As the 2014 Plaquemines Parish Seafood Festival roars to life, the queen of last year's party prepares to abdicate her throne.
There is scant online information on how Nadia Cognevich conducted her reign which may be a good thing. Surely had there been any sort of royal scandal the Times Picayune would've broken the story in a big way.
We're trying to decide between lounging comfortably on our shady back patio and drinking the Bayou Teche Acadie that's in the fridge or shaking free from the torpor and walking to d.b.a for the Arnaudville brewery's big Cajun beer/food party.
Expect kegs of Tin Roof's Juke Joint IPA to complement the offerings from Bayou Teche. 5pm.
Cask lovers who live in or are willing to drive to Metairie will be well served to drop into Lager's International Ale House where a cask of Abita Imperator Black IPA will be on hand. 6pm
Plenty more New Orleans beer parties via http://www.nolabeerblog.com/
St. James Cheese Company and NOLA Taproom have teamed up to steal the award of best in show for day four of American Craft Beer Week in New Orleans. Super heavyweight of cheese: Justin Trosclair (the number one cheesemonger in USA) will be holding court at the taproom with five of his favorite cheeses which shall be paired with five of NOLA's best beers. 7pm.
Do. Not. Miss.
Prior to the cheese and beer party you may want to visit Avenue Pub as they've gone sour and funky with their Funk Night party. Stand out brews, from our perspective, will be the Bishop's Barrel #2 from Saint Arnold and The Bruery's Hottenroth Berliner Weiss. Tons more sours from plenty other breweries but we can attest to these two beers. 5pm
Lots more beer parties right this way http://www.nolabeerblog.com/
Back when Louisiana had a legal drinking age of 18, Texas had already descended into the stone ages of 21+ only drinking for their state's citizens.
Starks, Louisiana saw land-office business from Texans who reckoned that since they were old enough to vote and/or go to war for America, they ought to be allowed to sip on a cold beer from time to time.
This Week In New Orleans Food Blogs: Hollygrove Market,Taj Of India,Cottage Food Bill, Cafe Adelaide
In June of 1993 Silocaf began operations in New Orleans.
A subsidiary of Pacorini Global of Trieste, Italy, a stevedoring and logistics firm, their facility, a coffee silo, is located adjacent to the Napoleon Avenue Container Terminal. This is the point where 300,000 tons of green coffee beans annually enter the United States.
We're working our way through two heavy bags of andouille and tasso from Best Stop and will be putting up recipes powered by these meats soon enough. A recent Sunday morning visit to the old meat market in Scott, LA found a line 30 Cajuns deep at the meat counter and another long queue at the popcorn machine that houses the boudin balls.
Nice piece on Usinger's Sausage, est 1880 http://reviews.wikinut.com/Usinger-s-Sausage/2653up84/
New Orleans sausage man Vance Vaucresson http://www.nola.com/jazzfest/index.ssf/2014/04/vance_va
Benton's ham is on the menu at Cure. Many a drunk in New Orleans claims it to be the finest cocktail bar in the entire town http://www.noladefender.com/content/cure-all
Charcuterie pop up at Four Seasons? http://www.asiatraveltips.com/news14/244-CharcuterieRoo
last week's edition http://www.scrumptiouschef.com/food/index.cfm/2014/5/1/
New Orleans chef Pete Vasquez has launched a Go Fund Me campaign to fix the electrical system of his Appetite Repair Shop project over in Algier's Point.
Vasquez needs $6500 to breathe life into his restaurant.
Here's the page where you can dig deep and give til it hurts to help the chef gain traction. http://www.gofundme.com/7jp5jc
hat tip http://nola.eater.com/
Open for just a little over a month, 40 Arpent, based in nearby Arabi, will be on hand tonight at the Bulldog on Magazine pouring their milk stout and Delacroix Abbey ale. We've been foaming at the mouth to try this brand new company's brews and can't wait to have a go at them-if we can successfully navigate the sea of hound dogs that are always abundant on the Bulldog's patio.
Terrapin Beer Company out of Athens, Georgia are bringing their Maggie's Peach Saison, Moonray Chocolate Orange Weissenbock as well as their Hopsecutioner IPA.
Terrapin's ascent in the craft beer community has not been without controversy as they sold a stake in their company to Miller/Coors much to the horror of craft beer purists.
Tempest in a teapot? Here's the most reasoned take on the story I could find http://johnatterrapin.wordpress.com/2012/12/18/craft-vs
keep up to date on New Orleans craft beer scene via Norma McGunnigle http://www.nolabeerblog.com/
I fired up my 100 year+ old Wagner Ware cast iron pan, coated it with 2 tablespoons of rendered Tamworth hog bacon fat, tossed in two sliced zucchini, and a big handful of slivered purple onion that I had liberally coated with Red Boat anchovy salt, and walked outside to take a phone call.
Louisiana craft beer does not enjoy broad penetration in the New Orleans bar scene. While the metropolitan region does have numerous drinkeries where you can purchase a carefully made beer, the average corner bar is busy slinging High Life, not Bayou Teche.
This will change.
To stay abreast of Louisiana's craft beer scene we recommend following Norma McGunnigle, she's a hard drinking woman who knows how to turn a phrase http://www.nolabeerblog.com/p/acbw-2014-events.html
While craft beer is not his beat per se Todd Price over at the Times Picayune wiggles a little coverage into his food reports http://connect.nola.com/staff/toprice/posts.html
As American Craft Beer Week swings into motion today we'll be providing coverage of events around the state (Louisiana) that are of significance to area drunkards. We reckon the Sam Adamses and New Belgiums of the world get plenty ink so we'll confine our work to lesser known breweries.
Like Saint Arnold. They're wheeling into Baton Rouge today with a truckload of Bishop's Barrel to be served at The Chimes East 10870 Coursey Blvd., Baton Rouge, (225) 296-498
Today, Sunday May 11th 2014 is the final day of the massive celebration of the pig in Mansura, Louisiana.
The final day always marks what the organizers call "The Grand Feast" and anyone with even passing knowledge of Louisiana's food culture knows that a phrase like that does not get tossed around easily.
Grand it shall be with multiple hogs being roasted all day and all night.
Mansura is in the heart of Avoyelles Parish approximately 160 miles to the north and west of New Orleans so if you set out right now you can have a big plate of cochon de lait right at lunch time.
previous coverage http://www.scrumptiouschef.com/food/index.cfm/2011/6/28
As was predicted internally at Scrumptious Chef, the lynchpin cooks at Tamale House Airport have been welcomed into the fold at Tamale House East.
As is often the case, the recipes at the Airport location did not reside on a hard drive or in a Masterchef folder on a computer. They live and breathe in the bosoms of the workers.
That enchilada sauce that drove you wild? Now breathes life at Tamale House East.
The salsa that you poured all over your breakfast tacos and fried eggs? Vast reservoirs will be waiting patiently in the walk in at Tamale House East.
All the sauces, cooking techniques and soul filled renditions of Airport's classic Tex Mex plate lunches will be honored in full at Tamale House East.
photo of the uber rare and delicious strawberry cupcake served at Tamale House Airport
This Week In Charcuterie News: Germans! Texas Wesleyan,Basques!Andrew George Jr,Timothy Banthongsack
We're retiring our This Week In Sausage News feature. It had plenty traction but we're expanding the topic to include charcuterie. After a lifetime spent curing and smoking meats it seems logical to branch out from just-sausage and also weave tales of other meat forms into our narrative.
In honor of Big Jim Sullivan, one of the premiere meat curers in the Kentucky of the 20th century.
Veteran chowhounds Jane and Michael Stern have spent the past few decades criss-crossing the United States eating in beat-up cafes, smokehouses, diners and halls devoted to feeding the trenchermen of the world.
They recently turned their attention to Louie Mueller barbecue and it's well worth a read.
Ben Edgerton and Andrew Wiseheart have officially announced their new restaurant concept. It's to be called Gardner in honor of Andrew's father, a man named Gardner.
Seasonal vegetables shall be the matrix of the new venture.
In keeping with current Austin trends the restaurant will be located east of I-35 near the intersection of Chicon.
Like oblique photos of food? Step right this way http://www.gardner-austin.com/#
Sausage prices skyrocket http://blogs.wsj.com/economics/2014/04/11/no-baloney-sa
The infamous Scotch Egg http://www.timescolonist.com/life/food-drink/recipe-sco
Sit down with the folks from the legendary La Quercia http://www.cntraveler.com/daily-traveler/2014/04/americ
The king of kielbasa has died http://baltimore.cbslocal.com/2014/04/17/former-owner-o
previous This Week In Sausage News: Dublin Coddle, Afro Fusion African Sausage, Cincinnati Goetta, Venison http://www.scrumptiouschef.com/food/index.cfm/2014/4/9/
The Hightower gets raved up by the folks at A Time To Kale http://atimetokale.com/2014/04/15/east-7ths-hightower-g
Completely obscured by high profile Italian joints in Austin, Quattro Gatti just keeps hammering away http://www.foodfash.com/2014/04/11/quattro-gatti-blogge
I love Angela Shelf Medearis http://www.fieldandfeast.com/guest-bio/angela-shelf-med
Hungry Girl Austin continues rampaging, Godzilla-like across Austin eating everything in her path. Titaya's report http://hungrygirlaustin.com/post/82257717396/titayas-th
Bufalina is hiring http://austin.craigslist.org/fbh/4416893505.html
previous The Best Austin Texas Food Blogs: Stiles Switch, Pop Up Picnic, Whataburger,Lenoir,Gus Fried Chicken http://www.scrumptiouschef.com/food/index.cfm/2014/4/4/
One of the old masters discourses on all things hog.
East Austin Charcuterie Project was our most ambitious pop up restaurant yet. Such is the nature of slow-cured meats and food made 100% by hand using our highly specialized "competitive sourcing" techniques.
But we must bow and scrape to the old master: Allan Benton. The crowning glory of any menu upon which it's featured will always be a cured ham coming out of this man's Madisonville TN smokehouse.
Railroad Barbecue has announced that they are shuttering their old timey barbecue joint in Manchaca (est.1981) and if that news wasn't bad enough, they are also closing down their Kyle location.
When we lived in South Austin, Railroad saw plenty of our brisket and fried potatoes money. No shortcuts from the Sherrill Family on those fries that we repeatedly declared to be the finest in Travis County.
Handcut, fried twice and served hot as blazes.
Does the fact that Coors Brewing Company won the World Beer Cup Championship in the large brewing category in any way mitigate the importance of the World Beer Cup?
Johnny Paycheck sure wouldn't think so. That man loved his yellowbelly. When's Jester King going to put out a banquet beer?
This Week In Craft Beer News:Stochasticity, Young Master Ales, Asheville Scene, Freetail,Jester King
This site began its life as a recipe database before morphing into a powerhouse of barbecue reviews, taco ramblings, food obituaries, dive bar reports and analyses of other food writers' work.
But recipes are evergreen, and they still drive the lion's share of traffic to this blog. Without further ado, here are the ten most popular recipes in the history of the site:
When Steven Shaw and Jason Perlow founded eGullet in August of 2001 they had no way of knowing they were helping to kickstart a revolution.
Shaw was sick and tired of Chowhound's heavy-handed moderation (read The Death Of The Austin Chowhound Board http://www.scrumptiouschef.com/food/index.cfm/2011/8/1/)and attempts to control the posters who had come to regard the virtual community as their de facto living room.
I've been an acolyte of Allan Benton since I was nothing more than a country sprout growing up in the Cumberland Highlands of Eastern Kentucky. While my grandpa Big Jim Sullivan was putting out world class bacon from a wood smokehouse in rural Knox County, Allan Benton was two hours south learning the cured meat trade in Madisonville, Tennessee.
We've tackled the methods behind breathing life into a cured country ham here http://www.scrumptiouschef.com/food/index.cfm/2009/11/2 before but for our latest adventure we wanted to see if a different technique could be employed. When you travel 2000 miles to buy a ham you want to make sure you honor the meat so while this was an experiment it did not happen without a lot of serious research.
A young hopeful rose out of nowhere to seize the day at Tamale House East's second annual East Austin Salsa Shootout as a battle-hardened team of hot sauce cooks (minus a no show) gathered on the East 6th Street proving grounds with fiery quarts of handmade salsa to see who could put out the best sauce in all of East Austin.
One entrant, not the winner, proved to be my favorite with an absolute ass-burner. Lassitude stripped away via capsicum I returned to the kitchen a new man.
Ryan and Julie of Foie Gras Hotdog, in a giant fuck you to convention, returned to defend their title with a new recipe. Eschewing last year's formula took some serious guts and we salute them.
All the hot sauces were splendid but one mole-like concoction was especially deep in flavor. We reckon this cook must have spent time in Oaxaca as their rendition tasted like it had a good 30 ingredients.
And the winner? Matt Taylor, a cook at Swift's Attic, competing for the first time, was deemed the crowd favorite. There is no judging panel at East Austin Salsa Shootout. The people decide who the champ is.
This event would have not been possible had it not been for Saint Arnold Brewing, Four Seasons Austin and Juiceland.
photo credit http://aneelee.wordpress.com/ via Nelly P. Ramirez one of the competitors
The Best Austin Texas Food Blogs: Stiles Switch, Pop Up Picnic, Whataburger,Lenoir,Gus Fried Chicken
The gals over at Forks Up segue off the fine dining trail and eat at Stiles Switch Barbecue http://forksupblog.com/3/post/2014/03/stiles-switch-bar
Ginny Bell! has a food events round up for y'all http://www.ginnysaustin.com/april-happenings-part-popup
Up in Michigan there's a smoked meat outfit called Lockhart BBQ where pit boss Steve "Bubba" Coddington plies his trade. (ed note: barbecue newcomers now use the word "pitmaster" to describe any person who's ever so much as grilled a hamburger on a Weber grill, we'll stick with the pit boss appellation.)
That's a far piece from Lockhart, Texas but as branding goes you could do a lot worse than invoking a Texas legend to help get the meat out the door.
For the past five years, Once Over Coffee Bar in South Austin has been our favorite coffee shop in central Texas.
We go here for perfect Americanos, a soundtrack featuring plenty X, and Jason and the Scorchers and the friendliest baristas in Austin.
They also happen to be deadly serious about their beans. So serious, they've decided to open their own coffee roaster with partner Clancy Rose, a major player in the Texas craft bean roasting scene.
Much like his contemporary, Allan Benton of Benton's Country Hams, Anson Mills' Glenn Roberts is a rockstar in the community of chefs who treat sourcing like a competitive sport.
While Benton rules the heritage pork game, Roberts is perched high atop the roost of heirloom corn, rice, and other grains; a perch that he built through a decade-plus of hard work searching the back roads of South Carolina for forgotten seed strains of Civil War-era starch varietals.
This Week In Craft Beer News: Saint Arnold,Brouwerij Troost,Whole Foods,Global Assn Of Craft Brewers
The Scrumptious Chef cooking crew has swollen to nine for our next event: East Austin Charcuterie Project, to be held at Tamale House East Saturday April 5th 2014 at 7pm.
It's a trek through the world of cured meat with all the heritage pork (From Legend Meats Gorman, Texas) you could dream for or want.
Should a drinkery be disqualified from being considered the best dive bar in Austin if they sell cans of Pearl, the oldest and cheapest beer in Texas, for $4.25?
Not necessarily. After all, they've got to keep the lights on one way or another.
A far more egregious sin for a dive bar is hiring a snarling harridan to serve that beer.
This Week In Sausage News:Big Boar Hog, FDA, Make Your Own Bacon,Burger King,Clarissa Dickson-Wright
There are non-Austin chefs competing for Food and Wine's Best New Chef, but for the purposes of this conversation we'll limit ourselves to the Austin contingent.
Andrew Wiseheart of Contigo puts out one of Austin's finest (and bloodiest on demand) burgers, and is handy with a cleaver when it comes butchering time. If you like dogs and children then this is your spot.
Madisonville, Tenn. "It's not the dollar that motivates me so much as the compliment."
It's a long haul from Austin, Texas to Madisonville, Tennessee (2000 mile round trip) but when you've got a charcuterie pop up restaurant planned, it's a pilgrimage that must be made.
And one I happily took as the new year began a few months back.
The ladies over at the Forks Up blog keep on banging out killer content with plenty restaurant reviews. Blackbird and Henry gets the treatment http://forksupblog.com/3/post/2014/03/blackbird-henry.h