The Truck, the Brewer, and the Blogger IV: Cuarta Cena Cerveza

The return of The Truck, the Brewer, and the Blogger pop-up dinner series means another can't-miss meal at the Tin Roof Brewing Company. Chef Chris Wadsworth takes the reigns of Taco de Paco, Allison Offner rides in on the Cupcake Allie truck, and Jay Ducote represents Team Bite and Booze. The dinner will feature six courses of authentic Mexican inspired cuisine paired with Tin Roof Brewing Company beers. See below for the full menu with beer pairings!

The event will take place at Tin Roof on Tuesday, January 20th, 2015 at 7 PM. Tickets will certainly make a great surprise holiday gift or early Valentine's date since V-Day is on the Saturday of Mardi Gras weekend!

To get tickets, head over to the Cuarta Cena Cerveza Eventbrite Page!

Celebrate the 4th of July with a Food Louisiana Video!

First, happy 4th of July! Gotta love Indepence Day. But rather than supply you with some patriotic nonsense, I figured I'd share this video that just hit YouTube from Food Louisiana on Cox Channel 4. Nils Breckoff produced the feature on the very first The Truck, the Brewer, and the Blogger pop-up dinner with myself, Taco de Paco, and Tin Roof. Check it out, and enjoy your fireworks!

The Truck, the Brewer, and the Blogger III: A Pop-Up Beer Dinner at the Tin Roof Brewing Company

On Thursday, March 14th, Chef Aaron Brown from the Taco de Paco food truck and I teamed up on the third installment of our "The Truck, the Brewer, and the Blogger" dinner series at the Tin Roof Brewing Company in Baton Rouge, LA.  We were joined by Christina Stephens who did cupcakes for dessert, as well as Louisiana Culinary Institute students Paige Lucas and Jonathan Drago, Team Bite and Booze: Michele Smith, Erin Kenna, and Corrito Gealogo, Executive Chef Chris Wadsworth, Chef Sean Rivera, Chuck P of the Me and My Big Mouth Podcast, Dan Jones and Tommy Talley with TommysTV, and everyone else who helped out along the way including event sponsors Cajun Country Rice and Event Rental.

Here's a video to check out that recaps the incredible evening!

Also, I have another pop-up coming up in collaboration with the aforementioned Chef Chris Wadsworth at Restaurant IPO.  It is a movie villains themed dinner that will take place on Wednesday, May 8th.  For more information or for tickets, go to http://movievillains.eventbrite.com.  

What is a Pop-Up?

I speak to the crowd at The Truck, The Brewer, and the Blogger I
at the Tin Roof Brewing Company

Pop-up restaurants are now at the pinnacle of trendiness.  They've been popular for years in New York and San Francisco.  They're getting press in New Orleans in publications like Garden & Gun and Country Roads.  An underbelly of food movements, pop-ups seem to have followed a similar model to food trucks as far as being a canvas for a new generation of young culinary minds without the start up costs of brick and mortar restaurants.  But what exactly is a pop-up restaurant or dinner?  It seems like they are all different, and there's no set formula, but there are certainly some consistencies.

To me, in order to be a pop-up, the establishment must emerge and then vanish.  Literally, it should pop-up, then pop back down at some point.  However, the timing varies for each pop-up.  Some pop-up restaurants take over a vacant spot for several months.  It is an opportunity for a chef to try a new concept without starting a fully fledged restaurant.  Other pop-ups, like the ones I've done, last for one night only.  Gulf Pig in Shreveport is a similar series of pop-up dinners.  Each has its own menu and theme, but they are all done under the Gulf Pig label for one dinner service only.

Some pop-ups are recurring, popping up in the same location one day each week.  These have been seen all around New Orleans at restaurants that are otherwise closed on Mondays.  They essentially lease their space out to another chef to do a pop-up restaurant.  The food is typically far from the normal fare at that the host restaurant selling.

Speaking to the crowd at a Pop-up Wine Dinner at Roux Wine and Spirits in Prarieville, La

Each pop-up is unique, but my preferred style is the one-and-done method.  Sell some tickets, put on an awesome dinner in a unique space, then go back to the drawing board to create a menu for the next dinner.  In true Bite and Booze fashion, my pop-ups have all been themed around pairings with beverages.  I've used wine and beer to help me create my menus.  I'm thinking a whiskey dinner might need to be coming up soon as well!

Actually, the next dinner in the "The Truck, the Brewer, and the Blogger" series is coming up on March 14th.  I'll once again be joined by Taco de Paco and Christina Stephens to put on a five course beer dinner at the Tin Roof Brewery.  We just put the menu online (see below), and signup link is active.  Reserve your seat now!

Black (and Gold) Friday

1) Shop local today.  You can start by grabbing your ticket to The Truck, the Brewer, and the Blogger II: a pop-up beer dinner at the Tin Roof Brewery in Baton Rouge.  The menu and tickets are available here: http://tbbii.eventbrite.com.  The dinner, on November 29th, supports your local food blogger, local food truck, and local brewery.  It doesn't get better than that!

2) Geaux Tigers!

3) Who Dat?!  The Saints play on Sunday and a perfect way to celebrate the occasion any day of the week is with the Saints inspired cocktail at Whiskey Blue at the base of the W Hotel on Poydras in New Orleans.  The cocktail mixes a delicious anejo (old, or aged) tequila with sambuca to create a color contrast that's kinda black and gold (or Purple and Gold if you want to go today to cheer on the Tigers!).  The bartenders add a few gold flakes to the top just to class up the cocktail even more.  I really enjoyed the beverage when I got to try it earlier this football season.  You wouldn't think tequila and sambuca could be so delicious, but it works!

4) Did I mention to shop local on Black Friday?  Avoid the chains and big box stores.  Support your neighbors!

The Truck, the Brewer, and the Blogger II: Louisiana Re-Imagined

On Thursday, November 29, 2012, there will be a feast that you don't want to miss.  I'll be teaming up with the Taco de Paco food truck chef Aaron Brown, the Tin Roof Brewing Company, and Cupcake Genius Christina Stephens to put on the second-ever pop-up beer dinner at the Tin Roof Brewery!  With support from Calandro's Supermarket, Slap Ya Mama Cajun Seasoning, and Event Rental, we'll actually turn the brewery into a temporary, one-night-only restaurant with a five-course menu and special craft beer pairings. 

To see pictures from our first pop-up beer dinner back in May, check out this photo album on Facebook.

And to sign up for this year's dinner, please use our Eventbrite page.

Here's the menu for your viewing pleasure.  Each course is a Louisiana classic that has been transformed into an original way to enjoy the same classic flavors!

The Truck, the Brewer, and the Blogger! Pop Up Beer Dinner

A lot of people have been asking me when I'll cook something that they can eat and telling me that they're jealous of dishes that I post all the time.  Well, here's your chance to actually be a part of something that I have going on.  I'm teaming up with Chef Aaron Brown from Taco de Paco, Christina Stephens and her amazing cupcaking skills, and my good friends at the Tin Roof Brewing Company to do a pop-up restaurant beer dinner at the brewery!  Come check it out.  You won't be sorry!

What: Pop Up Beer Dinner with Chef Aaron Brown from Taco de Paco and Jay Ducote from Bite and Booze

Where: Tin Roof Brewing Company - 1624 Wyoming St. Baton Rouge, LA 70802

When: Thursday, May 3rd, 7 PM

Who: YOU!  Must be 21+.  Guest space is limited to the first 40 who sign up.

How much? $60 includes a six course meal.  Beer is free.  That also covers all fees, gratutities, etc.

Why?  Because we can.  And you should too.  And beer dinners are awesome.  And we love supporting our local food trucks, craft brewers, and culinary personalities!

Dress: Casual.  This event is at a brewery.  If it is hot outside, then it may be a little warm inside.  Don't expect white table clothes or candles.  Do expect great food and outstanding local beer.

Want to register?  Go to our Eventbrite page and sign up!  http://truckbrewerblogger.eventbrite.com/

Andrew Zimmern Visits Baton Rouge and the Food Trucks Go Crazy!

Jay Ducote and Andrew Zimmern in Baton Rouge

Andrew Zimmern, probably best known for hosting Bizarre Foods on the Travel Channel, stopped by Baton Rouge on Wednesday to film an episode of his popular MSN web series "Appetite for Life."  In case you are unaware, next week a new episode of Bizarre Foods America will air on the Travel Channel that features Louisiana and our unique cuisine.  This time though, Andrew was hosting a jambalaya cook-off, and to make things more interesting the weekly Wednesday Food Truck Wroundup was held at lunch in conjunction with the filming.  I actually had the extreme pleasure of being one of the judges for the food truck event that featured each truck's best Cajun inspired dish.  Along side me in the judging booth were Rachael Upton from 225 Dine, Lauren Westbrook from WAFB, Beth Colvin from The Advocate, and Brian Haldane from Talk 107.3 FM.  

Judging Panel for the Appetite for Life Food Truck Wroundup

Every truck there did an exceptional job with the challenge.  The dishes blew me away with their creativity and flavor.  This seriously might have been one of the most difficult food challenges that I've ever had to judge.  It is a tough job, but somebody has to do it... or so they tell me (as I'm doing it!).  Here were the entries and results.  Start drooling now.

Taco de Paco's "Cajunator": Seafood gumbo taco with seared andouille, crawfish tails, rice, gumbo sauce, and fried okra!  This won the "Laissez Les Bon Food Trucks Rouler" award for best use of traditional Louisiana/Cajun foods in the entry.

The Cajunator from Taco de Paco

A Coffee Truck returned with their King Cake Latte that took the non-traditional prize in last year's King Cake Contest with Visit Baton Rouge.  While it didn't win any awards this year, it still impressed all the judges and was a great sweet treat along side all the savory dishes.

a coffee truck's King Cake Latte

The Cuban Connection's entry featured a blackened catfish filet over a bed of Louisiana seafood paella.  I loved the seasoning on the catfish as it burst with spices that were home to both the Cajuns and the Cubans.  Unfortunately this plate didn't win either, but the Cuban truck should still keep their chin up!

Seafood Paella with Blackened Catfish from Cuban Connection

 Curbside hit a homerun with a debut offering and sneak peak at their upcoming links truck.  The "Porkducken" featured truck-made local pork, chicken, and wild duck sausage basted in duck fat, thyme, and roasted garlic then finished with lemon zest.  Nick and crew topped the sausage with a cream cheese foam, Hungarian smoked paprika and fresh chives which all sat atop some house-made creole potato chips and fresh French bread.  Curbside ended up taking home the "Way more creative than this name" award for most creative dish.  Well deserved!  It freaking rocked, and I can't wait for that new truck!

Curbside's Porkducken

Sadly I got so carried away with everything that I forgot to snap a picture of FRESH's shrimp salad.  It also had blue cheese and candied pecans.  It was definitely my kind of salad!  They didn't win any awards for it, but I'd gladly eat it again!

Ignatius Reilly's took home the top prize with their Warm Savory Couche-Couche, with Smoked Trotter & Switches Gravy and a Fried Softshell Crawfish.  The gravy was loaded with slow cooked pig tail and crawfish tails.  The dish had an amazing balance with sweetness from the cous cous cake, spiciness from the gravy, and savoriness from, well, everything.  And then to top it off with deep fried soft shell CRAWFISH?!  Wow.  For the win.  The "Show Dat" award for overall best tasting - best in show.  Congrats!

Ignatius Reilly's winning dish

The event as a whole helped raise over $2,000 for the Capital Area United Way.  Big thanks and congrats to everyone involved, and I'll definitely be posting the link to the Appetite for Life episode when it comes out!!  Oh, and there is also this clip about the whole event from WAFB.  Watch closely... you'll see me taking a huge bite at some point!

"Eat St." is Coming to Baton Rouge to Film for the Cooking Channel and Canada's Food Network!

Eat St., the popular television program on America's Cooking Channel and Canada's Food Network, will be coming to Baton Rouge this week for three days of filming and production with some of our favorite trucks!  The program travels around North America in search of the most inventive chefs in mobile kitchens.  The street food trend has been booming in cities such as New York, Los Angeles, and Austin, and now it is Baton Rouge's turn to get recognized for our "Food Truck Revolution."  This is a great opportunity for our city to showcase some of our local cuisine to an international audience!

The production schedule is as follows:

Thursday, May 12: Curbside Truck

Curbside is Baton Rouge's burger truck.  However, these aren't just any burgers and fries.  Curbside grinds all their own meat, blanches their own "frites", uses local produce and fresh, locally baked buns.  Their serving trays are made from recycled product and their cups are made from plants, not plastic.  Oh, and get the pork belly preserves if you can!  A couple weeks ago Curbside featured my homemade boudin on a burger and topped that with some fresh cracklins!  The Bite and Boudin burger was a huge hit!  Curbside will be stationed on Spanish Town Road in front of the State Capitol from 11-3 on Thursday, so go grab a burger and smile for the cameras!

Friday, May 13: GOyaya's Crepes

GOyaya's is a mobile crepe kitchen serving up fresh savory and sweet creations all around Baton Rouge.  They are truly one of Baton Rouge's most unique mobile food vendors and their crepes are always impressive.  Last week I had a "Chicken Mole" crepe and it blew me away.  It featured shredded chicken in a Mexican mole sauce that took seven hours to make!  The mole had some sweetness from blueberries, the richness from the Mexican chocolate, and a little nuttiness as well.  Topped off with some sour cream and avocado, this is one crepe I'd go back from again and again!  GOyaya's will be stationed downtown for lunch on Friday with the film crews.  Track them down and get your 15 minutes... or seconds... of fame!

Saturday, May 14: Taco de Paco

Photo Courtesy of Taco de Paco

Taco de Paco roams around the streets of Baton Rouge slinging deLiciousness in tortilla sized packages.  They have gotten more and more creative with their offerings and some of the tacos that they'll be serving on Saturday for lunch at the Neuromedical Center in Perkins Rowe look amazing.  Last week they came up with The Emilio: Roasted Duck glazed with Louisiana Sugar Cane, topped with Sweet Potato Hash, and finished off with homemade Peach Preserves.  deLightful!  I'll be out there on Saturday after the Bite and Booze Radio Show presented by Calandro's Supermarket celebrates American Craft Beer Week from 10-11 AM.  Come find me and feast for the Eat St. camera crews!

Photo Courtesy of Taco de Paco

Taco de Paco Hits the Streets of Baton Rouge

Baton Rouge is in the midst of a Food Truck Revolution, and I, for one, am loving it!  The latest venture to join the scene on the streets is Taco de Paco, a large orange movable kitchen dishing out delicious tacos all around town.  They'll soon (as in as I write this) be going under a little logo work on the truck, so now they'll be really recognizable.

Taco de Paco is the Latest Food Truck to Take to the Streets of Baton Rouge

I recently paid a visit to the food truck during "grand opening".  Needless to say they were still working out some kinks, but I thought I'd give the tacos a try anyway!  Taco de Paco set up alongside Ninja Snowballs at a "Stabbed in the Art" show on Perkins near City Park.  A line quickly formed as customers awaited the opening of the service window and a chance to see just how "deLicious" Taco de Paco can be.

Left: Michael Benton Prepares Tacos for Some Customers

Right: Owner Jared Loftus Passes some Tacos to an Eager Eater

Since Taco de Paco still had some logistics to iron out and they knew there would be a crowd for this much anticipated service, they featured a limited menu with three taco options.  Justin and I each ordered two of them, but Jared was kind enough to throw in the third taco so I could get a good sampling of the menu.  The tacos came with traditional Latin-influence names: Juan, Pablo, and Miguel.

Left: Pablo - Steak, Onions, Cilantro, Lettuce, Bell Peppers

Right: Juan - Chicken, Onions, Cilantro, Lettuce

The first two tacos were certainly a notch up from most typical American quick-service tacos.  They had a level of authenticity to them which I really enjoyed.  The flour tortillas weren't freshly made, but they were at least warmed up and tasty.  I'm a big fan of cilantro, so the fact that they had it on both tacos didn't bother me at all and I really feel like it gave them a nice touch.  Pablo beat out Juan if I had to choose between the two.  The steak had a better flavor than the chicken, and the addition of the multi-colored and sautéed peppers kicked it up a bit more.  Both tacos were tasty, but they lacked a certain "messy" quality that I almost expect out of a taco truck or any street food.  There were no juices running down my chin or forearms after eating these two tacos, and that disappointed me a tad, until...

Miguel - Mushrooms, Bell Peppers, Black Beans, Cheese, Pico de Gallo  

... I met Miguel.  This might be a shock to many people including myself, but the vegetarian version of Taco de Paco blew the others away.  The flavorful liquid from the black beans and pico de gallo lit up the other ingredients as the broth drizzled down my hand after the first bite. The mix of ingredients presented some excellent variety to the taco as this one definitely packed a superior punch to Juan and Pablo.  I actually felt like I was eating some messy street food out of a foil wrapper when I consumed Miguel, and that put a big smile on my face.

Taco de Paco is now roaming the streets of Baton Rouge.  Join their Facebook page or follow them on Twitter to see where you can find them on any given day.  I know I'll be looking them up again to see how the progress is going!

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