Monday, November 22, 2010

Indulge in Gourmet at Sweet Wishes Café



This article has been published in the November 2010 issue of Town Favorites Magazine. You can visit the Town Favorites website at http://www.townfavorites.com/, follow them on Twitter @TownFavorites, "Like" them at Facebook.com/TownFavorites, and find their magazines at over 150 restaurants and businesses around Baton Rouge! Pick up a copy today!


Indulge in Gourmet at Sweet Wishes Café
by Jay D. Ducote

In November 2007 Rhonda Weeks and Sheetal Bueche opened Sweet Wishes Café on Perkins Road. They wanted to open a business, Rhonda liked to bake and decorate, and gourmet cupcakes were an up and coming trend in big cities around the country. Thinking the idea would fit in well in Baton Rouge, their shop opened its doors for cupcakes to go or as a place to relax with their delicacies, coffee, and free wireless internet.

Rhona Weeks and Jay Ducote pose with cupcakes at Sweet Wishes
Sweet Wishes keeps eight to ten flavors available each day on a mostly rotating basis. While the Red Velvet, Heavy Duty Chocolate, Plain Jane, and Chocolate Chip are the regulars on their menu, other assorted cupcakes will come and go with the seasons or with requests from customers. The café owners pride themselves on their level of customer service. If you give a couple days notice they can have any flavor on the menu, not just the eight to ten that are available at the counter. They do custom cakes, are willing to do last-minute jobs, and also specialize in wedding cupcakes and corporate gifts with company logos screen-printed onto the frosting. According to Rhonda, the logo sweets make great holiday presents or “thank you” items for clients.

Delightful Gourmet Cupcakes on display at Sweet Wishes Cafe
The ladies at Sweet Wishes Café played with different flavors a lot more when they were first getting started than they do now. Still, every once in a while they invent something new. Their most recent flavors play with fruit fillings like apple, blueberry, and apricot. Rather than stuff their cupcakes with a blob of fruit filling, they insert multiple columns of fruit throughout the cake, allowing the eater to taste some in every bite without ever getting an overload. I found the Blueberries & Cream cupcake to be tantalizing to the taste buds with just the right amount s of cake and filling in each bite.

Pupcakes also highlight the menu at Sweet Wishes. These gourmet dog treats are made with oatmeal, cheese, whole wheat flour and other ingredients that are ideal snacks for your puppy. They also serve ice cream from the LSU Dairy Store, making them one of the few places on earth to get LSU ice cream. Rhonda and Sheetal proudly brew Baton Rouge’s own Community Coffee. However, it isn’t a one way relationship. During the holidays, CC’s Coffee Houses dish up Sweet Wishes’ Chocolate Mint cupcakes. Sounds like a great way to celebrate to me!

Geaux Tigers!
In the end though, a gourmet cupcake doesn’t actually do any good unless it tastes fantastic. Fortunately for Sweet Wishes, their cakes live up to the billing. I sampled quite a few cupcake varieties including each of their four regular flavors as well as Toffee Temptation, Blueberries & Cream, and Chai. I found the Chai cake to be particularly interesting and a great flavor for a cupcake. Sweet Wishes flavors are found in the cake, not loaded in the frosting. The cake itself is slightly heavier and denser than a typical cupcake while still delivering the necessary moistness, which appealed to my palate. The frosting is the same on all cupcakes. Sweet Wishes uses a cream cheese based frosting that is far more inviting than most completely sugared cupcake toppings. The cream cheese base allows the frosting to highlight the flavors in the cake while providing a great balance between sweetness and substance at the same time.

Jay Ducote takes a bite of the Toffee Temptation cupcake
The Toffee Temptation had a distinct taste with crunchy toffee on top. The textures played really well together and made it one of my favorite cupcakes of the evening. However, while the Red Velvet is consistently their number one seller these days, my personal favorite cupcake was undoubtedly the Heavy Duty Chocolate. Rhonda and Sheetal load the rich chocolate cake with extra chunks of dark chocolate to make the cupcake explode with a chocolate overload. Once again, the cream cheese based icing pairs extremely well as it smoothes out the richness of the chocolate and allows the eater to taste just how delicious the whole thing really is. Heavy duty, yes, but nothing I couldn’t tackle over and over again. It would be worth it… despite my growing waistline. Decadent and delicious!

For more information about Sweet Wishes Café, you can visit them at 10889 Perkins Road, find them online at www.sweetwishescafe.com, follow them on twitter @SweetWishesCafe, like them on facebook.com/SweetWishesCafe, or give them a call at 225-757-6880. Enjoy!


Jay D. Ducote is the author of the blog Bite and Booze, which chronicles his culinary and indulgent cultural experiences around Baton Rouge, South Louisiana, and the world. It can be found at www.biteandbooze.com. You can also reach him by email at jay@biteandbooze.com, like the Bite and Booze fan page on facebook.com/biteandbooze, and follow him on Twitter @biteandbooze
Thanks to Eric Ducote of BRBeerScene.com for taking all the pictures for this article.


Sweet Wishes Cafe on Urbanspoon

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Friday, November 19, 2010

LSUCxC Inside the Communication Studios with Jay Ducote

If you missed the live show or the live ustream feed of my interview with LSU Communication Across the Curriculum (@lsucxc), you can watch/listen to the whole thing below!  This was recorded live in Studio 151, Coates Hall, Louisiana State University, Baton Rouge, La. on 11/17/2010.  There is a slight audio glitch at the very beginning but after that everything works fine.  Enjoy, and let me know what you think!


Here is a table of contents featuring the highlights for those who might not want to watch/listen to the whole thing!

2:15 Things get kicked off
3:00 When did I decide my passion and how I got started with Bite and Booze
6:00 How I decided to start a blog
8:35 How did I decide how I would promote Bite and Booze (Facebook, Twitter, and more)
9:15 Shout out to Foodbuzz
11:25 Town Favorites Magazine and other local publications and how that gives credibility, "just a blogger"
14:30 Communication and sense of community, community around food
16:00 Baton Rouge Social Media Association (@BRSocMe) shout out
21:45 Q: How many hours do I spend on the blog/blog activities during a typical week?
22:20 Shout out to the Tin Roof Brewing Company
23:00 Mention of video for Raising Cane's and talking about turning hobby into money
24:40 Q: Have you thought about moving or going anywhere else for your blog?  Do you get any travel opportunities from the blog?
27:35 Q: How do I write differently about something like tailgating where it is individual cooks vs writing about a restaurant or professional chefs? How do approach asking strangers for food, etc.?  Talking about filming the LSU Tailgating videos!
29:20 Q: Can you talk a little bit about your Twitter strategy?  Difference between Twitter and Facebook in communications and communities.  Giving BBQ some love, tailgating, etc.
34:55 Q: (I like this one, thanks Lindzee!) Do you feel it's creepy to just randomly reply or mention people on Twitter?
36:00 How do you monitor yourself online and see what is happening related to you and your blog?
40:20 Talking about the other Jay Ducotes in the world
41:05 Q: Are the great opportunities out there coming to me or am I having to actively seek them out?
42:15 My good advice for the day, mention of Ninja Snowballs Videos
44:05 Getting paid to do certain things but not others... a little journalistic integrity
44:50 Tony Chachere's/CSS Tailgating Cook-off
47:00 What should other people be trying to do right now to be successful?  Attitude about networking.  "What can I do for you" attitude?
48:20 "What's Cookin'?" - That's for you, Tommy.
48:50 Q: How can vote for you in the cook-off?
49:40 Q: Who are the other two finalists competing with you in the cook-off?

And that's it.  Thanks to everybody at LSU HHS, CxC, and more that invited me to speak and put "Inside the Communication Studio" on.  I really appreciate the opportunity, and I look forward to doing it again in the future!  Feel free to share this with all your friends who may have missed it!


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Thursday, November 18, 2010

Homecoming Tailgating: On Campus for LSU vs ULM


This past weekend I found quite a few treats around campus, though tailgating was a little slow compared to the week before when Bama was in town.  Still, I ate well as I came across a gumbo cook-off and a group that had boiled crabs, boiled shrimp, jambalaya, and white beans.  I also got to hang out with Mike the Tiger and watch the Golden Band from Tiger Land start their march.  Enjoy, and Geaux Tigers!



Make sure to check us out again for the Ole Miss game on November 20th!  It is the last home game of the year, and I'll be competing in the Tony Chachere's Tailgating Cook-off.  Voting will be going on from November 19th to 30th, so make sure to a true Louisianian by voting early and often!

Schedule:
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Wednesday, November 17, 2010

Tin Roof Beer rolls out in Baton Rouge


The Tin Roof Brewing Company is ready to roll out their first selections to draft beer starting tomorrow (Thursday, November 18, 2010), so naturally I got a sneak peak at what is in store for craft beer fans in Baton Rouge.  Setting up shop off of Nicholson Drive between LSU and Downtown, Tin Roof is starting with two brews to give us a thirst-quenching taste of local flavors.  The Voodoo Bengal Pale Ale is the beer that I'm most excited about.  It is a slightly hoppy American pale ale that is brewed with Louisiana's own Steen's Cane Syrup.  The beer has an excellent mild fruit nose and a beautiful balance between the malt, hops, and cane syrup taste.  For those who may not be as much of a hops enthusiast as I am, the Perfect Tin Amber provides a solid amber style beer with a nice malt presence.  Either way, you shouldn't be disappointed!

Voodoo Bengal Pale Ale (left) and Perfect Tin Amber (right)

Tin Roof's Brew Kettles
Tin Roof's Fermenting Tanks
The best news about everything is that the wait is over for Baton Rouge to be able to taste their city's very own beer!  This weekend William McGehee and Charles Caldwell at Tin Roof have a roll out planned in efforts to get a beer in as many hands of craft beer lovers and local product supporters as possible.  Here is the schedule:

Thursday 11/18
The Bulldog on Perkins, 4-9 PM

Friday 11/19
Happy's Downtown 4 - close with David Borne for your musical enjoyment
Mellow Mushroom on Burbank 5 -7
Chimes East on Coursey 5 - 7
Chimes LSU 7 - 9

Saturday 11/20
Walk-On's both locations... especially at the Burbank location after the Ole Miss football game!

Many of those featured times and places will also have specials like $3 pints (very good price for such small-batch local craft beer), free jambalaya, and more.  Check it out, bring a friend, drink plenty, and support a new Baton Rouge business!  CHEERS!

Tin Roof 1/6 barrel kegs ready to roll out to a bar near you!
Make sure you keep up with Tin Roof on Twitter and Facebook!  Tell them Bite and Booze sent you!

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Monday, November 15, 2010

Raising Cane's Chicken Fingers Grand Opening - Store #94


Last Thursday, on Veteran's Day, I had the privilege of attending the grand opening ceremonies for the 94th Raising Cane's Chicken Fingers restaurant.  The event occurred at 8899 Florida Blvd., marking the 18th Raising Cane's in the Greater Baton Rouge area.  The kickoff event for the restaurant included a Veteran's Day tribute complete with the LSU Pershing Rifles, multiple Cane's crew member Veterans, and country music recording artist David St. Romain, a Veteran himself, singing the National Anthem.

Also in attendance were Raising Cane's Founder, CEO, Fry Cook, and Cashier Todd Graves, Baton Rouge Mayor-President Kip Holden, the Broadmoor High School cheerleaders, and the best fast-food mascot around, Raising Cane II!  Raising Cane's also presented a $1,000 check to the American Cancer Society and donated 15% of all proceeds from the day to the American Legion.  I teamed up with TOMMYStv to capture the ribbon cutting and grand opening on video.  Enjoy, and eat some chicken fingers!


Oh, and one more thing.  My friends at Raising Cane's left me with this gift basket to give away to a lucky reader of Bite and Booze!  Just post a comment below telling me how you order at Cane's.  For example, I go for the #1 Box Combo no slaw extra toast, as seen in the above video.  Also, make sure I know how to get in touch with you.  One winner will be chosen at random.  You have until the end of November to enter so I can get this puppy to somebody's home for the Holidays.  What is your One Love?


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