Get your taste buds ready for a six-course feast Aug. 25. Chef Jay Ducote is teaming up with a few other local chefs and Tin Roof Brewing Company for another pop-up meal. Ducote is preparing a brunch with help from Chef Chris Wadsworth from Restaurant IPO and Chef/bartender George Krause of Doe’s Eat Place.
The menu features a variety of dishes all paired with a different Tin Roof brew.
The first course is a Doe’s-style beignet with Juke Joint Jubilation, which uses Doe’s drop biscuit as the platform for the dish. The second course is a Watermelon Wheat and farmers market “fruit salad” gelatin mold paired with Tin Roof Blonde Breeze. The third course is cheese grits “arancini”—balls of grits and cheese rolled in Panko bread crumbs and fried, served with a beer-cheese sauce using Tin Roof Blonde and paired with Perfect Tin Amber Ale. The fourth course will be a Tin Roof Amber-battered quail with sweet potato silver dollars and citrus-infused honey. This dish is a play on chicken and waffles and will be paired with Voodoo-Gingeroo. The fifth course is a Tiger Deaux-nut with Voodoo Bengal-braised pork belly, duck egg and duck egg Hollandaise, paired with the aged Tin Roof Coffee Porter. The final course is a local fig crepe with a Coffee Porter chocolate ganache paired with Watermelon Wheat Doe Wadsworth.
Ducote says he’s excited to bring something outside the realm of normal to Baton Rouge.