The Velvet Cactus’ Scott Plauche shares the story behind his Fête Rouge ‘Best in Show’ dish

After a weekend of food and wine, the Baton Rouge Epicurean Society’s 10th anniversary Fête Rouge came to a close with restaurant winners in various categories from meat to desserts to the top prize of the night, Best in Show.

First-time competitor Scott Plauche of The Velvet Cactus took home the award for Best in Show with his spin on a ceviche dish. The restaurant’s kitchen manager and chef sat down with 225 Dine to talk about the inspiration behind the dish—and what winning Best in Show means for The Velvet Cactus.

What was this first-time experience at Fête Rouge like for you?
Very nerve-wracking. I was anxious all day, had knots in my stomach. But, you know, at the end of the day it’s work. You have fun with [it] and you get in your comfort zone and you just kind of forget about all the hoopla about it.

How does the competition process work?
There were the four different categories. They would call a person from each category every 10 minutes, and then you delivered your food to the judges with a presentation plate as well as tasting plates.

Tell us about your dish.
We did yuzu-marinated bay scallops and arctic char in the style of ceviche with pickled cucamelon and petite radishes.

What was the inspiration behind that specific dish?
It’s summertime. Ceviche is great; it’s nice and cool, refreshing. … I want to take every person on a journey when they eat my food … I don’t want it to be something you’ve had before.

What was the most fun part about putting together that dish? The most challenging part?
The most fun part about making that dish was getting everybody together to help out. It was a very labor-intensive process. I would say that was probably the most challenging part was getting it on the tasting spoons as we were doing it. Seven different components on each spoon, so it was definitely a challenge getting it to the guests, but at the end of the day, it was obviously worth it.

Is the dish available at The Velvet Cactus?
Not currently, but we are in the process of working to get it on the menu. (Editor’s note: A traditional ceviche appetizer is currently on the menu.)

For first-timers to The Velvet Cactus, what are some dishes you recommend?
First time coming here, I think the Crawfish Banditos. It’s The Velvet Cactus’ interpretation of a crawfish pie. So, it’s crawfish, cheese, guacamole—it’s fantastic. Entrees wise, our Chicken Pablo is one of the best things on the menu.

And then dessert?
Oh, the Ice Cream Nachos. It’s kind of a play on sopapilla with ice cream, chocolate sauce, caramel, and it’s good, very good.

What does The Velvet Cactus have coming up this season?
During football season, we’re going to have a prize wheel that the guests can come in, they can spin and get free appetizers, free drinks, koozies and everything to help guests understand we are more than just a restaurant; we’re also a fun family environment and a good place for you to come and watch the game.

What does winning Best in Show mean for The Velvet Cactus?
It gives us the validation in Baton Rouge that we are one of the heavy hitters in the restaurants here. We’re not just your typical Mexican restaurant. We offer a lot more.