NOLA Brewing with Kirk Coco: Bite and Booze Radio Show presented by Calandro's Supermarket

NOLA's Spy P.A.: Hopitoulas infused with Pineapple and Habañero

A couple weeks ago, and unfortunately before the Brad to Matthew Hopitoulas toss, I sat down for a good show with the founder of NOLA Brewing, Kirk Coco. Joined by my friend Chuck P. of the Me and My Big Mouth Radio Show, my Chief Confusion Coordinator, Blair Loup, and owner of Tiger Deaux-nuts, Jeff Herman, I learned a lot about Kirk, how he came up with the idea of starting NOLA Brewery and the inspirations behind some of their beers.

Kirk rolled up to the brewery floor on his Triumph motorcycle, took us inside and set us up with some of their taproom specialty brews. With New Orleans Brass playing in the background, Kirk told us how the brewery came to be, problems he's run into throughout the process, and explained the culture of the community that is craft brewing. If you're ever in New Orleans, stop by the taproom and try some of their special experimental beers, take home a growler and sing the praises of Louisiana craft beer!

The Bite and Booze Radio Show presented by Calandro's Supermarket airs on Saturdays at 5 PM and replays Sundays at 8 PM on Talk 107.3 FM in Baton Rouge. The show is hosted by Jay Ducote and won a Taste Award in January 2014 as the best food or drink based radio broadcast in the country. The producer of the show is Chris Courtney at Guaranty Broadcasting and the field producer is Charles Pierce from the Me and My Big Mouth Show. It is also available on iTunes. The show's sponsors include Calandro's Supermarket, Visit Baton Rouge, Portico Restaurant and Bar, Lock & Key Whiskey Bar, Le Creole Restaurant, Slap Ya Mama Cajun Seasoning, Mama Della's N.Y. City Pizzeria, Mason's Grill, Donner-Peltier Distillers (Rougaroux Rums and Oryza Vodka and Gin), Louisiana Cookin' Magazine, Juban's Restaurant, the Tin Roof Brewing Company, the Louisiana Culinary Institute and Triumph Kitchen.

Noah's Mill: Whisk(e)y Wednesday presented by Lock & Key

Noah's Mill Bourbon

The third bourbon in the Bardstown Flight ($16) at the Lock & Key Whiskey Bar is a beast: Noah's Mill. Following Willett Pot Still and Rowan's Creek, the Noah's Mill ($10) is even higher proofed, giving it a flaring sting on the nostrils. The potent leathery aroma packed a good punch in the face in every delightful way. Tobacco, lavender, and oak also filled the nose. Upon hitting the lips the bourbon is a flamethrower when uncut. The high proof provides a significant burn with cloves and vanilla present. The addition of some big spice flavors accents the nearly chewy texture of the whiskey as the weighty and oily mouthfeel coats the tongue. The finish remains long and unruly but in a way that every bourbon drinker will enjoy. When cut with water the whiskey reveals some finer nuanced flavors with a bit of honeysuckle. This whiskey provides a true experience to the drinker. It is a big brother and heavy hitter type of bourbon. Noah's Mill is a delicate flower with intricate flavors and impressive fire. Try it on your own accord. And love it.

Noah's Mill Bourbon
Average Score: 86.5

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by the Lock & Key Whiskey Bar. Lock & Key has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys available for on premise consumption. This WW feature was scored by Jay Ducote and Blair Loup from Bite and Booze, Arthur Lauck from Lock & Key, 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.

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.

Put it all on 18 Steak

A couple of weeks ago my Chief Confusion Coordinator, Blair Loup, and I got the chance to sit down to a wonderful feast at L’Auberge Baton Rouge’s 18 Steak with their PR Manager, Julie Collins. Hanging out with Julie at the Stadium Bar & Grill’s Jameson Dinner in March proved to be a lovely dining experience, so naturally we were pumped to get the invite to try out 18 Steak! I’ve had the fortune of being treated to some amazing meals at the Ember Grille & Wine Bar at the L’Auberge in Lake Charles a few times, so I eagerly anticipated what 18 Steak would have to offer. I had been to 18 Steak a couple times for private events like the Mount Gay Rum Dinner, but this would be my first time to eat off the regular menu.

The evening began at the bar where the ladies and I each enjoyed an Old Fashioned made with George Dickel Whisky - good stuff if you haven’t tried it. The dining room features something of a whiskey barrel theme. You can tell a lot of thought, creative use of whiskey barrels, and attention to detail went into its construction. Julie set us up with a really nice booth overlooking the river and the party commenced. By party, I mean I looked through their iPad wine list for days. The impressive selection entertained me for quite a while. Chef Samantha Foglesong grabbed my attention right away with some creative appetizers. I highly recommend stopping by to check out what Chef is slinging. Who knows... maybe you’ll see me there. I’ll be the guy with the Cowboy Ribeye sitting between two ladies gabbing and giggling about Harry Potter nonsense. At least, that's what happened on this occasion, but I loved it. 

Foie gras is essentially a fattened duck or goose liver that can be prepared in a number of ways. Pictured below is 18 Steak's take on liver and onions. Foie gras can be a texture problem for some, but the taste of this particular dish is well balanced. The fattiness of the liver combined with the crunch of the foie gras crouton and pickled onions sends a pop of flavors and consistencies to the palate. I enjoyed the pickling of the onions. It helped brighten up the heavy flavor of the foie gras.

Liver & Onions: Seared Foie Gras, Foie Gras Crouton, and Pickled Onions

The Lobster Spring Rolls were presented beautifully. The colors from the vegetables on the plate really made the dish stand out visually. Our server suggested we treat the spring roll as the filling in a lettuce wrap. This lit up the flavors inside the roll and made for a refreshing starter to our meal.

Lobster Spring Roll with Bok Choy and Cilantro

18 Steak tops their crab cake with a creamy lump crab ravigote. The crab cake featured a perfectly crunchy shell while maintaining a pleasantly succulent inside. Combined with the cool, creamy ravigote, the crab cake had all the elements of savory seasonings and textures you could ask for.

Jumbo Lump Crab Cake with Ground Mustard and Crab Ravigote 

The Corn Macque Choux is a classic dish at a southerner's gathering, but 18 Steak has given this classic a delightful makeover. The rich spiciness of tasso adds a new level of zing to this already delightfully zesty side dish. Presented in a corn husk, this is dish is a must-order for me.

Sweet Corn Maque Choux 

I'm a big fan of oysters so I had to try to the fried Gulf oysters Rockefellar! The oysters were skillfully fried with a nice crunch and juicy center. The wilted, creamy spinach underneath complimented the crunch of the oysters. If you're an oyster fan, you won't want to pass this one up.

Gulf Oysters with Rockefeller Pernod, Wilted Spinach, and Ricotta Salata 

New Orleans Style BBQ Shrimp is a familiar flavor. Sometimes when outside of New Orleans recreating this classic is tricky, but 18 Steak hit the nail on the head. Jumbo Gulf shrimp were cloaked in a decadent, savory sauce and topped with buttery breadsticks. Definitely dip the breadsticks in the buttery mixture.

Wood Grilled BBQ Shrimp with Lobster Dumplings and Rustic Stone Focaccia Breadsticks 

"Where have you been all my life?" is the first thought that crossed my mind when I took a bite of the 18 Steak mac n' cheese. Not only was the macaroni thick and creamy, but the tasso ham added a pleasant saltiness and spiciness to the dish. On top is basically a fried cheese puff. Before you go thinking "that's too much cheese," please stop yourself. There is no way a dish with cheese in its name can have too much cheese. Also, the crunchiness of the crouton really adds something special to the much loved comfort food. If you try it and still think it's too much, send it my way.

Macaroni and Cheese with Tasso Ham and Fontina Stuffed Crouton

Julie had the Wagyu flatiron steak. Wagyu is a breed of Japanese cows and is known for it's intense and consistent marbling. This marbling helps create an extremely juicy steak. Pictured below is the Wagyu Flatiron with a Bleu Cheese Crust, a "Steak Enhancer" at 18 Steak and a harmonious pairing.

12 oz. Flat Iron Wagyu Steak aged for 45 Days and grilled over Mesquite, Hickory and Pecan woods with a Bleu Cheese Crust

While there were some incredible looking dishes to tempt me, I had to go for the steak. My top choice in steaks is pretty much always a bone ribeye. This time I went with the center cut ribeye. A nice sear on the outside out a charred crust on the gorgeous prime steak and I included some foie gras butter on the side.

16 oz. Center Cut Ribeye aged for 45 days and grilled over Mesquite, Hickory and Pecan woods with Foie Gras Butter

Bite and Booze Bonus: Seriously... don't skip on the Macaroni or the Corn Maque Choux - they might change your life. Also try the Sweet Potato Gnocchi with Fresh Sage, Brown Butter and Maple Syrup... a little sweet and very savory.

Rowan's Creek: Whisk(e)y Wednesday presented by Lock & Key

 Rowan's Creek Bourbon

Last week we took a look at the Willett Pot Still bourbon that's on the Bardstown Flight ($16) at the Lock & Key Whiskey Bar on Corporate Boulevard in Baton Rouge. This week we tackle another bourbon on that flight: Rowan's Creek ($10). This Kentucky Bourbon starts with butterscotch and banana on the nose. Perhaps a little like bananas foster, which is never a bad thing. The over-proofed whiskey continues with the banana flavors on the palate. Up front it is like a banana Runt. As the fruit subsides the mid-palate carries flavors of butter cream, followed by a rush of black peppercorn. Wood and alcohol are present as Rowan's Creek presents a big mouth feel with a substantial burn. It opens up nicely and great flavors come though with just a couple drops of water. The finish is long and continues as a oily pepper drip down the throat. It is lingering goodness that ought to be enjoyed. Overall the whiskey has some slight complexity that intrigues even the advanced drinkers. While I think it is just a few notes shy of being amazing, Rowan's Creek is definitely still worth a giving a try.

Rowan's Creek Bourbon
Average Score: 74.75

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by the Lock & Key Whiskey Bar. Lock & Key has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys available for on premise consumption. This WW feature was scored by Jay Ducote and Blair Loup from Bite and Booze, Arthur Lauck from Lock & Key, 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.