Cooking Culture with Chef Ryan Andre'

Earlier this year, Team Bite and Booze had the opportunity to collaborate with Visit Baton Rouge, TommysTV, and a handful of Louisiana Culinary Institute graduates to showcase the ever-growing food scene in the capital city.

Behind the scenes during the filming of Cooking Culture at City Pork Brasserie and Bar with Chef Ryan Andre'

For the first video in the series, we sat down with Chef Ryan Andre' to learn about his journey to becoming a chef and what he hopes to bring to the Baton Rouge culinary scene.

Signage leading to the City Pork kitchen

We learned that each of these chefs came into the culinary world from different backgrounds and circumstances, and each of the featured chefs contributes their own unique cuisine to Baton Rouge.

Filming, scripting, and getting to watch these talented chefs do what they do best was quite an experience.

Be sure to check out all four of the Cooking Culture videos.

Louisiana Feast of Fields 2013

Anybody out there interested in a true farm-to-table type of dinner?  The Louisiana Feast of Fields 2013 is a gastronomic gala taking place at the LSU AgCenter's Botanical Gardens off of Essen Lane on April 12th.  Chef Ryan Andre from Le Creole in Baton Rouge will lead the culinary team that matches up local farmers, fishermen, and chefs to create a five course meal!  Check out all the details below.  You can purchase your tickets online though PayPal from the Louisiana Culinary Institute.  The dinner also features wine and beer pairings from Pontchartrain Vineyards and the Tin Roof Brewing Company, and Dr. Mike Strain as a guest speaker.  It is sure to be amazing.

Here's a preview of the dinner with myself in the kitchen with Ryan Andre putting together the pork belly dish that will be featured at the dinner!

I visit Chef Ryan Andre at Le Creole to get ready for Baton Rouge Restaurant Week

Le Creole is one of over 25 restaurants participating in the upcoming Baton Rouge Restaurant Week from January 14-19.  I had a chance to hang out in the kitchen with chef Ryan Andre to help him put together a new steak dish: filet mignon over a bed of sweet potato hash with melted BONE MARROW BUTTER and fried leeks.  Take a look for yourself at the deliciousness that ensued!

Restaurant Week gives you the opportunity to enjoy the very best restaurants Baton Rouge has to offer at irresistible price points. From $15 - $35 per person, these unique three course menus are sure to tempt your taste buds at unheard of prices.