Rouge et Blanc Insert 2014
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Rouge et BlancOCTOBER 2014
Sponsored by
2 www.thriveswla.com Thrive Savor the Flavor October 2014
What will your gift do? geaux give
FOUNDATIONwww.lsufoundation.org
“Thank you for inspiring my dreams.”Madaline KingJames Bolner and Dudley Rochelle Carter ScholarshipCollege of Humanities & Social Sciences
“Thank you for teaching me.”Jase and Chase Augustus, summer campers, Live! Learn! Louisiana!
Gifted Education Summer/Saturday Program Support FundCollege of Human Sciences & Education
“Thanks to your generous contributions, I can continue to pursue my dream of helping our
animal companions.”Arturo Otamendi
Louisiana Veterinary Medical Association Outstanding Student AwardSchool of Veterinary Medicine
What will your gift do? geaux give
FOUNDATIONwww.lsufoundation.org
“Thank you for inspiring my dreams.”Madaline KingJames Bolner and Dudley Rochelle Carter ScholarshipCollege of Humanities & Social Sciences
“Thank you for teaching me.”Jase and Chase Augustus, summer campers, Live! Learn! Louisiana!
Gifted Education Summer/Saturday Program Support FundCollege of Human Sciences & Education
“Thanks to your generous contributions, I can continue to pursue my dream of helping our
animal companions.”Arturo Otamendi
Louisiana Veterinary Medical Association Outstanding Student AwardSchool of Veterinary Medicine
October 2014 Thrive Savor the Flavor www.thriveswla.com 3
10% of proceeds from the purchase of wine during Rouge et Blanc will go to benefit the McNeese Banners Series.
2014 Partners Make Rouge et Blanc a Huge Success
Rouge et Blanc Wine and Food Event is one of the most anticipated events each year in Southwest
Louisiana. Now in its eighth year, this sellout event, has increased from 400 attendees to 1,400 and has
grown from a one-day event to a full week a delicious food and wine experiences. It’s all thanks to the
generosity of this community and our generous corporate supporters. Republic National Distributing
Company donates all the wines for the entire tasting and brings in wine experts to share their knowledge.
Rouge et Blanc is proud to donate 10 percent of all wine sales to the McNeese Banners Series. Enjoy our
2014 Rouge et Blanc festivities!
FUERSTL A W F I R M
FUERSTLAW FIRM
Paradise Florist
Lake Street Liquor
• With a red variety, pour it into a jar of non-pasteurized vinegar and leave it alone except to stir it weekly. Within a couple of weeks, you’ll have ‘artisanal’ vinegar.
• Use it as a flavor boost for soups and stews. White and sparkling wines work best in creamy or clear and brothy soups. Red wine goes well with tomato or beef-based varieties. It takes a few generous splashes per portion.
• Poach pears, apples, peaches or plums in red wine and sugar. Let them simmer in the liquid for ten minutes.
• If you’re battling fruit flies, an open bottle of wine with even the smallest bit of wine left can serve as a flytrap. The flies will gravitate toward the bottle instead of your fruit bowl and will be unable to escape.
• The addition of a little sparkling white wine like champagne, Prosecco or cava make omelets amazingly fluffy. Pour in about one tablespoon for every two eggs while you’re whisking them.
• Freeze it in ice cube trays (eight cubes is equal to one cup) to add a flavorful punch to your sauces and stews.
• Make classic steamed mussels. Combine leftover white wine (a little less than half a cup per pound of mussels) with butter, garlic and mussels.
• If your only leftover is, well, the bottle itself, use the empty vessel as a fuss-free, beautiful vase.
Leftover wine? Who knew such a thing existed? On the off chance that you or your guests don’t quite finish off a bottle, try out one of these clever suggestions to make sure nothing goes to waste.
Loving Leftover Wine
Southwest Beverage Co.
4 www.thriveswla.com Thrive Savor the Flavor October 2014
M any people are likely curious about the origins of wine. Amazingly, the process of fermenting grapes into an alcoholic beverage is at least 9000 years old. The earliest records of a fermented fruit beverage are found in China, but the knowledge of this process eventually spread, in particular to Mesopotamia, Israel, and Egypt. For many cultures, wine was revered not for taste, but for purpose. The wine-altered state was often considered divine, a way to become closer to the gods. The ancient Egyptians thought red wine resembled blood and surrounded it with superstition. The Greeks used a variety of vines, many of which are still used. They also celebrated an annual “Feast of the Wine,” and wine and winemaking were integral to traditional stories, like those of Homer and Aesop. The Romans truly developed the winemaking process. They discovered how to speed up the aging process, then set production standards. Because they conquered so much of Europe, they are directly responsible for spreading wine across the continent. Wine regions they established are still prominent wine regions today. By the middle ages, most people drank wine and other alcohols throughout the day to avoid unsafe drinking water. This became imperative after the Black Plague. Wine production and consumption continued through the Renaissance and Reconstruction and made its way to the New World. In America, Spanish missionaries established the first vineyard in California in 1769. The American product was typically considered inferior to its European counterparts, and Prohibition set American wine even further behind. The Paris Wine tasting of 1976 changed everything, and American wine began to receive respect. Today, wine is made the world over. Pick up a bottle of wine from the store, and it could be from France, Italy, Australia or Chile!
History of Wine
A Brief
October 2014 Thrive Savor the Flavor www.thriveswla.com 5
6 www.thriveswla.com Thrive Savor the Flavor October 2014
INSURANCEAND INVESTMENTS
Butch FerdinandsenCFP®, CLU, CRPS, CRPCInvestment Advisor Representative
121 Jamestown in Heritage Square 491-9236
Securities and Investment Advisory Services offered through Woodbury Financial Services, Inc.Member FINRA, SIPC, and Registered Investment Advisor. P.O. Box 64284 St. Paul, MN 55164 800-800-2638.
WINE MAKES TAILGATING FINEFall can only mean one thing: Saturday’s spent tailgating ahead of cheering your favorite football team on to victory. While beer may be the go-to alcoholic beverage when it comes to tailgating, there are a lot of dishes that are the perfect match for a little wine. Check out these options:
BURGERS AND BBQZifandel meshes well with anything off the grill but with temperatures, hopefully, dropping this month, a bold red is at its outdoor-drinking best at this time of year. Look for a variety with a rich, complex flavor. Tasty BBQ dishes allow the flavors of complex wines to shine.
SAUSAGE LINKS AND DOGSThe idea of pairing a Riesling with sausage isn’t new since the Germans have been doing it for centuries. Look for an option with a smooth, medium-sweet flavor that balances fruity and crisp. Just make sure that whatever wine you serve is sweeter that the entrée and condiments. Sweet food will make dry wine taste sour and unappealing.
FINAL THOUGHTSWhile white wines are great with many grilled foods, a red is typically a great choice too. A good rule of thumb is the darker the food then the dark the wine, the richer the food, the richer the wine. There’s a good chance that the red or black fruit character of these wines will add a nice punch to a smoky dish and even the modest tannins of a red wine nicely counteract the mild bitterness that comes from charring food on the grill.
Finally, save your best bottles for a more elegant occasion. When it comes to tailgating, it’s best to keep it simple and inexpensive.
October 2014 Thrive Savor the Flavor www.thriveswla.com 7
121 Artisan BistroAgave Tamale
AsiaBig Easy FoodsCasa Manana
Coushatta Casino ResortCoyote Blues
Desserts at L’Auberge Lake CharlesEmber Grille and Wine Bar at
L’Auberge Lake CharlesGolden Nugget
Harlequin Steaks & Seafood
Hokus Pokus Artisan FoodsIsle of Capri
Izzo’s Illegal BurritoKajun Sneaux
Kinloch Plantation ProductsLake Charles Country Club
Le CaféLuna Bar & Grill
McNeese Dining Powered by Chartwells
1910
Pujo Street CafeReeves Uptown Catering
Sassy Oil & VinegarSwamp Pop
Special TouchSweetChic Bakery Boutique
Sweets & TreatsToga Grill
Trailblazin’ CateringZea Rotisserie & Grill
Zeus Greek and Lebanese Café
2014
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Chefs Bill Foltz and Cori Schlemmer of L’Auberge Casino Resort were recently announced as this year’s Pastry Live National Showpiece Champions. Along with earning the title and a cash prize of $5,000, the team was also awarded Best Sugar Showpiece for their innovative design portraying this year’s theme of “Video Games.”
Five teams of two chefs competed in one-day, seven hour August contest. They constructed showpieces utilizing a unique trio of pedestal bases, encouraging an entirely new range of showpiece design. Team Foltz’s sugar showpiece, titled “Dragon Ball,” was favored by the judges for its innovative use of the three pedestal bases, as their design fully utilized the creative potential of the pedestals.
Additionally, their showpiece was praised for its imaginative use of the theme as the duo executed a clear vision of the world of video games through their original design. Filled with a close attention to detail, the inspiration behind their design was the metamorphosis behind video games from past to present. The piece highlighted a villainous dragon shattering through a modern-day game screen to foil the play session of some unsuspecting player in
the middle of a classic game of pinball. Among the judges, the team’s sugar-work was also held in high regard for its flawless appearance and construction. Team Foltz’s design was also selected by their peers for the Competitor’s Choice Award, giving the team a triple win.
The L’Auberege chefs beat out teams from MGM Grand, Hotel and Casino, Jean-Marie Aubioine Chocolates, Caesers Palace, Las Vegas, Mandalay Bay Resort and Casino, The Hersey Hotel and Pasticceria Bruno.
The National Showpiece Championship calls for competitors to push the boundaries of normal showpiece construction, but without requiring huge financial and personal sacrifices from competitors. Rather than constraining chefs with endless rules and regulations, the National Showpiece Championship is a new form of competition that encourages chefs to compete at the highest level possible. Each team exhibited a high level of creative capability, demonstrating what minimal restrictions produce.
For more details about Pastry Live and the National Showpiece Championship, visit www.pastrylive.com.
Local Pastry Chefs Bring Home National Showpiece Championship
October 2014 Thrive Savor the Flavor www.thriveswla.com 9
Banners Cultural SeasonBanners CollaboratesBanners SuggestsBanners EngagesBanners Presents
for more information about our series and events, please visit banners.org
Grupo FantasmaComedian Dan Kamin
Steam POwered GiraffeSephira
Cellist Zuill BaileyChristian HowesJohn FullbrightRun Boy Run
75
th
AN
NIVERSA RY 1939-2
01
4
McN
EESE
STATE UNIVERSITY
McNeese State University
Banners Engages brought live performances to over 60 schools, which means over 14,000 students saw a Banners show free of charge to all schools.
2014 Louisiana Outstanding Arts Organizationf r om t h e Lou i s i a n a S t a t e Ar t s C o u n c i l a n d L t . G o v e r n o r J a y Da r d e n n e .
2015Cultural
Series
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You’ve planned every detail of your dinner, down to the place settings and the seating arrangements. The food is cooked to perfection and you did your research, pairing just the right wine with each course. But once everyone is seated, how well-versed are you on the social rules of wine serving? Who gets served first? How much should you pour? How do you handle refills?
While not knowing the correct answers will certainly not spell doom for your dinner party, Sara Smith, local etiquette expert and owner of the PaperSmith, says having a good grasp of accepted wine serving etiquette before you need it can certainly alleviate any last-minute anxiety about how to handle a social situation. She offers the following recommendations for some of most common wine-related etiquette quandaries:
For more information about etiquette dos and don’ts, or the PaperSmith, visit www.mypapersmith.com.
Win Over Guests with Perfect Wine Etiquette
Serving Order Serve ladies first, then men, and then yourself, the host, last. You would normally serve going to the right of host, starting with the oldest woman first, but Smith says this can get tricky if you don’t know the age of everyone in attendance. Her advice? Just start with the female nearest the host’s right and work your way around the table, following the “ladies first” rule.
Pouring TechniqueIn the world of wines, you have those with bubbles, which are sparkling wines, and those without bubbles. When serving a sparkling wine, pour just a small amount first, about a quarter of a glass. The sparkling wine will foam up quickly on the first pour. Wait for the foam, the ‘head’, or settle down, then make the second pour. This way the sparkling wine will not foam up over the glass. Pour it down the side of the glass to “protect” the bubbles. For other wines, pour in the center of the glass to let the bouquet permeate the vessel and float upward. You should also never pick up the wine glass or goblet to pour. If this make you nervous, practice in advance.
Serving SizeNever fill a glass more than two-thirds, or even halfway, full. A good rule of thumb is not to pour more than 5 ounces per glass. Many of the large wine glasses may hold up to 24 ounces, a bottle of wine is only 28 ounces. This will allow your guests the opportunity to give it a little bit of a swirl, which adds air molecules to the wine to help it breathe. This also gives your guests a chance to smell the wine, which is a key step in tasting
RepouringAsk your guests if they’d like some wine. Never ask is they want ‘ more’ wine as that can be interpreted as they have had too much already, before refilling your own glass. And just like with food, if there is a last pour of wine that you really want, be prepared to give it up. After all they are your guests!
October 2014 Thrive Savor the Flavor www.thriveswla.com 11
12 www.thriveswla.com Thrive Savor the Flavor October 2014
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Wine & Cheese: A Winning PairWine and cheese have gone hand-in-hand for centuries, and today there are more options than ever to choose from on both sides of the pairing equation. Melanie McMullen and Fran Avery, owners of Crave, a gourmet food and gift store in Lake Charles, says there are no set rules for pairing wine and cheese. “Cheese with wine is one of the simplest, yet most refined, gourmet pleasures – one that everyone should enjoy,” says McMullen. “It’s a matter of which tastes and combinations appeal to you.” Crave offers the following tips as a starting point for wine and cheese pairings:
Stay within the Same RegionLike best friends who grew up together, cheese and wine produced in the same geographic region are a good match.
Match SizePair bigger, bolder wines with bigger, strong-tasting cheeses and lighter, refreshing wines with milder, delicate cheeses.
Match TextureRed wine is usually best with hard cheese and white wine with soft cheese.
Creamy with TannicTriple Crème cheeses are buttery, smooth and gentle, the perfect contrast for the rougher tannins in young red wines.
Salty with SweetSaltier cheeses balance out the sweetness of dessert wines.
Acidity with AcidityThe acidity in goat cheese gives it a tangy zip that matches perfectly well with the crisp acidity of a Sauvignon Blanc.
Rich and Creamy With BubblesChampagne or any sparkling wine paired with a rich, creamy cheese is an ideal combination.
“Remember, these are only guidelines,” says Avery. “Don’t hesitate to pair the wines and cheeses that are a perfect match for your taste.”
For more information about wine and cheese pairing, call Crave at (337) 421-0040 or stop by 2801 Ryan Street in Lake Charles.
2801 Ryan Street l 421-0040 l
Cheese & Wine
Satisfy every taste.
October 2014 Thrive Savor the Flavor www.thriveswla.com 13
The arts are the heart of a community, and are a critical part of Walnut Grove’s plans for making our traditional neighborhood development (TND) a vibrant center for cultural activities. We will work to encourage and promote the arts by hosting exhibits and performances at Walnut Grove, and by supporting community events like the McNeese Banner Series.
CultureRedefine the good life – at Walnut Grove. Nestled into 60 acres of natural beauty,Walnut Grove is designed to look and feel as if it evolved naturally over time, with wide, open walkways, tranquil parks and common areas that foster neighborhood togetherness and lifelong friendships.
Traditional Louisiana architecture is seamlessly blended with modern amenities in this community where the convenience of offices, shops and restaurants are just a short walk away.
A variety of home styles and commercial properties are available.
CELEBRATE
West Sallier Street, Lake Charles | walnutgrovetnd.com | (337) 497-0825
14 www.thriveswla.com Thrive Savor the Flavor October 2014
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Beauty, like fine wine, should get better with time.
Up the Ante with
Fun Wine Glasses Sometimes the container is just as important as the wine itself. Sure, formal events may call for traditional stemware, but that doesn’t mean you can’t have a little fun with less formal occasions
Check out these funky wine glasses.
October 2014 Thrive Savor the Flavor www.thriveswla.com 15
16 www.thriveswla.com Thrive Savor the Flavor October 2013
Join us as we celebrate 75 years of academic excellence.
75
th
AN
NIVERSARY 1939-20
14
McN
EESE
STATE UNIVERSITY
The McNeese Foundation thanks all of the 2014 Rouge et Blanc sponsors and patrons.
Discover ways to support McNeesewww.mcneesefoundation.org
October 2014 Thrive Savor the Flavor www.thriveswla.com 17
MARILYN BOUDREAUXLicensed Realtor in State of Louisiana
4410 Nelson Road | Lake Charles, LA 70605Cell: 337- 499-9592 • Office: 337-478-1578Fax: 337-478-1579
CRAIG BOUDREAUX
2915 Ryan Street | Lake Charles, LA 70605Cell: 337-661-1741 • Office: 337-312-1335
Cheers to onTheir
Anniversary
Each Century 21 office is independently owned and operated
McNeese75th
1915 Country Club RoadLake Charles, LA 70605
337-474-0447Weekly Wine Tastings
Gift Cards Available
Customer Reward Cards
Gourmet Wine Gift BasketsLargest selection of wine,
spirits, beer & cigars in Lake Charles
Artisan Cheeses &Gourmet
Items
Navarra’sJewelry & Gifts
Downtown1025 Ryan St
Lake Charles, LA(337) 433-3637
Join us as we celebrate 75 years of academic excellence.
75
th
AN
NIVERSARY 1939-20
14
McN
EESE
STATE UNIVERSITY
The McNeese Foundation thanks all of the 2014 Rouge et Blanc sponsors and patrons.
Discover ways to support McNeesewww.mcneesefoundation.org
Jonathan Fontenot,Attorney at Lawfontenotlawfirm.com
INJUREDOFFSHORE?
Grand Lake Office | 337-564-4378
18 www.thriveswla.com Thrive Savor the Flavor October 2014
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GET THE BEST FROM YOUR WINE:
Wine Serving Temperature
SPARKLING WINE ‘ice cold’e.g. Champagne, Cava, Prosecco, Cremant, etc.
Put bottle in freezer 1 hr before opening. The fancier the wine, the warmer it can be.
38-50° F 5-10° c
LIGHT RED ‘cool’e.g. Grenache, Pinot Nair, St. Laurent, Zinfandel, Burgundy, etc.
The more fruity the wine, the warmer it can be. Put the bottle in the fridge 30 minutes before opening.
53-63° F 12-17° C
WHITE WINE ‘fridge cold’e.g. Sauvignon Blanc, Riesling, Chardonnay, Gruner Veltliner, etc. The lighter and zesty the wine, the colder it can be. Oaked white wines are better warmer.
44-57° F 7-14° C
RICH RED ‘slightly cool’e.g. Bordeaux, Chianti, Cabemet Sauvignon, Merlot, Shiraz, Rioja, Douro Reds
High tannin wines smooth out a bit at warmertemperatures. Remember, It’s easier to warmyour glass than cool it.
63-69° F 17-21° C
HINT
HINT
HINT
HINT
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October 2014 Thrive Savor the Flavor www.thriveswla.com 19
337.436.9491 www.ssvcs.comAttorney Advertising. Prior results do not guarantee a similar outcome.
Partners
Of Counsel
Associates
EMMETT C SOLE
A DOUG COX
C ESTON SINGLETARY
THOMAS G HENNING
STEPHEN C POLITO
JOHN S BRADFORD
JOHN JSIMPSON
TODD M AMMONS
H AUBREY WHITE, iii
DAVID L MORGAN
LEE W BOYER
BENJAMIN J GUILBEAU
ANDREW D McGLATHERY
SUSAN G VICCELLIO
H ALAN McCALL
BRIAN L COODY
PAUL L VEAZEY
DALLAS K KINGHAM
ROBERT SDAMPF
WILLIAM BMONK
Counsel Emeritus
CHARLES D VICCELLIO
WILLIAM ESHADDOCK
MARCIE HARTMAN
MEGAN L CALLAHAN
ROSS M RALEY
STEPHEN D POLITO
LYNSAY M FONTENOT
MILLER M.FLINT
STOCKWELL SievertSTOCKWELL, SIEVERT, VICCELLIO, CLEMENTS & SHADDOCK Established in 1934 www.ssvcs.com
Best Lawyers
2014
& WORLD REPORT
RECOGNIZED FOR HIGH PROFESSIONAL LEGAL STANDARDS AND ETHICS IN THE MARTINDALE-HUBBELL REGISTER OF PREEMINENT LAWYERS
Our firm is the largest and one of the oldest law firms in Lake Charles. It provides legal services to individuals and to businesses of every size, in most areas of litigationand in all kinds of personal and business transactions, including those in industry, healthcare, insurance, construction and real estate. The firm as a whole and several of its members individuallyare listed in The Best Lawyers in America, and the Louisiana Super Lawyers. The firm also has licensed Texas attorneys on staff.
337.436.9491 www.ssvcs.comAttorney Advertising. Prior results do not guarantee a similar outcome.
Partners
Of Counsel
Associates
EMMETT C SOLE
A DOUG COX
C ESTON SINGLETARY
THOMAS G HENNING
STEPHEN C POLITO
JOHN S BRADFORD
JOHN JSIMPSON
TODD M AMMONS
H AUBREY WHITE, iii
DAVID L MORGAN
LEE W BOYER
BENJAMIN J GUILBEAU
ANDREW D McGLATHERY
SUSAN G VICCELLIO
H ALAN McCALL
BRIAN L COODY
PAUL L VEAZEY
DALLAS K KINGHAM
ROBERT SDAMPF
WILLIAM BMONK
Counsel Emeritus
CHARLES D VICCELLIO
WILLIAM ESHADDOCK
MARCIE HARTMAN
MEGAN L CALLAHAN
ROSS M RALEY
STEPHEN D POLITO
LYNSAY M FONTENOT
MILLER M.FLINT
STOCKWELL SievertSTOCKWELL, SIEVERT, VICCELLIO, CLEMENTS & SHADDOCK Established in 1934 www.ssvcs.com
Best Lawyers
2014
& WORLD REPORT
RECOGNIZED FOR HIGH PROFESSIONAL LEGAL STANDARDS AND ETHICS IN THE MARTINDALE-HUBBELL REGISTER OF PREEMINENT LAWYERS
Our firm is the largest and one of the oldest law firms in Lake Charles. It provides legal services to individuals and to businesses of every size, in most areas of litigationand in all kinds of personal and business transactions, including those in industry, healthcare, insurance, construction and real estate. The firm as a whole and several of its members individuallyare listed in The Best Lawyers in America, and the Louisiana Super Lawyers. The firm also has licensed Texas attorneys on staff.
RECOGNIZED FOR HIGH PROFESSIONAL LEGAL STANDARDS AND ETHICS IN THE MARTINDALE-HUBBELL REGISTER OF PREEMINENT LAWYERS
Attorney Advertising. Prior results do not guarantee a similar outcome.
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20 www.thriveswla.com Thrive Savor the Flavor October 2014
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