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Rouge et Blanc OCTOBER 2014

Sponsored by


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October 2014


2014 Partners Make Rouge et Blanc a Huge Success Rouge et Blanc Wine and Food Event is one of the most anticipated events each year in Southwest Louisiana. Now in its eighth year, this sellout event, has increased from 400 attendees to 1,400 and has grown from a one-day event to a full week a delicious food and wine experiences. It’s all thanks to the generosity of this community and our generous corporate supporters. Republic National Distributing Company donates all the wines for the entire tasting and brings in wine experts to share their knowledge. Rouge et Blanc is proud to donate 10 percent of all wine sales to the McNeese Banners Series. Enjoy our 2014 Rouge et Blanc festivities!

Southwest Beverage Co.

Paradise Florist

FUERST L A W

F I R M

Lake Street Liquor

FUERST LAW FIRM

10% of proceeds from the purchase of wine during Rouge et Blanc will go to benefit the McNeese Banners Series.

Loving Leftover Wine Leftover wine? Who knew such a thing existed? On the off chance that you or your guests don’t quite finish off a bottle, try out one of these clever suggestions to make sure nothing goes to waste. • With a red variety, pour it into a jar of non-pasteurized vinegar and leave it alone except to stir it weekly. Within a couple of weeks, you’ll have ‘artisanal’ vinegar. • Use it as a flavor boost for soups and stews. White and sparkling wines work best in creamy or clear and brothy soups. Red wine goes well with tomato or beef-based varieties. It takes a few generous splashes per portion. • Poach pears, apples, peaches or plums in red wine and sugar. Let them simmer in the liquid for ten minutes. • If you’re battling fruit flies, an open bottle of wine with even the smallest bit of wine left can serve as a flytrap. The flies will gravitate toward the bottle instead of your fruit bowl and will be unable to escape. • The addition of a little sparkling white wine like champagne, Prosecco or cava make omelets amazingly fluffy. Pour in about one tablespoon for every two eggs while you’re whisking them. • Freeze it in ice cube trays (eight cubes is equal to one cup) to add a flavorful punch to your sauces and stews. • Make classic steamed mussels. Combine leftover white wine (a little less than half a cup per pound of mussels) with butter, garlic and mussels. • If your only leftover is, well, the bottle itself, use the empty vessel as a fuss-free, beautiful vase. October 2014

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History A Brief

of

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Wine

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any people are likely curious about the origins of wine. Amazingly, the process of fermenting grapes into an alcoholic beverage is at least 9000 years old. The earliest records of a fermented fruit beverage are found in China, but the knowledge of this process eventually spread, in particular to Mesopotamia, Israel, and Egypt. For many cultures, wine was revered not for taste, but for purpose. The wine-altered state was often considered divine, a way to become closer to the gods. The ancient Egyptians thought red wine resembled blood and surrounded it with superstition. The Greeks used a variety of vines, many of which are still used. They also celebrated an annual “Feast of the Wine,� and wine and winemaking were integral to traditional stories, like those of Homer and Aesop. The Romans truly developed the winemaking process. They discovered how to speed up the aging process, then set production standards. Because they conquered so much of Europe, they are directly responsible for spreading wine across the continent. Wine regions they established are still prominent wine regions today. By the middle ages, most people drank wine and other alcohols throughout the day to avoid unsafe drinking water. This became imperative after the Black Plague. Wine production and consumption continued through the Renaissance and Reconstruction and made its way to the New World. In America, Spanish missionaries established the first vineyard in California in 1769. The American product was typically considered inferior to its European counterparts, and Prohibition set American wine even further behind. The Paris Wine tasting of 1976 changed everything, and American wine began to receive respect. Today, wine is made the world over. Pick up a bottle of wine from the store, and it could be from France, Italy, Australia or Chile!

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WINE MAKES TAILGATING FINE Fall can only mean one thing: Saturday’s spent tailgating ahead of cheering your favorite football team on to victory. While beer may be the go-to alcoholic beverage when it comes to tailgating, there are a lot of dishes that are the perfect match for a little wine. Check out these options:

BURGERS AND BBQ

Zifandel meshes well with anything off the grill but with temperatures, hopefully, dropping this month, a bold red is at its outdoor-drinking best at this time of year. Look for a variety with a rich, complex flavor. Tasty BBQ dishes allow the flavors of complex wines to shine.

SAUSAGE LINKS AND DOGS

The idea of pairing a Riesling with sausage isn’t new since the Germans have been doing it for centuries. Look for an option with a smooth, medium-sweet flavor that balances fruity and crisp. Just make sure that whatever wine you serve is sweeter that the entrée and condiments. Sweet food will make dry wine taste sour and unappealing.

FINAL THOUGHTS

While white wines are great with many grilled foods, a red is typically a great choice too. A good rule of thumb is the darker the food then the dark the wine, the richer the food, the richer the wine. There’s a good chance that the red or black fruit character of these wines will add a nice punch to a smoky dish and even the modest tannins of a red wine nicely counteract the mild bitterness that comes from charring food on the grill. Finally, save your best bottles for a more elegant occasion. When it comes to tailgating, it’s best to keep it simple and inexpensive.

INSURANCE AND INVESTMENTS Butch Ferdinandsen CFP®, CLU, CRPS, CRPC Investment Advisor Representative

Securities and Investment Advisory Services offered through Woodbury Financial Services, Inc. Member FINRA, SIPC, and Registered Investment Advisor. P.O. Box 64284 St. Paul, MN 55164 800-800-2638.

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491-9236 October 2014


2014

121 Artisan Bistro

Hokus Pokus Artisan Foods

Asia

Izzo’s Illegal Burrito

Casa Manana

Kinloch Plantation Products

Coyote Blues

Le Café

Agave Tamale

Big Easy Foods Coushatta Casino Resort Desserts at L’Auberge Lake Charles Ember Grille and Wine Bar at L’Auberge Lake Charles Golden Nugget

Harlequin Steaks & Seafood

October 2014

Pujo Street Cafe

Isle of Capri

Reeves Uptown Catering

Kajun Sneaux

Swamp Pop

Sassy Oil & Vinegar Special Touch

Lake Charles Country Club

SweetChic Bakery Boutique

Luna Bar & Grill

Toga Grill

McNeese Dining Powered by Chartwells 1910

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Sweets & Treats

Trailblazin’ Catering

Zea Rotisserie & Grill

Zeus Greek and Lebanese Café

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Local Pastry Chefs Bring Home National Showpiece Championship Chefs Bill Foltz and Cori Schlemmer of L’Auberge Casino Resort were recently announced as this year’s Pastry Live National Showpiece Champions. Along with earning the title and a cash prize of $5,000, the team was also awarded Best Sugar Showpiece for their innovative design portraying this year’s theme of “Video Games.” Five teams of two chefs competed in one-day, seven hour August contest. They constructed showpieces utilizing a unique trio of pedestal bases, encouraging an entirely new range of showpiece design. Team Foltz’s sugar showpiece, titled “Dragon Ball,” was favored by the judges for its innovative use of the three pedestal bases, as their design fully utilized the creative potential of the pedestals. Additionally, their showpiece was praised for its imaginative use of the theme as the duo executed a clear vision of the world of video games through their original design. Filled with a close attention to detail, the inspiration behind their design was the metamorphosis behind video games from past to present. The piece highlighted a villainous dragon shattering through a modern-day game screen to foil the play session of some unsuspecting player in 8

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the middle of a classic game of pinball. Among the judges, the team’s sugar-work was also held in high regard for its flawless appearance and construction. Team Foltz’s design was also selected by their peers for the Competitor’s Choice Award, giving the team a triple win. The L’Auberege chefs beat out teams from MGM Grand, Hotel and Casino, Jean-Marie Aubioine Chocolates, Caesers Palace, Las Vegas, Mandalay Bay Resort and Casino, The Hersey Hotel and Pasticceria Bruno. The National Showpiece Championship calls for competitors to push the boundaries of normal showpiece construction, but without requiring huge financial and personal sacrifices from competitors. Rather than constraining chefs with endless rules and regulations, the National Showpiece Championship is a new form of competition that encourages chefs to compete at the highest level possible. Each team exhibited a high level of creative capability, demonstrating what minimal restrictions produce. For more details about Pastry Live and the National Showpiece Championship, visit www.pastrylive.com.

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October 2014


Naturally Be dazzled by druzy and geode jewelry.

These crystal-covered rocks, available in a rainbow of colors, are harvested from the earth then formed into stunning jewelry pieces. Unearth your treasure today.

Fine Jewelers Diamonds

4070 Nelson Road Lake Charles | 478-0770

Bridal

Custom Designs

1705 Maplewood Drive Sulphur | 625-9971

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McNeese State University

Banners Banners Banners Banners Banners

Fine Jewelers Cultural Season Diamonds Bridal Custom Designs Collaborates Suggests Engages Presents

2014 Louisiana Outstanding Arts Organization from the Louisiana State Arts Council and Lt. Governor Jay Dardenne.

2015 Cultural Series

Grupo Fantasma Comedian Dan Kamin Steam POwered Giraffe Sephira

Cellist Zuill Bailey Christian Howes John Fullbright Run Boy Run

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Banners Engages brought live performances to over 60 schools, which means over 14,000 students saw a Banners show free of charge to all schools.

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for more information about our series and events, please visit banners.org October 2014

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Win Over Guests with Perfect Wine Etiquette You’ve planned every detail of your dinner, down to the place settings and the seating arrangements. The food is cooked to perfection and you did your research, pairing just the right wine with each course. But once everyone is seated, how well-versed are you on the social rules of wine serving? Who gets served first? How much should you pour? How do you handle refills? While not knowing the correct answers will certainly not spell doom for your dinner party, Sara Smith, local etiquette expert and owner of the PaperSmith, says having a good grasp of accepted wine serving etiquette before you need it can certainly alleviate any last-minute anxiety about how to handle a social situation. She offers the following recommendations for some of most common wine-related etiquette quandaries: Serving Order Serve ladies first, then men, and then yourself, the host, last. You would normally serve going to the right of host, starting with the oldest woman first, but Smith says this can get tricky if you don’t know the age of everyone in attendance. Her advice? Just start with the female nearest the host’s right and work your way around the table, following the “ladies first” rule. Pouring Technique In the world of wines, you have those with bubbles, which are sparkling wines, and those without bubbles. When serving a sparkling wine, pour just a small amount first, about a quarter of a glass. The sparkling wine will foam up quickly on the first pour. Wait for the foam, the ‘head’, or settle down, then make the second pour. This way the sparkling wine will not foam up over the glass. Pour it down the side of the glass to “protect” the bubbles. For other wines, pour in the center of the glass to let the bouquet permeate the vessel and float upward. You should also never pick up the wine glass or goblet to pour. If this make you nervous, practice in advance.

Serving Size Never fill a glass more than two-thirds, or even halfway, full. A good rule of thumb is not to pour more than 5 ounces per glass. Many of the large wine glasses may hold up to 24 ounces, a bottle of wine is only 28 ounces. This will allow your guests the opportunity to give it a little bit of a swirl, which adds air molecules to the wine to help it breathe. This also gives your guests a chance to smell the wine, which is a key step in tasting Repouring Ask your guests if they’d like some wine. Never ask is they want ‘ more’ wine as that can be interpreted as they have had too much already, before refilling your own glass. And just like with food, if there is a last pour of wine that you really want, be prepared to give it up. After all they are your guests!

For more information about etiquette dos and don’ts, or the PaperSmith, visit www.mypapersmith.com.

SER

VING ARE THE LA A FO K R 26 E CHAR L YEA RS ES

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Wine & Cheese: A Winning Pair Wine and cheese have gone hand-in-hand for centuries, and today there are more options than ever to choose from on both sides of the pairing equation. Melanie McMullen and Fran Avery, owners of Crave, a gourmet food and gift store in Lake Charles, says there are no set rules for pairing wine and cheese. “Cheese with wine is one of the simplest, yet most refined, gourmet pleasures – one that everyone should enjoy,” says McMullen. “It’s a matter of which tastes and combinations appeal to you.” Crave offers the following tips as a starting point for wine and cheese pairings: Stay within the Same Region Like best friends who grew up together, cheese and wine produced in the same geographic region are a good match.

Creamy with Tannic Triple Crème cheeses are buttery, smooth and gentle, the perfect contrast for the rougher tannins in young red wines.

Match Size Pair bigger, bolder wines with bigger, strong-tasting cheeses and lighter, refreshing wines with milder, delicate cheeses.

Salty with Sweet Saltier cheeses balance out the sweetness of dessert wines.

Match Texture Red wine is usually best with hard cheese and white wine with soft cheese.

Acidity with Acidity The acidity in goat cheese gives it a tangy zip that matches perfectly well with the crisp acidity of a Sauvignon Blanc. Rich and Creamy With Bubbles Champagne or any sparkling wine paired with a rich, creamy cheese is an ideal combination.

“Remember, these are only guidelines,” says Avery. “Don’t hesitate to pair the wines and cheeses that are a perfect match for your taste.” For more information about wine and cheese pairing, call Crave at (337) 421-0040 or stop by 2801 Ryan Street in Lake Charles.

Turning Your Dreams Into An Address!

Cheese & Wine

Jordan Fincher jfincher@inglesafari.com 337.496.7335

Satisfy every taste.

Robbie Ingle ringle@inglesafari.com 337.304.0481

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October 2014


Culture CELEBRATE

The arts are the heart of a community, and are a critical part of Walnut Grove’s plans for making our traditional neighborhood development (TND) a vibrant center for cultural activities. We will work to encourage and promote the arts by hosting exhibits and performances at Walnut Grove, and by supporting community events like the McNeese Banner Series.

Redefine the good life – at Walnut Grove.

Nestled into 60 acres of natural beauty,Walnut Grove is designed to look and feel as if it evolved naturally over time, with wide, open walkways, tranquil parks and common areas that foster neighborhood togetherness and lifelong friendships. Traditional Louisiana architecture is seamlessly blended with modern amenities in this community where the convenience of offices, shops and restaurants are just a short walk away.

West Sallier Street, Lake Charles | walnutgrovetnd.com | (337) 497-0825

October 2014

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A variety of home styles and commercial properties are available.

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Up the Ante with

Fun Wine Glasses

Sometimes the container is just as important as the wine itself. Sure, formal events may call for traditional stemware, but that doesn’t mean you can’t have a little fun with less formal occasions Check out these funky wine glasses.

Beauty,

like fine wine, should get better with time.

That’s what we believe at the Aesthetic Center. We offer a full range of facial cosmetic treatments and products to help you look beautiful at every age.

Save 30% on any professional skin care treatment with any cosmetic injection.

The Eye Clinic’s

facehealth.net

Medical director:

Offer cannot be combined with any other discounts.

Facial and Cosmetic Eye Surgery Specialist

310-1070 • 1717 Oak Park Blvd., Lake Charles

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Dr. Mark Crawford

October 2014


October 2014

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The McNeese Foundation thanks all of the 2014 Rouge et Blanc sponsors and patrons. Join us as we celebrate 75 years of academic excellence.

Discover ways to support McNeese www.mcneesefoundation.org 16

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October 2013


Gourmet Wine Gift Baskets Largest selection of wine, spirits, beer & cigars in Lake Charles

1915 Country Club Road Lake Charles, LA 70605

337-474-0447 Weekly Wine Tastings Gift Cards Available Customer Reward Cards

Navarra’s

Artisan Cheeses & Gourmet Items

Cheers to

Jewelry & Gifts

eeseersary McN th Anniv on Their

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Downtown 1025 Ryan St Lake Charles, LA (337) 433-3637

INJURED OFFSHORE?

CRAIG BOUDREAUX 2915 Ryan Street | Lake Charles, LA 70605 Cell: 337-661-1741 • Office: 337-312-1335

Jonathan Fontenot, Attorney at Law fontenotlawfirm.com

MARILYN BOUDREAUX

Licensed Realtor in State of Louisiana

Each Century 21 office is independently owned and operated

October 2014

4410 Nelson Road | Lake Charles, LA 70605 Cell: 337- 499-9592 • Office: 337-478-1578 Fax: 337-478-1579

Grand Lake Office | 337-564-4378

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GET THE BEST FROM YOUR WINE:

Wine Serving Temperature • • • • • • • • • • •

SPARKLING WINE ‘ice cold’

e.g. Champagne, Cava, Prosecco, Cremant, etc. Put bottle in freezer 1 hr before opening. HINT The fancier the wine, the warmer it can be.

38-50° F 5-10° c

• • • • • • • • • • • • • • • • • • • • • •

WHITE WINE ‘fridge cold’

Sa v Da e th te! e

e.g. Sauvignon Blanc, Riesling, Chardonnay, Gruner Veltliner, etc. T he lighter and zesty the wine, the colder it can be. Oaked white wines are better warmer.

HINT

44-57° F 7-14° C

We’ll Protect Your Home from Fall Pests

LIGHT RED

• • • • • •

‘cool’

• • • • •

e.g. Grenache, Pinot Nair, St. Laurent, Zinfandel, Burgundy, etc.  The more fruity the wine, the warmer it can HINT be. Put the bottle in the fridge 30 minutes before opening.

RICH RED

53-63° F 12-17° C

Cooler days and longer nights are like a welcome at your home for pests. Cockroaches, ants, spider mat rodents, to name a few, s and are the extended darkness of looking for a warm place and fall gives them time to fin way into your home. da Get the shield and protec Exterminating. As the lar t your home with J&J pest control company in gest independently-owned Exterminating. For over Louisiana, you can trust J&J 50 effective pest control, alo years, we’ve provided safe and ser vice. Call us today for ng with exceptional customer a free consultation.

• • • • • • • • • • • • • • • • • • • • • • • • • •

‘slightly cool’

e.g. Bordeaux, Chianti, Cabemet Sauvignon, Merlot, Shiraz, Rioja, Douro Reds High tannin wines smooth out a bit at warmer temperatures. Remember, It’s easier to warm your glass than cool it.

HINT

63-69° F 17-21° C

LAKE CHARLES • 474-7377 DERIDDER • 463-4574 18

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October 2014


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STOCKWELL, STOCKWELL, SIEVERT, SIEVERT, VICCELLIO, VICCELLIO, CLEMENTS CLEMENTS & SHADDOCK & SHADDOCK

Sievert Sievert

BestBest Lawyers Lawyers

Established Established in 1934 inwww.ssvcs.com 1934 www.ssvcs.com

Our firm Our is firm theislargest the largest and one and ofone theofoldest the oldest law firms law firms in Lake in Lake Charles. Charles. It provides It provides legal legal services services to individuals to individuals and toand businesses to businesses of every of every size, in size, most in most areas areas of litigationand of litigationand in all in kinds all kinds of personal of personal and business and business transactions, transactions, including including thosethose in industry, in industry, healthcare, healthcare, insurance, insurance, construction construction and real andestate. real estate. The firm The as firm a whole as a whole and several and several of itsof members its members individuallyare individuallyare listedlisted in The inBest The Lawyers Best Lawyers in America, in America, and the andLouisiana the Louisiana SuperSuper Lawyers. Lawyers. The firm The also firmhas also has licensed licensed TexasTexas attorneys attorneys on staff. on staff.

& WORLD& REPORT WORLD REPORT

2014 2014

Partners Partners

WILLIAM B H ALAN BRIAN L B L ROBERT SWILLIAM H ALAN BRIAN S STEPHEN STEPHEN CROBERT S JOHNJOHN S C MONK COODY MONK DAMPF McCALL COODY BRADFORD POLITO POLITO DAMPF BRADFORD McCALL

SUSAN GBENJAMIN BENJAMIN J AUBREY H AUBREY LEE WLEE W H SUSAN G J BOYER VICCELLIOGUILBEAU GUILBEAUWHITE, WHITE, iii BOYER iii VICCELLIO

DAVID L JOHNJOHN TODD M DAVID J DALLAS TODD M L J DALLAS K K MORGAN SIMPSON AMMONS MORGAN SIMPSONKINGHAM AMMONS KINGHAM

Of Counsel Of Counsel

EMMETT EMMETT C C SOLE SOLE

THOMAS G THOMAS G HENNING HENNING

ANDREW D L ANDREW PAUL PAUL L D McGLATHERY VEAZEYMcGLATHERY VEAZEY

Counsel Counsel Emeritus Emeritus

C ESTON C ESTON SINGLETARY SINGLETARY

A DOUG A DOUG COX COX

CHARLES CHARLES D D VICCELLIO VICCELLIO

WILLIAM E WILLIAM E SHADDOCK SHADDOCK

MARCIE MARCIE HARTMAN HARTMAN

MILLER M. MILLER M. FLINTFLINT

Associates Associates

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STEPHEN D STEPHEN D POLITO POLITO

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YOU'LL FEEL BEAUTIFUL”

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Christopher R. Hubbell, M.D. Founder & Medical Director a Jeuné and Acadiana Dermatology

Make an appointment today!

BOTOX ® C o s m e t i c IPL Hair Removal

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