The stage was set for an eventful Saturday in Baton Rouge, Louisiana. Visiting our state was an old friend, Nick Saban, who is not viewed in the greatest light in and around Tiger Town. He happened to bring along a few friends, and a football game was played, and he lost.
The peripheral to the story is the tailgate. LSU is like no other place in the country when it comes to celebrating their football team. The morning started around seven thirty with a wake up call, we were running late due to the previous nights viewing of Rebirth Brass Band at Chelsea's, for free. Off to the stadium we headed. Parking about fifteen minutes away, Cowboy Rivet saddled his ten speed with a backpack and inflatable party doll, and rode to the spot which had been secured the following evening.
Reaching our destination at the tailgate, we were met by friends who graciously lended a hand in getting all the necessary details of the party underway, ie, tents, tables, booze, food, table clothes, Christmas lights, disco ball, television, generator, etc. The food for the day was waiting when we arrived at the tailgate and alls we needed to do was cook a little food, enjoy the scenery, listen to music, and chant anything that came to mind towards the Bama fans.
The hosts had provided a spread rivaling only Antonine Careme, google it. Chicken biscuits, gumbo, several dips with chips, sandwiches, and enough booze for an LSU tailgate. My part in the food was small, but cooked a few things, and burnt one thing in my jubilation after the Tiger win. First on the menu was pork and peppers. Marinating the pork in soy, thyme, rosemary, and Tony's, it sat while the grill was getting ready.
First to meet the grill, were the peppers, earlier in the morning the peppers were plucked from the Rivet's garden along with some herbs to make the pork happy. Once the peppers had given way to a sweet smoky aroma, the pork was placed on the grill. After fifteen minutes or so, the pork was done, sliced and presented on French Bread. Hamburgers where next on the menu, careful not to denature the proteins, the burgers where cradled into patty's and cooked untouched to a medium temperature, they were blanketed with cheese and placed in a bun for the guests. The last thing I cooked did not make it to service. Jambalaya was on the fire for the end of the game, as the cheers and fans rolled out of the stadium, the rice was not yet done. So I cranked it, burned it, and so it goes...always be patient with the food.
No bars could rival the scene of a lone tailgate rocking until ten at night. It was a dance party under Christmas lights, disco ball, and a giant chicken. A chicken appeared around eight or so that night and brought the party to the next level with a keg stand and jog. Next time you happen to be at an LSU game, look out for the giant chicken, because you know a good time is on the way.
Thank you to all the friends, and friends of friends that hosted the party, it was epic.
Riverbend Thursday Dinner Club
The Weather yesterday evening, ahhh, it was amazingly comfortable for a meal outside. Friends visiting from out of town was the occasion and New Orleans cuisine was on the agenda, along with good conversation, and flowing libations. Guests were from a broad demographic representing Serbia/New Orleans, Aruba/New Orleans, and New Orleans, after meal conversations led to games of table tennis and trivial pursuit questions, carnage.
Jambalaya
Mis en Place
"everything in its place"
Third Time Baking Bread, Crust is Getting Better
Mr. BreauxJangles Riverbend
- Veljko & Jackie's Welcome Home Dinner Menu
- Thyme Scented Foccacia-Like Third Bread
- Romaine, Radish, Grape Tomato, Tarragon, Green Onion Salad
- Leek Studded Jasmine Rice Pilaf
- Jambalaya Stuffed Celery Roasted Chicken
- Crawfish Caroline
- Pudding of Persimmons
- Libations (Thank your for sharing!)
- Chardonnay Mendoza
- Blanc de Blanc Sonoma
- Chardonnay Arroyo Grande Valley
- Chardonnay Alexander Valley
- Macon Village White Burgundy
- South African Chenin Blanc
- Pinot Noir Golden Eye
Jambalaya
Mis en Place
"everything in its place"
Third Time Baking Bread, Crust is Getting Better
So it was a good meal with good friends accompanied by good tunes and amazing weather.
YoBreauxGastreaux
Surprisingly Quick
Chef Breaux's Demanding Eye On Plating
The Hudson Valley
Going to food school in the North was cold, but with the cold came some pretty scenic landscapes. The food school I mentioned, was The Culinary Institute of America in Hyde Park, New York. It was just an hour North of Manhattan on the Hudson River, with much green space flowing alongside the river. Pictured below are the grounds of The Vanderbilt Mansion, huge property with hills, creeks, and waterfalls. Next time you happen North, check it out.
| Approaching View...New York |
| Frontal View...New York |
| Country Estate...New York |
| ...New York |
| YoBruddah...New York |
| Breaux Guarding The River...New York |
| Breaux & Clancy...New York |
Food Pictures
Here area a few food pictures, stayed tuned for more food as it developes. YoGastreaux!
| Peppers & Shadows...Short Street |
Here area a few food pictures, stayed tuned for more food as it developes. YoGastreaux!
| Beet Salad, Brioche, Egg, Mache...Le Languedoc |
| Blurred Veg...Short Street |
| Corriander/Nori Crusted Tuna, Charred Tomato Vinaigrette, Lemon Oil, Cucumber Salad...Le Languedoc |
| Peppers In The Sun...Short Street |
Business Strength
For the longest time, I have considered myself tough, either through justification of logic or sheer size, but it is definitely a test of strength to start a business. My analytical brain has reasoned it down to one thing, want/desire. Today at the bar was the most successful yet, as far as food sales. It is amazing the heightened sense of cost, once it is realized that I have to buy more, if I waste more. With the heightened sense of cost, and the enjoyment of selling a sandwich for six dollars, I am becoming sort of used to this thing called reality. Moving forward with this thought, converations with cab drivers have led me to the fact that chicken wings need to be on the menu. I explained the confit method in mind, but was immediately shot down because some people like to pick at dem bones. It is about feeding the public a good meal that they like, not me trying to always reinvent the wheel. The lessons of life are like a velvet hammer softly punching you in the face, getting hammered can be fun, but there is always a price. So if you happen to like food, I like to cook. What we offer is personally cooked food for an amazing value.
Lunch Wednesday
Chicken Liver Toast $3
Chips & Dip $6
Hamburger $6
Blackened Chicken Bun $6
Jambalaya Sandwich $6
Grilled Cheese $5
Cheesed Hamburger $7
*xtra idaho slices $2
If you want to know what extra idaho slices are, stop by
RHB
11am-2pm
6pm-2am
116 University Place
New Orleans, Louisiana
Lunch Wednesday
Chicken Liver Toast $3
Chips & Dip $6
Hamburger $6
Blackened Chicken Bun $6
Jambalaya Sandwich $6
Grilled Cheese $5
Cheesed Hamburger $7
*xtra idaho slices $2
If you want to know what extra idaho slices are, stop by
RHB
11am-2pm
6pm-2am
116 University Place
New Orleans, Louisiana
Subscribe to:
Posts (Atom)
