Dinner Dominicana at Red Stick Spice Company

by Jay Ducote
all photos by Jordan Hefler


The Dominican Republic is a special place to me. I've been able to travel there four times now, including twice in 2017. I've seen, or at least traveled through, the majority of the country, and I've fallen in love with the people, the food and the culture. I could go back there time and time again.

On my first trip in 2013, I had one of the most memorable meals of my life. Upon my returns to the country, those expectations have only been matched... other than in Punta Cana, where all-inclusive resort food does not live up to any sort of authenticity standards.

Presidente, the ubiquitous beer of the Dominican Republic

Last year I launched Jay D's Single Origin Coffee, a project that sources coffee beans directly from Dominican coffee farmers then roasts the green coffee with Baton Rouge's Cafeciteaux Coffee Roasters. I spoke about how it all came together at TEDxLSU.

After a trip to the coffee farms in May and then another culinary media trip  in August to Santo Domingo and Puerto Plata, I felt like it would be a great time to bring some of my Dominican bite and booze experiences back to Baton Rouge.

We've been organizing a series of dinners at Red Stick Spice Company on Jefferson Highway, so putting together a Dinner Dominicana at Red Stick just made sense!

Goat empanadas with coconut habanero hot sauce

We started the meal with an appetizer while guests were able to walk around the store and browse the selection of spices, oils, vinegar, teas and local products. Our goat empanadas were formed into yucca flour dough and fried to crispy. They were served with a coconut habanero hot sauce. This dish reminded me of empanadas available from street vendors in Santo Domingo.

Anne Milneck from Red Stick Spice speaks to the crowd at Dinner Domicana

As the group of hungry diners took their seats on the classroom side of Red Stick Spice, Anne Milneck, the store's owner, welcomed everyone. She gave them each packet of Adobo seasoning, commonly used in Latin American cooking, as party favors to take home. I also greeted the guests before the second course arrived, a Dominican beef and root vegetable stew called sancocho. 

Our second course was paired with a Santo Libre made with Brugal Extra Viejo Dominican Rum and Sprite

Back when Blair and I were in the Dominican Republic we brought back a couple bottles of Brugal Extra Viejo, one of my favorite Dominican rums, so that we could use it for a dinner like this. We used the tasty sugarcane elixir in a batch of Santo Libres, a simple beverage of rum and lemon-lime soda. Used to rum and Coke? Next time try Sprite or 7up!

Jay Ducote serving up the Sancocho at Red Stick Spice Company

The Sancocho is a thick and hearty stew of beef and root vegetables like sweet potato and yucca. It could be equated to the Dominican (and Puerto Rican) version of gumbo, and sometimes even served with rice, but it uses the starches from the root vegetables instead of a roux as the thickener. I had an absolutely fantastic sancocho from Chef Martin Omar at Hodelpa Nicolas de Ovando in Santo Domingo. All I could do was try to do that stew justice.

Pollo Guisado, Rice, Beans, Avocado, Fried Plantains

The main course of the evening was my play at the most quintessential dish in all of the Dominican Republic: pollo guisado. This is also the dish in my previously aforementioned memorable meal post. Chicken, which can be found free-ranging all over the country, is stewed in a bath of tomato and garlic then served with rice, beans and fried plantains. It is a nurturing, comfort, home-cooked kind of a meal that has slight variations anywhere and everywhere you eat it. No two cooks make it the same, and you can have great versions and some very mediocre versions, but all in all, it's the lifeblood of the nation. 

Coconut Cake with Jay D's Single Origin Coffee

For dessert, we took a trip to the more tropical side of Caribbean cuisine. Our Gov't Taco Majority Whip, Therese Schneider, took the lead on making a rum-infused coconut cake that we served with a cup of Jay D's Single Origin Coffee. I wanted the opportunity to talk about my coffee and the people in the Dominican Republic who grow the beans. The coffee, as well as all of my products, can be found at jayducote.com/shop.

Now I just need to figure out when I'll be able to make a return trip to the Dominican Republic. I'm sure it won't be long!

A Day in the DR

by Blair Loup

People are always telling me how fun and cool my job is and they’re 100% correct. As a result of being a Bite and Booze employee, I’ve landed a seat on several adventures, but my trips to the Dominican Republic are always at the top of my list.

Sipping on a Santo Libre on the North Coast. Photo Credit: Dawn Garcia

Walking around with an ice-cold beer in hand past walls and doors bursting with color and music flooding the streets is an all too familiar feeling for a Louisianan in Santo Domingo. The people, culture and food of the Dominican Republic always make me feel at home…until someone asks me something in Spanish.

Jay and I posing in Santo Domingo. Photo Credit: Dawn Garcia

While the taste and ingredients are far from Louisiana dishes the cooking methods and love that goes into their food hits home. Inspired by the dishes that are classic Dominican for me, Jay and I have created an authentic, sort of “Day in the DR”, menu we’ll be cooking at Red Stick Spice Co. Oct. 23rd and 24th.

Trust me, this four-course paired dinner is one worth getting out on a Monday/Tuesday night for.

Here’s a look at some of the dishes and drinks we had all along the island that we’ll be recreating:

Goat Empanadas:

Goat Empanadas made with yucca flour.

They’re not the prettiest bite you’ve ever seen, but these flavor-packed pockets are a must-try. Stewed down with tomato and plenty of strong, fragrant oregano, the goat is stuffed into yucca flour dough.

You’d be hard-pressed to not find yucca in something you eat in the DR. The yucca flour comes out a little more flat than the dough you’d use for a Natchitoches meat pie, but holds up against the filling and coconut/habanero hot sauce I doused mine in.

This will be paired with a Passion Fruit Sangria made with Jay D’s Blanc Du Bois. I would say that passion fruit, yucca and plantains are some of the most often seen ingredients on a menu. There’s passion fruit juice everywhere you go, fresh passion fruit at breakfast every morning, passion fruit candy…you name it. It’s tangy, tart and naturally sweet all at once which will balance well with the crisp, honeysuckle vibes of the Blanc Du Bois.

Sancocho:

Sancocho with long grain rice and fresh avocado.

Everyone’s mom makes it differently, but they’re all good. This stew is as comforting as a bowl of gumbo, but with more vegetables and less fat. Sancocho combines, different roots and tubers, often times a mixture of stew meats and fresh herbs.

Jay loves Brugal Rum. 

We’ll be pairing the Sancocho with the ever popular Santo Libre. Not a far stretch from its cousin the Cuba Libre, this rum and seven cocktail will be made with Jay’s favorite Dominican rum that we brought back with us: Brugal. Like Louisiana, the DR is flush with sugar cane and is home to some delicious rum distilleries.

Pollo Guisado:

La Bandera lunch plate: Pollo Guisado, tostones, rice and beans with a little fried chicken for good measure.

Pollo Guisado is a stewed chicken dish that has an extreme depth of flavor with a strong tomato backbone. Often served with different sides, the most common way to enjoy pollo guisado is with rice and beans.

This is typically called La Bandera Dominicana. A plate made up of red beans, white rice, a meat option and usually fresh slices of avocado and tostones (fried plantains).

You can find a meal like this at any lunch counter across the island. It’s always cheap and delicious.

It’s one of my favorite things to eat while I’m there and we’ll be pairing it with my DR beverage of choice: Presidente.

Beer. Beach. @bloup3.

A post shared by Gov't Taco (@govttaco) on Aug 18, 2017 at 10:00am PDT

Finding a frosted bottle of Presidente is more common than a bottle of water and I’m not complaining. A simple, crisp lager, Presidente is bright gold and light bodied with a foamy head that dissipates after a few sips. You can buy a regular sized bottle or go for the jumbo that gets served with a few dental office cups for you to share with friends…or not.

Coconut Cake:

We’ll wrap up our Dinner Dominicana with a piece of coconut cake. Dominicans love their sweets. They always spring for dessert and coffee, and yes, even the coffee comes pre-sweetened at times.

You can sip on a fresh coconut while you walk along the beach or find it in their dough mixes and hot sauces, but why not just eat coconut cake?

We’ll be serving Jay D’s Single Origin Coffee: a very special project using beans from the Dominican Republic. You can read more about our Dominican coffee project in conjunction with Lycoming College and local Baton Rouge roastery, Cafeciteaux here.

Tickets for Dinner Dominicana at Red Stick Spice Company on October 23rd are still available now (October 24th is sold out). Book your spot and take a stay-cation to the DR with us!

North African Appetite: A Private Dinner at Red Stick Spice Co.

by Paige Johannessen

Jay Ducote along with Commander in Chef of Gov't Taco, Aimee Tortorich, hosted another sold out four course dinner at Red Stick Spice Company in August. Using Red Stick Co.'s high quality spices and oils, they took guests on a culinary adventure through North African cuisine.

The room was set up beautifully, including a gorgeous display of spices laid out for the guests to fawn at. Now that we have had a few repeat customers to our pop up dinners at Red Stick Spice Co. they know the drill and are arriving before we can even pour the first glass of wine. This gives them time to shop around the store and watch as Chef Aimee Tortorich put the finishing touches on a few of her dishes. 

photo by Red Stick Spice Co.

To start the evening off we had plates of warm lamb meatballs served over a delicate but full flavored mint yogurt dipping sauce. The lamb was soft and juicy and the flavors set off by the mint prepared the guests for a savory evening. To compliment this earthy appetizer were glasses of Jay D's Blanc Du Bois for our guests to sip on. 

Once everyone had a chance to try the lamb and grab a glass of wine or two, it was time to be seated. Jay started off the dinner service with a brief introduction  and then the plates starting rolling out! For the first course, a procession of carrots roasted with oranges and dates, garnished with chickpeas and crumbled pistachios came marching out to the guests. This warm and robust dish paired nicely with a spicy glass of Pinot Noir.

photo by Red Stick Spice Co.

Next, for the main course was the beef short rib tagine. This crowd favorite was visibly tender and the aroma of ginger and fig wafted from the plates. The short rib was served with a delicate scoop of couscous, and garnished with peanuts. To compliment the subtle fruit notes of this dish was a full glass of Syrah for all to enjoy.

Last but certainly not least came the most artistic and sweet dish of the night. Chef arranged small sculptures of milk bastilla, a thin cinnamon dusted pastry layered into stacks and drizzled with a custard like cream. Hidden between the layers of crunchy pastry were cloves and apricots, and crunchy pine nuts were sprinkled on top to finish it off. 

Blair prepared a warm rougaroux spiked cocoa with homemade marshmallows from Counter Space BR to be served with this decadent dessert. 

photo by Red Stick Spice Co.

Once again, we were thrilled to see a room full of empty plates and satisfied taste buds. We can not wait to be back at Red Stick Spice Co. this month for a special TWO night seating of our Modern Italian Mangia four course dinner on September 26th and 27th. Join us before it sells out!

South American Supper: A Private Dinner at Red Stick Spice Co.

by Sophie Spring, intern

Gov't Tacos Chef Aimee Tortorich, Jay Ducote and their culinary team were able to take a break from slinging tacos and focus on the latest Red Stick Spice Company private dinner, South American Supper for 24 lucky guests. The four course meal featured traditional South American foods, with a Bite and Booze twist.

The guests starting arriving around 7, with the tantalizing scent of roasted potatoes filling up the store.

Our first passed course was red snapper ceviche with a crispy fried plantain chip and glasses of bubbly Prosecco. The guests enjoyed this course while perusing the store, allowing them to see all of the delicious oils, vinegars, and spice mixtures Red Stick Spice Co. has to offer.

Photo by: Jordan Hefler Photography

Once the guests were seated it was time for the second course, a seafood paella. Our paella was traditional, using Supreme Rice with saffron, mussels, shrimp, and green peas. The dish was complimented nicely by Jay D’s Blanc du Bois. An added bonus for the guests were the extra prepared mussels that were served family style to each table.

Chef Aimee Tortorich plating the paella. Photo by: Jordan Hefler Photography 

The third course was a real show stopper: Cafeciteaux coffee rubbed tri-tip served over fresh green cilantro chimichurri with a side of creamy paprika roasted potatoes a la plancha. This course was probably the biggest hit of the night. Every plate brought back to the kitchen was licked clean. Our guests enjoyed this course with a glass of robust Malbec.

Photo by: Jordan Hefler Photography

For the dessert course, the culinary team put a spin on traditional tamales, making a dulce de leche tamale served with homemade bananas foster ice cream. The tamales had a subtle sweetness and the bananas foster ice cream melted beautifully over the warm masa. The guests loved this unexpected dessert. Served alongside the tamale was Jay D’s Single Origin Coffee, with a splash of Frangelico hazelnut liqueur and cinnamon whipped cream.

Photo by: Jordan Hefler Photography

The dinner went off seamlessly, thanks to help from Anne and the Red Stick Spice staff there to help us out. After the dinner was over, the team received such great feedback that we were inspired to plan another SOLD OUT Red Stick Dinner, North African Appetite on August 16!

Father's Day Gift Guide: For Dads That Like To Eat and Drink

by Aaron Arnold, intern

Every year Father’s Day rolls around and I find myself asking the same question, “What should I get for my dad?” There are only so many money clips and nose hair trimmers a guy can have. So, this year we wracked our brain, talked to some of our favorite men, and created the ultimate “Louisiana Dad Gift Guide.” Whether you are looking for an experience with pops or a gift in any price range, we got you covered.

1) For the Wannabe Chef Dad: 

The Seasons of Louisiana cookbook is perfect for the fathers that love to experiment in the kitchen. Chef Peter Sclafani is a chef at Ruffino’s in Baton Rouge and has been perfecting his Louisiana Cuisine skills for years.


2) For the Whiskey Sipping Dad:

#OMFW...our Original Mississippi Floated Whisky is in the bottle! #canelanddistilling #geauxdowntownbr #batonrouge #whisky

A post shared by Cane Land Distilling Company (@canelanddistilling) on May 10, 2017 at 1:08pm PDT

Cane Land Distilling is new to the Baton Rouge scene and is located at 760 St Philip Street in the downtown area. You can swing by their location and pick up a bottle of their Original Mississippi Floated Whiskey for you and your dad to share, or go together to try one of their many craft cocktails. If your dad is more of a rum or vodka guy, we highly recommend their Red Stick Cinnamon Rum or Shindig Vodka.


3) For the Hairy Dad:

monday, we're comin' at'cha • #gaudetbros #getfaded

A post shared by gaudet bros. (@gaudetbros) on Nov 16, 2015 at 9:39am PST

Surprise your dad with a giftcard to Gaudet Bro’s located at 4556 Government St for the perfect trim and shave. If he’s more of a DIY styler, you can purchase some of their upkeep products for a grooming gift basket. Let that hipster flag fly, dad.


4) For the Fightin’ Tiger Dad:

Stop by Tiger People at 4250 Burbank Dr Suite 109/110 and snag your dad some new LSU swag. Tiger People offers a variety of LSU items from clothing to tailgate supplies. You’ll be sure to find something here for your LSU obsessed father.


5) For the BBQ Dad:

Thanks @lardhavemercy for spicing it up this weekend with Jay D's rub and some brisket! 'Tis the season to fire up the smokers. We've got a Memorial Day Bundle on jayducote.com/shop! #bbq #brisket

A post shared by Jay Ducote (@jayducote) on May 7, 2017 at 4:02pm PDT

Locally sourced and curated, the one and only Jay D’s Louisiana Barbecue Sauce, Louisiana Molasses Mustard, and Spicy & Sweet Barbecue Rub are perfect for the Dad who spends his summers by the grill. Any of these are sure to make your dad cook and feel like a pit master.


6) For the Spice Loving Dad:

#iammidcity iammidcitybr

A post shared by Red Stick Spice Co. (@redstickspice) on Jan 15, 2017 at 2:51pm PST

Red Stick Spice Company located at 660 Jefferson Hwy captures the delicious, unique flavors of our region from local and sustainable food artisans. Check out their store to put together the perfect gift set of oils, spices, rubs or teas. Their knowledgeable staff will help you assemble the right products to match your dad’s style.


7) For the History Buff Dad:

Kingfish: The Reign of Huey P. Long by Richard D. White Jr. is a great read for any dad that wants to learn more about Louisiana history and it’s collection of colorful political characters. Not to mention, it is the Baton Rouge’s 2017 book of the year for East Baton Rouge Public Library’s sponsored community-wide reading program “One Book One Community.” You can pick up a copy of “Kingfish” at the EBR Public Library and tweet out a picture using #readebr to see who else in our community is reading.


8) For the Beer Belly Dad:

It's a great day for a Voodoo brew this hump day💀 Thanks @biteandbooze for loving this beer as much as we do! Looking forward to our cookout June 30th #thatvoodoothatyoudo #voodoopaleale #tinroofbeer #geauxlocal

A post shared by Tin Roof Brewing Co. (@tinroofbeer) on Jun 7, 2017 at 9:50am PDT

For an opportunity to share some memories and a cold one with your dad, we recommend heading over to Tin Roof Brewery and Taproom. At the tap room you will be able to try one of their flagship, seasonal, or sometimes experimental, specialty beers. If you’re lucky, you may even catch some of the brewing in action.


9) For the Outdoorsy Dad:

If your dad spends a lot of time outside hunting, fishing, building (or breaking) head over to Goodwood Hardware & Outdoors. They carry an array of outdoor items from furniture to grills to any tool you can think of located at 7539 Jefferson Hwy.


10) For any Dad:

Just tell him that you love him and that you appreciate everything that he has done for you. If all else fails, you can’t go wrong with this.

Jay D's Bites: Spicy & Sweet Cast Iron Bake

by Aimee Tortorich

We love Jay D’s Spicy & Sweet Rub, so naturally we use it as an all-purpose seasoning on anything from protein to vegetables. For this recipe, we used the rub not only on the pork, but also the Brussels sprouts and roasted them together to make a glorious marriage of flavor; super easy, quick and a weeknight winner.

Spicy & Sweet Cast Iron Bake

Serves 4

2 Tbs Smoked Extra Virgin Olive Oil from Red Stick Spice Company
2 Tbs Jay D’s Spicy & Sweet Rub
1 pork tenderloin, about 1 lb.
½ pound Brussels sprouts, halved
Salt and pepper to taste

Preheat oven to 400ºF. Rub pork tenderloin with 1 Tbs of smoked olive oil and 1 Tbs of Jay D’s Spicy & Sweet Rub. Sear on all sides in a cast iron pan and set aside. 

Toss Brussels sprouts with 1 Tbs of smoked olive oil and 1 Tbs of Jay D’s Spicy & Sweet Rub and sear in the same pan on all sides. 

Add seared tenderloin on top of Brussels sprouts bake in cast iron pan for about 10 minutes or until the internal temperature reaches 145ºF.

Jay D's Bites: Cruciferous Crunch Shrimp Salad

by Aimee Tortorich

I don’t know about you, but I get tired of seeing the same salad creations. I wanted to put a nice spin on a salad that was not only delicious, colorful and flavorful, but also super healthy (especially with all of those holiday parties we’ve been going to). For a nice crunch, we switched up your normal greens for a cruciferous blend that would add a great texture and hold up to the dressing. We added some roasted sweet potatoes, quinoa, and shrimp to create this winner. This salad has all the right flavor, tang, texture and heat to leave a lasting impression.

Cruciferous Crunch Shrimp Salad

10 oz. cruciferous vegetables mixture (shredded kale, brussels, cabbage, etc)
1 lb. uncooked deveined peeled large shrimp
2 Tbs of Jay D’s Spicy and Sweet Rub
2 Tbs of avocado oil
1 lb. peeled sweet potatoes, small diced
1 Tbs of olive oil
1 cup tri-colored quinoa

For dressing:
¼ cup Molasses Mustard
2 Tbs Jalapeño Extra Virgin Olive Oil

Preheat oven to 400º.

Toss sweet potatoes with olive oil and salt and pepper to taste. Roast until tender, about 30-45 minutes. Heat 2 cups of water in sauce pot to a boil, stir in quinoa, cover and simmer for 15 minutes. Turn heat off and keep covered for 5 minutes. Season shrimp with avocado oil and Jay D’s Spicy and Sweet Rub. Heat a saute pan on medium heat with olive oil and add shrimp. Cook for 3-5 minutes or until shrimp is translucent. Add quinoa, sweet potatoes to the salad mix, drizzle with dressing, toss and serve topped with sautéed shrimp.

The Bite & Booze Last Minute Gift Guide

by Rachel Hamburger, intern

It’s that time of year again… Holiday season: aka buying presents for those near and dear to our hearts. We know that finding the perfect gift for each person on your nice list has been so difficult, but if you’re still doing some last minute shopping have no fear!. The Bite and Booze team is here with some gift inspo for all the gifts you just haven’t gotten around to buying yet. (If you’re anything like me, that’s just about all of them… It’s crunch time!)

For the out of state Cajun who needs a lil’ taste of home in their pantry: 

A Slap Ya Mama Smorgasbord

For the fisherman: 

Red Stick Spice Company's Fresh Catch Gift Box

For the Jay Ducote fanatic: 

Jay D's Holiday Bundle

For those trying to keep things sharper in 2017: 

AnySharp World's Best Knife Sharpener

For the mixologist: 

Donner-Peltier Spirits from Thibodeaux, LA

For the mudbug master: 

Mimosa Handcrafted's Crawfish Cufflinks

For the one with city pride: 

Uncommon Green College Town Map Pint Glasses

For the one who needs a quick getaway: 

A stay at the French Quarter Mariott

For constant snackers: 

Chef's Cut Jerky

For the one who wants to take their salt game to the next level: 

Cellar Salt Co.

The Official Bite and Booze Father's Day Gift Guide

by Sydney Blanchard

I've always been a daddy's girl, and I'm not ashamed to admit my dad is my best friend. We have a lot in common, so I generally have an idea about what he likes (beer, History, books, being left the hell alone). But every year around Father's Day I find myself in a rut.

Here are a few gift ideas from local, Louisiana retailers for the dad who's hard to shop for. Because at some point you realize a tie or an LSU baseball cap just won't cut it.

For when Dad needs a new 'do

He won't know what to do with most of this stuff, so have the experts at Mercer explain it.

Get Dad looking right with a haircut, a shave and all the products necessary to keep his look fresh from Mercer Supply Co., located in 1010 Nic.

For when he wants to link up

He wasn't trying to encourage you to become an engineer with that Lego set; he was trying to watch the game in peace.

Snazzy, locally made cufflinks can complete any look. Try these on for size. Lego cufflinks for all the times he stepped on yours growing up by MyOMyFirefly, or how about these Flamingo cufflinks by Mimosa, perfect for Spanish Town Parade festivities.

What better way to rep Baton Rouge's most tasteless Mardi Gras celebration?

For throwing shade with Pops

Now you'll never be able to tell whether he's listening to you or fast asleep in his rocking chair.

Every dad deserves some cool-as-hell shades, and Krewe Du Optic delivers. Better yet, get matching pairs of these CL-10s to up the cool factor.

For spicing up Dad's spice rack

Dads universally get amped about outdoor cooking.

He might not have been the best chef growing up, but he was always happy to throw some meat on the grill. Help him up his grilling game with this flavor-filled gift box from Red Stick Spice Co.

For the patriotic patriarch

The bundle includes a T-shirt, Molasses Mustard, Barbecue Sauce, Dry Rub, and a branded koozie. 

He's as proud to be an American as he is to be your dad, and he's already fantasizing about planning his annual outdoor Fourth of July cookout. Get him all his favorite Jay D's products, bundled, for $35.

For the dad rocking the beer gut

They drink to forget about how much you've disappointed them over the years.

Dads and beer go together like, well, dads and beer. Head to Tin Roof Brewing Company and grab Dad a 6-pack of his favorite local brew.

For all the times he put food on the table

Bolognese, so easy even dads can figure it out.

He changed your poopy diapers and spoon fed you mashed peas. The least you can do is return the favor. Send Dad a healthy, ready-to-cook meal from Indie Plate and get him hooked on local produce.

For the health conscious Dad

Because he can't eat poorly forever.

He's watching his sodium intake, and he thinks you should, too. Hook him up with some Slap Ya Mama Low Sodium Cajun Seasoning, all the flavor he expects without the guilt.

For when he's feeling athletic

Straight up embarrassing your dad at bowling strengthens family bonds.

He may have taught you everything you know, but that doesn't mean you can't school your old man in bowling. Take advantage of this rad Groupon deal for a night of partying and bowling at Quarters for the whole family.

For the future Daddy-Daughter diner road trip

A perfect gift for the plate lunch aficionado.

Does he like to reminisce about all the great plate lunch places he used to frequent back in the day? Take Dad with you on a tour of South Louisiana's best "seat yourself" eateries with Baton Rouge-based author (and my former journalism professor) Alex V. Cook's latest book.

For the neatest guy you know

You can't go wrong gifting a nice bottle of whiskey.

You love him, but the only way you can tolerate him (and his political opinions) is if you're both a little toasted. Donner-Peltier's LA1 is the perfect sipping whiskey for spending some QT with dad.