Justin Devillier

So we are hosting a wine tasting with Old World Winery in a Few weeks and I thought I would give everyone the lowdown. I tasted the wines last week and they are all very intriguing. A chardonnay that smelled like roasted coffee and tasted like butter pecan goodness and a 15.1% alcohol zinfandel on the sweet side so I am thinking chocolate dessert.

The menu is gonna be something like this:

smoked line caught sockeye salmon creme fraiche, salmon roe, dill, chive blini

steak tartare aioli, red wine mustard, quail egg

chicken rillettes apricot jam, chicken cracklin’

2007 “White Night” Rose

First Course

chilled roasted beets spiced pecans, smoked bacon, arugula, goat cheese

2008 “Bon Temps LaBlanc” Sauvignon Blanc

Second Course

kurobuta pork belly mezzaluna grilled gulf shrimp, fresh jalapenos, preserved lemon

2008 “Tweek Block” Chardonnay

Third Course

roasted duck breast carrot-ginger angnolotti, edamame, confit garlic

2005 Pinot Noir

Fourth Course

old fashoned chocolate pudding bourbon vanilla bean cream

2004 zinfandel

Price 60$ (all inclusive)

That’s where I am at now I may change a few things. We will see. Its gonna be a great night so come taste some great wine and food and hang out.

I have been picking tons of blackberries on the banks of the Mississippi river. There is plenty for everyone just watch out for snakes. The habitat is perfect for eastern cotton mouths and I had an encounter with on on a recent trip. But, here are the directions: Take river road from the Orleans parish line toward the Huey P. Long bridge pass by ochshner hospital (which is really close if you get bit by a snake!) and look for Newman St. park on Newman close to river road. hike over the levee and look for a path toward the river that is surrounded by bamboo. Walk that path about 200 yards and start picking. I have my favorite spots once I am back there and I am sure you will find your own!

This is what to watch out for!!!!

After a short hiatus from the blogosphere i have returned with cool new things. Check out the new pictures from the LPG kitchen. Also, I am slowly learning the art of hand crafted cocktails using raw ingredients to make bitters and infusing liquors in my spare time. So I have some pics and things to say about that.

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