This Week's Edition / September 11, 2014

First Bite

New to the cake ball scene: Cake Jewels

A Baker resident with two full-time jobs is making a name for herself with made-from-scratch cake balls. Molly Jarvis, a wedding coordinator who also holds down a job at a Baton Rouge law firm, started her own cake ball business, Cake Jewels, a month ago after a little pressure from family and friends.

Her cake balls were a hit at Alexander's Highland Market's August pop-up farmers market. Since then, the Cake Jewels have been flying off the shelves at the Baton Rouge grocery store.

"I've been selling out every week at Alexander's," she says. "I'll go twice a week to restock my shelves." Read the full story.

Mid City move for Tiger Deaux-nuts still in the works

Jeff Herman, owner of Tiger Deaux-nuts, says his Mid City relocation of the popular bakery should be open "before the end of the year." The business started on Jones Creek Road and closed earlier this year to move into the former location of Hemingway's, a cigar and pipe tobacco shop in the Goodwood Shopping Center on Jefferson Highway.

He attributes the delay to "many factors I hadn't known about or anticipated," and says "things are rolling now and construction should be starting any day now."

Though Herman is mum on the menu, he's looking forward to the upcoming King Cake season and having mid-afternoon specials. For more information, visit Tiger Deaux-nuts on Facebook. —Matthew Sigur


'225': Dining In features a satisfying Southern menu

In this month's 225, Tracey Koch and Stephanie Riegel focus on Cajun recipes that are great for back-to-school get-togethers, tailgate parties and more. The key for true Cajun cooking is a roux of flour and some type of fat, like oil or lard. For the latest menu, the contributors play around with some Cajun foods, making a roux-based dish similar to Crawfish Bisque, but less labor-intensive. To go along with the bisque and a twist on the Sensation Salad, Koch and Riegel have included a recipe for an iced tea cocktail infused with fresh lemon, orange zest and whole cloves. Read the full story and get the recipes.

Du Jour

From ‘Spatula Diaries’: Making crepes at home

In this week's Spatula Diaries post, Maggie Heyn Richardson busts out the crepe pan. With the help of chef/owner Kevin Black of Go Ya Ya's creperie in the Main Street Market downtown, Richardson gets back into the swing of making savory and sweet crepes. The key to this treat is good batter. Black's tip is to make the batter at least two hours ahead of time, preferably overnight: "It keeps the crepes from becoming brittle and breaking." Read the full story.


Spotlight on Leroy's Lipsmack'n Lemonade

With help from his parents and Triumph Kitchen's Sommer and Chris Wadsworth, Leroy Hayward's Leroy's Lipsmack'n Lemonade could be a sustainable business for years to come.

Hayward is a seven-year-old entrepreneur who was born two-and-a-half months early, weighing four pounds, seven ounces. He had contracted infections at birth and was diagnosed with slow development due to his size. He has hearing loss in both ears and a facial nerve injury. However, after going through developmental programs at Children's Hospital of New Orleans and Baton Rouge and being put on growth hormones, Hayward's life improved.

At four years old, he entered the Lemonade Day entrepreneur program, creating his own stand and variation on the drink to raise money for a good cause.

At this year's Louisiana Lemonade Day contest, his Lipsmack'n Lemonade was named Baton Rouge's best tasting. During the contest, Hayward and his family met the Wadsworths, who were judges at the event and have helped build Leroy's business.

"When he won that contest, we said, 'Ok, let's see if we can take it to the next level,'" Hayward's mother, Sherilyn, says. "That's when we contacted Chef Chris Wadsworth." Read the full story.

Brickyard South opens Friday

Brickyard South, a new bar in the former space of Mud & Water at 174 South Blvd., is set to open Friday at 5 p.m. Co-owners Andrew Bayard and Metro Council member, attorney and businessman John Delgado acquired the space in early August. Since then, Bayard and a crew have been quickly renovating the space, building a covered outside bar and patio, adding tables outside and booths to the interior as well as cutting the stage in half and moving it to the corner.

Unlike its predecessor, Brickyard South will not be a full-scale live music venue, Bayard says.
"We'll have a mix of cover bands and original acts," he says. "It will be a couple times a month, but this is more or less an entertainment venue that supplements with live music. We're more concerned with having a fun atmosphere that's like a dive bar." Read the full story.


Fast Break: Is Red Zeppelin's Bou-Ray the best boudin pizza in town?

Established in 2010, Red Zeppelin Pizza has been giving local pizzerias a run for their money, and with good reason. The small spot is located at 4395 Perkins Road, nestled right outside the Southdowns Village shopping center. With an old-time rock 'n' roll vibe that's perfect for college students and families, and featuring an excellent tap beer selection, Red Zeppelin is in the perfect position to become the Capital City pizza joint.

My eyes jumped at the sight of the "Bou-Ray," a specialty pie covered with boudin and topped with plenty of tasso, jalapenos, onions and cheese. While local purists might balk at the suggestion, this is the best boudin pizza I've ever tasted. A customer could easily top off a 10-inch in no time.

The key to Zeppelin's pizza is a thin crust that lets the toppings do the talking. The restaurant's pizzas don't have the "too much carbs" or "too much sauce" problems, either. All the ingredients manage to be balanced on each slice. Simply put, this place is a pizza lover's dream.

Red Zeppelin is open Sunday-Tuesday, 11 a.m.-10 p.m., and Wednesday-Saturday, 11 a.m.-11 p.m. For more information, call 302-7153 or visit —Matthew Sigur

‘Business Report’: Fit-Blendz owner plans rebranding of three locations, new downtown restaurant

Doug Secrest is rebranding his three Fit-Blendz nutritional cafs, according to Business Report. The restaurants' new name is Spotter's, and he says the signage at the Denham Springs, Addis and Hammond locations are all currently in the process of being changed. A new menu will also be introduced in the coming weeks. Secrest is also planning to open a fourth restaurant in downtown Baton Rouge on Third Street, which will offer a healthy alternative to fast food. Read the full story.


Get a taste of Ireland at Celtic Media Centre

The Baton Rouge Irish Club hosts its annual Food and Wine Experience Friday at 7 p.m. Whitney Vann emcees the event, which features music from The Jig is Up as well as silent and live auctions. Guests can taste foods prepared by area chefs and food vendors. Some of the vendors include Leblanc's Frais Marche, Beausoleil, French Market Bistro and Nothing Bundt Cakes. Tickets are $30 for Irish Club members and $40 for non-members. Tickets are being sold at Elizabethan Gallery (680 Jefferson Highway). Proceeds from the event go toward funding the annual Baton Rouge Irish Film Festival. For more information, click here. —Matthew Sigur

Heads up: Make your own kombucha next week

Let's talk kombucha. It's been around for thousands of years and holds numerous health benefits. But the drink has skyrocketed into the mainstream only recently with popular grocery stores like Whole Foods dedicating shelves to the drink. Red Stick Spice Co. (7970 Jefferson Highway) will host a class for customers to learn how to make their own kombucha next Wednesday at 6 p.m. The store's Ellen Carpenter will guide participants through the process and get detailed information on how to produce kombucha. The class will also feature tastings of the fermented drink. Limited tickets remain. The class is $25. Register and get more information here. —Matthew Sigur


Road trip: Head to New Orleans for Louisiana Brewers Bash later this month

Louisiana Craft Brewers Week is right around the corner. To celebrate the occasion, The Irish House (1432 St. Charles Ave., New Orleans, LA, 70130) is teaming up with Baton Rouge's own Bite and Booze for the Louisiana Brewers Bash Wednesday, Sept. 24. The event runs 6 p.m.-9 p.m., and tickets are $45 per person. The bash includes specialty brews and casks from nine Louisiana breweries, as well as pub food from the bar and restaurant's Chef Matt Murphy.

Football season: The 49ers’ stadium food is ridiculous

Leave it to the 49ers to bring in a Michelin-star chef and give him 17,000 square feet to do whatever he pleases in their newly built stadium. In the football team's new Levi's Stadium, Chef Michael Mina is cooking up high-end tailgate and game fare. There's a Double Barrel Wagyu hot dog with pork chicarrones; $14-$18 burgers, nachos and pulled pork sandwiches; and an upscale restaurant called Bourbon Steak that serves $75 beers and $42-an-ounce Kagoshima rib cap. Season ticket holders can also enjoy a $5,000-a-year tailgate. Read the full story at

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