Flavorful Shreveport/Bossier: Sabores Brings a Dominican Flare to Northern Louisiana

On a Shreveport-Bossier media trip this past May I had the pleasure of eating at an authentic Dominican restaurant in Bossier City. Sabores is a family owned and operated eatery with dishes reminiscent of those I had on my trip to the Dominican Republic (Parts Uno, Dos, and Tres). I'm extremely glad that we got to try some of the international cuisine in the area because they rolled out the red carpet for our group. We feasted on their favorite traditional dishes and a few surprises. I really hope I get to go back to Sabores and the entire area about the Barksdale Air Force Base. I understand that there's even more ethnic restaurants to explore!

Shrimp Mofonguitos: a plantain pedestal topped with an avocado mixture and a sautéed garlicky shrimp, garnished with a fried plantain spear.

Shrimp Mofonguitos

Picadera: essentially a snack tray, this dish is decorated with a creamy cilantro sauce, cracklin-esque morsels of pig, fried plantains, and mini sandwiches.

Picadera

Sancocho: a traditional stew made with bone in cuts of pork, hearty potatoes, and other veggies. Sabores typically only serves this on Sundays, but the owners were nice enough to fix a pot for our visit and didn't disappoint. The rustic and earthy stew packed plenty of flavor!

Sancocho

This dish is sort of like a Dominican take on Shrimp Creole served atop gulf fish. A tomato based red sauce sprinkled with red and green bell peppers and succulent shrimp is poured over a dramatic whole Red Snapper that's crispy fried and heaven in my mouth.

Red Snapper with Shrimp

Pernil Herneado: Slow-roasted pork with cooked down onions. Sometimes the simple things are the most delicious.

Pernil Horneado

Bandeja: literally meaning platter, this bandeja consisted of fried pork belly, white rice, avocado, fried egg, chorizo, and red beans. It reminded me a lot of an authentic Dominican rice and beans dish.

Bandeja

Mama Juana: The family prepared this traditional liquor in celebration of welcoming a new baby to the family and was kind enough to allow us all a few sips. This isn't a great picture, but you can clearly see all the leaves, twigs, and roots packed in the bottle. All of these bits and pieces of tree and herbs are soaked in rum, red wine, and honey to make an end result tasting like an earthy, licorice-y port wine. On the beaches of the DR the locals would sell Mama Juana and rave about its aphrodisiac properties. It can't hurt to take a shot, that's for sure!

Mama Juana

Lucy B Goode: A Farm-to-Table Gem in Gulf Shores

The list of local farms they source their ingredients from.

Let me start by saying, "Wow." We rolled up to Lucy B Goode, which rests by the harbor, surrounded by the spectacle that is LuLu's, to an extremely embarrassing though fun-spirited surprise. Personalized menus gave Blair and Aimee some gut-bursting laughter while our rock star waiter articulated the mission of this farm to table restaurant. I guess sometimes when a restaurant knows who they are inviting over for a media dinner, they feel like going the extra mile. From the moment we walked in the door until we were almost the last people to leave, Lucy B Goode provided a dining (complete with custom cocktails) experience I would love to have again.










Chef Randall Baldwin welcomed us by sending out an off menu starter. Aimee doesn't go for tuna (still don't understand why), so that meant more for Blair and myself! The juicy grapefruit slices and sesame chili oil took the fresh tuna to an entirely different level. Seasoned with superb salt and pepper, this dish delivered a light and refreshing combination of bold and natural flavors.

Fresh Gulf Tuna, Grapefruit Slices, and Celery Leaves in a Sesame Chili Oil

Next came a dynamite pimento cheese dish which will make you wonder how anybody could possibly live outside the south. Pimento cheese is a simple concept, but when done right it can be irresistible. And as much as I don't like pickles, these house-pickled local cucumbers were pretty delicious as well. Merging the flavors together, the subtle savoriness of the pimento cheese combines with the sweet and slightly spicy pickles to create an appetizer that could be served as a game-day snack or on the finest of dining menus.

Pa-menna Cheese: House Made Pimento Cheese served with Rosemary Flatbread, Roasted Pecans, and LuLu's Sweet and Sassy Icebox Pickles

As we moved on to entrees we felt it necessary to try different dishes so that we could also sample them. While known for their fresh fish, I couldn't help but notice the braised ribs on the menu. I thought it would be an interesting twist on the Gulf Seafood weekend. The ribs are incredibly tender while boasting an Asian barbecue flare. The jicama slaw on top adds a pleasant crunch and the cheese grits on the bottom catch all of the juicy goodness coming off of the ribs... a little bonus at the bottom of the bowl!

Braised Sticky Sweet Pork Ribs topped with Homemade Jicama Slaw served over Cheese Grits

The two fish dishes we tried were the fresh catches of the day prepared two different ways. Both of the preparation options were quite rustic in a way that let the fresh Gulf fish be the star. We enjoyed red snapper with roasted potatoes and green beans as well as wahoo with a lovely summer succotash. Both dishes were absolutely on-point with their execution of the fish and pairing of the hearty sides.

Fresh Gulf Red Snapper served with Red Potatoes, Sautéed Green Beans, Grilled Lemon, and Brown Butter Vinaigrette

Fresh Gulf Wahoo served over a Summer Succotash with Sweet Corn, Field Peas, Cherry Tomatoes, Bacon Lardons, and Fresh Herbs

No meal is complete without curing the sweet tooth at the end. We tried a couple devilishly delicious desserts, but I almost have to say the star of the sweets were the local blueberries. They really lightened up decadent chocolate and cream flavors we had in store. One of the local blueberry farmers actually had a table behind us! Lucy B Goode presents a dining option that is unique to Gulf Shores though it is bringing dining back to the basics at the same time. I might have a hard time going back to the beach without stopping in to dine there again.

House Made Fudgesicle dunked in Mascarpone Cream topped with local Berries

Tres Leches Cake topped with local Berries

La Truffe Sauvage in Lake Charles, LA

La Truffe Sauvage in Lake Charles, LA

Lake Charles not only impressed me with the tour around town, boudin and cracklins, and seafood feasting, but at night we also got to experience a spectacular meal at Lake Charles' premiere fine dining restaurant. La Truffe Sauvage is a French style eatery that clearly puts a lot of passion behind their food. We went through a culinary journey on a wine dinner the night before Lake Charles' annual Rouge et Blanc wine festival. I'll attempt to walk you through all the courses as I salivate while I remind myself of all the deliciousness. The Hors d'Oeuvres, not pictured here, included octopus with extra virgin olive oil, lemon, and oregano, Parmigiana Reggiano crusted asparagus with sauce verte, white truffle macaroni and cheese with beef tenderloin, and duck confit with onion marmalade. Served with some bubbly, a Gosset Brut Excellence, the passed appetizers prepared us for our sensational meal from Chef Mohamed Chettouh and wine pairings by D.C. Flynt.

Louisiana Jumbo Lump Crab Cake and Shrimp Bourek

Our first seated course came in the form of a shrimp stuffed Turkish pastry atop a luscious crab cake and a red, green, and yellow tomato relish. The dish paired with a Fevre et Fevre 2011 Chablis. I really appreciated the combination of flavors and techniques between south Louisiana and a dish like Bourek which dates back the Ottoman Empire.

Crispy Red Snapper, Porcini Mushroom Risotto, Extra Virgin Olive Oil, Lemon

Course two stayed in the seafood category and again combined a classic Louisiana protein with a European starch. The creamy porcini mushroom risotto gave an earthy flavor that contrasted the brightness from the lemon and the acidity in the wine, a Meursault Clos du Cromin 2011 from winemaker David Moret in the Burgundy region of France. The dish really dazzled even more due to the true crispiness of the skin on the red snapper. It added a depth of texture next to the risotto and flesh of the Gulf fish.

Double Duck Consomme, Poached Quail Egg, Rice Noodles, Asparagus Tips, White Truffle Oil

For a soup course we feasted on a duck consomme. The flavorful broth conjured up memories of duck hunting and my childhood... not that I ever ate anything quite like this growing up. A couple 2010 wines from Roland Rapet were served with the duck conomme: a Aloxe Corton and the Corton Grand Cru. Both were stellar accompaniments to the delicious consomme. The poached quail egg also added a great richness in the soup.

Colorado Lamb Two Ways: Roasted Rack & Braised Shoulder, Spanakopita, Ratatouille, Natural Jus 

I looked forward to this lamb course the most and fortunately it did not disappoint. Getting back to eastern European flavors, Chef Mohamed used lamb to create a magical dish. The spanakopita is a Greek style savory spinach pie, which this time also included braised lamb shoulder. The ratatouille came wrapped in cucumber and the lamb chops were delightful. I love lamb. I think I remember sneaking another chop off somebody else's plate to get more. They were full already anyway! The lamb course also came with a pair of wines for us try. This time from Bernard Gros, we had the Vosne Romanee 2008 and the Clos Vougeot Grand Cru "Musigni" 2006. I need to learn more about French wine. I just know it was red and delicious.

Warm Montrachet with Thyme, Heirloom Tomato, Arugula, Herb Cracker, Roasted Shallot Vinaigrette

The salad and cheese course finished off the savory part of the meal. I liked having the salad toward the end as opposed to at the beginning of the feast. I still had a little room for some greenery, so I made it work. The warm cheese worked extremely well with the green tomato and the spicy arugula with the roasted shallot vinaigrette. 

Rum Savarin, White Chocolate - Passion Fruit Mousse, Almond Tuile

The savarin is a yeast cake soaked in rum (or it could be a different hard liquor) and filled with cream. I personally did not find the texture to be all that appealing as it was like a soggy donut, but the flavors were certainly well conceived and delicious. The dessert came served with the Kracher Trockenbeerenauslese. Yes, that's really what it is called. Mr. Kracher is apparently one of the bigger names in Austrian wine and the Trockenbeerenauslese is a style of German and Austrian wine making that produces a very sweet dessert wine from dried grapes with high sugar content. Like I said, I could really use some lessons in European wines, so if anyone is reading this and wants to send me on an adventure around Europe doing "professional development," just let me know!

Assorted Truffles

Second dessert? Yes, please! The meal didn't fully end after the rum savarin course. We still had time for coffee, and along with coffee came some assorted truffles for our dining pleasure. I ate a couple for research purposes, but by that time I had reached my limit and was stuffed. What an amazing meal. Thanks to Chef Mohamed, D.C. Flynt, and everyone at La Truffe Sauvage for having me, as well as the Lake Charles CVB for lining it all up for us. The next day we were off to Rouge et Blanc. More on that later.