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!

Lake Charles is the Perfect Weekend Getaway for Food Lovers, and Here's Why

by Sydney Blanchard

Admittedly, Lake Charles isn't always the first place that comes to mind when I dream up day trips or weekend excursions, but after a recent stay in the Boudin Capital of Louisiana, it's safe to say I've converted.

Below, you'll find a list of a few of my favorite things to do while in Lake Charles. You'll see how easy it is to fall in love with Southwest Louisiana food, culture, and fun!

Brunch at Jack Daniel's Bar & Grill at L'Auberge 

Fried grit cake topped with steak topped with an egg at Jack Daniel's Bar & Grill

You'd be doing yourself a disservice by staying anywhere other than L'Auberge Lake Charles. The resort is not only the epitome of luxury, but it's also home to some great restaurants. Noted Chef Lyle Broussard heads the kitchen at the Jack Daniel's Bar & Grill on the property, and their brunch items alone are worth the trip to Lake Charles. This is one of the great examples of the great food coming out of the younger culinary scene in Lake Charles. Pro-tip: Order the Whiskey Milk Punch. You won't regret it.

Try Acadian Coffee Roasters

Not-yet-roasted coffee beans at Acadian Coffee Roasters

Your post-brunch plans should definitely include coffee, especially if you brunched properly with the Milk Punch! Acadian Coffee Roasters in Lake Charles is a relatively new operation. The proprietors, both named Nancy, pride themselves on their single origin, organic coffee beans and delicious flavored coffees. It's all about supporting locals! P.S. I highly recommend their Amaretto flavored coffee. It's amazing!

Explore the Creole Nature Trail

Perfect day for exploring the Creole Nature Trail

The Creole Nature Trail is the best way to walk off that ridiculously delicious brunch. It's the picture perfect place to explore the beaches, wildlife, marshes, and fishing of Southwest Louisiana. A guided tour is also an option. Watch out for alligators (seriously)!

Snack Along the Boudin Trail

Smoked boudin from Rabideaux's Sausage Kitchen

Southwest Louisiana is the boudin capital of the world, so even if you've had boudin before, you'd be remiss to skip out on exploring the boudin trail! I'd recommend stopping by Rabideaux's Sausage Kitchen or anywhere on this list. Smoked by the link or fried up in a ball, boudin is a must-try in Lake Charles.

Tour Bayou Rum Distillery

Bayou Rum's Satsuma Rum Liqueur at their distillery in Lake Charles

In 2013, Bayou Rum sought to continue the long-lost tradition of Louisiana rum. It makes sense, right? Sugar plantations in South Louisiana before the Civil War often built distilleries adjacent to the main house. Learn more about the history and process of rum making on one of their distillery tours (and don't pass up the rum tasting bar). Bayou Rum has one of the coolest distillery tours around, and you can grab their rum and some branded swag in their immense gift shop afterward.

Cocktails & Small Plates at Restaurant Calla

Blue crab beignets at Restaurant Calla

One of the newer restaurants on the Lake Charles food scene, Restaurant Calla offers "creative, seasonal, and sustainable" dishes in the budding Southwest Louisiana culinary scene. Chef David Sorrells has a unique vision for modern Louisiana cuisine, and he carries it out well at Calla. The restaurant is gorgeous, but don't let that fool you: the menu is straight-forward and lacks pretension. Grab a drink off of their list of fun cocktails and split a couple of small plates with the table. But save room for dinner!

Dine at La Truffe Sauvage

Life-altering saffron risotto topped with fish at La Truffe Sauvage

Since 1998, Chefs Mohamed Chettouh and Arthur Durham's La Truffe Sauvage has been putting Lake Charles on the culinary map. Their take on fine French dining is something special that shouldn't be missed. Here you can read my detailed write-up of the meal I had there. I'll just say that their selection of wines is noteworthy, and the saffron risotto I had there was life-altering.

Where are your go-to spots in Lake Charles?

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

Local Libations: Olive or Twist hosts Sweet Crude Rum Tasting

Sweet Crude Rum

Olive or Twist is known for their ability to craft unbelievably delicious cocktails utilizing fresh ingredients and a flurry of inspiration. They're also known for great happy hour specials and the ever-popular weekly Wednesday free tastings! This Wednesday, July 30th from 7-9pm, Olive or Twist will be hosting Lafayette's Sweet Crude Rum. If you swing join the party you can taste the rum and sample some cocktails featuring Sweet Crude including their award-winning Hemingway Daiquiri. Rank Wildcat's distillers, David and Cole, will be there to tell you all about what they're doing in Lafayette, and the sample cocktails will be on the menu all day! Don't miss a great time with a wonderful Louisiana Rum.

Ivory Coast: Street Food Bite and Booze of the World Cup

Okay World Cup fans, it's time to sit down to another plate and glass full of the street food guide to the FIFA World Cup 2014! The players of the Ivory Coast (playing Greece at 3pm CDT) may be fast, but their street food favorite is caught nice and slow. Fried fish paired with a Mojito Abidjanaise is what's for eats today.  Easy to eat and quick to make, these will disappear into your stomach quicker than Clint Dempsey can score a goal.

Photo Credit: our-africa.org

Simple and golden brown, I haven't met a fried fish I didn't like. I like to marinate my fish filets in a little mixture containing mustard, Slap Ya Mama Cajun Pepper Sauce, Salt & Pepper, and Jay D's Louisiana Barbecue Sauce! After I let it marinate for a while I toss the filets in some Slap Ya Mama Fish Fry and cook them until they're done! On the Ivory Coast, they do it a bit differently. On the streets you can find an assortment of setups that have fish frying or grilling whole. You'll see the average citizen grabbing one on their way back to the docks or bringing home a string of them to the family.

Photo Credit: bunkycooks.com

A Mojito Abidjanaise isn't what comes to mind when you think of a classic mojito. The main liquor in this cocktail is sloe gin abidjanaise, a typical African holiday liquor, that is composed of high quality gin soaked with hibiscus flowers. If you can't find this in stores try making it yourself! This African version of the mojito uses dark rum, abidjanaise, mint, sugar, and tonic. The floral liquor is typically consumed around holiday times for celebration. I personally don't see how the World Cup violates that tradition, so grab a glass, turn on that TV, and go to town!

Garden Fest 2014 at the LSU AgCenter Botanic Gardens

David Meaux and Jay Ducote

The beautiful Botanical Gardens at Burden will be celebrating its grounds with Garden Fest again in on June 21, 2014! If you've never gotten the chance to walk through the gardens, this will be the perfect opportunity! The LSU AgCenter has a full morning of activities lined up for everyone. From hayrides to a cocktail contest, Garden Fest has it all!

I've actually had the pleasure of judging the cocktail contest the past two years. Mason's Grill always brings their A game for sure, and the other bartenders like George from Doe's or Mary from Bistro Byronz never disappoint either. The Louisiana rum distilleries also have a great time at Garden Fest. To the right is myself with David Meaux from Rank Wildcat Spirits, makers of Sweet Crude Rum from last year's Garden Fest. I'm sure the folks from Rougaroux, Bayou, and Old New Orleans will also be there as well!

Below is the schedule of events for the day. It is going to be an exciting time at Burden. Go ahead and mark your calendar now to come out and enjoy the festivities!

June 21, 2014
7:30am-1pm: Hayride fresh food tours
7:30-9:30am: Omelets served by the Louisiana Egg Commission and The Louisiana Dept. of
                       Agriculture and Forestry
9am-1pm: Bloody Mary samples provided by Mason's Grill
10-11am: The Louisiana Culinary Institute and the East Baton Rouge Parish Extension Office will
                 offer samples of dishes prepared from vegetables produced at the LSU AgCenter Botanic
                 Gardens at Burden. The tastings will include recipes and nutritional information for each
                 selection.
10am-1pm: Baton Rouge Music Studios and Visit Baton Rouge present Singer-Songwriter
                    Showcase:
                    The performance is open to musicians of all ages who can accompany themselves on
                    guitar, keyboard or any other instrument. Pianos will be provided by Baton Rouge Music
                    Studio. Songs do not have to be original, but original songs are encouraged. In addition,
                    the LSU AgCenter Dairy Store will have ice cream available for purchase.
11am-Noon: The Garden Fest Cocktail Contest: visitors can sample concoctions made from
                      Louisiana spirits.
Ongoing: Food companies in the LSU AgCenter Food Incubator also will offer samples of their new
                 foods and beverages.
                 Visitors are invited to bring their best tomatoes from their gardens to enter in the
                 outstanding tomato contest.
                 LSU AgCenter experts will conduct a plant health clinic and diagnose problems with plant
                 specimens visitors bring to them.

Admission to the event is $10 for adults, $5 for 4-21 year olds. Children under 3 will be admitted at no charge. Burden is located on Essen Lane off I-10 in Baton Rouge.

Mojito Extreme and Dominican Beisbol: Jay's Adventure in the Dominican Republic Part Tres

Jay drinks an Orgasmo Negro in the Dominican Republic

A few weeks ago I wrote about my arrival to the northern coast of the Dominican Republic as well as some of amazing pollo guisado. As the #MancationDR continued, we found more adventures to get into. Kite Beach, just down the coast from Cabarete, is home to the sport of kitesurfing. While I enjoyed some time in the sand, some of the other fellas took some lessons with kites and surfboards but never quite made it to the water. One of the days we ate lunch at the Mojito Bar at the site of the Extreme Hotel on aforementioned Kite Beach. The little restaurant overlooked the ocean and had a lovely variety of fresh ingredients as well as some tasty cocktails. I opted for the Orgasmo Negro, a sweet concoction made of rum, banana, coconut cream, chocolate, and sugar. It sure hit the spot as I, being on a beach in the Dominican Republic and all, needed a rum drink in my hand. After the Orgasmo Negro coated my stomach walls I figured I should also try one of the namesake mojitos. This classic rum and mint cocktail is dynamite for a Dominican beach. And the Brugal Rum, made right there in the DR, makes an exceptional beverage.

The beach view from the Mojito Bar on Kite Beach

Hot Dog Vending at Estadio Julian Javier

One of the highlights of the entire trip to the Dominican Republic came on a trip to San Francisco de Macoris toward the middle of the country for a baseball game in the Dominican Winter League. We drove in the tourism bus over some mountains and along some windy roads with breathtaking views. Getting to see some of the inner communities in the Dominican Republic also served as an eye opener to their way of life. By enlarge I encountered happy people with friendly spirits. While there were certainly signs of poverty and lack of infrastructure, there were also smiles of contentment. They didn't need much. They didn't live such materialistic lifestyles. I could really get behind that... in theory. When we arrived at Estadio Julian Javier in San Francisco de Macoris I immediately took in the sights and smells. Baseball is by far the most popular sport in the Dominican Republic, and their Winter League is the big time. Outside the stadium thousands of people gathered as we were there for a good rivalry game. I found a food cart with these hotdogs on sticks and also some in buns dressed with mayo, ketchup, and corn. They looked pretty tempting!

Sun sets at Estadio Julian Javier in San Francisco de Macoris, Dominican Republic

Empanadas at a baseball game

Those of you who have followed Bite and Booze for a while know that I'm a huge baseball fan. I was even one of the top 30 finalists for the MLB Fan Cave in 2013, so my passion runs pretty deep. Seeing a Dominican Winter League game definitely showed up pretty high on my list of activities while visiting the republic. And of course, what's a baseball game without some food and beer? Our crew feasted on some empanadas. The fried dough pockets were stuffed with a pork sausage mixture and it left me wondering why meat pies aren't more of a stadium food everywhere. As we watched the Aguilas (Eagles) from nearby Santiago light up the home town Gigantes (Giants), we could feel the energy in the air. The excitement from the fans of both teams truly permeated throughout the stadium. You couldn't help but enjoy the game in that environment. 

Presidente Light... Baseball Beer in the DR!

Of course, after that meat pie and a few innings of baseball I needed a cold one. I'll be damned if I were to attend a professional baseball game and not enjoy at least a couple brews, so I waited for a vendor to come up the ramp and ordered a round of Presidentes for my amigos. The 12oz cans of Presidente Light sold for about 70 pesos each at the stadium. All I had in my pocket were US dollars, so I handed over a $10 for five beers and said keep the change. The 70 pesos roughly translated to $1.60 a beer, so about $8 for all five plus a $2 tip. That same beer at your average MLB game would have cost $10 each. I had a huge smile on my face. Beers for everyone. It didn't take me long to order another round.