House and Home Magazine

C E L E B R A T I N G T H E S T Y L E O F S O U T H L O U I S I A N A

HOUSE & HOmE

dining bydesignRecap

the yeaR’s best! voted by ouR ReadeRs

Favorite Coversa look down

memory lane

15 YearAnniversary

Interiors/Remodeling by Rod Miller• Interiors - Entire House or One Room • Design / Build Remodeling• New Construction Design Consultant

View our photo gallery - www.randdbuilders.com

Allied ASID Member • Licensed General ContractorCall today for your design consultation.

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2012DESIGN

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HOUSE & HOME!

4 HOUSE AND HOME ISSUE NO. 9 - 2012

22PLANNING TO ENTERTAIN THIS FALL?

GET READY THE CASUAL WAY

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CONTENTS

NOVEMBER 2012

CONTENTSDepartments

12 New & NowHoliday Home Decorating

34 Style File Aimee Walker Interiors

Features

14 Year in Review:Readers’ Favorite Photos

20 The Anniversary IssueMemorable Covers from 15 Years

22 A Visual and Edible Feast Highlights from Dining by Design

In Every Issue

8 Publisher’s Note33 December Preview

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 fl orists 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.

15 YearAnniversary


JANE FLENIKEN’S

ANTIQUES and INTERIORS

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First Saturday of Every Month11: 00 AM

CHAMPAGNE AND CAKE TO BE SERVED

Please Join Us

By appointment or open: Thursday, Friday and Saturday 10am - 4pm

618 EAST UNIVERSITY • LAFAYETTE, LA • PH: 337-234-4776

••

••

Happy 15th Anniversary House & Home!

6 HOUSE and HOmE Issue No. 9 - 2012

8831 Bluebonnet Blvd., Baton Rouge, LA 70810Tel 225.761.1884 • Fax 225.454.6843www.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 recommen-dations 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.

Publisher/Editor

Nancy L. Trahan

[email protected]

Photographer/Creative Services

Melissa Oivanki

[email protected]

Contributing Art Director/Web Designer

Cheryl Prats

[email protected]

Office Administrator

Cheryl Wilks

[email protected]

Contributing Writers

Michael Dardenne

Stu Gonsuron

Samuel R. Irwin

Holly A. Phillips

Advertising Inquiries:

Sales Office

(225) 761-1884

A product of Renaissance Publishing Group, LLC Since 1997, Celebrating our 14th Year

H&H


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In the 15 years that have passed since November 1997, my staff and I have had the pleasure of producing 165 issues of House & Homemagazine. 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 writ-ing 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 diffi cult 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 fi eld I fi nally got to a point when I closed my eyes and let my blind fi ngers do the picking. In the end, perhaps you too will remember some of these projects from years ago.

Refl ecting 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 fi t to leave House & Home out of their annual advertising budgets.

Thanks also is due to our readers and subscribers for your contin-ued interest in our work. It is your passion for local food, cooking and entertaining, decorating and design, art, gardening and home improve-ment 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.

An anniversary is a time to celebrate the joys of today, the memories of yesterday

and the hopes of tomorrow.—Author Unknown

”

“[ PUBLISHER’S NOTE ]

Nancy TrahanPublisher

1577-A Mil l s Hwy. • Breaux Br idge , LA 70517www.grossiescypressfurniture.com • [email protected]

(337) 654-8263

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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.

HOME HOLIDAY ACCESSORIZING

GRILLIN’ AND CHILLIN’

Aromatic Holiday

LuxeTouches

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 fi nding discs to use as the candleholder. No two candlesticks are alike and all have their own original fi nish. 100% made in America.Paul Michael Company1800 Kaliste Saloom Road, Lafayette(337) 981-1289blog.paulmichaelhome.com

SPINDLE STICKS

Peregrin’s Florist & Decorative Services, Inc.Highland Road at Staring LaneBaton Rouge – (225) 761-0888 Perkins Rowe, Baton Rouge – (225) 218-6080www.peregrinsfl orists.com

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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 Foyer3655 Perkins Road, Baton Rouge(225) 755-6010www.sohausinteriordesign.com


Expert Bio Guard pool water care • Free computerized water analysis Ingound pools • Above ground pools • Hot Spring Spa & Caldera Hot Tubs

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Shop our Great Selection of Outdoor Furniture, In Stock Now!

“Happy 15th Anniversary, House & Home!”

“Keeping You Connected”

Follow Us on

If you tell me one more time that we should’ve gone to That’s Entertainment...

THAT’S ENTERTAINMENTwww.thatsentertainmentla.com • 337-857-1430

Give us a call and let us take over.We’ll jump right in and get that TV mounted and hooked up so you can actually enjoy it, not wrestle with it, no matter where you bought it.

Holiday

Calling All Calling All

Recipes❅❅❅❅❅❅

Show Us Yours!

❅❅❅❅❅❅❅❅❅

❅❅❅❅❅❅

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: [email protected] or Mail to:House and Home Recipe,8831 Bluebonnet Blvd.,

Baton Rouge, LA 70810.

Include your name, address, phone number & email address.

Submit by December 5

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MARCH 2012The 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 fi shing nets to make the decorations for their outdoor kitchen look festive and authentic. The fi replace mantle is decorated with fresh pine branches, a faux crab and crawfi sh and red fi sh netting.

PHOTOS BY MELISSA OIVANKI

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.

THE YEAR IN REVIEW15 YearAnniversary

R E A D E R S ’ F A V O R I T E P H O T O S

JANUARY/FEBRUARY 2012Steve Rabalais of Rabalais Custom Homes includes elements like natural stone counter tops, pendant lights, brick arches and quality fl oors to invoke the “wow” factor in prospective home buyers. Notable design elements and materials inthis kitchen include 11-foot ceilings, fl oor-to-ceiling cabinets,a pot-fi ller water spigot next to the stove top and backsplashes and fl oors in neutral travertine.

JANUARY/FEBRUARY 2012Cabinetry 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.

THE YEAR IN REVIEW


MARCH 2012This 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 2012To make this master bathroom appear larger, Michelle and Boyd Raborn of RAH Homes in Lafayette had the bathroom light fi xtures surface-mounted to the mirror. The contrast of the porcelain fl ooring 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 fl oating seat.

MARCH 2012Alpan 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 fi xtures, a frameless shower door, bow-front vanities with fl uted 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-fi lled space.



APRIL 2012Contributing 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 2012Built by McLain Homes and described as “Tuscan with unique Creole

fl air,” 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 fi replace, ceiling fans and strategically plotted

cross breezes ensure that this outdoor space is useful year round.

APRIL 2012Designed 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 fl agstone which complements the

antique brick fi replace and adds a touch of subtle color.

MAY 2012The 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 fl oor plan using salvaged materials and natural patinas. Old beams unify the living spaces and mimic the feel of a French farm house.

JULY/AUGUST 2012A 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 2012A 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.


Ch

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OCTOBER 2012A 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. ■

JULY/AUGUST 2012Self-described “imagineer” Danny Soileau of That’s Entertainment in Lafayette collaborated with an equally creative client to convert a former home offi ce into a dedicated home cinema complete with dramatic arches. From the dazzling marquee with scrolling lights to the patterned carpet, embossed wall coverings, fi ber-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 2012A 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 fi ve-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.



15 Years and Counting...

November 1997Nora 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

May 1998Chok full of colorful spring blooms including tall hollyhocks, the sunny front yard of Je� Hickerson in Beauregard Town was for years a subject of awe and fascination for passers by. Photo by Chipper Hatter

November 1999Sited 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

February 2000A 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 fl oors. Photo by Chipper Hatter

November 2005Lissa 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

September 2006Rod 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 2007For a designers’ show house, landscape architect Je� rey 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 2008A 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


Memorable magazine covers from 1997 – 2012

May 2001With 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 2002Owners 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 2003Peggy 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 2004Interior Designer Gerilyn Lytal Roth assisted Debbie and Glen Richard of Lafayette with a renovation that combined old pieces andreproductions in their master suite.Photo by Chipper Hatter

November 2009Built 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 2010The 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

November 2011Contributing Chef Michael Dardenne’s receipe for Blackened Shrimp with Grilled Pineapple Salsa packs a bold punch with a tangy fi nish and o� ers a festive presentation for any gathering.Photo by Melissa Oivanki

April 2012Designed 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


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 fl ower displays and the star-like qualities of candlelight bouncing

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 fl aming 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 refl ection of each chef’s talent and desire to create an evening of sensory overload.

A VISUAL EDIBLE FEAST

& CHEFS ANDDESIGNERS

COMBINEEFFORTS AT DINING BY

DESIGN 2012BY MICHAEL A. DARDENNEPHOTOS BY MELISSA OIVANKI


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.

~Appetizer~Crawfish GnocchiRicotta Gnocchi,

Louisiana Crawfish Tails, Summer Vegetables,

Crawfish Butter

~Salad~Heirloom Tomato Salad

Heirloom Tomatoes,Burrata Cheese,

25-Year Balsamic Caviar, Micro Basil

CHEF CHRIS MOTTOMANSURS ON THE BOULEVARDBATON ROUGE, LA

~Entrée~Veal Osso Buco

Sous-Vide Veal Shanks, Mascarpone Polenta,

Root Vegetables

~Dessert~White Chocolate “Cappuccino”

White Chocolate Custard, Raspberry Gelée,Anglaise Foam,

Biscotti


2. CHEF DEAN FEARINGFEARING’S RESTAURANT

DALLAS, TX

~Soup~Dean’s Tortilla Soup with South of the Border

Flavors and Tamale-Battered Crawfi sh

~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 andSmoky Chile Aïoli

(not pictured)

~Dessert~Parker County Peach Dump Cake with

Pickled Blueberries

1. CHEF DONDI MCNULTYLITTLE VILLAGE

BATON ROUGE, LA

~Appetizer~Seared Sonoma Valley Foie GrasLouisiana Crawfi sh Tarte Tatin,

Muscadine Grapes and Aged Balsamic

~Salad~Macadamia Nut-Encrusted

Goat Cheese,Lamb’s Tongue Lettuce andSummer Tru� e Vinaigrette

~Entrée~Pecan Wood-Smoked

Free-Range Veal Shank Crispy Boniato,Virginia Ham and Roasted Corn

~Dessert~Key Lime Mille-Feuille White Chocolate

Pistachio Cream

3. CHEF JARED VAN CAMPOLD TOWN SOCIAL

CHICAGO, IL

~Soup~Chilled Sweet Corn Soup & Crawfi sh Ceviche,

Thai Red Curry, Jamón Chips,Tomato Powder, Lime

~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 andSauce Périgueux

~Dessert~Warm Peach & Raspberry Tart

Sauternes Ice Cream, Basil Meringue & Candied Marcona Almonds

1.1.

2.2.

2.1.

1.


3. CHEF JARED VAN CAMPOLD TOWN SOCIAL

CHICAGO, IL

~Soup~Chilled Sweet Corn Soup & Crawfi sh Ceviche,

Thai Red Curry, Jamón Chips,Tomato Powder, Lime

~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 andSauce Périgueux

~Dessert~Warm Peach & Raspberry Tart

Sauternes Ice Cream, Basil Meringue & Candied Marcona Almonds

4. CHEF ANNE KEARNEYRUE DUMAINEDAYTON, OH

~Appetizer~Scallop and Louisiana Crawfi sh Roulade,

Ohio Watercress, Pickled Bricklecreek Nardello Peppers,

Savory-Chive Emulsion

~Salad~Bricklecreek Tomato Assortment,

Golden Canal Junction Charloe Cheese Beignet,

Zink Family Farm Arugula, Banyuls Vinegar

~Entrée~Veal Shank Confi t, Griddled Downing Farms

Corn-Basmati Croquette, Roasted Garlic-Wilted Pea Tendrils,

Sherry Reduction

~Dessert~Ohio Apricot-Bricklecreek Raspberry-Almond

Tartlet, Raspberry Coulis, Crème Fraîche

3. 3. 3.

3.

4.4. 4.4.


6. CHEF PETER SCLAFANIRUFFINO’S

BATON ROUGE, LA

~Appetizer~Sautéed Crawfi sh Tails and Summer Corn Spicy Potato Basket,

Crispy Andouille Sausage Hot Crawfi sh Boil Velouté

~Salad~Frigid Iceberg Lettuce,

Wood Fire-Grilled Heirloom Tomatoes Cool Cucumber Pirogue,Frozen Basil and Balsamic Sorbet with Vapors

Manchego Cheese Brûlé with Lavosh Fan

~Entrée~Wood Fire-Grilled, Braised Veal Shank Pecan Wood-Cured Bacon

and Huckleberry Pan Jus Hunter’s Mélange OfHickory-Smoked Wild Mushrooms and Aromatic Vegetables

Sweet Potato Matchsticks and Spicy Firesticks

~Dessert~Brandy-Flambéed Crêpes Suzette

Grand Marnier-Whipped Mascarpone Cheese,Flaming Orange-Brandy Butter,

Citrus-Macerated Berries, Bittersweet Chocolate “Ash”

5. CHEF PETER PAGEROYAL SONESTA HOTEL

NEW ORLEANS, LA

~Appetizer~Crawfi sh Gnocchi Ricotta Gnocchi,

Louisiana Crawfi sh Tails,Summer Vegetables,

Crawfi sh Butter

~Salad~Heirloom Tomato Salad

Heirloom Tomatoes, Burrata Cheese,25-Year Balsamic Caviar,

Micro Basil

~Entrée~Veal Osso Buco Sous-Vide Veal Shanks,Mascarpone Polenta, Root Vegetables

~Dessert~White Chocolate “Cappuccino”

White Chocolate Custard,Raspberry Gelée,

Anglaise Foam, Biscotti

CHEF PETER PAGE 5.5. 5.

6.

6.

6.6.

5.


6. CHEF PETER SCLAFANIRUFFINO’S

BATON ROUGE, LA

~Appetizer~Sautéed Crawfi sh Tails and Summer Corn Spicy Potato Basket,

Crispy Andouille Sausage Hot Crawfi sh Boil Velouté

~Salad~Frigid Iceberg Lettuce,

Wood Fire-Grilled Heirloom Tomatoes Cool Cucumber Pirogue,Frozen Basil and Balsamic Sorbet with Vapors

Manchego Cheese Brûlé with Lavosh Fan

~Entrée~Wood Fire-Grilled, Braised Veal Shank Pecan Wood-Cured Bacon

and Huckleberry Pan Jus Hunter’s Mélange OfHickory-Smoked Wild Mushrooms and Aromatic Vegetables

Sweet Potato Matchsticks and Spicy Firesticks

~Dessert~Brandy-Flambéed Crêpes Suzette

Grand Marnier-Whipped Mascarpone Cheese,Flaming Orange-Brandy Butter,

Citrus-Macerated Berries, Bittersweet Chocolate “Ash”

7. CHEF COLBY GARRELTSBLUESTEM

KANSAS CITY, MO

~Soup~Bourbon-Braised Oxtails and Crawfi sh with

Pickled Onions, Bourbon Consommé and Toasted Barley

~Salad~Flatrock Fields Tomato Salad,

Fresh Cheese,Pickled Cucumbers and Gazpacho Vin with

Fresh Greens and Herbs

~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 Trifl e

8. CHEF RICK TRAMONTORESTAURANT R’EVOLUTION

NEW ORLEANS, LA

~Appetizer~Crawfi sh Boil Risotto Sweet Corn Dust,

Oyster Mushrooms,Alligator Sausage

~Salad~Creole Tomato and Burrata Caprese

Aged Balsamic,Micro Basil

~Entrée~Root Beer-Glazed Veal ShankSummer Vegetable Ragoût,

Spiced Pecans,Root Beer Bubbles

~Dessert~White Chocolate Bread Pudding Crème Brûlée,

Lemon-Scented Apricots,Salted Bourbon Caramel Sauce

7. 7. 7.

7.

8.8.8.8.


• Preheat oven to 375°F. In a heavy-bottomed 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 JOHN FOLSERESTAURANT R’EVOLUTION, NEW ORLEANS, LAWHITE OAK PLANTATION, BATON ROUGE, LA

Prep Time: 1-1/2 hours Yield: 6-8 servings

1 pound crawfish tails1 (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 peppers1/4 cup minced garlic

1 cup diced carrots 1 cup flour

1 cup dry white wine3 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 immersion-style 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.

BRAISED VEAL OSSO BUCOPrep Time: 3 hours

Yield: 6 servings

12 (1-inch thick) veal osso buco1/2 cup olive oil

1 cup flour (seasoned to taste with salt and black pepper)

2 cups diced onions1 cup diced celery

1/2 cup diced bell peppers1/4 cup minced garlic1 tbsp chopped thyme1 tbsp chopped basil

1 tbsp chopped oregano1/2 cup red wine

1 (28-ounce) can petite diced tomatoes, drained2 cups beef stock

1 cup sliced mushrooms1 cup pearl onions

Salt and cracked black pepper to tasteGranulated garlic to taste

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.

~Salad~Medley of Oak Leaf

Turban of Oak Leaf Lettuce with Cane Syrup Vinaigrette, Late Summer Tomatoes

and Thimble of Goat Cheese Mousse

~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)

~Entrée~Veal Osso Buco Dulce

Braised Shank of Veal on Truffled Demi and Chanterelle ForestièreWith Dauphinoise Potatoes and

Asparagus

BISQUE OF CRAWFISH AND ROASTED TOMATOES

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.

~Soup~Bisque of Crawfish and Roasted Creole Tomatoes,A Savory Bisque of Roasted Creole Tomatoes with

Louisiana Crawfish Tails


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ivankiPhotography

~Salad~Medley of Oak Leaf

Turban of Oak Leaf Lettuce with Cane Syrup Vinaigrette,Late Summer Tomatoes

and Thimble of Goat Cheese Mousse

~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 PETER TIMMINSTHE GASPARILLA INN & CLUB

BOCA GRANDE, FL

~ Soup~Crawfi sh Bouillabaisse

Creamy White Tru� e Grits

~Salad~Gasparilla Inn Caesar Salad

~Entrée~Butter-Poached Loin of Veal and

Fried Shank RouladePickled Veal Tongue and

Seasonal Vegetables(not pictured)

~Dessert~Summer Berry Pudding


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[ DECEMBER PREVIEW ]

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8831 Bluebonnet Blvd.

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225.761.4567

www.TheRetreat-BR.com

PEELS WRINKLE LIFT TREATMENT

$85-$125 per treatment


This ultra-resurfacing glycolic and retinol treatment exfoliates

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reduces the appearance of fi ne lines.

LIGHTENING LIFT TREATMENT $85-$125 per treatment


This mega-lightening treatment gently blends lactic acid and a

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ACNE LIFT TREATMENT $85-$125 per treatment


A beta-hydroxy acid cocktail, this safe and outstanding resurfacing

modality has a dual benefi t. It reduces and treats all kinds of acne

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MICRO-LIFT $185+ per treatment


A dual-treatment process of microdermabrasion combined with a

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Prior to any facial peel, clients should schedule a Signature Facial and

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MAKEUP

Standard/Makeover $35 Bridal/Special Occasion $55

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FACIALSMICRODERMABRASION

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Face* $125 Per Treatment (25% off any package of 6 treatments)

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*Includes neck and décolletage.

EXPRESS FACIAL $55 Bring balance to any skin type in minimal

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Leave looking refreshed with a complimentary application of

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SIGNATURE FACIAL $85 Enjoy the features of our Express Facial

in twice the time, plus massage stimulation, a deep-cleansing

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BACK FACIAL $65 Before the beach or special event, bring

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POWER PILATES Combining both standing and mat work,

this workout utilizes a combination of the stability ball, Pilates

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outs in this class with some guidance from the instructor.

HATHA YOGA Balance mind and body with physical postures

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FEES

· $50+ Per Private or Semi-Private Class

(A suitable introduction for beginning practitioners.)

· $15 Per Group Class



· $10 Per Group Class / Package of 20 = $200.00




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See Current Schedule at:

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The Retreat has meeting

or gathering space available

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C E L E B R A T I N G T H E S T Y L E O F S O U T H L O U I S I A N A

HOUSE & HOmE

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15 YearAnniversary

House and Home Magazine

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Transcript of House and Home Magazine