Burgers With Chuck: Building Dreams at Burgersmith

by Chuck P

My love for crazy burger combinations isn’t a secret. Even though nothing beats a good ol’ fashioned classic burger, sometimes throwing on insane ingredients to create the ultimate Frankenstein of burger creations is just a fun and delicious thing to do.

On a recent trip to the OG Burgersmith in Lafayette, Jay and I were tasked with the challenge of each creating our own special burger for a social media video they were doing on Facebook. Jay and I are not known for turning down a food challenge, so we gladly accepted. But we’re not here to discuss Jay’s burger baby. I’m here to bring a completely absurd spectacle of gluttony, deliciousness and eventually, complete misery to life! *Thunder claps*

Ladies and gents, I give you the Chuck P Ballpark Burger:

Look at that beast of a sandwich. It’s beautiful and terrifying all at the same time. What would lead someone to even begin to imagine such a culinary artery clogger? Basically, I’m a glutton for punishment. I wonder what the kitchen staffs’ faces look like when my order comes in...

My burger is pretty easy to figure out. It’s everything you’d find at a baseball game piled on to one big monster of a burger. I started with the classic Smith patty and a slice of American cheese. From there, I added their signature hot dog cut right down the middle and placed on top. To top it off, I smothered it all with chili cheese fries and stuck it all in the middle of two pretzel buns. If only I could have added nachos somewhere on there...

Logistically, trying to eat this thing as a burger is a sloppy nightmare. It quickly turned into a fork and knife meal. As tasty as everything was, this eventually turned into one of my not so classic Chuck P creations. Even I have to admit defeat sometimes.

If you’re feeling adventurous then head over to Burgersmith and order this beast for yourself. Just remember to have a knife and fork at the ready...and napkins, lots of napkins.

Check out the mastermind behind the burgers in the podcast recorded at Burgersmith in Lafayette:

Recipe: Rösch Bakehaus Pretzel Bread Pudding with Rougaroux 13 Pennies Praline Sauce

by Chef Aimee Tortorich

One of the best desserts that you will find in the Deep South is bread pudding. In Louisiana, we take our bread pudding seriously, and rightly so. So simple to make, but celebrated by all, it is no mistake that this dessert canvases menus across the state.

We like sticking to the basics: bread, custard, and rum sauce. No crazy fillings, just bread pudding done right. For our version, we decided to use pretzel bread from our friend Jim Osborne at Rösch Bakehaus. After having a surplus of pretzel buns left over from Brats & Brews at Great Raft Brewing last fall, we decided to give it a shot. The finished product was stunning. A little salt, a bit of sweet and a lot of love made it a perfect bread pudding. Check out Rösch Bakehaus for pretzel bread that is sure to make a difference in your next bread pudding!

Rösch Bakehaus Pretzel Bread Pudding with Rougaroux 13 Pennies Pecan Praline Sauce

Pretzel Bread Pudding
Yields 30 servings

20 bratwurst or hamburger sized pretzel buns from Rösch Bakehaus
1 ½ quarts heavy cream
20 egg yolks
2 whole eggs
2 cups sugar
2 tablespoons of vanilla extract
1 tablespoons of cinnamon

Praline Rum Sauce

2 cups light brown sugar, packed
1 cup (2 stick) unsalted butter
1/2 cup Rougaroux 13 Pennies Praline Rum from Donner Peltier Distillers
1 cup heavy cream
1 teaspoon ground cinnamon
2 cups pecan pieces

Praline Pretzel Bread Pudding served at a holiday party

Preparation

Preheat oven to 350F.

Crumble pretzel buns with hands into small pieces and set aside. Mix together egg yolks, whole eggs, and sugar until smooth. Add heavy cream, vanilla extract, and cinnamon to egg and sugar mixture. With your hands, mix custard with pretzel crumbled until it resembles oatmeal consistency. Bake uncovered until middle is set and top is golden brown, about 45 minutes.

For rum sauce, heat brown sugar and butter in a heavy saucepan over medium heat until melted. Add rum, cream, cinnamon and pecan pieces and simmer until thickened. Serve over bread pudding.

Praline Pretzel Bread Pudding served at a luncheon in New Orleans

Feasting & Festing: A Look at the 2016 Baton Rouge Blues Fest

by Sydney Blanchard

A gorgeous day in #goBR at the Baton Rouge Blues Fest

I'll admit, I was pretty sleep on the Baton Rouge Blues Festival until last year. I think a combination of the festival's rebranding and Blair's involvement as the Food Chair put the festival on my radar, and I've got to say, for a free festival, the Blues Fest kills it.

In the last two years, the festival has hosted some incredible blues legends like Buddy Guy as well as up and coming local talent like Honeyvibe on multiple stages in downtown Baton Rouge. While music acts entertain all day, beer and food vendors keep festival goers hydrated and well-fed.

But don't think you're in for typical festival food. Fried foods and burgers abound, but this year's fest brought on some insanely delicious food vendors.

On Saturday, my girlfriend and I biked to the festival early, and I was ready to eat.

I started with this boudin stuffed pretzel roll from Rösch Bakehaus with a side of homemade mustard for dipping, and I think I might have been their first customer at the festival. For some reason, all the other booths had lines of people waiting to be served, but no one was in line for the pretzels.

Boudin stuffed pretzel bun from the Baton Rouge Blues Fest

I feel sorry for anyone who didn't try this pretzel bun. I love the sweet and doughy flavor of pretzels, and combined with boudin and mustard, this made for a heavenly bite and only set me back $5. Blair said business picked up for them once the word got out, and for good reason.

Ryan opted for a hot sausage dog from MRTN Ventures out of Mandeville. She and I both love specialty hot dogs (and Costco hotdogs), and this one surpassed her high hot dog standards.

Hot dog with toppings at the Baton Rouge Blues Fest

Next, I begged my friend Alex to let me snap a picture of her wood-fired personal pizza from Dat'z Italian. I didn't get to try the pizza much to my dismay, but it looked and smelled delicious, and pizza is definitely not typical festival fare. 

Wood-fired pizza from Dat'z Italian at the Baton Rouge Blues Fest

There's no better way to cool down this time of year than with a snowball from Cool Tiger Ice. One of my favorite snowball stands in town, these ladies make a mean summer treat. When I die, bury me with perfectly fine shaved ice and cover me with rainbow syrups, please. Gotta represent, even from the afterlife.

Rainbow snowball from Cool Tiger Ice at the Baton Rouge Blues Festival

There are just a few of some of the amazing food vendors who served up local flavor at this year's Baton Rouge Blues Fest. I wish I'd gotten the chance to try them all! I guess there's always next year.

Seattle Part III: Quinn's Pub

Quinn's Pub in Capitol Hill, Seattle

Eric and I departed the Pyramid Alehouse a few hours before the start of the Yankees v. Mariners game on our intoxicating Friday-Funday around Seattle.  A crowd had already gathered in the Pyramid beer garden and all around the stadium.  I enjoyed seeing the atmosphere and fanfare around the ballpark, but Boo and I had another place to visit before we headed to the pre-wedding barbeque, so we couldn't stay for the game.  If you need a reminder, we had already raised our glasses at The Pike Brewing Company (Seattle Part I) before making our way over to the Pyramid Alehouse (Seattle Part II) for even more beer and festivities.  Now we found ourselves traveling back downtown by light rail and then catching a taxi to Capitol Hill where we found a fine establishment known as Quinn's Pub.  This place came recommended to me by the Seattle Food Geek himself, so I figured it had to be good! 

Quinn's Pub is located on East Pike Street, just a little ways up the hill from Pike Place Market and downtown Seattle.  The Capitol Hill neighborhood is known for being a unique part of town.  The area is one of Seattle's most densely populated neighborhoods and is known for its LGBT friendliness, the Seattle art scene, and is home to Seattle's music, made famous by the Grunge movement of the 1990s.  It was in this historic and hip neighborhood that Eric and I met up with Regan Vaugn, the General Manager of Quinn's Pub, for a few more beverages and some gastropub grub.

The Balcony Level at Quinn's Pub

Quinn's had a slightly rustic yet hip ambiance that provided to its obviously well-established culture.  It seemed to match the neighborhood very well in that regard.  However, it wasn't the culture that brought me to Quinn's Pub.  After getting the recommendation and looking up some details, I realized that Quinn's had two great things going for it: an excellent Trappist and local craft beer selection and inspiring, original cuisine.

Eric and I both started with one of Regan's local selections: a pint of Dick's Grand Cru. Dick's Brewing Company resides in Centralia, WA and brews up 21 different varieties of ale. The Grand Cru is an award winning Belgian-style ale made with malted barley and Noble hops. One of 14 beers that Quinn's had on tap, the Grand Cru poured with an amber-orange body and off-white head. The sugars and fruit did wonders to mask the 10% or so ABV on this bad boy, providing a smooth taste, clean finish, and deceptively strong beer.

Ragan and a Glass of Dick's Grand Cru

Regan kindly sent us a couple of Quinn's Pub's signature pretzels to taste.  The doughy knot of flour and salt may have been one of the best soft pretzels I've ever eaten.  The texture seemed to be a mixture between chewy and melt-in-your-mouth goodness.  One dip in the Welsh rarebit, a beer and cheese sauce, and I had a perfect snack to go along with my imbibing.

Pretzel with Welsh Rarebit

In addition to a superb beer list, Quinn's also has enough whiskey, whisky, and bourbon to make a grown cry out of pure joy.  Being a rather large fan of all Irish whiskey other than Jameson (not that it's bad, just that it is the only one that is available everywhere), I noticed that Quinn's had one that I'd never tasted before.  I ordered a glass of Knappogue Castle 1995 neat.  The Knappogue is different than most Irish whiskey.  It is aged in oak bourbon barrels, and even more rare, the Knappogue Castle is a single malt whiskey, not a blend.  Distilled in 1995 and bottled in 2007, the whiskey has a pale golden color and distinct floral and citrus fruit notes on the nose, as well as possibly some honey and vanilla.  I found each sip to be remarkable smooth, easy to drink and somewhat mellow yet sweet.  There's not much like drinking some great whiskey after hours of beer drinking.  In all reality, I'm sure it's what did me in, but it was worth it!

Knappogue Castle 1995 Irish Whiskey

Aside from the booze, what really attracted me to Quinn's Pub was the unique gastropub fare.  The menu consists of various salads, sandwiches, small plates, large plates, snacks, sides, and cheeses.  Deciding what to order proved to be a very difficult task, so I continued to let Regan and our waitress, Erin, steer us in the right direction.  They certainly did just that!  For a sandwich we sampled the wild boar sloppy joe.  The ground boar's game flavor came through while the fresh sage leaves added a peppery kick.  The sloppy joe presented a great twist on the cafeteria classic, and I enjoyed every bit of the nostalgic nosh.    

The Wild Boar Sloppy Joe at Quinn's Pub

From the 'small plates' menu came the oxtail.  The dish featured the slow-braised oxtail with gnocchi, fontina, and crispy marrow.  Erin warned us that "most people that order one end up ordering two."  While we resisted the urge due to our bellies being slightly stuffed from the day's bites and boozes, it wouldn't have taken much of an arm twist to get me to double the portion.  The oxtail's tenderness and flavor were incredible.  Each savory taste presented a myriad of flavors with the gnocchi and marrow adding proper complex, yet friendly, flavors.  The beautiful, imaginative, and modern dish had classic and rustic characteristics that perfectly matched the charm of Quinn's Pub.

Quinn's Small Plate: Oxtail, Gnocchi, Fontina, Crispy Marrow

Eric and I each had one more beer while wrapping up our time at Quinn's.  We got a couple more pints of locally brewed glory, Manny's Pale Ale and Odin's Gift Ruby Ale.  Manny's comes from the Georgetown Brewing Company in Seattle.  With a semi-orange color, Manny's nicely combines its Northwest hops with a trio of malts and English ale yeast to put forward a quality beer that is smooth and crisp on the finish.  Odin's Gift Ruby Ale comes from the Odin Brewing Company, also in Seattle.  The self proclaimed "most adventurous microbrewery in America" makes only small, hand-crafted batches of its deep-ruby colored ale. Living up to their "adventurous" label, Odin's Gift is brewed with juniper berries for a unique finish while still maintaining a nice balance of malt and hops.  If nothing else, it is an interesting beer with a unique twist, and is certainly worth a try.

Manny's Pale Ale and Odin's Gift Ruby Ale

And with that, our brief tour of Seattle had come to its conclusion.  The remainder of the weekend was filled with more food and drinks (well, not much to drink for me as it took a full day to recover from Friday), with family time and wedding obligations mixed in.  I thoroughly enjoyed the trip and will be looking forward to my next trip to the Pacific Northwest where I hope to find even more craft beer and great food.  Until then, Louisiana cuisine calls my name.  Gosh, my life is hard!

Things To Do
Seattle

Fiber Fete Day 2: Bandwidth to the Belly

The second day of Fiber Fete brought about even more innovation, enthusiasm, and general excitement to the gathering of technology leaders.  I once again found myself at the LITE Center in Lafayette, where on day one all of the participants were treated to a series of inspirational speakers followed by cocktails and fresh Louisiana cuisine.  I knew that the same agenda was in order for day two, so I prepared myself accordingly!

Fiber Fete at the LITE Center in Lafayette, Louisiana

It's a good thing that Fiber Fete revolved around a home-to-home fiber network connecting the citizens of Lafayette to high speed internet access rather than connecting fiber to one's diet.  Fortunately, they did manage to supply a little bit of fibrous food early in the day to help with our digestive future.  We began our post-breakfast feasting with a selection of vegetables such as carrots, celery, broccoli, and cauliflower with some spinach and cheese mini-quiches and breakfast pastries.  A little later on the conference goers were treated to some soft pretzels with mustards.  Not bad snacks for a technology conference, I must say!

Veggie Plate with Quiches and a Pastry, Salt-Covered Soft Preztels

Lunch brought us out of the LITE Center and to the Cajun Dome where we joined a business luncheon sponsored by The Independent Weekly, Lafayette's premier news, culture, and commentary publication.  The food clearly did not come from Prejean's and certainly lacked the Cajun pizazz that filled the rest of the Fiber Fete fare. By no means did I think it tasted bad, but it also did not showcase Louisiana's culinary superiority.  We started with a bisque of some sort.  It tasted like a tomato and crab bisque with a severe lack of seafood.  Perhaps they were going for just a tomato and basil soup, but it seemed to have other elements in there.  The soup had savory elements to it and all in all wasn't too shabby.

The main course featured a seafood topped fish filet with a rich cream sauce, jasmine rice, and a vegetable medley that pretty much featured nothing but green beans.   Everything on the plate tasted fine but didn't blow me, or anyone else I talked to, away.  The fish had a smooth texture but was too covered in sauce for me to tell what it was by taste.  The good news is that I like the sauce enough to eat it with the fish rice and veggies.  The meal did nothing more than me fill me up, ignite my sweet tooth and prepare it for carrot cake, and make me miss the Prejean's catering.  As for said carrot cake: sufficient, not spectacular.

Tomato Bisque, Lunch Plate, and Carrot Cake

After the letdown of a lunch (truly only because it didn't compare with the rest of the food from the event), we all made our way back to the LITE Center for the afternoon session of Fiber Fete.  The main theme of the afternoon asked now that we have the fiber network, what do we do with it?  The event proved to be informative and inspiring, and I'm glad that I was able to be a part of it.  Soon, the time came for the evening's reception complete with a limited supply of Gigabit IPA (for more on the Gigabit IPA check day 1 of Fiber Fete) and plenty of tasty treats!

Gigabit IPA and Carencro Shrimp

The Carencro Shrimp are a new appetizer that Prejean's has been playing around with and if they want my opinion, I'd say it's a winner!  The should without a doubt put these babies on the menu.  The Carencro (a town just North of Lafayette) Shrimp were lightly battered and fried then tossed in a Thai chili sauce that added a sensational blend of spicy sweetness.  Magnificent! 

Fried Green Tomatoes Topped With Crawfish Etouffee, Crawfish and Alligator Cheesecake

The next selection of appetizers came in the form of fried green tomatoes topped with crawfish etouffee and melted cheese followed by a crawfish and alligator cheesecake.  The fried green tomatoes were tender and succulent, and very unique when topped with a Cajun favorite like crawfish etouffee.  Similarly, the "cheesecake" also contained crawfish in a very unique setting.  The dish had a texture that reminded me more of a quiche than a cheesecake, but the flavor of the crawfish and alligator mixed with just he right portion of cream cheese turned out very nice.

Goat Cheese Crepes

Finally, still part of our pre-dinner cocktail party hors d'oeuvres, Prejean's put out several trays of absolutely delightful goat cheese crepes.  The sensational texture of the creamy cheese inside the soft and delicate crepe blew me way.  These were right up there with the shrimp as my favorite appetizers, any possibly even passed them up.  There is also something about the taste of goat cheese that wakes up the palate and excites the taste buds.  I'd gladly eat these crepes again, and again, and again!

Dinner Plate from Day Two of Fiber Fete

The tremendous catering staff knew how much I liked the Gigabit IPA and hid the last couple of bottles for me.  After consuming the final bottle of Gigabit, I switched to other cocktails, namely a little Tennessee Whiskey known as Jack Daniels.  Several stiff ones later it came time for dinner, so I helped myself to another plate of fantastic food.  Starting at the top right are some delicious green beans with bacon cooked right in.  Pretty much everything is better with bacon!  Next came a small filet mignon topped with an onion ring.  The seasoned beef steak had a beautiful dark pink center that left it wonderfully rare and delicious.  It is hard to get steak catered to the masses and still have cooked so well, so many compliments to the chef!  Next down the plate is a piece of alligator stuffed with crawfish etouffee.  Very delicious, but much like on day one, the etouffee theme got a little repetitive.  Finally there is a barbecued chicken leg and some bow-tie Parmesan pasta. The true highlight of the plate (right up there with the steak) actually came in a bowl.  The duck and andouille gumbo had a magnificently dark roux and proper spice to be a real Louisiana treat.  I'd go back this gumbo time and time again.  I previously have not been a fan of this dark of a roux, but after tasting this masterpiece of a gumbo, I may have changed my mind!  It is rare when a taste of something can change your mind about a certain ingredient or method.  I don't think I've been awoken to something so beautiful since the Brussels sprouts in San Francisco!  

White Chocolate Bread Pudding

The final dish of the evening came in the form of a superb white chocolate bread pudding.  The bread pudding itself was moist and buttery.  The white chocolate sauce accented the rich pudding with a mild sweetness and terrific flavor.  This is the best bread pudding I've had in a while, and I wasn't the only one who thought so.  Ryan Petticrew, our event coordinator and Lafayette native, claimed that "this bread pudding makes me not give a f&(k about anything else!"  Well said, Ryan, well said.