, citrus salad, and blood orange vinaigrette.  This salmon once again made me really enjoy the fish in cooked form.  I'll have remember to beer poach my salmon in the future!  The beer served with the fish dish was Saint Arnold's Icon Series Amarillo Hefe.  With some hop presence to add to the citric flavor of the beer, it partnered up with the salad very well to complete a light and refreshing course.  

Roasted Pork Poboy with a Cascadian Dark Ale

Perhaps the most interesting plating of the night came with the main course.  L'Auberge has very cleverly worked packaging design into their craft beer dinners, and this Saint Arnold dinner proved to be no exception.  The course featured a very pedestrian menu item done up in a very nice way.  Wedged into one side of the four-pack container, the roasted pork poboy featured some nice mustard greens and smoked provolone as well as au jus.  The sandwich hit the spot.  Comfort food for sure, the poboy fit the vibe of the beer dinner and the atmosphere of the Stadium.  Served with seasoned potatoes that actually had hops in the seasoning, the course also paired extremely well with the latest in the Saint Arnold Icon Series, the Cascadian Dark Ale.

Dessert at L'Auberge with the Endeavor Double IPA

My first thought when I looked at this menu item was that it is quite the risk to use a double IPA to pair with dessert and end the meal.  I like risks though.  And the bright floral notes and bitterness in an IPA can certainly work with dessert.  To match the more assertive flavors of the Saint Arnold Endeavor, the chefs served Endeavor poached citrus peaches, vanilla bean candied orange swirled gelato, and orange essence sponge cake.  The fruity citrus flavors complimented the DIPA and the dish played on my palate with the different textures.

Keep an eye out for more craft beer dinners at Stadium as well as rum and wine dinners at 18 Steak.  L'Auberge is definitely a nice addition to the culinary scene of Baton Rouge in addition to the entertainment scene!  And look for Saint Arnold Beers all around Louisiana as well.  Our neighbors in Texas are brewing some great suds!

Grand Isle NOLA Style

Smoked Fried Louisiana Oysters

Smoked fried oysters and hogs head cheese came out of Mark Falgoust's kitchen at the Grand Isle restaurant in New Orleans.  I wasn't quite expecting it from the seafood restaurant sandwiched between Harrah's and the Convention Center.  Well, I expected oysters.  And plenty of them.  But the smoked fried oysters are something worth venturing to Grand Isle for over and over again.  The crispy fried mollusks had a delicate layer of smoke on them, elevating the flavor from delicious (as most fried oysters are) to extraordinary.  When Mark brought them out of the kitchen, and then followed that with a plate of hogs head cheese, I knew this guy really knew what we was doing beyond the typical fried seafood platter.

Hogs Head Cheese from Grand Isle

Chicken and Andouille Gumbo with a Side of Potato Salad

After the deliciousness of a couple pints of Hopitoulas at the bar where I devoured the previously mentioned oysters and head cheese, we found a table to sample the rest of the fare from Chef Falgoust.  The chicken and house-made andouille gumbo hit the spot with a side of potato salad.  This is certainly more of a Cajun and Grand Isle way of serving gumbo than a lot of the Creole styles around New Orleans.   And the gumbo certainly delivered the flavor.  We also tried the Grand Isle version of Shrimp and Grits.  The Papa Tom's grits with Louisiana shrimp were smothered in an andouille gravy.  The dish was most certainly an interesting play on the classic dish, though truth be told I could barely stop eating it!  The grits and gravy were creamy and delicious, though the shrimp may have been lost a bit.

Shrimp and Grits at Grand Isle

Shrimp Caminada Poboy

As it turns out, Chef Falgoust has taken home a couple prizes at the New Orleans Poboy Preservation Festival.  The Shrimp Caminada is one of those award winning sandwiches.  It features a spicy citrus butter with Asian herb slaw and shrimp on Leidenheimer French bread.  It certainly had a unique taste profile compared to other shrimp poboys, which mean completely as a compliment.  It is nice to see something so classically New Orleans changed with just a few tweaks of condiments.  Heading back to his trusty smoker, Chef Falgoust concluded my tastings with a pork shoulder entree.  The smoked chunk of pork broke apart gingerly with an excellent combination of sweetness and smokiness.  Served with a bed of lima beans, cucumbers, red onions, and herbs, this pork shoulder is another example of Grand Isle being able to do more than just fry seafood.

Pork Shoulder, Lima Beans, Cucumber, Red Onions, Herbs

Surf and Turf Poboy at NOLA's Parkway Bakery

An ode to a great sandwich... and I do love sandwiches!

There are classics and then there are, well, true classics.  Some people say the roast beef  and ham poboy with "debris" at Mother's is a New Orleans classic.  In some senses, maybe it is.  However, for my mouth and money, I won't go there.  I'll go to the Parkway Bakery in Mid City.  My good buddy Brandon Brown had been telling me about Parkway for years but I hadn't taken the journey over to Bayou St. John to check it out.  But then I did.  And I ate.  And I told my soul that I'd be back.

The order at Parkway Bakery is simple: Large Surf and Turf Poboy and a side of sweet potato fries.  The New Orleans sandwich features classic French bread, slow cooked roast beef, golden fried shrimp, and Parkway's roast beef gravy.  Obviously you don't order a poboy in New Orleans without lettuce, tomato and mayo as well.  I haven't ever been told to get anything else at Parkway... though I think more than 10 people have indepently suggested the Surf and Turf.  There were only a few variations.  Andrew Rose said to get an extra side of the roast beef gravy for dipping.  Noted, sir.  Matthew Colosino of LunchBoxFab likes to get his Surf and Turf as a shrimp poboy with the gravy on the side.  Close enough.  I suppose.

I went to Parkway, finally, with Jeremy Wells and his family.  It was after we competed in the New Orleans Food Experiment, yet we still found a way to be hungry.  It's a good thing.  That sandwich, the Large Surf and Turf Poboy at Parkway Bakery, is what dreams are made of.  Beef.  Shrimp.  Gravy.  Sandwich.  Simple.  Messy.  Amazing.  I need another.  My stomach grumbles at the thought of it.  My soul yearns for another bite.  I polished off the whole thing.  I could have eaten more... and been miserable.  The most amazingly awesome miserable imaginable.  The crunch of the French bread made with New Orleans water.  The textures and flavors of melted beef and fried shrimp smothered in gravy.  The lettuce and tomato and mayo to make the sandwich complete.  I'll have another.  Very soon.

And yes, the sweet potato fries were good.  Get them.  Some of the best I've ever had.  Hands down.

333 Bistreaux at Avoyelles

I recently hit up another downtown dining location for lunch: the 333 Bistreaux on Third Street.  I've been walking by their restaurant's daily special sign for a while now, so I figured it was about time to actually go in for a bite to eat.  Justin met me downtown and we walked into the 333 Bistreaux to see what we could find.  

333 Bistreaux

Their daily special happened to be a filet mignon poboy, which certainly seemed worth trying.  Upon sitting down and looking at the menu, I decided that the poboy would be the right path.  The lunch menu seemed a little too ordinary and yet still over-priced, though I guess every entrée ended up in the $10-14 range, which isn't terrible if the food is worth it.  The restaurant itself has around 15 tables, of which perhaps only one or two were occupied.  We were seated and promptly greeted by our server who did a pretty good job, though annoyed me a little at times by being over involved with our table (presumably since there was hardly anybody else in the restaurant).              

Shrimp and Lobster Bisque

I started with a cup of shrimp and lobster bisque.  The cream-based soup came out warm, but not hot.  The shrimp and lobster pieces were adequate, though not quite as plentiful as I would like.  The bisque did have a nice flavor with smooth and creamy textures and mild seasonings which added sufficient taste without much spice.

Filet Mignon Poboy with House Salad

The poboy didn't arrive at my table quite like I expected.  Rather than come out as thinly sliced filet mignon on  classic New Orleans style French bread, the sandwich instead came with tender chunks of stewed beef that had been tossed in a steak sauce.  The meat itself actually tasted great.  It nearly melted in my mouth and the sauce added a nice touch of originality to the sandwich.  The bread, however, did nothing to help make the poboy great.  I wouldn't say that it ruined the sandwich, but I'll certainly never crave that bread in the way that I crave the best poboys.  It did strike me as being a little odd when the poboy came out with no dressings at all.  Typically a poboy will at least have the option of lettuce, tomato, and mayonnaise.  Fortunately the sauce smothered steak made up for it and needed no additional toppings.  I opted for house salad instead of fries, which I think ended up being a fine choice as the salad was a notch up from typical lettuce-and-dressing-only house greenery.  In the end it was a decent lunch, though after tip I had spent $20.  I can see potential, but for now this is not one of my top downtown destinations.