HOUSE & Home C E L E B R AT I N G
15 Year
Anniversary
THE
STYLE
OF
SOUTH
LOUISIANA
the year’s best! voted by our readers dining by design Recap
Favorite COVERs a look down memory lane
R&D Design
DESIGN Awards 2012
WINNER HOUSE & HOME
Interiors/Remodeling by
Rod Miller
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CONTENTS Features
Departments
14 Year in Review: Readers’ Favorite Photos
12 New & Now Holiday Home Decorating
20 The Anniversary Issue Memorable Covers from 15 Years
34 Style File Aimee Walker Interiors
15 Year
Anniversary
22 A Visual and Edible Feast Highlights from Dining by Design On the cover: An annual tradition of four years, Dining by Design is described by originator Chef John Folse of Baton Rouge as a “visual and edible feast” that unites designers and florists with locally and nationally recognized chefs to create an evening of sensory overload for hundreds of patrons. Story by Chef Michael Dardenne with photos by Melissa Oivanki, page 22.
In Every Issue 8 Publisher’s Note 33 December Preview
PLANNING TO THE ENTERTAIN THIS FALL? ENJOY HOLIDAYS GET IN READY THE CASUAL A CASUAL WAY!WAY
COME IN AND FEEL THE WARMTH MOST REALISTIC GAS LOGS AVAILABLE ALL WEATHER WICKER
TIMELESS DESIGN, AGELESS BEAUTY
VENT FREE ALSO AVAILABLE
HUGE SELECTION OF FIREPLACE SCREENS, TOOL SETS, AND ACCESSORIES WOOD CARTS
LOG BASKETS
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PATIO • GRILLS • FIREPLACE Look for the pink umbrella 4 HOUSE AND HOME
ISSUE NO. 9 - 2012
13203 Perkins Road (1 block East of Siegen)
225-766-0101 www.casualcreationsbr.com Mon – Fri 9 to 6; Sat 9 to 5
22
JANE FLENIKEN’S
ANTIQUES and INTERIORS
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Seminar on Collecting Fine Country French Furniture First Saturday of Every Month 11: 00 AM Happy 15th Anniversary House & Home!
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H&H
A product of Renaissance Publishing Group, LLC Since 1997, Celebrating our 14th Year
Publisher/Editor Nancy L. Trahan ntrahan@houseandhomemagazine.net Photographer/Creative Services Melissa Oivanki melissa@houseandhomemagazine.net Contributing Art Director/Web Designer Cheryl Prats cprats@me.com Office Administrator Cheryl Wilks cwilks@houseandhomemagazine.net Contributing Writers Michael Dardenne Stu Gonsuron Samuel R. Irwin Holly A. Phillips Advertising Inquiries: Sales Office (225) 761-1884
8831 Bluebonnet Blvd., Baton Rouge, LA 70810 Tel 225.761.1884 • Fax 225.454.6843 www.houseandhomemagazine.net House and Home magazine (ISSN 1524-3966) is published monthly by Renaissance Publishing Group, LLC, copyright 2012. House and Home magazine is available for home or business delivery by annual subscription. Send check payable to Renaissance PublishingGroup, LLC. The cost is $20 for one year (10 issues) or $36 for two years (20 issues). Reproduction is strictly prohibited without prior consent of the publisher. Opinions expressed in House and Home magazine are those of the writers or sources and do not necessarily reflect the views of the publisher, nor do they constitute an endorsement of products or services shown herein. Although the information and recommendations in this publication have been compiled from sources believed to be reliable, Renaissance Publishing Group, LLC, makes no guarantee as to, and assumes no responsibility for, the correctness, sufficiency or completeness of such information and recommendations. 6 HOUSE and homE
Issue No. 9 - 2012
UNITED DESIGN STONE
Natural Everlasting Beauty 10330 AIRLINE HIGHWAY SUITE A6, BATON ROUGE, LOUISIANA PHONE: 225.291.0017 FAX: 225.291.0018 WWW.UDESIGNSTONE.COM houseandhomemagazine.net 7
Take Advantage of Our HUGE Table Sale! for December only!
[ PUBLISHER’S NOTE ]
“
6ft. $799 7ft. $899 8ft. $999 9ft. $1099
An anniversary is a time to celebrate the joys of today, the memories of yesterday and the hopes of tomorrow.
—Author Unknown
Nancy Trahan Publisher
Grossie’s Furniture Inc.
1 5 7 7 - A M i l l s H w y. • B r e a u x B r i d g e , L A 7 0 5 1 7
www.grossiescypressfurniture.com • grossiesfurniture@yahoo.com
(337) 654-8263
8 HOUSE AND HOME
ISSUE NO. 9 - 2012
I
”
n the 15 years that have passed since November 1997, my staff and I have had the pleasure of producing 165 issues of House & Home magazine. That would make this my 165th column to write. At times in the past, any time I considered phasing out this column I got reassurance from many of you who actually take the time to read my ramblings and offer positive feedback. Although the pressure of writing this piece every few weeks can sometimes loom large in my mind (I always procrastinate until the very last moment), it is still a pleasure after all of these years to be able to connect with readers through this forum. Speaking of ramblings, it is difficult to summarize 15 years of work in a succinct way, but we have attempted to do so by highlighting 15 of the most memorable House & Home covers ever produced, featured on pages 20-21. It was nearly impossible for me to choose between so many favorite covers, so I’ll admit that after narrowing the field I finally got to a point when I closed my eyes and let my blind fingers do the picking. In the end, perhaps you too will remember some of these projects from years ago. Reflecting on our past makes me appreciative of my staff. Cheryl P., Cheryl W. and Melissa have been my employees and friends for many years and I appreciate their creativity, support and loyalty through the good times as well as the challenges. I would also like to thank my distribution managers, Steve and Joe, who do the tremendous physical work of delivering magazines to hundreds of business locations across Baton Rouge and Lafayette. Second, I would like to express my sincere gratitude to our advertisers, without whom there would be no possible way to produce a magazine that is largely available to readers at no charge. While there are more options in print advertising now than ever before in our 15-year history, we appreciate the core group of area businesses that wouldn’t see fit to leave House & Home out of their annual advertising budgets. Thanks also is due to our readers and subscribers for your continued interest in our work. It is your passion for local food, cooking and entertaining, decorating and design, art, gardening and home improvement that makes this publication work. Your desire to improve your homes and lifestyles is what leads you to explore relationships with our advertisers which, in turn, underscore our efforts. Thank you for 15 years of support.
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ISSUE NO. 9 - 2012
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Peregrin’s Florist & Decorative Services Highland at Staring 225-761-0888
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From North Baton Rouge: Take Airline Hwy. S towards Prairieville. Turn left at the intersection of Airline Hwy and Industriplex. We are the first business on the left. From Gonzales/Prairieville: Take Airline Hwy. N into Baton Rouge. Turn right at the intersection of Airline Hwy and Industriplex. We are the first business on the left. BATON ROUGE 7150 Pecue Lane Baton Rouge, LA 70817
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HOME HOLIDAY ACCESSORIZING Aromatic Holiday The aroma of a sparkling holiday season is created with beautiful natural soy wax candles with cotton wicks that blend pomegranate, mandarin orange, pine, cloves and cinnamon with a hint of vanilla and amber. Another noteworthy scent is ambrosial frankincense combined with the fragrant sap of the exotic myrrh tree that has for centuries perfumed sacred cathedral air in rituals worthy of goddesses and kings. Choose from a variety of sizes and scents.
Peregrin’s Florist & Decorative Services, Inc. Highland Road at Staring Lane Baton Rouge – (225) 761-0888 Perkins Rowe, Baton Rouge – (225) 218-6080 www.peregrinsflorists.com
ICKS T S E L D N I P S Light your home this holiday with the soft glow of candles atop graceful candlesticks. Reclaiming the spindles from old stairways, Paul Michael’s vision was brought to reality after hand drawing the metal scrolls for the legs and finding discs to use as the candleholder. No two candlesticks are alike and all have their own original finish. 100% made in America.
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Interior designer Rachel Cannon Lewis of SoHaus Interior Design has launched a collection of home décor, furnishings and accessories available exclusively at The Foyer. The collection features hand-picked decorative accessories, furnishings and original artwork that echo the luxe, tailored look of her design work. “Finishing touch” items include pillows, lamps and decorative accessories with a strong emphasis on color and pattern.
SoHaus Lifestyle @ The Foyer 3655 Perkins Road, Baton Rouge (225) 755-6010 www.sohausinteriordesign.com 12 HOUSE AND HOME
ISSUE NO. 9 - 2012
Calling All
“Happy 15th Anniversary, House & Home!”
Holiday Recipes ❅❅❅❅❅❅
Submit your original or adapted recipe, along with any special story you might have about its origin or why it’s special to your family. Email: info@houseandhome magazine.net or Mail to: House and Home Recipe, 8831 Bluebonnet Blvd., Baton Rouge, LA 70810. Include your name, address, phone number & email address.
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15 Year
R E A D E R S’ FAVO R I T E P H OTOS
THE YEAR
Anniversary
ONCE AGAIN, WE ASKED AND READERS RESPONDED IN IDENTIFYING 15 OF THE MOST ARTISTIC AND MEMORABLE PHOTOS FROM THE LAST 10 ISSUES THAT CONSTITUTE HOUSE & HOME’S 15TH YEAR OF PUBLICATION FROM NOVEMBER 2011 TO OCTOBER 2012. THOUSANDS OF VOTES WERE CAST VIA ONLINE BALLOTS ON THE PUBLICATION’S WEBSITE (HOUSEANDHOMEMAGAZINE.NET) TO NARROW THE FIELD FROM DOZENS OF IMAGES SELECTED BY THE HOUSE & HOME STAFF TO THE TOP 15 PHOTOGRAPHS THAT FOLLOW. PHOTOS BY MELISSA OIVANKI
MARCH 2012
The home of Aimee and Robby Walker is decked to the nines for a proper Cajun Christmas. The resident designer, owner of Aimee Walker Interiors in Baton Rouge, used everyday elements such as shrimp boots and fishing nets to make the decorations for their outdoor kitchen look festive and authentic. The fireplace mantle is decorated with fresh pine branches, a faux crab and crawfish and red fish netting.
14 HOUSE AND HOME
ISSUE NO. 9 - 2012
IN REVIEW JANUARY/FEBRUARY 2012
Steve Rabalais of Rabalais Custom Homes includes elements like natural stone counter tops, pendant lights, brick arches and quality floors to invoke the “wow” factor in prospective home buyers. Notable design elements and materials in this kitchen include 11-foot ceilings, floor-to-ceiling cabinets, a pot-filler water spigot next to the stove top and backsplashes and floors in neutral travertine.
JANUARY/FEBRUARY 2012
Cabinetry from RTE Cabinets and Millworks in Baton Rouge blends effortlessly with the homeowners’ vintage appliance selections in this custom kitchen. Finished in white, the shaker-style cabinets rest upon simple decorative footings to create an illusion that each piece is a furniture item. Unique features include leaded glass panes in cabinet doors and a countertop and splash of Spanish cedar planks.
houseandhomemagazine.net 15
MARCH 2012
This most perfect recreation room for any teenager features a multi-purpose cabinet/entertainment center and comfort seating with accessories decorated by Audra Johnston of The Finishing Touch Designs in Baton Rouge. A fun color palette, animal print accents and a playful patterned rug combine for youthful appeal.
MARCH 2012
To make this master bathroom appear larger, Michelle and Boyd Raborn of RAH Homes in Lafayette had the bathroom light fixtures surfacemounted to the mirror. The contrast of the porcelain flooring to the dark-stained maple cabinetry by Cajun Wood Products creates a contemporary look in this Breaux Bridge bathroom. The oval-shaped marble accent tiles contrast the subway tiles in the walk-in shower that features a floating seat.
MARCH 2012
Alpan Developments in Baton Rouge built this sumptuous master bathroom with a canvas of white stone sourced in a variety of sizes from Turkey via United Design Stone. Quality design features include brushed nickel fixtures, a frameless shower door, bow-front vanities with fluted columns and bun feet, plus his and her linen towers and medicine cabinets by RJ Quality Cabinets. A window next to the shower and another on one side of the vanity mirror create a bright, light-filled space.
16 HOUSE AND HOME
ISSUE NO. 9 - 2012
APRIL 2012
Contributing Chef Stu Gonsurin’s Orange-Basil Duck Breast is artfully presented on a bed of fresh greens and garnishes of Satsuma slices and crispy yellow egg noodles.
APRIL 2012
Built by McLain Homes and described as “Tuscan with unique Creole flair,” this Lafayette home’s outdoor living room is paved in Pennsylvania bluestone with a pair of arched openings that lead to an adjacent patio and green space. A cozy fireplace, ceiling fans and strategically plotted cross breezes ensure that this outdoor space is useful year round.
APRIL 2012
Designed and built by Kyle Braniff of Backyard Builders in Lafayette, this 384-square-foot pavilion provides a stunning covered area for outdoor entertaining. The pavilion is located between the house and the backyard pool, which makes for easy trips inside or quick dips into the refreshing water. The outdoor kitchen includes RCS stainless steel cabinets, a Bull brand gas grill, a DCS burner and a stainless steel dishwasher. The pavilion is surfaced in Pennsylvania flagstone which complements the antique brick fireplace and adds a touch of subtle color.
houseandhomemagazine.net 17
Chipper Hatter
MAY 2012
The top winner in House & Home’s Builder/Remodeler Awards in the category of Whole-House Remodel, this New Orleans French Quarter redesign project by Ourso Designs LLC was remodeled from its original layout into an open floor plan using salvaged materials and natural patinas. Old beams unify the living spaces and mimic the feel of a French farm house.
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ISSUE NO. 9 - 2012
JULY/AUGUST 2012
A winner in House & Home’s 2012 Design Awards competition in the category of Play/Recreation Room, this repurposed formal dining room was made into a functional play space by Rachel Cannon Lewis of SoHaus Interior Design in Baton Rouge. The beautiful yet kid-friendly room includes a clear glass chandelier and durable fabrics in a playful yet sophisticated palette of pale gray/blue, chocolate and white.
JULY/AUGUST 2012
A winner in House & Home’s 2012 Design Awards competition in the category of Dining Room – Small, this space decorated by Lisa Davis Gilly of LD Linens & Décor in Baton Rouge exudes imagination and bargain intuition. Walls and shelving are painted complementary shades of cool white and blue, accented with artwork, old and new china and pottery pieces. A pair of old French doors was repurposed with mirrored panes and mounted to the ends of the shelves for concealed storage.
JULY/AUGUST 2012
Self-described “imagineer” Danny Soileau of That’s Entertainment in Lafayette collaborated with an equally creative client to convert a former home office into a dedicated home cinema complete with dramatic arches. From the dazzling marquee with scrolling lights to the patterned carpet, embossed wall coverings, fiber-optic ceiling and animal-print treatments, this special adaptation offers all of the bells and whistles of a traditional movie theater and much more. This project was a winner in House & Home’s 2012 Design Awards competition in the category of Home Cinema.
SEPTEMBER 2012
A winner in House & Home’s 2012 Design Awards competition in the category of Master Suite, Rod Miller of R & D Design in Baton Rouge used a pool view as inspiration for this master suite project that was re-designed, remodeled and furnished in mid-century modern style to resemble a five-star, ocean-side hotel suite. A cool color palette that includes commissioned artwork by Gabe David unites with a special mix of bed linens purchased by the designer while vacationing in Italy and France.
OCTOBER 2012
A two-time winner in House & Home’s 2012 Design Awards competition in the categories of Dining Room and Top Design, this glamorous dining room by Rod Miller of R & D Design is centered on a white-topped dining table. An original painting over the mirrored buffet ties in Mediterranean blue accent colors used throughout the room. Adding to the “bling” factor are drapery panels with crystal embellishments. The room’s crowning effect is a trio of cut crystal orb pendant lights hung at varied heights in lieu of a traditional chandelier. ■
houseandhomemagazine.net 19
November 1997
May 1998
November 1999
February 2000
Nora and James Broussard built this landmark Highland Road home with a loving touch in 1924. Their daughter in law Vida Broussard cherished “the petite maison” for most of her golden years. Photo by Chipper Hatter
Chok full of colorful spring blooms including tall hollyhocks, the sunny front yard of Jeff Hickerson in Beauregard Town was for years a subject of awe and fascination for passers by. Photo by Chipper Hatter
Sited along “the golden mile” of Highland Road, Dana and David Hastings’ home included acreage dotted with majestic old crepe myrtles and fruit trees designed by landscape architect Ryan Cole. Photo by Chipper Hatter
A 900-square foot cottage in Capital Heights was lovingly refurbished by Bill Roberts and Alex Lavergne to include tons of character elements like antique double doors and inlaid tile and wood floors. Photo by Chipper Hatter
15 Years and Counting...
November 2005 Lissa and Steve Shivers’ dining room in Lafayette’s River Ranch included a mural backdrop, lush custom draperies and an antique reproduction dining suite exectued by Larayn Guidroz of Swags and Tassels. Photo by Chipper Hatter 20 HOUSE AND HOME
ISSUE NO. 9 - 2012
September 2006 Rod Miller of R & D Design renovated a client’s master suite in cool shades of aqua, turquoise and cobalt with inspriation from the couple’s a favorite vacation destination in the U.S. Virgin Islands. Photo by Chipper Hatter
April 2007 For a designers’ show house, landscape architect Jeffrey Carbo envisioned this intimate couryard garden with a dining area and swimming pool surrounded by square pads of antique brick. Photo by Chipper Hatter
October 2008 A slate-roofed outdoor kitchen and living space was nestled among a lush garden, pool and lakeside yard at the Country Club of Louisiana home of Connie and Pepper Rutland. Photo by Melissa Oivanki
May 2001 With design assistance from architect Dwayne Carruth, JiJi and Larry Jonas built a new house in Southdowns with old-house qualities to hold treasures collected from all over the world. Photo by Chipper Hatter
May 2002 Owners of garden center Harb’s Oasis, Ruth and Charbel Harb put their skills and resources to work at home in the transformation of an eyesore into a slice of paradise with a water garden and gazebo. Photo by Chipper Hatter
October 2003 Peggy Polk and Steve Prudhomme’s inspired décor included an array of found objects and customized furnishings that resulted from a collaboration with design artist Roy Phelps. Photo by Chipper Hatter
March 2004 Interior Designer Gerilyn Lytal Roth assisted Debbie and Glen Richard of Lafayette with a renovation that combined old pieces and reproductions in their master suite. Photo by Chipper Hatter
Memorable magazine covers from 1997 – 2012
November 2009 Built to emulate the distinctive style of architect Frank Lloyd Wright, Roy Podolsky’s distinctive Baton Rouge home underwent substantive renovations with creative direction from design artist Roy Phelps. Photo by Melissa Oivanki
April 2010
November 2011
The Acadiana Symphony Showhouse was built for entertaining with this inviting outdoor living room that includes a variety of indoor comforts. From the ceiling to the furnishings, materials and design elements, the space was built by McLain Homes to withstand Louisiana humidity. Photo by Melissa Oivanki
Contributing Chef Michael Dardenne’s receipe for Blackened Shrimp with Grilled Pineapple Salsa packs a bold punch with a tangy finish and offers a festive presentation for any gathering. Photo by Melissa Oivanki
April 2012 Designed and built by Backyard Builders of Lafayette, this outdoor pavilion’s tall, vaulted cypress ceilng creates a great, airy envonronment for entertaining guests in all seasons. Photo by Melissa Oivanki houseandhomemagazine.net 21
A VISUAL & EDIBLE FEAST
CHEFS AND DESIGNERS COMBINE EFFORTS AT DINING BY DESIGN 2012
BY MICHAEL A. DARDENNE PHOTOS BY MELISSA OIVANKI
A
Baton Rouge tradition, Dining by Design is described by Chef John Folse as a “visual and edible feast”. These words ring true in every aspect of this beautiful event. I recently had the privilege to attend this annual dinner which honors and raises funds for the Cypress Springs Mercedarian Prayer Center founded by Sister Dulce. The host and coordinator of the program and dinner is Chef Folse, a local culinary authority who tirelessly donates his time and food to many worthwhile causes. As I left the cocktail reception and entered the Premier Ballroom of the Crowne Plaza Hotel, my senses were awakened by the strong scent of multitudinous flower displays and the star-like qualities of candlelight bouncing
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off the crystal décor. The center of the room was adorned with premium tables containing over-the-top centerpieces ranging from the simplicity of pure white to shimmering gold and flaming reds. Some of the best local designers joined forces for the evening and drew inspiration for their individual table designs from collaborations with the menu selections of the participating celebrity chefs. The ten chefs who assembled are a collection of some of our best local talent in conjunction with nationally recognized titans of the culinary industry including Anne Kearney, Rick Tramanto and Dean Fearing. In addition to Chef John Folse and his talented team were local chefs Dondi McNulty and Peter Sclafani.
I was intrigued by the fact that different tables had unique menus varying on the basis of three levels of seating which included Bronze, Silver and Gold levels. However, there was not a bad seat in the house, as all of the fare served at this dinner superseded all expectations. Being a chef myself, I was pleased to see that every chef incorporated a variety of Louisiana ingredients into their menus in addition to importing some of their favorite food items from home. Local products used included Creole tomatoes, local goats’ cheese and Louisiana yams. The attention to detail in each and every course was a true reflection of each chef’s talent and desire to create an evening of sensory overload.
CHEF CHRIS MOTTO
MANSURS ON THE BOULEVARD BATON ROUGE, LA
~Appetizer~ Crawfish Gnocchi Ricotta Gnocchi, Louisiana Crawfish Tails, Summer Vegetables, Crawfish Butter ~Salad~ Heirloom Tomato Salad Heirloom Tomatoes, Burrata Cheese, 25-Year Balsamic Caviar, Micro Basil The end result of all the hard work that goes into such a glamorous production is of course to draw a crowd and, with over 400 guests in attendance, the event was quite a success in its efforts to raise awareness and funding to benefit the charitable works Sister Dulce continues to provide to those in the community looking for a place of solace and healing. All of the designers, chefs, board members and volunteers gave freely and devotedly to a cause dear to their hearts. Because of their efforts, Dining by Design has brought in over $1 million in just its fourth year. To find out for yourself what a “visual and edible feast” can be all about, make sure to put Dining by Design on your 2013 calendar.
~Entrée~ Veal Osso Buco Sous-Vide Veal Shanks, Mascarpone Polenta, Root Vegetables ~Dessert~ White Chocolate “Cappuccino” White Chocolate Custard, Raspberry Gelée, Anglaise Foam, Biscotti
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1. 1. 1. CHEF DONDI MCNULTY
2. CHEF DEAN FEARING
~Appetizer~ Seared Sonoma Valley Foie Gras Louisiana Crawfish Tarte Tatin, Muscadine Grapes and Aged Balsamic
~Soup~ Dean’s Tortilla Soup with South of the Border Flavors and Tamale-Battered Crawfish
LITTLE VILLAGE BATON ROUGE, LA
1.
~Salad~ Macadamia Nut-Encrusted Goat Cheese, Lamb’s Tongue Lettuce and Summer Truffle Vinaigrette ~Entrée~ Pecan Wood-Smoked Free-Range Veal Shank Crispy Boniato, Virginia Ham and Roasted Corn
1. 2.
~Dessert~ Key Lime Mille-Feuille White Chocolate Pistachio Cream
FEARING’S RESTAURANT DALLAS, TX
~Salad~ East Texas Field Pea Salad on Burnt Honey-Red Chile Sauce, Tomatillo-Avocado Purée and Fried Okra ~Entrée~ Dr Pepper-Braised Veal Shank on Brazos Valley Jalapeño Grits, Tangle of Greens, Butternut Squash Taquito and Smoky Chile Aïoli (not pictured)
~Dessert~ Parker County Peach Dump Cake with Pickled Blueberries
2. 2.
24 HOUSE AND HOME
ISSUE NO. 9 - 2012
3.
3. 3.
3. CHEF JARED VAN CAMP
4. CHEF ANNE KEARNEY
~Soup~ Chilled Sweet Corn Soup & Crawfish Ceviche, Thai Red Curry, Jamón Chips, Tomato Powder, Lime
~Appetizer~ Scallop and Louisiana Crawfish Roulade, Ohio Watercress, Pickled Bricklecreek Nardello Peppers, Savory-Chive Emulsion
OLD TOWN SOCIAL CHICAGO, IL
RUE DUMAINE DAYTON, OH
~Salad~ Marinated Heirloom Tomatoes Burrata Cheese, Cucumber-Red Onion Relish, Toasted Brioche ~Entrée~ Trio of Braised Veal Shank, Charred Veal Tenderloin Sautéed Sweetbreads with Thumbelina Carrots, Trumpet Royale Mushrooms and Sauce Périgueux ~Dessert~ Warm Peach & Raspberry Tart Sauternes Ice Cream, Basil Meringue & Candied Marcona Almonds
~Salad~ Bricklecreek Tomato Assortment, Golden Canal Junction Charloe Cheese Beignet, Zink Family Farm Arugula, Banyuls Vinegar
3.
~Entrée~ Veal Shank Confit, Griddled Downing Farms Corn-Basmati Croquette, Roasted Garlic-Wilted Pea Tendrils, Sherry Reduction ~Dessert~ Ohio Apricot-Bricklecreek Raspberry-Almond Tartlet, Raspberry Coulis, Crème Fraîche
4.
4. 4. 4.
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5. 5.
5. 5. CHEF PETER PAGE
6. CHEF PETER SCLAFANI
~Appetizer~ Crawfish Gnocchi Ricotta Gnocchi, Louisiana Crawfish Tails, Summer Vegetables, Crawfish Butter
~Appetizer~ Sautéed Crawfish Tails and Summer Corn Spicy Potato Basket, Crispy Andouille Sausage Hot Crawfish Boil Velouté
ROYAL SONESTA HOTEL NEW ORLEANS, LA
RUFFINO’S BATON ROUGE, LA
~Salad~ Frigid Iceberg Lettuce, ~Salad~ Wood Fire-Grilled Heirloom Tomatoes Cool Cucumber Pirogue, Heirloom Tomato Salad Frozen Basil and Balsamic Sorbet with Vapors Manchego Cheese Brûlé with Lavosh Fan Heirloom Tomatoes, Burrata Cheese, 25-Year Balsamic Caviar, ~Entrée~ Micro Basil Wood Fire-Grilled, Braised Veal Shank Pecan Wood-Cured Bacon
5.
~Entrée~ and Huckleberry Pan Jus Hunter’s Mélange Of Veal Osso Buco Sous-Vide Veal Shanks, Hickory-Smoked Wild Mushrooms and Aromatic Vegetables Sweet Potato Matchsticks and Spicy Firesticks Mascarpone Polenta, Root Vegetables
6. 6. 6.
6.
26 HOUSE AND HOME
ISSUE NO. 9 - 2012
~Dessert~ White Chocolate “Cappuccino” White Chocolate Custard, Raspberry Gelée, Anglaise Foam, Biscotti
~Dessert~ Brandy-Flambéed Crêpes Suzette Grand Marnier-Whipped Mascarpone Cheese, Flaming Orange-Brandy Butter, Citrus-Macerated Berries, Bittersweet Chocolate “Ash”
7.
7. 7.
7. CHEF COLBY GARRELTS
8. CHEF RICK TRAMONTO
~Soup~ Bourbon-Braised Oxtails and Crawfish with Pickled Onions, Bourbon Consommé and Toasted Barley
~Appetizer~ Crawfish Boil Risotto Sweet Corn Dust, Oyster Mushrooms, Alligator Sausage
~Salad~ Flatrock Fields Tomato Salad, Fresh Cheese, Pickled Cucumbers and Gazpacho Vin with Fresh Greens and Herbs
~Salad~ Creole Tomato and Burrata Caprese Aged Balsamic, Micro Basil
RESTAURANT R’EVOLUTION NEW ORLEANS, LA
BLUESTEM KANSAS CITY, MO
~Entrée~ Smoked Veal Shank, BBQ Sauce, Sweet Potato Leaves, Braised Cipollini and Fingerlings and Orange Gremolada ~Dessert~ Missouri Sweet Peaches with Vanilla Crumb Cake and Sweet Cream Trifle
8.
7.
~Entrée~ Root Beer-Glazed Veal Shank Summer Vegetable Ragoût, Spiced Pecans, Root Beer Bubbles ~Dessert~ White Chocolate Bread Pudding Crème Brûlée, Lemon-Scented Apricots, Salted Bourbon Caramel Sauce
8. 8. 8.
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~Salad~ Medley of Oak Leaf Turban of Oak Leaf Lettuce with Cane Syrup Vinaigrette, Late Summer Tomatoes and Thimble of Goat Cheese Mousse
~Soup~ Bisque of Crawfish and Roasted Creole Tomatoes, A Savory Bisque of Roasted Creole Tomatoes with Louisiana Crawfish Tails ~Entrée~ Veal Osso Buco Dulce Braised Shank of Veal on Truffled Demi and Chanterelle Forestière With Dauphinoise Potatoes and Asparagus
BRAISED VEAL OSSO BUCO
~Dessert~ Divine Indulgence White Chocolate Blueberry Creole Cream Cheesecake with Lemon Vanilla Bean and Blueberry Sauces, Roasted Pecan Spoon Cookie And Berry Medley (not pictured)
CHEF JOHN FOLSE
RESTAURANT R’EVOLUTION, NEW ORLEANS, LA WHITE OAK PLANTATION, BATON ROUGE, LA BISQUE OF CRAWFISH AND ROASTED TOMATOES Prep Time: 1-1/2 hours Yield: 6-8 servings 1 pound crawfish tails 1 (32-ounce) can petit diced, roasted tomatoes 1 cup tomato sauce 1/2 cup olive oil 2 cups diced onions 1 cup diced celery 1/2 cup diced bell peppers 1/4 cup minced garlic 1 cup diced carrots 1 cup flour 1 cup dry white wine 3 quarts beef stock 1 tbsp chopped basil 1 tbsp chopped thyme 1 tbsp chopped oregano 1 cup heavy whipping cream Salt and white pepper to taste Louisiana hot sauce to taste 8 basil leaves, cut into strips
• In a 5-quart cast iron Dutch oven, heat olive oil over medium-low heat. Add onions, celery, bell peppers, garlic, carrots and half of the crawfish tails. Sauté 3–5 minutes or until vegetables are wilted. • Sprinkle in flour and blend well into the vegetable mixture using a wire whisk. Set aside 1/2 cup of diced tomatoes for garnish. Add all other tomatoes, tomato sauce and white wine to the roux mixture. Add beef stock until a soup-like consistency is achieved. Bring to a low boil, reduce to simmer and add basil, thyme and oregano. Cook 30 minutes, adding stock as necessary to retain volume. • Fold in cream. Using an immersionstyle blender, purée the ingredients for 2–3 minutes. Then, add remaining crawfish tails. Simmer an additional 5 minutes and season to taste using salt, pepper and hot sauce. When ready to serve, garnish with diced tomatoes and fresh basil.
Chef’s Note: Most people do not realize that tomatoes are a product of America. Many believe they originated in Italy and somehow found their way to Bayou Country. Fire-roasting the tomatoes helps concentrate the sugars and gives them a nice, smoky finish.
Prep Time: 3 hours Yield: 6 servings 12 (1-inch thick) veal osso buco 1/2 cup olive oil 1 cup flour (seasoned to taste with salt and black pepper) 2 cups diced onions 1 cup diced celery 1/2 cup diced bell peppers 1/4 cup minced garlic 1 tbsp chopped thyme 1 tbsp chopped basil 1 tbsp chopped oregano 1/2 cup red wine 1 (28-ounce) can petite diced tomatoes, drained 2 cups beef stock 1 cup sliced mushrooms 1 cup pearl onions Salt and cracked black pepper to taste Granulated garlic to taste 28 HOUSE and homE
Issue No. 9 - 2012
• Preheat oven to 375°F. In a heavybottomed Dutch oven, heat oil over medium-high heat. Dust shanks in seasoned flour, shaking off excess. Place meat in pan and brown on both sides. • Remove and set aside. Add onions, celery, bell peppers, minced garlic, thyme, basil and oregano. Sauté 3-5 minutes or until vegetables are wilted. Deglaze with red wine then add tomatoes and beef stock. Bring to a rolling boil and reduce to simmer. Stir in mushrooms and pearl onions. Season with salt, pepper and granulated garlic. Return shanks to sauce, cover and bake 2-1/2 hours or until tender. • Serve hot over pasta or polenta.
Chef’s Note: Osso buco or “long bone” is the shank portion of the leg in beef, veal and lamb. This bone is surrounded by a large portion of meat that is perfect for slow braising. Though inexpensive, when cooked properly, osso buco becomes a very elegant meal.
CHEF PETER TIMMINS
THE GASPARILLA INN & CLUB BOCA GRANDE, FL
Wall Decor & More Interiors
~ Soup~ Crawfish Bouillabaisse Creamy White Truffle Grits ~Salad~ Gasparilla Inn Caesar Salad ~Entrée~ Butter-Poached Loin of Veal and Fried Shank Roulade Pickled Veal Tongue and Seasonal Vegetables (not pictured)
~Dessert~ Summer Berry Pudding
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table desigN Eduardo Jenkins Landscape Architect & Planner
Peregrin’s Florist & Decorative Services, Inc. 30 HOUSE and homE
Issue No. 9 - 2012
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Interior Design Associates
Red Door Interiors
table desigN Jake’s on the Avenue
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ISSUE NO. 9 - 2012
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IDEAS 4 U STYLE FILE
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HOLIDAY
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Melissa Oivanki
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