Off the Menu: Reed wins Best in Show at Fete Rouge _lowres

Advocate file photo by Cheramie Sonnier -- Chef Scott McCue of Cypress Bayou Casino in Charenton took first place in the meat category at the 2014 Fête Rouge Chef Competition with his dish, wild mushroom stuffed beef tenderloin en croute.

Chef Matthew Reed with Reed’s Catering captured the Best in Show Award at the 2014 Fête Rouge Chefs Competition with his “Twins Duet” entry.

For the event, held Aug. 22 at L’Auberge Hotel & Casino, Reed prepared a “Girls’ Plate” featuring Holden Strawberry Shortbread and a Chambord and Mayhaw Milkshake and a “Boys’ Plate” consisting of Guinness Vanilla Ice Cream and House-Made Feaux Ore-eaux. The entry also took first place in the dessert category.

The People’s Choice Award went to chef Kevin Ortego of Louisiana Lagniappe restaurant for his Fresh Fish en Papillotte, which included a jumbo lump crab and shrimp stuffing finished with a garlic buerre blanc. The dish also took third place in the competition’s seafood category.

Other winners were:

Seafood Category — first place, William Wells, of Culinary Productions, for Bärenjäger Hot Smoked Salmon Salad; second, Team Tsunami and Fred Nonato, Tsunami Sushi, for Cobia and Grapes; and third, Ortego.

Meat Category — first place, Scott McCue, Cypress Bayou Casino, for Wild Mushroom Stuffed Beef Tenderloin en Croûte; second, David Dickensauge, Bin 77 Bistro and Wine Bar, 24 hour Sous-Vide Pork Belly with Thyme and Rosemary Polenta and Braised Wild Greens; third, Gino Sclafani, Ruffino’s Restaurant, Rabbit Porchetta.

Louisiana Lagniappe Category — first, Scott Dardenne, The Island Grill, Bayou Jacob Duck and Andouille Gumbo; second, Mark Reilly, Stroube’s Seafood & Steak, for Sportsman’s Paradise, a tasso and wild boar bird’s eye pastalaya with crispy fried oyster; and third, Leighton Carbo, Sullivan’s Steakhouse, Andouille-Stuffed Frog Legs Crispy Fried.

Dessert — first, Reed; second, Arlety Estevez, L’Auberge Hotel & Casino, Bananas & Crème; and third, Allison Offner, Cupcake Allie, for her Deconstructed Strawberry Balsamic Cupcake.

White Hot Night

Sullivan’s Steakhouse, 5252 Corporate Boulevard in Baton Rouge, wants patrons to put on their favorite summer white ensemble for its White Hot Night, a celebration to say “so long” to summer, on Thursday, Aug. 28.

The restaurant will be decked out in all-white decor for the end-of-season party, and guests will have a chance to win a White Hot Night giveaway, a news release said. They also can enjoy white-themed cocktails such as the White Cosmo & Champagne for $7 each, and appetizers also will be available.

Sulllivan’s “The Summer Fling” special will end on Labor Day, Sept. 1. Offered for $42, it includes a six-ounce filet mignon paired with lobster.

Call (225) 925-1161 for more information.

Le Foret opens for lunch

Since opening in 2009, Le Foret, located in New Orleans’ Central Business District, has offered a dinner menu with French and Creole-inspired contemporary cuisine. Now, the restaurant is introducing a lunch menu. It will be served from 11 a.m. to 4 p.m. on Thursdays and Fridays beginning Thursday, Sept. 4.

To celebrate the launch of lunch, Le Foret will be offering a chef’s two-course prix-fixe menu, along with a dessert, at a discounted price of 50 percent throughout the month of September.

“Due to popular demand, we’ve decided to open for lunch,” said Director of Operations Luke Smith. “We’ll still deliver the same quality, amazing ingredients and stellar service, as well as some lighter lunchtime fare.”

Executive Chef Brandon Felder’s new lunch menu will feature $6 to $10 starters, including Fried Truffle Mac & Cheese Squares; Crab Meat Cheesecake; and Pulled Pork Belly Sliders. Entreés ($14-$22) will include a 6-ounce Seared Beef Tenderloin; Rabbit Cassoulet; and Oven-Roasted Gulf Fish with Covey Rise veggies. Dessert favorites ($6 each) like Paris Brest and White Chocolate Bread Pudding also will be available.

Le Foret, located at 129 Camp St., serves dinner from 5:30 p.m. to 10 p.m. Monday–Thursday and from 5:30 p.m. to 10:30 p.m. Friday and Saturday. For more information, call (504) 553-6738 or go to