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!

30a is Feeling the Louisiana Spirit

Donner-Peltier Distillery in Thibideaux can now be found in cocktails up and down the Florida Panhandle! Boasting a line of three different Rouxgarou Rums, Oryza Gin and Vodka and LA1 Whiskey, DPD now has boots on the ground on 30a.

VP of Sales, Johnny Culpepper formed a strong collaboration with Havana Beach Bar & Grill's Corey Jernigan to create a cocktail made for sipping with your toes in the sand: Summer on 30a. When Corey isn't working his magic as Head Bartender in The Pearl Hotel's eatery in Rosemary Beach, FL, he's preaching the gospel of sweet Louisiana sugarcane.

Check out the recipe and let us know if this beach worthy cocktail has your vote:



Ingredients:

· 2 oz. Oryza Gin, or Oryza Vodka

· 1 oz. Fresh-squeezed lemon juice

· .75 oz. Basil infused cane syrup

· .25 oz. Giffard's Vanille du Madagascar

· .25 oz. Elderflower liqueur

· 2-3 Small watermelon cubes

· 2-3 Slices of seedless English cucumber

Preparation:

Combine everything except the spirits, and gently muddle ingredients. Next, add spirits and shake vigorously. Double strain over crushed ice, garnish with a sliced watermelon rind.

Donner Peltier is a locally-sourced, micro-distiller. Located in the heart of Louisiana’s sugar cane country, where it is the only distiller in the world to make vodka from long-grain rice; and rum from Louisiana sugarcane.

Their brands of Rougaroux® rums, Oryza® vodka and gin, and their latest addition, LA1® Whiskey, are handcrafted in small batches using grains and sugar cane harvested from local farms. Remarkably, in the few short years Donner Peltier has been in existence, their spirits have won numerous awards and genuine admiration throughout the region; and enjoy ever-increasing demand.

To learn more about Donner-Peltier Distillers (DPD) & Rougaroux Rum, Oryza Vodka, Oryza Gin, & LA1 Whiskey. Please visit: www.dpdspirits.com

Beth Donner: Dame of Distilling

How did Beth Donner get the idea to start a Louisiana distillery?

“It was just that. It was just an idea," she said.

Beth, her husband Tom, and their business partners Henry and Jennifer Peltier, started Donner-Peltier Distillery in 2011.

Co-founder, Co-Owner, and President of Donner-Peltier Distillery in Thibodaux, Louisiana
Photo courtesy of the Donner-Peltier Distillery

After toying with the idea of opening a Louisiana rum distillery, they realized it had to be big. While there are only a handful of distilleries in the state, Louisiana residents aren’t new to libations, so they knew they needed to stand out.

The Donner-Peltier Distillery takes a unique approach to their product mix. Not only do they produce three different types of rum made from Louisiana sugarcane (and one with Louisiana pecans), they also churn out gin, vodka, and the first aged whiskey to be made in Louisiana since Prohibition using Louisiana rice.

Being “farm to bottle” is what differentiates Donner-Peltier from other spirits on the market.

It’s an interesting quadrangle of owners.

Jennifer Peltier is a nurse and works at the pediatric clinic with her husband, Henry, a pediatrician. Tom Donner is a practicing neurosurgeon, and Beth has her BA in International Trade and Finance from LSU, and an MBA from FSU (but we’ll forgive her for that).

Beth's background in business made made her the obvious choice to be President of Donner-Peltier Distillers.

As President, Beth handles a lot of the day-to-day duties of running a business, including accounting, financials, and managing staff; but marketing, creative collaborations, and branding falls on her shoulders as well.

“It’s the kind of job I’ve always wanted to do,” Beth explained, “but it’s been hard.”

Beth said there have been a number of times when felt she had to take a backseat when meeting with bars and distributors.

“It’s a male dominant industry, you know?" she said. "It is what it is."

For Beth, it's less about bar accounts knowing she's the boss and more about them pouring Donner-Peltier products.

Like a true woman in charge, she said her focus is on the company, getting their signature brand, LA1 Whiskey, established, and enjoying her favorite Oryza Vodka martini after a long day’s work.

Although her husband is a brain surgeon, Beth acts as the brains of the operation at the Donner-Peltier Distillery where she’s happy to be bringing the sweet nectar of south Louisiana to glasses all over the state in a way that supports and sustains the local economy.

This post is part of a monthly series spotlighting Louisiana women in the business of booze. Previous features include:

Natalie Parbhoo: Duchess of Distribution

Lindsay Nations: Baroness of Beer

Dori Murvin: Sorceress of Service

Nora McGunnigle: Headmistress of Hops

Myna Arroyo: Vino Valedictorian

Brandi Lauck: Warden of Whiskey

Cari Caramonta: Mother of Malts

Erin White: Priestess of Pairing