"I've Finally Found What I'm Looking For": Whisk(e)y Wednesday presented by Lock & Key

A new music video has hit the Web from Baton Rouge based Pacifico. The video is produced by tommysTV, the same production company that I've done many projects with including the Louisiana Culinary Trails. The bar scenes in the video for "I've Finally Found What I'm Looking For" were filmed at the Lock & Key Whiskey Bar, the proud sponsor of Whisk(e)y Wednesday here on Bite and Booze. And that, friends, is why Pacifico's new song is being featured here! Oh, and there are puppets! Check it out!

Louisiana Culinary Trails Taste-umentary

Throughout early 2014 I helped produce a gastronomic video series with tommysTV for Louisiana Travel called Louisiana Culinary Trails. This project spans across the entire state of Louisiana highlighting the cultural stomach lining of our state's different delectable regions. From Prairie Home Cooking to the Creole Crescent Trail, we came across a gumbo of characters and learned the culinary blueprints of our neighbors. The most important takeaway from this video series is that there's a lot to be said about traveling within the state, especially through your taste buds! There are eight regional videos to come, but to get things started take a look at this overview video of what the Louisiana Culinary Trails has to offer:

New Louisiana Brewery Trails Video for Louisiana Travel

Last Spring, Tommy Talley of TommysTV and I created a video to spotlight the blazing craft brewery trail in Louisiana. At the time the craft beer scene existed only in South Louisiana, but with the addition of Great Raft and Red River in Shreveport the brewery trail now stretches from Northern Louisiana down to south of Lake Pontchartrain. I also had the privilege of writing the content for Louisiana Travel's Brewery Profile for each Louisiana Brewery. Everything is up to date and Lousiana Travel has officially partnered with beer social media site, Untappd to do a badge hunt across the state for a giveaway. For more information on the promotion check out this blog post from The Ale Runner. Below is the updated video featuring the two new breweries and taking a look at how Louisiana beer pairs with our local cuisine.

Ireland Reminiscence and The Parting Glass: Whisk(e)y Wednesday presented by Calandro's Supermarket

Eric, Kate, Jeremy, Meghan, Jay, James, and Lizzie in Galway, 2006

In the summer of 2006 I spent nearly two months in Ireland. I traveled with the group of friends seen to the right for the first ten days, then they all left, but I stayed. Twas the summer between my two years of grad school and I needn't return stateside too soon, so I booked my return flight home for eight weeks later. I figured that I would find a way to survive. In truth, I found a way to live. I'm not sure there's much that can open one's eyes or teach them about themselves more than a couple months of traveling alone in foreign countries. Equipped with a couple backpacks, a tent, a few good books, a journal that Caroline Payne gifted me, and a Motorola Razr (hard to imagine how I did it all without Google Maps on my iPhone!), I left my compadres at the Dublin airport and headed west across the Emerald Isle. There are many good stories to tell and great adventures to reveal, but that might have to wait for a book later down the road. But today is Whisk(e)y Wednesday, and rather than give you a review of an Irish whiskey, I thought I'd share this video called The Parting Glass from Tullamore D.E.W. It reminds me of peaceful times in the Irish countryside. And rain. And whiskey. If you're really itching for a review, I wrote about the Tullamore Dew Single Malt 10 Year a little while back.

In exciting news, Tullamore D.E.W. is working on returning home to the town of Tullamore with the building the new distillery. Construction is already underway on this 50 million dollar investment, which will bring economic gain, new jobs, and the spirit of Tullamore D.E.W. back to its namesake town. I'll have to get back to Ireland to check it out!

 

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by Calandro's Supermarket. Calandro's has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys as well as wine and craft beer. This WW feature was scored by Jay Ducote, Eric Ducote, and Jeremy Spikes. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y (though not undrinkable) while anything below 20 is absolute horse piss and anything above 80 is rather extraordinary and anything above 90 is world class.

Video: The Fourth Tier

The Fourth Tier

After Prohibition, which was repealed just over 80 years ago by the 21st Amendment, the model of choice for states to regulate the alcohol industry was the three tier system. In a nutshell, this created a framework where producers and suppliers of alcohol worked independently from wholesalers and distributors as well as the retailers in the form of bars and liquor stores. Creating a gap between the breweries and the bars was meant to eliminate some of the problems that led to the creation of the 18th Amendment, also known as Prohibition. Vertical integration, or one company controlling the manufacturing of alcohol and the bars where people consume the alcohol, they said, led to over-consumption and tainted products.

Still today, alcohol is treated differently than any other product. It is the only consumer good to be made illegal and then legal again by separate amendments to the freaking CONSTITUTION of the United States! The three tier system remains as an effective tool to regulate the industry, but it seems to have some side effects as well. Many states have different versions of how the three tier system is implemented, but I don't want to get into all those details right now.

This fall I had a the opportunity to produce a teaser to a possible feature length documentary called "The Fourth Tier." Mostly unrecognized by any sort of talks about the industry, the fourth tier represents the consumers who actually drink the product. This tier is essential for a viable industry, and is actually the most regulated out of any of the tiers. Still, in the United States these days, it is hard to argue that it isn't the Fourth Tier that is winning. Consumers, especially of beer, are being met with more choices, variety, brands, styles, and quality than ever before. Unlike other industries, the regulatory framework in the beer industry has created a thriving marketplace for small companies to compete with the big boys. This video explores the relationships between the producers, wholesalers, and retailers of beer as well as the effects that those relationships have on consumers. Alright, I've said too much. Just watch!

If you have any questions or if you want to contribute financially to making a feature length version of The Fourth Tier, email me at jay@biteandbooze.com. As of now we have commitments from a few individuals to take the project to the next phase and we are looking for more. Please let me know if you are interested in helping and I'll get you more information!

Triumph Kitchen Needs Our Support

If you haven't heard about Triumph Kitchen yet, perhaps it is time that you should. Triumph Kitchen is a new venture from Chef Chris Wadsworth and his wife Sommer. Combining their decades of experience in the culinary and education fields, Triumph Kitchen will serve as an educational venue designed to teach underprivileged and at-risk youth in the Baton Rouge community the skills necessary to secure jobs in the culinary and hospitality industry. This will not only be a game changer for the restaurants and hotels of Baton Rouge, but for the community as whole as the mission is truly to get kids off the street and give them a helping hand up and a means by which to enter the workforce.

The video below can tell you more by showing what Triumph Kitchen is all about than I can with typed word. I chose to show this video, made by video producer Dan Jones and tommysTV, because it has a little more behind the scenes footage as well as shows Dan's efforts to actually make the video. The main Triumph Kitchen video that Dan created begins around the two minute mark. Of course, you can see only that video and learn about how you can help out with Triumph Kitchen by visiting the IndieGoGo campaign at http://www.indiegogo.com/projects/triumph-kitchen.

 

Funding for Triumph Kitchen is vital to continue with construction on Third Street in downtown Baton Rouge and to be able to open up to the first class of students in early 2014. Your support is very much appreciated. If you can't make a financial commitment, please consider sharing the link to this post or to the funding campaign: http://www.indiegogo.com/projects/triumph-kitchen.

225: Into the Mix Episode 7 - Anthony's Italian Deli

Anybody who ever asks me anything about hole-in-the-wall restaurants in Baton Rouge will hear me rave about Anthony's Italian Deli. I highlighted their muffaletta for Town Favorites magazine years ago when Bite and Booze first started. Country Roads magazine readers selected Anthony's muffaletta as the best sandwich in Baton Rouge in the 2012 Favorite Things issue after I got to name my top five. And now for 225, I return to Anthony's Italian Deli to try something new. The large meatball poboy is built on muffaletta bread and has a signature homemade red sauce that you really need to try! Check out what goes into the mix, then head down Florida Boulevard to try it for yourself!

In case you missed them:
225: Into the Mix Episode 1 - Mason's Grill
225: Into the Mix Episode 2 - Magpie Cafe
225: Into the Mix Episode 3 - Juban's Creole Restaurant
225: Into the Mix Episode 4 - Pastime and Tin Roof
225: Into the Mix Episode 5 - Fresh Truck
225: Into the Mix Episode 6 - Into the ReMix

225: Into the Mix is a project from 225 Magazine's Dine Newsletter, tommysTV, and Bite and Booze. I'd like to especially thank Manda Fine Meats and the Paretti Family of Dealerships for their sponsorship of the series that helped make everything happen.

Hosted by Jay Ducote
Produced by Jay Ducote and Tommy Talley
Director of Photography: Dan Jones
Editor: Josh Carley
Audio: Michael Lane
Graphics by Elbow|Room
Production Assistant: Dustin Davis

Jay Makes Appearance on CBS's Tailgate Fan from The Grove

Jay Ducote and Nick Stevens film Tailgate Fan

While at The Grove on the campus of Ole Miss in Oxford, MS last weekend I felt like a bit of a celebrity tailgater. Not only was Bon Appetit there to cover the party and my cooking for their magazine, but I also had encounters with both Louisiana Travel and CBS's Tailgate Fan. Plus Taylor Mathis from the Southern Tailgating Cookbook (of which I am on the cover!) hung out for a while! Tailgate Fan, hosted by Nick Stevens, travels the country exploring tailgate parties and the debauchery that they entail, as well as the cuisine, of course. They caught me as I had ribs on the smoker and chicken stock cooking for the gumbo. It is always fun to show off the Monstrosity while at tailgate parties and barbecue cookoffs. It is incredible how much attention it brings to the tailgate party. In addition to ribs and chicken and andouille gumbo, I also made a big pot of braised mustard greens and some Creole potato salad. Needless to say the tailgate party, including all the Ole Miss fans that allowed us to set up next to them on the edge of the Grove, were well fed and very happy to have me around. The entire trip went extremely well despite the LSU loss. In all seriousness, the Rebel Nation proved to be extremely friendly and accomodating. I was told multiple time "Thanks for being here" and "I'm glad you made the trip," and that was by fans who weren't eating my food. Also, while The Grove is a completely different experience than LSU, the novelty of it is truly worthy of all its high praise. The amount of people that they pack into The Grove is incredible. It is like if all LSU tailgate parties had to be on the Parade Ground. It seems insane, and I'd dislike it if it were the case at LSU, but making the trip to Ole Miss should absolutely be on everyone's must-do tailgating list.

The Monstrosity began billowing smoke on the edge of The Grove before Ole Miss fans arrived.

I'd like to thank Logan Leger for making the trip with me to Ole Miss, for being my sous chef at the party, and for the ticket to the game! Big thanks to Charles Caldwell with Tin Roof and Carr at Ole Miss for helping us line up the spot. While no open flames are allowed in The Grove, we found a way to get around that by setting up our cooking station on the street, so technically right outside The Grove. Also thanks to Dustin and Kyle for being the first people to show up to the party after Logan and I. I was also very glad to see a lot of old LSU friends there like Fred Neal, Brandon Haynes, Chelsea Potts, Natalie Ieyoub, and more. Man, what a trip! Enjoy the video from Tailgate Fan:

225: Into the Mix Episode 4 - Tin Roof Brewing Company

You can never go wrong with pizza and beer, so that's exactly what I sought out in the latest episode of our web series, 225: Into the Mix. I swing by the legendary Baton Rouge watering hole The Pastime on my way over to the Tin Roof Brewing Company between downtown and LSU's campus. Fortunately for me, the guys were open to trading some pizza for a pint, and they chatted with me all about the fall lineup including the return of the Parade Ground Coffee Porter (there's a pub crawl coming up on 10/24!) and the now-released Rougarou Black Double IPA!

In case you missed them:
225: Into the Mix Episode 1 - Mason's Grill
225: Into the Mix Episode 2 - Magpie Cafe
225: Into the Mix Episode 3 - Juban's Creole Restaurant

225: Into the Mix is a project from 225 Magazine's Dine Newsletter, tommysTV, and Bite and Booze. I'd like to especially thank Manda Fine Meats and the Paretti Family of Dealerships for their sponsorship of the series that helped make everything happen.

Hosted by Jay Ducote
Produced by Jay Ducote and Tommy Talley
Director of Photography: Dan Jones
Editor: Josh Carley
Audio: Michael Lane
Graphics by Elbow|Room
Production Assistant: Dustin Davis

225: Into the Mix Episode 2 - Magpie Cafe

Seasonal, local, and organic aren't just buzzwords at Magpie Cafe on Highland Road, they are the real deal. In this second episode of our new web series 225: Into the Mix (Miss the first episode at Mason's Grill?), I head to Magpie to sit down with owner James Jacobs and chat about coffee, espresso, and more. Enjoy!

225: Into the Mix is a project from 225 Magazine's Dine Newsletter, tommysTV, and Bite and Booze. I'd like to especially thank Manda Fine Meats and the Paretti Family of Dealerships for their sponsorship of the series that helped make everything happen.

Hosted by Jay Ducote
Produced by Jay Ducote and Tommy Talley
Director of Photography: Dan Jones
Editor: Josh Carley
Audio: Michael Lane
Graphics by Elbow|Room
Production Assistant: Dustin Davis

225: Into the Mix Episode 1 - Mason's Grill

Yesterday a brand new web series called 225: Into the Mix launched to great reviews. I say that because the reviews are truly great, not just because the video is about me going out to find the best bite and booze that Baton Rouge has to offer! Episode one takes me to Mason's Grill on Jefferson Highway to get in the kitchen with Chef Jason Darensbourg and create three of their signature burgers. I also chat with Kristin Alfandre about their famous Bloody Mason's. Watch, and enjoy. A new episode will come out each week!

225: Into the Mix is a project from 225 Magazine's Dine Newsletter, tommysTV, and Bite and Booze. I'd like to especially thank Manda Fine Meats and the Paretti Family of Dealerships for their sponsorship of the series that helped make everything happen.

Hosted by Jay Ducote
Produced by Jay Ducote and Tommy Talley
Director of Photography: Dan Jones
Editor: Josh Carley
Audio: Michael Lane
Graphics by Elbow|Room
Production Assistant: Dustin Davis

New Web Series from Visit Baton Rouge stops at Restaurant IPO

So funny story... back in the day when I served as the Public Address Announcer for the LSU Soccer team I had the pleasure of meeting Mo Isom. Actually, I knew about her from the year before because she was one of the top recruited goalkeepers in the country coming out of high school and at the time I was dating the starting goalie for the team. Needless to say my girlfriend didn't feel too great about her job security. I was actually in the PA booth calling the game when Mo scored a goal from 90 yards out in 2008. Once the ball goes in, if you listen for the announcer yelling "GOOOOOOOOOOOOAL," that's me!

These days Mo is traveling the world doing motivational speaking and many other great things. This summer, Visit Baton Rouge put together a web series exploring places that stand out in Baton Rouge's cultural landscape. Everything from arts, entertainment, museums, dining, plantations, and more are uncovered, and Mo is the host that takes us through the journey. Of particular interest to me is the dining portion which brings Mo to Restaurant IPO to get in the kitchen with my good friend Chef Chris Wadsworth. Check them out here making the signature Bayou Eggs dish and being pretty funny. Bon Apetit.

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!

VIDEO: Louisiana Craft Breweries

I recently got a hired by Louisiana Travel to help document craft breweries in Louisiana.  With a film crew of Tommy Talley and Dan Jones from tommysTV, we trekked to all seven of the state's active breweries for on-camera interviews with their presidents, CEOs, brewmasters, and keg washers.  I also wrote a profile on each brewery that will be active soon on Louisiana Travel's website.  Check out the video that we filmed below!

    

Produced by Jay Ducote and Tommy Talley 

Director of Photography: Daniel Jones

B-Cam Operator: Tommy Talley

Edited by Daniel Jones

Special thanks to Theresa Overby from Miles Media/Louisiana Travel and Conrad Rolling with the Louisiana Craft Brewers Guild.  Also thanks to Abita, Bayou Teche, Chafunkta, Covington, NOLA, Parish, and Tin Roof for welcoming us in and giving us beer!

Photo to the right taken at the Pelican House in Baton Rouge.  Disclaimer: they can't get Chafunkta beer yet, but they actually had all other taps.

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.  

Sundance or Bust

Jay Ducote with Sommer and Chris Wadsworth at the Sundance Film Festival

It wasn't easy, but Chef Chris Wadsworth from Baton Rouge's Restaurant IPO successfully guided our team through dinner impossible at the Sundance Film Festival.  With contributions from Chappapeela Farms (duck, pork belly), Inland Seafood (shrimp, crawfish, oysters, redfish, tasso), and Community Coffee, we arrived in Park City, UT ready to cook up a snow-storm of Louisiana dishes.  Chris and I received and invitation to serve as guest chefs for a party being thrown to promote the Louisiana International Film Festival.  Before we left, Chris and I made a video about what we were bringing to Sundance:

Our team hard at work at the Deer Valley kitchen

Trouble came at 9 AM on the day of the party when Chef Chris, his wife Sommer, and I arrived at Cisero's Ristorante.  Kitchen space that we had been promised suddenly disappeared.  Their kitchen, overwhelmed by private parties along with breakfast, lunch, and dinner services, simply had no capacity for us traveling chefs to make our magic happen.  In addition to needing extra space for the three of us to prepare seven different hors d'oeuvres for 200 people, we also had five culinary students from the area who were willing and ready to help us out.  Fortunately, Lisa, one of our extremely helpful students, had a connection at the Deer Valley ski resort, and was able to book us a couple hours of commercial kitchen space.  There's obviously much more to the story, and it will be told at some point.  But for now, let me just thank Deer Valley for their incredible generosity in opening up their kitchen and pantry to us.  We couldn't have pulled off this culinary feat without them.  The same can also be said for our five helpers.  They saved the day.

Ashley serving Strawberry and Pepper stuffed Bacon wrapped Dates

Upon returning to Cisero's only a couple hours before guests were to arrive, I went off on a wild goose chase for some Sternos, knowing that chafing dishes were our only option for keeping food hot.  Fortunately the chef community at Sundance all felt each other's pain, and I eventually found some heat.  We set up a makeshift assembly line and miraculously began to serve our food on time.  

Adjustments had to be made.  Not every dish was exactly like we would have wanted it, but considering the circumstances, Chef Wadsworth made magic happen, and I'm glad I could be there to help!  It was quite an honor to get to go to Park City and bring Louisiana cuisine to Sundance, and it was a trip that I won't soon forget.  

Jessica serving Louisiana Redfish Ceviche with Avocado Relish

The group celebrates with cocktails after all the food had been served

Jay Ducote, Jeff Dowd, Dan Ireland, and Chris Wadsworth enjoy the red carpet

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.

Burgasm: "I'm Not Trying to be an Underwear Model" Teaser

I'm very excited.  For anybody who hasn't seen me recently or just hasn't noticed, I've actually lost over 20 pounds since December.  Most of that was lost during the three months of actively filming for this documentary project, but I've at least kept it off since then.  And I'll keep trying to lose more as well.  "I'm Not Trying to be an Underwear Model" is a documentary web series about a South Louisiana food writer, radio host, chef, etc. (me) trying to be healthier while eating and drinking for a living.  Along with filmmaker Tommy Talley of TommysTV, our goal is to show a realistic approach to a healthier lifestyle.  This series isn't about trying to be an underwear model or the biggest loser.  It is about living a life full of bite and booze in one of the best places on earth to do it, but also realizing that you have to be at least a little health conscious along the way!  Please enjoy the teaser that we put together below.  Episode 1 will be coming along sometime soon!

Jay flips a tire during a workout with Shane Rosario

In case any of you were wondering, it is possible to order the "Repeat Offender" aka "Burgasm" at Curbside. Just track them down, and enjoy!

Huge thanks goes out to everyone who made this possible along the way.  If I left you out, please remind me!

Tommy Talley, TommysTV

Shane Rosario, Certified Crossfit and Russian Kettle Bell Instructor

Josh Carley, 40:31 Productions

Matt Callac and Erick Martin, ElbowRoom

Mike Russo, Building Studios

Max Fitness, Highland Road at Kenilworth

Pennington Biomedical Research Center

Rani Whitfield, Tha Hip Hop Doc

Varsity Sports

Aaron Hogan, Eye Wander Photo

Plus many other friends, families, and others who will be recognized along the way!

Stay tuned for Episode 1!!