Just like any other craft beer lover, I’m always on the lookout for any brews that aren’t available here in Louisiana when I’m traveling. Making our way back from our NYC James Beard adventure in July, our team stopped off at West-O Bottle Shop & Bar in Ocean City, Maryland. I legit spent the most money there out of anywhere on the entire trip. It was there that I picked up two delicious beers from the DC Brau Brewing Company, the Public Pale Ale and Corruption IPA.
DC Brau Brewing Company's The Public Pale Ale
The Public Pale Ale is a delicious classic American Pale Ale with a nice malty backbone which gives it some hints of caramel in its flavor. The aroma gave off some lingering notes of grapefruit. It’s a very easy drinking pale ale that I’ve been enjoying lately and it shows with my 6-pack now dwindling down to a 2 pack.
DC Brau Brewing Company's The Corruption IPA
The Corruption IPA is just a little over the Public Pale Ale in the ABV category (Corruption is at 6.5% and the Public sits right under at 6%) but definitely packs a punch. This take on a Pacific Northwest IPA is exclusively brewed with 40lbs of Columbus hops per brew which brings it in at a whopping 80 IBU so if you’re into bitter beers this is a good one for you. It’s sitting right at the line between IPA and an Imperial IPA but that’s not really a bad thing. The malty backbone and killer hop presence shines through with that dank bitterness that true hop heads love.
If my stellar review hasn’t convinced you to try these awesome beers check out the Bite & Booze Podcast at the link below to hear myself, Jay and Jacob Talley, Craft Brand Manager of Mockler Beverage sing their praises.
I knew very little of the Rio Grande Valley when Trisha Watts, a representative of the McAllen Convention and Visitors Bureau, invited me to go there for a media trip. These days, I find myself more and more on the receiving end of invitations to travel for food and beverage while at the same time being less and less available to make those trips happen. Sometimes I truly don’t have the space on my calendar, and sometimes I just don’t feel like it will be worth my time. But McAllen felt different from the beginning.
Shishito peppers, sweet onions, toasted garlic, sea salt, aioli at Bodega Tavern & Kitchen in McAllen
In 2014 I emceed the Great American Seafood Cook-off at the convention center in New Orleans along with Chef Cory Bahr from Restaurant Cotton in Monroe and TV star Anthony Anderson. While there, fighting back a hangover from the pre-party the night before with a microphone in my hand, I had the pleasure of meeting chefs from around the country who were competing for the seafood title. One of those chefs, representing the State of Texas, was Larry Delgado. His Texas Gulf shrimp tostada took home second place in the cook-off, but even more appetizing was the way he genuinely seemed happy to be there, bringing friends and family with him to have a good time, soaking in the experiences and representing his state with honor.
Jay, Cory and Anthony at the Great American Seafood Cookoff
Larry’s restaurant, Salt: New American Table, is in McAllen, Texas, and despite growing up in Texas, I had never been to or even heard of McAllen.
I had to do some research to find it on a map: in the Rio Grande Valley, on the Mexican border, and about an hour drive inland from the place they locally refer to as “The Island,” South Padre Island. I was raised at deer camps around Cotulla, a few hours drive south of San Antonio. I thought that was south Texas.
Carrot-rita: jalapeño cilantro infused tequila, carrot juice, orange juice, lemon juice, lime juice and cilantro simple syrup
The Rio Grande Valley occupies vast, flat lands of deep south Texas, on the fertile flood plains of the region’s namesake river. It is a cradle of culture, as American as apple pie yet as Mexican as menudo. People are genuine, friendly, and passionate.
McAllen, the second largest city in the valley after Brownsville on the coast, sits near the Rio Grande River across from Reynosa, Mexico. The influences of Mexico are present at every turn. The population, largely hispanic, clearly has ties to the other side of the border.
There are taco stands on most corners, especially since one of the more well-known taco chains operates out of gas station convenience stores called Stripes. A few years back, the Laredo Taco Company ran a promotion to come up with a new breakfast taco by having local radio stations compete to come up with the best recipe. The Q, 94.5 (KFRQ) in Harlingen, Texas, won, and the Q-taco was born. The combination of potato, egg, cheese, and refried beans on a soft flour tortilla proved to be a hit. Still, locals will advise you to order your Q-taco with the addition of bacon. So I did just that. For a gas station taco, that thing was legendary.
Breakfast tacos from Tortilleria Emmanuel in McAllen, TX
On a breakfast taco tour of McAllen, Trisha brought Blair, my Chief Confusion Coordinator and Spin Doctor, and I on a gastronomically challenging journey to the best taco spots. We inquired about whether there existed a definitive guide to the best tacos in the valley, and upon hearing nothing like that existed, we volunteered for the job. However, that would have to be saved for a later trip. On this excursion, we visited Ms. G’s Tacos & More, Laredo Taco Company inside Stripes, El Pato Mexican Food and Tortilleria Emmanuel. We ate too much, undoubtedly, but it was worth it.
Many places throughout Texas stake claim to the breakfast taco. Most notably, Austin and San Antonio almost go to war over it. If you’re interested, read this article from Texas Monthly. However, if you read deeply even in that article, you’ll see McAllen mentioned. Deep south Texas, right at the Mexican border, also claims to be the originator of the breakfast taco. The originals include beans and eggs. Everything else such as bacon, cheese, sausage, and more, are lagniappe.
Hangar steak, fingerlings, hominy, manchego crisp, jammy tomato vinaigrette, local greens from Bodega Tavern & Kitchen
Blair and I ate at several restaurants in McAllen that impressed us. Blair previously documented her favorite bites of food from the trip on the blog. Beyond the restaurants themselves, perhaps what impressed me the most was the sense of culinary community in the Rio Grande Valley. Many chefs really view it as their mission to raise the bar for cuisine there, to elevate from their rustic heritage to modern American cuisine that is still true to its south Texas roots.
One of those chefs is Adam Cavazos, owner and executive chef at Bodega Tavern & Kitchen. Adam is from the area and is on a mission to create a culinary identity for the Valley. Bodega is a new, beautifully built out restaurant with an open area patio out front despite being in a shopping center. On the inside there’s a massive window looking into a charcuterie aging room that used to be an aquarium. Adam’s menu reflects his pride in being local and seasonal.
Like several other places I visited in McAllen, Bodega boasted a nice selection of Texas craft beer as well as specialty cocktails. The drinks utilized seasonal ingredients while celebrating the spirit of local libations. We undoubtedly drank some good margaritas in the Valley, but the adult beverages didn’t stop there. Whiskey and vodka focused cocktails were also very popular, and the Texas Ruby Red grapefruit played a key role in the citrus offerings.
Panna Cotta from Chef Marcel at Lunchbox on 10th
Over at Lunchbox on 10th, Dutch Chef Marcel Fortuin cooks inspired food. Part cooking instructor, part fine dining chef, and part nourisher of souls, Chef Marcel has a way with food. His panna cotta is one of the most divine dishes to ever lace my taste buds. The perfectly creamy gelatin-molded vanilla cream played music on my tongue. Never have I tasted anything quite like it.
On our last day in McAllen my trip came full circle, bringing me back to Chef Larry Delgado. The chef I’d met a year before in New Orleans represented why I wanted to visit McAllen in the first place. That particular Wednesday in February was dubbed Larry Delgado Day as I tried to convince Blair of the amazing food journey we were about to enjoy. Larry has two restaurants in McAllen; his first, House Wine and Bistro, started as a wine bar with food and developed into a restaurant with wine. There, Blair had her first taste of escargot and, after stuffing myself with an endless array of dishes, I couldn’t help but devour an amazing apple tart with cheddar ice cream.
For dinner we ate the meal I had eagerly awaited. The more I look forward to some dining experiences, the more they have a chance to disappoint. On this occasion, there was a slight concern that I’d overhyped Larry Delgado Day to Blair and in my own head.
Chef Larry Delgado (left), Jay Ducote, and Chef Adam Cavazos
We arrived at Salt, a gorgeous restaurant with natural wood, brick, stained concrete and lighting that evokes a sense of place and comfort. We sat at a long table underneath portraits of nearby farms adorning a dusk-blue wall. I looked out over the restaurant to the open kitchen with a team of talented young culinarians running the restaurant without Chef Delgado in site. He was running a bit behind, but he wouldn’t be going to the kitchen upon his arrival. His plan was to sit at the table and have dinner with us, along with his wife, Jessica, Trisha from the McAllen CVB, and Gaby Jones, a local craft beer rep.
Compart Duroc bacon wrapped sweet breads, habanero glaze, fingerling potatoes, morels, chanterelles from Salt
The kitchen sent out dish after dish. With a round of appetizers at the table including the above pictured bacon wrapped sweetbreads with a habanero glaze, fingerling potatoes, morels and chanterelles, I quickly discovered I had no need to fear disappointment. This meal would live up to my expectations. After a few cocktails and the appetizers, Chef Larry and Jessica joined the party. They had been at a meeting with the City of McAllen talking about branding the city into the future. The Delgados don’t simply run their restaurants, but they are also leaders in the community and directors of the Rio Grande Valley chapter of the Texas Chefs Association.
We continued to eat, drink and be merry while chatting about the food of the Valley and how Larry’s restaurants came to be. We dined on the single best pork chop that I’ve ever had in my life, steak that melted in my mouth, and fried chicken that had been deboned and sous vide. Salt impressed the hell out of me, and given my lofty expectations, that blew me away even more.
My tour of the Rio Grande Valley and specifically McAllen felt authentic. People were genuine, happy to see me, happy to be seen, and sincere in their appreciation of home. I drank beers with great people, ate some of the best value tacos I’ve ever had, and enjoyed several truly memorable meals. McAllen delivered everything I’d want to make me want to go back. Next time, though, I’ll be prepared to do even more research on the best tacos, and I’ll keep some tricks up my sleeve for Gov’t Taco!
Ever since I began my craft beer journey years ago, I’ve been lucky enough to surround myself with a great group of knowledgeable beer geeks I proudly call friends. And there’ve been a few times where we’ve all gotten together to drink and discuss our love for all things malt and hops.
Such was the case recently when we met up at the Running Monk Brewery for a beer tasting episode of the Bite and Booze Radio Show.
If you’re trying to figure out where this brewery is, don’t. It’s technically a homebrew set-up at the home of my buddy Brenton Day (aka The Ale Runner).
Also joining Jay, Brenton, and me was Buddy Ethridge, the man behind Baton Rouge Adventures in Beer.
Once the recording began, we started on our first two beers, a couple of local Louisiana favorites, Parish Brewing Company’s Envie Pale Ale and Great Raft Brewing Company’s Commotion Pale Ale.
Envie and Commotion Pale Ale
Parish Brewery recently tweaked the recipe on their latest batch of Envie, and after trying it I can understand why it’s been unofficially nicknamed “Baby Ghost” after their highly popular Ghost In The Machine Double IPA.
Envie might be the most easy drinking Pale Ale I’ve ever had. The hop profile is pretty much perfect and the nice dry finish leaves you craving that next sip. Coming in at 5.5% ABV this is a beer I could find myself drinking plenty of at a house party or tailgate.
Great Raft’s Commotion comes straight out the gate with a great aroma of grapefruit and a nice sweet balance of citrus. A bit darker in color than the Envie and coming in a little over 5% ABV, this is another one that’s great for any occasion and definitely a go-to beer when I’m out.
Sticking with the same breweries, we moved on to Parish’s aforementioned Ghost and Great Raft’s Grace & Grit Double IPA. After pouring both beers side by side, we were all a little surprised at how similar these two beers looked to their previous “little brothers.”
Ghost in the Machine and Grace and Grit
What can be said about Ghost In The Machine (8% ABV) that hasn’t already been said? The beer is just flat out delicious, especially if you’re a true hop head. From the aroma to the first sip, your taste buds are assaulted (in a good way) by a massive hop bomb of awesomeness. There’s a reason this beer flies off of the shelves when it’s released.
The Grace & Grit is as equally delicious. Not the hop bomb that Ghost is, this Double IPA (8% ABV) still packs a nice hop punch, but is very subtle in its delivery. The honey malt gives it a slightly sweet finish that lingers on the palate in just the right way. This one comes packaged in 750ml bottles in case you want to share with a friend or drink the whole thing yourself.
After finishing the radio show and thinking our night was just about over, Brenton’s wife Teresa brought out a plethora of delicious food for us to finish out the evening. Another perfect ending to an awesome evening of great friends and great local craft beer.
The owner of Phil's Grill in New Orleans, Phil de Gruy, joined me on the Bite and Booze Radio Show to talk about burgers, the history of the building that houses his new location in the Warehouse District, and how he got into the burger business. Chuck P. of the Me and My Big Mouth Radio Show, my Chief Confusion Coordinator Blair Loup, and Jeff Herman, owner of Tiger Deaux-nuts, and I built some tasty burgers and enjoyed an afternoon with Phil. You can listen to the show and see all the glorious burger pics below:
At Phil's Grill, everyone builds their own burgers. Whatever you can dream up, you can have on a burger. There are over 1 million combinations, some great cocktails, and good times to be had at any of Phil's three locations.
Chuck P's Burger: White Bun, Fat City (Burger stuffed with Cheese and deep-fried), Swiss Cheese, Pecan Smoked Bacon, Peanut Butter and a Fried Egg.
Blair's Burger: Onion Bun, Philet Medium Rare, Pecan Smoked Bacon, Cheddar Cheese, Bleu Cheese, Red Onions, Jalapeño and Garlic Aioli and a Fried Egg.
My Order: The Zapp'd Chicken, Jalapeno Bun, Crystal Wing Sauce, Chives, Spinach, Red Onions, Herb Goat Cheese Spread, Caesar Salad
Chef Bogdan and I in front of his Nepalese oven made with the clay of Mt. Vesuvius!
Taking the Bite and Booze Radio Show on the road to New Orleans meant a visit to my old buddy Chef Bogdan at Dolce Vita Wood Fired Pizza. You may know him better as the fiery Romanian that had a Baton Rouge food truck with a wood fired brick oven inside his trailer. When he was in Baton Rouge, Chef Bogdan played on our curiosity to lure us in and then earned his way into our souls with his charming personality and ridiculously delicious pizza. Unfortunately for us, his trailer got mixed up in two separate accidents, neither of which were his fault, and while he and his team continue the search for the perfect brick and mortar location in Baton Rouge, Dolce Vita is currently open on St. Charles Avenue in New Orleans. We were there recently to record an episode of the Bite and Booze Radio Show presented by Calandro's Supermarket with Blair Loup, Charles Pierce, Jeff Herman, and of course, the always quotable Chef Bogdan:
Bianca: Mozzarella, Gorganzola, Reggiano, Fresh Mozzarellam, Capicola, and Proscuitto
A few weeks ago we recorded an episode of the Bite and Booze Radio Show while tasting whiskey and whisky for Whisk(e)y Wednesday segments on the blog. Talk about multi-tasking!
Around the table we had Arthur Lauck, co-owner of the Lock & Key Whiskey Bar, Charles Pierce, the producer and host of the Me and My Big Mouth Radio Show and Podcast, and Jeremy Spikes for the site formerly known as whisky bomb dot com.
We were treated with an excellent collection of booze capped with a cocktail. We began with the Knob Creek Rye, then moved on to the Green Spot Irish Whiskey followed with the Bruichladdich Rocks Scotch. To cap it all off we had a taste of the Whiskey Cane... and whiskey based Hurricane that is a must-try!
Take a listen to the show as we talk whiskey, drink whiskey, and enjoy whiskey at the Lock & Key Whiskey Bar!
Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by the Lock & Key Whiskey Bar. Lock & Key has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys available for on premise consumption. This WW feature was scored by Jay Ducote from Bite and Booze, Arthur Lauck from Lock & Key, Charlies Pierce, 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.
Jumbo Seared Scallops Topped with Ghost Pepper Caviar
I took the Bite and Booze Radio Show on the road to New Orleans with my buddy Chuck P. from the Me and My Big Mouth Radio Show and my Chief Confusion Coordinator Blair Loup to tear up the town. One of our first stops brought us to Le Foret, a fine dining restaurant located on 129 Camp Street. Upon walking in to the restaurant, my eyes we drawn to the beautiful art pieces and large wine cellar. The dining room is bright and refreshing and each wall has a really cool piece of art the owners get from a gallery up the road.
Take a listen to the show and salivate with us as we feast on these amazing dishes.
Chef Brandon Felder prepared a couple of his starters for us. The first was classic New Orleans BBQ Shrimp. Massive, succulent shrimp set atop a fried grit cake were enveloped in an Abita Beer Sauce. The rich sauce layered with spices finished smoothly with a bite of the creamy grit cake.
Louisiana BBQ Shrimp
Something else to start with is the Truffled Gnocchi. Gnocchi has a very potato-ey texture which pairs well with a creamy sauce. Chef chose a crawfish Parmesan cream sauce. Asparagus tips, corn and wild mushrooms offered a little bite and balance both texture and flavor-wise.
Truffled Gnocchi
Chef Felder showing off the fresh soft shell crab
Next out of the kitchen came perhaps the most beautiful dish I've seen. The colors added a lot of character to the plate and the dish composed with classic flavors we bold and fun together. Sweet Louisiana soft shell crab straight out of the water that morning set atop a savory corn maque choux accompanied by a peppery arugula salad made for a refreshing, satisfying dish.
NOLA's Spy P.A.: Hopitoulas infused with Pineapple and Habañero
A couple weeks ago, and unfortunately before the Brad to Matthew Hopitoulas toss, I sat down for a good show with the founder of NOLA Brewing, Kirk Coco. Joined by my friend Chuck P. of the Me and My Big Mouth Radio Show, my Chief Confusion Coordinator, Blair Loup, and owner of Tiger Deaux-nuts, Jeff Herman, I learned a lot about Kirk, how he came up with the idea of starting NOLA Brewery and the inspirations behind some of their beers.
Kirk rolled up to the brewery floor on his Triumph motorcycle, took us inside and set us up with some of their taproom specialty brews. With New Orleans Brass playing in the background, Kirk told us how the brewery came to be, problems he's run into throughout the process, and explained the culture of the community that is craft brewing. If you're ever in New Orleans, stop by the taproom and try some of their special experimental beers, take home a growler and sing the praises of Louisiana craft beer!
Peru Sharma and Ben Bartage from Indieplate discuss their business
with host Jay Ducote
This week on the Bite and Booze Radio Show presented by Calandro's Supermarket I welcome Ben Bartage and Peru Sharma from Indieplate onto the show to discuss their business model of supplying fresh ingredients from the farm to your doorstep. Seriously, it is amazing. Also joining in on the fun is Blaise Calandro III from Calandro's Supermarket to talk about an event on this Thursday, May 8th, at the Perkins Road store as well as Raj Bhakta, the founder and CEO of Whistle Pig Rye Whiskey. Give it a listen... I think you'll enjoy this show!
Jay and George toast with Old Fashioneds in Crowntown
George Krause, executive chef and chief bartender at Doe's Eat Place, is currently doing a cocktails though time promotion at his bar, Crowntown. The cocktails through time spends a two week period during each era of cocktails. At this point he's well into the 1900's and going a decade at a time, but when we recorded this episode of the Bite and Booze Radio Show, the program had just started. Chuck P., Blair Loup, and I join George to talk about the drink menus for cocktails through time. It'll continue all summer, so make sure to get over to Doe's to try out George's signature cocktails!
Barrett Miller, Robbie Trahan, and Jay Ducote in Studio at
Talk 107.3 FM in Baton Rouge
Recently I had the pleasure of welcoming Barrett Miller from Louisiana Cookin' Magazine and Robbie Trahan from Cajun Country Rice in studio to record an episode of the Bite and Booze Radio Show. Third generation owner, Robbie came on the show to talk about the Going with the Grain dinner that was held last weekend at the rice mill in Crowley. Each dish highlighted different types of Cajun Country Rice prepared by Chef Justin Girouard of The French Press in Lafayette. Mr. Trahan also talked with Barrett and I about some of the different types of rice and how those varietals lend a hand to so many dishes.
Peggy Sweeney McDonald and Jay Ducote at the Taste Awards
Over Mardi Gras, Peggy Sweeney McDonald came to town to put on a Meanwhile, Back at Cafe du Monde... show at White Oak Plantation which I had the privilege to emcee. Later in the week she joined me as a guest on the Bite and Booze Radio Show. We talked about all sorts of things from the Meanwhile show to my trip to Los Angeles for the Taste Awards and of course our favorite eats along the way so that we could savor the sweetness, as Peggy likes to say. Give it a listen!
The Donner-Peltier Distillery in Thibodaux, LA is creating some mighty fine spirits that not only should we all be drinking, but we should also be quite proud of. Making the Rougaroux line of rum out of Louisiana sugar cane, the Oryza brand of vodka and gin out of Louisiana rice, and now Louisiana's first legally distilled aged whiskey since prohibition, the folks down in Thibodaux are really doing it right. Johnny Culpepper, head of the sales team for DP, joined me recently on the Bite and Booze Radio Show. Also in studio, Josh Duke from Olive or Twist mixed up their 13 Pennies for the Rougaroux cocktails which features the 13 Pennies Praline Rum. Blaise Calandro III from Calandro's Supermarket, where you can find all the Rougaroux and Oryza products, came in studio as well. We had a great time, and the radio show should be a great listen!
George Krause, executive chef and head bartender at Doe's Eat Place in Baton Rouge, has created a new cocktail program that starts this week. Cocktails Through Time is a series of unique cocktail menus each inspired a progression through boozy history. This week he is starting with the beginning of spirits up to 1750 AD. If you listen, you'll learn more about the program that will be going on for the next six months. You'll also get a taste for the first round of cocktails, but to truly experience them you'll have to go see George in Crown Town. Also joining me on this week's show from Doe's are Chuck P., Blaise Calandro III, Blair Loup, and Lucie Monk. Please enjoy!
This past weekend I had Chef Chris Wadsworth and Blaise Calandro III on the radio show to chat about the Graffiti Pop-Up Dinner coming up on February 26th at Triumph Kitchen. Chef Wadsworth and I have put together a 6 course menu with an artistic theme to help kick off Triumph. Listen to the show and then make sure you check out the full menu and buy your tickets at https://graffitipopup.eventbrite.com.
A few weeks ago Charles Pierce from the Me and My Big Mouth Radio Show, which airs Fridays at 6 and replays Sundays at noon on 96.9 FM WHYR, and I sat down at the Rotolo's in Prairieville to record a radio show. For those wondering, we had the Sweep the Floor breadsticks with buffalo sauce followed by some calzones. On the show we talked about what Baton Rouge's signature dish might be. If you could only tell somebody visiting Baton Rouge to eat one thing, where would you tell them to go and what should they eat? Check out this episode of the Bite and Booze Radio Show, and respond in the comment section below with your thoughts!
On this week's episode of the Bite and Booze Radio Show presented by Calandro's Supermarket I get to talk about being in Los Angeles for the Taste Awards. I'm also joined in studio by three members of the Calandro's Supermarket team including Blaise Calandro III, CJ Webre, and Sammy Rumfola. We talk pop a cork on some bubbly to celebrate the Taste Awards, then enjoy some great Calandro's king cakes as well as White Russian made with king cake vodka. Enjoy the show!
I cannot imagine a better four day stretch in Los Angeles than the one I just experienced. I'll get to all the food and drinks eventually, but for now I need to write about the real reason I made the trip: The 5th Annual Taste Awards. A couple years ago Peggy Sweeney-McDonald of Meanwhile, Back at Cafe du Monde... fame hosted some red carpet interviews at the Taste Awards. I knew nothing of it at the time, but she showed me the video and at some point tried to encourage me to apply. I blew it off. It seemed unattainable. People like Anthony Bourdain, Andrew Zimmern, and Zane Lamprey were winning these awards. TV shows like Top Chef and Food Network Star were being highlighted. I thought maybe one day, but not now. The fourth annual awards came and went last January, and again Peggy mentioned to me that I should look into them. So when the nomination process came back around this past August, I submitted the Bite and Booze Radio Show presented by Calandro's Supermarket for the Best Food or Drink Radio Broadcast. I figured it couldn't hurt to just throw my show out there. I heard nothing until November when the finalists were announced. I got a tweet from Kid Chef Eliana out of New Orleans who congratulated me on my nomination. As it turned out, her show, Cool Kids Cook, was also a finalist! Votes were cast over the next month and then all I could do was plan a trip to L.A. and wait. Obviously there is a great need to thank all of you who helped in any way whether it was by casting votes, sharing links, or screaming from a levee top.
Michelle Farmer-Purcell with Jay Ducote on the Red Carpet
The day finally came. Again, I'll have more about my eating and drinking adventures later. My date, Michelle Farmer-Purcell, who I had met as contestants on season two of Masterchef last time I was in Los Angeles, graciously served as my "arm candy" (her words, not mine, but she lived up to it!) for the evening. We checked in and then waited in line to do some red carpet photos and interviews. Peggy came back to do interviews again this year, so I got to chat with her for a bit. I'll be posting that interview on my Facebook page whenever it is online. After the red carpet we headed into the theater to get our seats. Well, I drank a few glasses of champagne, and then we went inside. We were welcomed and a few other awards were passed out. When they got to the fourth presenter the show came to the first Viewers Choice category, which happened to be for the Best Food or Drink Radio Broadcast. I somehow started recording on my phone just in time:
The entire time on stage is a blur in my mind like the Flash running by in the night. I truly did not prepare a speech or even think much about what I would say on stage because I didn't want to even partially get my hopes up that I might win. I figured there was no way, in my first year of being nominated, and competing against shows in much larger media markets, that I'd have a chance. Somehow, thanks to all of you who voted, I emerged victorious. Surprised and excited, I passed my phone off to Michelle and ran to the stage where I decided a few victory leaps with my arms stretched to the sky would be a good idea. I recall pausing a time or two during my speech to both catch my breath and actually try to think about what I should say. I felt like I really made a fool out of myself, but looking back now it isn't so bad. After the show people actually told me that it was the best acceptance speech of the night because there was evident surprise and passion. I'll take that, I suppose!
I returned to my seat with Michelle as well as Samira from Samira's Table and her friend Valerie who had both joined in on the fun in order to support me. They both seemed way more confident that I could win than I ever was. And now that I'm home with a TASTY, I guess they were right all along!
Now that I'm not on stage and have had a little more time to think about everything, I would like to say thank you to some people in addition to all the voters and supporters and listeners out there.
First, my mom, Phyllis Ducote. She has been my biggest fan, role model, encourager, and teacher. She might not realize it, but I always appreciate her wisdom and words of advice. She is the kindest and most giving person I know, and I hope I can even come close to living my life in that fashion.
My brother Eric, who really helped encourage me to keep blogging right when I started, my sister Dana who I share a lot of memories with, and my dad Jere who has always given me the ability to chase after my dreams instead of living a boring life.
On to the radio nods, Chris Courtney at Talk 107.3 FM has been the producer of the Bite and Booze Radio Show since my very first episode. He has been there for any question I've had, for any pop-up dinner I've cooked, and for any advice I've needed about the show. He also makes the show happen on the technical side, which is awesome. Also, thanks to Flynn Foster, Gordy Rush, and everyone at Guaranty Broadcasting for giving me a shot three years ago to make a successful local food and beverage based radio show. And to Charles Pierce from the Me and My Big Mouth Radio Show and Podcast who is my field producer anytime the show is recorded out of studio. He makes the magic happen when we invade bars and restaurant with the show, and does it all for a beer or two.
A huge thanks to all of my sponsors. Calandro's Supermarket, the Louisiana Culinary Institute, and the Tin Roof Brewing Company have been on board practically since the beginning of the show. Some sponsors have come and gone, and some are brand new, and I'd like to thank each and every one of them. I couldn't have been doing this show over the last three years without the sponsors, advertisers, and supporters that have made it all possible. Juban's Creole Restaurant is the first major restaurant to believe in me enough to put their name on my brand. Visit Baton Rouge, which has been a supporter for a long time, has also been a great partner in allowing me to create content that promotes the Capital City. Slap Ya Mama Cajun Seasoning, Mason's Grill, Restaurant IPO, the Donner-Peltier Distillery, Mama Della's Pizzeria, Louisiana Cookin' Magazine, and Chef Chris Wadsworth at Triumph Kitchen have also been a huge part of the growth of the Bite and Booze brand as a whole and especially the radio show.
Finally, there's no way I can get to them all, but thanks to Chef Eusebio Gongora for being my culinary role model and taking that first trip to San Francisco with me to a Food Blogger Festival and to Brent Broussard for being a "long time listener, first time caller" on my very first radio show. Thanks to Tommy Talley and everyone involved with tommysTV for helping launch everything I've ever done on the video side too. There's a bright future there as well. To everyone else, sorry if I missed you! But thanks to you too!
