Winesday

Rene: First whiff of the wine smells like cinnamon and a humidor. On the palate, this wine is heavy but flighty, jumping from spicy flavors to the almost overwhelming taste of cherries. This is a very smooth wine that would be perfect in front on a fireplace after a long meal. Unfortunately, it rarely gets cold in enough in New Orleans for a fireplace. This wine wants grilled lamb, but something with more bite than simple lamb chops. How about the grilled lamb ribs from Patois. That'll do.

Peter: This wine is rich but not overly tannic, with a slight burn down the back of the throat (Ed. Note: Say to yourself, "That's what she said"). The first flavor profile that comes to mind is cocoa. Thinking red meat (shocker, I know). Had a few veal and beef cheek dishes lately, thinking of the one from Sylvain that is the dinner menu.

Joe the Wine Guy: With great structure, depth, and concentration, the 2006 Three Palms Vineyard Merlot from Sterling Vineyards is intense with ripe black cherry aromas and expansive flavors. On the palate you get mineral, mocha, spices, rose and toasty oak. You can find it at the Renaissance Arts Hotel and Mandina's; this wine retails for around $30.

Hogs for the Cause

Hogs for the Cause, the number one porcine related charity event held at the Fly, returns this Saturday, March 6th from sun up to sun down. With over 25 teams competing for your dollars in the Louisiana High on the Hog Pork Cook Off, the competition will be fiercer than you can shake three sticks at. Judging will take place from 2 to 4 p.m. but feel free to come out whenever you want as we will have beer, oysters, pork, music, and silent auction items ready for your perusal.

As you may already know, last year's recipient and the inspiration behind this Cause, Ben Sarrat, Jr., lost his battle with cancer last Thursday. There are no words to express how close Becker and I had grown to Ben and his family. His outlook on life - always positive, smiling, and most of all full of jokes - motivates us to make this year's Hogs for the Cause bigger and better.

To this aim, Hogs has established a cancer research fund, whereby all monies raised will be directed to childhood cancer research. Specifically, we want to help fund the cure for Diffuse Intrinsic Pontine Gilioma (DIPG). And what is DIPG? The worst disease imaginable. Most cases are present in small children, and the survival rate is nearly zero. What we do know is that funding for DIPG research is at an all time low, and that is where you come in.

We have been blown away by the support and generosity from our patrons in New Orleans. Donations, raffle items, free equipment and supplies have poured in from across the metropolitan area. Many of us in New Orleans have spent the last half-decade helping each other out. Be it a spare generator or a few extra MREs, we take good care of those in need. We have learned compassion, and that is a wonderful thing.

Now we need you to come out and show your support on what will be a beautiful spring day. We want you to accidentally get sunburned, drink some NOLA Brown, bet on some raffle items, take a plunge on a weekend getaway to Point Clear, and just enjoy the day. There is no charge for admission because we want you to give whatever you feel comfortable with giving. The cook off teams, however, will be vying for your support as monies you donate to each team will help go to towards their point total.

We look forward to seeing you out there.

Together we can do something great.

Oysters at the Bar

Unbeknownst to most locals, La Cote Brasserie has perhaps the best happy hour in the city. Everyday from 5:00 to 7:00, the bar at La Cote serves raw oysters for only $7/dozen.

"But, Peter, we need something to wash down those oysters with." Thankfully, the powers at be are one step ahead of you, folks. How do $2 Abitas sound? I thought so. And this happy hour price covers the entire spectrum of Abita beers, from Amber to Golden to... (drum roll please)... Strawberry Harvest Lager, which was just released on Monday.

But as JC said, "Man shall not live by raw shellfish alone." La Cote also offers an abbreviated bar menu which include housemade pate and alligator beignets (pictured above).

So the next time you are looking for a place to have a few drinks before the Hornets game, or when Lucy's is so crowded that you can't even get a drink, head on over to the bar at La Cote. It's one of the most underutilized bars in the Warehouse District; but with prices like that, locals should take note.

State Dinner 2009

After much debate and a furious bout of internal memoranda, La Cote Brasserie in the Renaissance Arts Hotel was chosen as the situs for the 2009 Official Blackened Out State Dinner. Turnout was stellar as we had by far not only the largest table, but the most people at one table as well. The wines were from Eberle Winery.

First up was a glass of Chardonnay and some passed apps. Crawfish and lobster stuffed peppadew peppers = good, fried alligator in a General Tso's reminscent sauce = better, boudin croquettes missed the mark. The boudin was a cold and uninteresting. The Chardonnay however compensated for the faults of the boudin.

First course looked good on paper - seared scallop on watermelon rind jam with grapefruit segments. But as the server placed it down, the scent of 3-day-old houseguest rose from the table. The scallop was seared, but not really cooked and was incredibly "fishy." Complete miss.

But then came the happiness. A salad of cured then smoked then seared duck pastrami with foie gras shavings and a salad of lightly dressed arugula. Just everything you could want out of a plate of food: sultry, extravagant, indulgent, and refined. Best dish of night handsd down. Served with the Syrah Rosé, I could eat this every night of my life and get fat as shit. The rosé would work very well with sticky ribs.

Next up was a tasso crusted piece of redfish over polenta. No complaints here, served with an almost delicate Cabernet. The Pope's comment summed it up, "Another bottle of that one please?"
This final savory course we all waited with baited breath on: a porcini crusted venison tenderloin with valdeon blue cheese gnocchi and pork cracklins. The blue cheese in the gnocchi needed to play a stronger role and this dish would have really been exceptional. Meat was cooked perfectly and the porcini dusting held its own. Paired with a shiraz, had the blue cheese come through the stars would have aligned.

Dessert was Strawberry pain perdu, satsuma ice cream, pralines, and Muscat. By this point, the notes got fuzzy.
The service and staff at La Cote did a hell of a job. It may sound like I complained a bunch, but really it was a great meal and an even better time. Thanks to everyone who came, including The Nun and her table of Misfits. Luckily Catfish Erin and Donnie Boy Riguez brought some after dinner cigars for all. He claimed they were pre-Castro Cubans, but I tend to think they were just Castro Cubans.

The 2009 Blackened Out State Dinner

Once or twice a year, the loyal denizens of this cyber dark alley gather at a predetermined spot to drink and nibble on victuals. These events are timed with the New Orleans Wine and Food Experience and Tales of the Cocktail.

Last year's First State Dinner was replete with delicious food, biodynamic wine (it means you get hungover), and a cougar! You can read about last year's juvenile delinquency here and there.

We also dominated the Tales of the Cocktail at Stella!. No embarassment was spared.

This year the 2009 Official Blackened Out State Dinner will take place at La Cote Brasserie on May 20, 2009. Here is the menu. We chose this location based on a variety of factors including but not limited to: GPS proximity to the Red Eye, the passed apps, Peter's ideal restaurant concept, and the ability of most of us to skateboard there from work.

Scheduled to appear are Peter, The Pope, Lindsay, BB Gunner, Palm Room Hostess, Donnie Boy Riguez (with Catfish Erin on the Accordion), and a host of other characters. But most importantly, you. If you would like to join us, just call over to La Cote at (504) 613-2350 and reserve your spot now. Put together your own table or just lurk from the corner, we don't care. Nor do we judge.

This is a really fun night. Plus, there is always the chance for it to turn into an early morning. And it is Peter's last trip to New Orleans until August 1. So catch him while you can.

Limos by A Confidential.

EDIT

LATE BREAKING NEWS: In a stunning announcement some have heralded as "quite dangerous" Legend will be in attendance at this year's State Dinner. Participants are encouraged to gird thy loins.

Ben Sarrat Jr Dinner

A very artful shot of the menu with a glass of wine. Readers we know how much you love photos, so enjoy this photographic essay. But before we go on, lecture time.

Listen, Blackened Out does not ask much from you. We try and give you something fun to read every day and we don't charge a penny. But we are going to ask you a favor. Ben Sarrat is the Executive Sous Chef at La Cote Brasserie. His son, Lil Ben, has inoperable brain cancer and his family could use all the support you can muster. So as your yearly "subscription fee" please consider sending a check to La Cote Brasserie Attn: Chuck Subra at 700 Tchoupitoulas Street, New Orleans, LA 70130.

Make check payable to the Ben Sarrat Jr. Benefit Fund. Any donation, even just $5, will help. Thank you in advance.

The dinner began with some passed Chandon Sparkling Wine, chargrilled oysters, fried alligator in a General Tso's flavored sauce (a great combination), and crawfish remoulade on fried green tomatoes. Well dat aint too bad.

First course was a terrine of Alabama Pig and Foie Gras and a salad of pickled baby veggies provided by Slade Rushing and Allison Vines-Rushing and their crew at Mila. Pigs + Foie is an unbeatable combination.
The second dish was our favorite of the evening. A seared scallop with a drizzle of caviar and a corn and mushroom ragout. A wonderful combination of flavors and textures. The silken and sweet scallop, chunky and earthy ragout, and round and salty caviar all worked together nicely as we should expect from our elected leaders. This dish came from Tom Wolfe and his squad at Wolfe's in the Warehouse (formerly the Pope's employer of sorts).
Lobster bisque from Lou Sander of Shula's Steakhouse. Just an absolutely perfect example of a classic bisque, which to me means no beads of butter floating on top. Nice chunks of lobster floated on top provided a little textural contrast.
Cedar plank roasted red fish with crawfish spoonbread and a housemade chow chow with basil oil from Chuck Subra and La Cote Brasserie. This dish was extremely fragrant from the cedar plank to the basil oil.
The greatest lamb dish ever. Grilled lamb with truffled fingerling potatoes and asparagus. Explosive flavors, tender lamb, and just a very complete encapsulation of the glories of lamb. Chef Mark Quitney from 5 Fifty 5 prepared this excellent dish.
Dessert was a flourless chocolate cake with spun sugar and a brandy tuile from Matt Murphy and Melange at the Ritz Carlton. I did not get to eat this as I was too busy chatting with the chefs in the kitchen, but Lindsay said it was great. And by chatting, I mean scaring the crap out of them.

The wines were outstanding, especially a Robert Mondavi Fume Blanc which had an aroma of wet slate and finished with stone fruit. Paired very nicely with the pig terrine. Thanks to everyone who made this night possible.

A wonderful night for a very important cause; please help in whatever way you can.

Thanks.

A Worthy Cause

On January 9th at 6:30 p.m., a benefit wine dinner will take place at La Cote Brasserie to help raise funds for a local 5 year old, Ben Sarrat, Jr., who is battling brain cancer. A team of chefs from New Orleans restaurants, including the Rushing/Vines-Rushings from Mila and Chuck Subra from La Cote Brasserie, will offer a six course dinner all paired with wines and hors d'oeuvres. The cost is $100 all inclusive. All proceeds benefit Ben Jr. and to paraphrase Judge Smails, "the remaining chefs are no slouches either."

I realize the holidays just stole your wallet, turned your liver into a homicidal maniac, and caused you to make a bunch of resolutions you have no intention of honoring, but this should be a great dinner. It is the second Friday in January, so you should not be busy. Please consider going or making a donation.

Here is the Menu and list of Chefs

Master Ben Sarrat Jr.
Wine - Dinner Fundraiser
ESTANCIA*ROBERT MONDAVI WINERY* SIMI* MOUNT VEEDER WINERY

6:30pm Hors d’ oeuvres
Crawfish Remoulade Fried Green Tomato
Alligator Beignets, Tabasco Sweet Heat Charbroiled Oysters

~~~Six Course Dinner~~~
Ter rine of Alabama Pig and Foie Gras
Pickled Winter Vegetable Salad
Chefs Allison & Slade Rushing - “Mila”

Pan Roasted Scallop
Wild Mushroom Sweet Corn Ragout
Chef Tom Wolfe -“Wolfe’s”

Shula’s Lobs te r Bisque
Chef Lou Sander - “Shula’s Steak House”

Cedar Smoked Red Fish
Crawfish Tasso Spoon Bread Green Tomato Chow Chow
Chef Chuck Subra - “La Cote Brasserie”

Silverado Rack of Lamb Chop
Wood Grilled, Truffle Fingerling Potatoes
Chef Mark Quitney - “5 Fifty 5”

Flourles s Black Forest Cake
Cherry Cream, Brandy Tuiles
Chef Matt Murphy &
Pastry Chef Simone Fleming - “Melange”

If you go, you will most certainly feel better about that resolution to help others more in 2009. Lindsay and I will be there which means there is a 99% chance you will have a good time. The other 1% is a decent time.

Contact 613-2350 for reservations or for more information. Shoot us an email if you plan on going, we will make it a quasi-State Dinner.

Lunch Today....

How about some French brasserie food? Go down Tchoupitoulas towards uptown till you see Lucy's. Turn left and head into La Cote Brasserie. The space is big and airy with huge windows to let in the sun. I am certain there is a prix fixe menu which most likely changes daily. The menu at La Cote Brasserie brings world flavors to classic brasserie fare. Take for example the Paned Veal over beet goat cheese risotto topped with basil pesto. That sounds really rich and complex; a neat take on Wiener Schnitzel.

If you started with either the Charbroiled Oysters or the French Onion Soup good luck will follow you around the rest of the day. For a main course, Chicken Paillard would work on this early spring day. Tender chicken breast pounded incredibly thin, topped with a tangy salad and caramelized onions. Of course you can't go wrong with an order of mussels served with a convenient dip stick order of pommes frites.

The walk to and fro should encourage you to order dessert. Profiteroles would be classic, but the Root Beer float would probably remind you of childhood and get you ready for summer. Ohh yeah, you work you don't get summers off.