food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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The White Oak Experience 69<br />
traditional ‘‘old fortress’’ appearance that was so popular in the architecture of the 1800s in Louisiana. Just<br />
as travelers did in the 1800s, guests take a step back into the past <strong>and</strong> enjoy the <strong>experience</strong> of the old Deep<br />
South as they arrive on the property. Inside the home, a gr<strong>and</strong> stairway <strong>and</strong> the main parlor with its twentysix-foot<br />
ceiling, three-tiered antique crystal ch<strong>and</strong>elier, gorgeous period paintings, <strong>and</strong> antique furnishings<br />
will impress <strong>and</strong> give you a sensation of being in another time period of history. The gr<strong>and</strong> French ballroom<br />
features a black <strong>and</strong> white simulated marble floor <strong>and</strong> LeBaron crystal ch<strong>and</strong>eliers. The kitchen is a replica<br />
of a New Orleans French Quarter l<strong>and</strong>mark, Jean Lafitte’s Blacksmith Shop <strong>and</strong> Gallery. The patios <strong>and</strong><br />
courtyard areas were designed with the old French Quarter flavor <strong>and</strong> styles in mind. The main patio area<br />
features an open hearth for cochon de laits (fire-roasted suckling pig—a Cajun tradition), along with a<br />
large fountain fashioned after the one found at the Court of Two Sisters restaurant in the French Quarter.<br />
The Plantation employs three full-time horticulturists to keep the grounds <strong>and</strong><br />
gardens trimmed <strong>and</strong> in bloom year round. Featuring a variety of flowers, fruits, <strong>and</strong> Mardi Gras at White Oak Plantation<br />
vegetables amidst species of Louisiana trees, the gardens reflect the evolution of cui-<br />
~Appetizer~<br />
sine <strong>and</strong> culture of Louisiana’s Cajun <strong>and</strong> Creoles, with many of these items utilized<br />
in the Plantation’s events <strong>and</strong> dinners. Guests are encouraged to visit the grounds,<br />
Oysters Marie Laveau<br />
which feature a lake, Persimmon Hill, <strong>and</strong> Cathedral Lane. A man-made me<strong>and</strong>ering<br />
~Soup~<br />
creek bordered in stone <strong>and</strong> a wooden bridge add to the ambiance. Each June, the<br />
Plantation is host to the Tomato <strong>and</strong> Herb Fest. The festival features a cooking Chicken & Sausage Gumbo<br />
competition, seminars, <strong>and</strong>, of course, tasting of Louisiana’s heirloom tomatoes <strong>and</strong><br />
~Salad~<br />
herbs.<br />
White Oak Plantation caters a variety of events, from company picnics <strong>and</strong><br />
Fiesta Macque Choux<br />
crawfish boils to family reunions, weddings, corporate seminars, relaxed parties, <strong>and</strong><br />
~Vegetable~<br />
elegant seated dinners. A consistent element in all of the events is an obvious commitment<br />
to the gastronomic identity of South Louisiana. From the time you walk<br />
Voodoo Greens<br />
onto the property until the time you leave, you get a sense of history, innovation,<br />
~Sea<strong>food</strong>~<br />
<strong>and</strong> a commitment to details that bring it all to life.<br />
To give a sense of how Chef Folse integrates gastronomic identity into his<br />
Crab Cakes Rex<br />
culinary operations, a menu for Mardi Gras from White Oak Plantation is provided.<br />
~Poultry~<br />
What should be obvious from the Mardi Gras menu is the impact of cultural heritage,<br />
Sweet & Spicy Chicken Etouff e<br />
ethnic influences, regional preparation methods, history, indigenous <strong>food</strong>s, ritual, <strong>and</strong><br />
local names. The recipes that follow highlight all these influences.<br />
~Meat~<br />
One thing to consider when looking through this menu is the question of what<br />
Soul Pork Roast<br />
<strong>wine</strong> to serve with each course. A misconception about Cajun cuisine is that it is all<br />
hot <strong>and</strong> spicy. If it were the case, there would be a very limited number of <strong>wine</strong>s that<br />
~Dessert~<br />
would be appropriate to serve with Cajun <strong>food</strong>, <strong>and</strong> those that were would be mainly<br />
Cajun Pralines<br />
a refreshment. But as you will notice from these recipes, the dishes are well seasoned<br />
Mardi Gras King Cake<br />
but not necessarily hot <strong>and</strong> spicy. For the most part when dining in Louisiana, Louisiana<br />
hot sauce is served as a condiment, so if you like it hot you can adjust the dish<br />
Figure 4.1<br />
to your liking.<br />
Mardi Gras at White Oak<br />
As you look at these recipes (or, better yet, prepare them—these are some great<br />
Plantation (courtesy of Chef<br />
dishes), try to think about the <strong>wine</strong>s you might serve with them <strong>and</strong> why. As you<br />
John Folse & Company)<br />
progress through the upcoming chapters, it will become easier to make <strong>wine</strong> recommendations.<br />
Your taste combination preferences will provide additional guidance. I have provided some<br />
of my <strong>wine</strong> suggestions with each recipe.