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SA VOR T H E FL AVOR a guide to the 2011 rouge et blanc experience


2011 Partners Make Rouge et Blanc a Splash Rouge et Blanc Wine and Food Event is one of the most coveted annual events in Southwest Louisiana, selling out every year. Now in its sixth year, Rouge et Blanc has increased from 400 attendees to 1,400; growing from a one-day event to a full week of food and wine experiences. It’s all thanks to the support we’ve received from our community as well as generous corporate support. 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 2011 Rouge et Blanc festivities!

FUERST L A W

F I R M

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

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TAP INTO TAPAS

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Louisianans aren’t the only ones who know how to fellowship over food. The Spanish have created a culture of culinary delights known as “tapas,” which is centered on the practice of uniting delicious food with productive conversation. The idea of tapas is to serve more courses in a way that encourages friendly banter. It’s a concept that appealed to Nic Hunter, owner of The Harlequin, who designed Rouge et Blanc’s first dinner focused on pairing Spanish tapas with Spanish wines. “We wanted to do something different than your standard sit-down dinner,” Hunter said. “We wanted something that promoted a socially talkative and laid-back atmosphere instead just sitting at a table.” In a common American dinner, diners have an appetizer, entrée and dessert, sometimes complemented with salads or pre-appetizers, but Spanish tapas operate much differently. The tapas dinners designed by the Harlequin serve six to seven smaller courses rather than the American

tradition of three or four; each course, with the exception of dessert, features a protein. From an American viewpoint, a tapas dinner would be considered an evening of succulent appetizers or finger foods. “Tapas is based on proteins so every dish will have some sort of meat or seafood. There’s no salad or soup course,” Hunter said. At the Harlequin tapas dinners, the first three courses are served as diners are standing, networking and socializing, while the final four are enjoyed seated at the table. “Tapas is all about being able to socialize. You have lots more to talk about when you’re eating seven courses instead of three.” Tapas dinners vary by the region represented. At the Harlequin each course of the October 13 and October 20 dinners is paired with a Spanish wine that complements the protein. For more information, contact the Harlequin at 310-0077.

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ThomasJefferson and the Rouge et Blanc It appears that in between writing the Declaration of

Thomas Jefferson, left, Adley Cormier and Dr. Philippe Girard reflect on the red and white.

known for preferring Bordeaux – perhaps a little too much, since

Independence, serving as third president of the United States,

“some guests complained of his long lectures on French wines,”

managing a Virginia plantation and preaching the future of

Dr. Girard said.

republicanism, Thomas Jefferson enjoyed a nice glass of red. The founding father, who served as president from 1801-1809,

Jefferson, who often added water to his everyday wine for fear of ingesting too much alcohol, introduced his guests to a wide

is credited with being this country’s first wine connoisseur – “and

variety of wines that were not well-known in America at the time.

some say, the first wine snob,” says Dr. Philippe Girard, assistant

His love of the red and white went beyond an occasional after-

professor of history at McNeese State University.

dinner glass; records indicate that he spent the equivalent of

According to Dr. Girard, Jefferson first drank wine as a law student in Williamsburg, but he didn’t fully develop an appreciation for wine until he served as U.S. ambassador to France in the 1780s,

his salary as president on wine alone while in the White House, according to Dr. Girard. Not wanting to settle for imports, Jefferson even attempted

when he made two extended “business trips” that “just

to grow his own wine at Monticello, his Virginia estate.

happened to be among the finest wine-growing regions of

The plantation, cultivated by slaves, shows evidence of

Europe.” Like any seasoned politician, Jefferson managed

continual replanting in Jefferson’s attempt to become his

to combine business with pleasure. While traipsing around

own winemaker, according to the Thomas Jefferson

Europe on government business, he visited vineyards and

Foundation. His repeated tries at growing

sampled wines from the Bordeaux, Burgundy, Provence,

wine-worthy grapes failed,

northern Italy, Champagne, Moselle and Rhineland

however, because there

regions. He also established relationships with people

were no

modern pesticides available to fight destructive pests such as black rot and louse. Although Jefferson was unable to produce his own wine label in his lifetime, his contributions to wine culture are considered vast and significant among wine-loving society. “He is the one who introduced the love of wine to American society, or at least the American elite, when he was president,” Dr. Girard said. “The American public knew very little about it.” A French lecture by Dr. Girard, interpreted by Adley Cormier, is scheduled for Tuesday, October 11, at the Lake Charles Civic Center. Cost is $25 per person. The lecture includes a tasting of five French wines from the same areas visited by Jefferson. by Erin Kelley

who shipped him wines for the rest of his life. Jefferson brought his newfound fanhood to the United States, where people knew little about the preservation of wine, or how to enjoy a glass to its fullest potential. Many aristocratic Americans laced wine with sugar or brandy until Jefferson brought his vast knowledge to the American elite, showing them how to age and appreciate it. According to Dr. Girard, Jefferson is

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How to Partake a brief guide on

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Dr. Gladys Miller Obstetrics GynecOlOGy

There are some who take a nice glass of wine, drink it in one swig and move on to the next. There are others who have their preferences, even if they don’t know exactly what specific features they prefer. And there are still others who swirl wine in the glass, put it to their nose, sip it slowly and deliberately and proclaim their chosen favorite. If you’re a novice wine drinker, you may have secretly wondered what exactly they’re smelling or swirling – or maybe you have a general, but not specific, idea. It can take a good deal of education to become a true wine connoisseur, but you don’t have to know every vineyard in the world to understand the basics of appreciating a good glass of wine. The American Wine Society provides these wine-

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Rock Hardy partakes in a glass of white at Rouge et Blanc 2010.

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To fully release the aroma of a glass of wine, you need to oxidize the wine by swirling it in the glass. Aromas are individual smells of the wine; the sum of all the scents is known as a “bouquet.” An excellent glass of wine will have an unmistakable characteristic aroma of grape-

Taste.

variety or wine-type. The bouquet will be outstanding and complex. A less-than-stellar glass of wine may have only a slight aroma.

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Take a good sip and hold the wine in your mouth, especially over your tongue. Evaluate the taste and texture of the wine. You have sweet, acid and bitter areas of the tongue. Which ones react to the flavor most? An extraordinary glass of wine will have unmistakable characteristic flavor. The taste

Aftertaste.

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Calendar of Events

A week of wine-themed events has been planned before and after Rouge et Blanc, including a Rouge et Blanc after party at Luna Bar & Grill. Five wine and food pairing dinners will feature off-menu food prepared especially for extraordinary wines. For the first time, a Bordeaux tasting will be paired with a lecture—in French. Three classes will take place the morning of Rouge et Blanc. And the day after – that’s a perfect day for a champagne brunch! MONDAY, OCT. 10 WINE AND FOOD PAIRING DINNER FEATURING RAW FOODS & ORGANIC WINE (Sold Out)

Home of Dr. Gene and Shively Lampson 1501 Shell Beach Dr. • 7 p.m. $100 per person; Limited to 10 people Reservations: Shively, 436-1145 This will be one of the most surprising dinners of your life! The variety and flavors will astound even the meat-and-potatoes crowd. Shively Lampson is a certified raw foods chef and an educator about the raw food movement. The dishes will have an Asian theme this year and will be paired with organic wines.

TUESDAY, OCT. 11 A FRENCH WINE EXPERIENCE TASTING OF FRENCH BORDEAUX WINES

Lake Charles Civic Center, Contraband Room 700 Lakeshore Dr. • 5–6 p.m. $25 per person; Limited to 75 people Reservations: 475-5123 or www.rougeetblanc.us Sip, taste and learn. This tasting will be preceded with a talk about Thomas Jefferson’s escapades in Bordeaux country when he was supposed to be conducting business in Paris as the United States’ first Ambassador to France. Lecture—in French—by Dr. Philippe Girard, translated by Adley Cormier. Light hors d’oeuvres by La Truffe Sauvage. It is cosponsored by Rouge et Blanc and the Great Acadian Awakening and the Lake Charles/Southwest Louisiana Convention and Visitors Bureau.

501 W. College St. • 7 p.m. $55 per person; Limited to 30 people Reservations: 310-0077 You can’t eat tapas without wine. Originally the “little plates” were put on top of wine glasses to keep out the flies. But, be assured, tapas has progressed since then and the Harlequin has no flies.

THURSDAY, OCT. 13, 7 P.M. WINE AND FOOD PAIRING AT 121 ARTISAN BISTRO AND GRILL

121 Dr. Michael DeBakey Dr. • 5:30 & 8:45 p.m. $100 Inclusive; Multiple Seatings Reservations: 310-7499 The food and wines will be OMG delicious. And Ryan Smith from Constellation Wines US will be on hand to introduce the wines.

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THE MENU: Sampler Trio – Cold smoked duck with raspberry and cranberry coulis; bay scallop and melon sevieche with gazpacho; alligator tenderloin with remoulade. Paired with Wild Horse Viognier. Second Course – Roasted baby beet and fennel salad with citron vinaigrette. Paired with Borgo Conventi Sauvignon Blanc. Third Course – Phylo wrapped salmon and crab wellington with saffron hollandaise. Paired with Kim Crawford Pinot Noir. Fourth Course – Veal Milanese with roasted fingerling potatoes. Paired with Ruffino Ladola Nuova Vino Nobile di Montepulciano. Fifth Course – House-made Eskimo pie and caramel sauce. Paired with Robert Mondavi Napa Moscato d’Oro.

THURSDAY, OCT. 13 FASHION FUSION RUNWAY SHOW 2011

THURSDAYS, OCT. 13 & 20 SPANISH TAPAS AND WINES AT THE HARLEQUIN (Sold Out)

121 Artisan’s Bistro continued

SATURDAY, OCT. 15 SATURDAY MORNING CLASSES – SIP AND LEARN All Classes Take Place at Pujo St. Café, 901 Ryan St.

THE ART & EXPERIENCE OF BLENDING, 10 A.M. (Sold Out) Participants will have a chance to make their own special red wine! This class will be taught by Constellation Wines US, maker of the blend Magnificat. Each person will have five blending components and lots of pipettes. Steve Ehrman from Constellations Wines US will be in town to teach this blending seminar. UNUSUAL FOOD & WINE PAIRINGS, 10 A.M.

(At the bar) with Sommelier Stephanie Miller Vincent of Ember Grille & Wine Bar $20 per person; Limited Seating; No one under 21 admitted Reservations: 475-5123 or www.rougeetblanc.us What wine do you drink with, well, hot dogs? Because let’s be real – you don’t only drink wine with gourmet foods. Sometimes you want a glass with a handful of Fritos. And let’s be clear too; this is not a class on how to pair wine with “junk food.” It’s a class on how to pair wines with “unusual” foods. Like things you actually eat all the time. We should probably rename it to “Usual Food & Wine Pairing.” THE CHAMPAGNES OF NICOLAS FEUILLATTE:

Gray Plantation 6150 Graywood Parkway • 6–8 p.m. $10 per person; Limited to 75 people Tickets Available on Eventbrite www.fashionfusionic.eventbrite.com Think outside of the mannequin! Come to a runway show with looks that mix the stereotyped “young look” with the “mature look,” while also showing how to add little details such as jewelry and handbags to complete an outfit. Our goal is to show the women of Lake Charles that you can shop local AND have style! Presented by Teci Culpepper, Danielle Granger, Whitney Manns, Lauren Monroe for Fashion Fusion LC.

Also, get the first peek at the wine and food booklets for Rouge et Blanc. They’ll be hot off the press and available at the show. A portion of the proceeds will go to the ladies at the Lake Charles Women’s Shelter.

CELEBRATING THE UNFORESEEN EVENTS OF EVERYDAY LIFE, 11 A.M. with Instructor Chad Kosina, Louisiana State Manager for Chateau Ste. Michelle Wine Estates

$20 per person; Limited Seating; No one under 21 admitted Reservations: 475-5123 or www.rougeetblanc.us Six champagnes from the fabulous House of Champagne, Nicolas Feuillatte, will be tasted -- including a Brut, Brut Rose’, Brut Cuvee Speciale, NV Blanc de Blanc, Cuvee Palme d’Or Brut and Cuvee Palme d’Or Brut Rose’.

THE ROUGE ET BLANC AFTER PARTY AT LUNA LIVE

FRIDAY, OCT. 14 WINE AND FOOD PAIRING DINNER AT CYPRESS GRILL AT GRAY PLANTATION

719 Ryan St. • 8 p.m. $15 per person; Tickets available at Luna Live or Luna Bar & Grill.

Music by New Orleans’ Finest–Soul Rebels Brass Band. With special guests – The Sol Driven Train

6150 Graywood Parkway • 6 p.m. $100 Inclusive; Limited to 40 people Reservations: Holly, 562-1206 ext. 3 Come for an evening of culinary creations by Michael Parker, which will be paired with wines from the portfolio of Majestic Fine Wines.

FRIDAY, OCT. 14 WINE AND FOOD PAIRING DINNER AT LA TRUFFE SAUVAGE

815 West Bayou Pines Dr. • 6:30 p.m. $245 Inclusive; Limted to 50 people Reservations: 439-8364 The Wine Dinner at La Truffe Sauvage is an opportunity to celebrate the spirit & experience of centuries of winemaking, eloquently paired with the classical European cuisines.

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SUNDAY, OCT. 16 “BUBBLES FOR BANNERS” A Champagne Brunch in support of the McNeese Banners Cultural Series

L’Auberge Event Center 777 Avenue L’Auberge • 11:30 a.m.–1:30 p.m. $50 per person Tickets Available at L’Auberge Business Center or www.ticketmaster.com. Must be 21.

This upscale brunch features the culinary expertise of the award-winning chefs at L’Auberge Casino Resort. Sip complimentary Poema Spanish Cava while enjoying tantalizing dishes, exciting action stations, live entertainment and door prizes (which includes a L’Auberge getaway package and a series pass to the Banners Series). A portion of every ticket sold will be donated to the McNeese Banners Cultural Series.

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WINE TYPES 101

ExpEriEncE…

The Porch

Although there are thousands of types of wines, most can be classified into several general categories.

RED WINES

 ed wines are color wines and are made from the red grape varieties. These wines get their color by allowing the skin of the grapes R to get contact with the grape juice during the wine making process. Red wines are available in different varieties and taste. The most popular red wines are: Cabernet Sauvignon • Merlot • Pinot Noir • Zinfandel

WHITE WINES

 hite wines are generally colorless and they are made from the white grape varieties. Some of the white wines can be made W from the red grapes. In such a case the skin of the grapes is not allowed to have any contact with the grape juice. The white wines generally range from dry to sweet wines. The most popular white wines are: Chardonnay • Riesling • Sauvignon Blanc • Pinot Grigio • Gewurztraminer

ROSE WINES

 ose wines are also called as blush R wines. Rose wines are not true not truly red, instead they have enough of reddish tinge to make them differentiate from the white wines. Rose wines are prepared from the red grape varieties. The most popular rose wine variety is Zinfandel.

SPARKLING WINES

S parkling wines have a small amount of intense effervescences. Champagne is the most famous sparkling wine.

Source: All About Wine

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SWEET WINE OR DESSERT WINES

 essert wines are prepared from D the residual sugar that is left in the finished wine. This gives the wine a very sweet taste.

FORTIFIED WINES

F ortified wines are those that are produced with a small addition of the grape spirit. Fortified wines generally include the dry and sweet styles. The famous fortified wines are port wine, Madeira and Sherry.

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The McNeese State University Cultural Series

Cypress Grill Happenings SunDay - Brunch Specials ........................................ MOnDay - Dinner Specials ........................................ TueSDay - Family night featuring Family Bingo with Family Friendly Menu choices

........................................ WeDneSDay - Dinner Specials ........................................ ThuRSDay - Tapas on the Terrace Enjoy the comfort of your newly furnished Terrace while sampling our tapas menu, which will include a selection of eclectic tapas recipes that will change weekly. Menu starting at $3.99

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Rouge et Blanc Wine Pairing Dinner • Friday, October 14 Limited Seating. Call Holly Clawson at 337-562-1206 x3 for Reservations.

Luna Live Now Open! 719 Ryan St., Lake Charles • 337-494-LUNA 10

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A Southern Tradition for Your Kitchen

Wine is in

VOWG

You hear a lot of hub-bub about the best kind of oils to use in daily cooking – peanut oil for frying, palm oil for

Looking for an alternative to in-home wine gatherings? Lake Charles is home to VOWG (pronounced vogue), the Value Oriented Wine Group, which holds quarterly wine tastings and events. “VOWG was established in 2006 and has been immensely successful,” said John Noble Jr., MD, founder of VOWG. “We have covered most of the world’s major wine regions with tastings and Michael Parker and the staff at Gray Plantation have provided food that matches each region to rave reviews.” The group typically meets in the Evergreen Room of Gray Plantation on Saturday nights to plan, taste, learn and enjoy a

shortening, corn oil for baking, olive oil for medium-heat cooking or as a drizzle for salad dressings. But at Kinloch Plantation in the small town of Winnsboro, another oil delicacy is being bottled that you’ll want to add to your southern kitchen. Olive oil is often viewed as the bottle of choice for the

variety of wine and food from around the world. “While the food and wine have been superb, the fellowship has been even

health-conscious and culinary-savvy, but the saturated fat of

better,” said Noble.

Kinloch Plantation’s pecan oil is actually lower than that of

VOWG also hosts an annual Kentucky Derby Party each May. “We have races, betting tables, big hats and mint juleps,” said Katie Stream, President of VOWG. “It’s a great way for wine enthusiasts, bourbon lovers, fashionistas, and derby devotees to take part in such a unique event to our area.”

olive oil – 9.5 percent versus 13.5 percent. Set the olive oil aside

“Anyone is welcome to become a member of VOWG and guests are welcome if space is available at nominal cost,” said Dr. Noble. “The membership is diverse from wine novices to connoisseurs.”

and use pecan oil instead for your salad dressing. You can also use Kinloch’s neutral-flavored oil as a substitute for olive oil in baking and cooking. This 100 percent Virgin oil is considered a healthy oil alternative for the everyday gourmet, according to Kinloch,

For more information or to become a member, visit VOWG’s website at www.vowgtoday.com.

and it’s available for sale through Rouge et Blanc.

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A DASH OF DORITOS

For Your Splash of Wine

We may be living in an era of heart-healthy foods and regular trips to the gym but who doesn’t like a little snack food every now and then? How about pairing your favorite snack food with wine? Okay, now that’s just downright decadent. But the practice may be more common than you think. Stephanie Miller Vincent, a sommelier with Ember Grille & Wine Bar, believes that wine can be paired with virtually any type of delicacy, whether it costs one dollar or a hundred. She set out to research this theory as part of a Rouge et Blanc seminar on Unusual Food & Wine Pairings. As Vincent planned the seminar and decided what to include, you might say that she had a little fun with her research. While she saved the seminar to reveal the complete results of some of her experiments – such as which wine goes best with hot dogs, popcorn or jelly beans—she shared a few things about her research beforehand. “Well, I will tell you that I felt the need to find out what type of wine goes best with Doritos,” Vincent said, with a laugh. “For me, wine is something that can go with foods that you wouldn’t normally expect,” she said. “You can find a wine to go with just about anything. For some people, wine is fancy and is meant for a special occasion. I can find a wine to go with a bag of chips or just about anything else as well.” If you aren’t a wine connoisseur, is it possible to commit a wine faux pas? For instance, how would the average person even know which wine to pair with a certain food? “Well, I think that some people are intimidated because they may not know a lot about wines,” Vincent said. “But wines are actually very simple. Listen, there’s never really a right or wrong when it comes to wine. Don’t be afraid to experiment and just keep an open Stephanie Miller Vincent, Ember Grille & Wine Bar

Beauty,

ue The Junior Leag

mind. It’s about balance. You want to enjoy your favorite dinner or snack food and be able to taste the flavors of both the food and the wine.” Vincent’s interest in wine really took off when she got into the restaurant business. “Like a lot of people, I originally like the sweet, sparkly wines,” she said. “I FELT THE NEED “But I began learning more about TO FIND OUT wine and defining what I liked WHAT TYPE OF and didn’t like. It’s ongoing and WINE GOES BEST it’s definitely a learning process that never stops.” WITH DORITOS.” She plans to keep educating herself about wine and passing on her knowledge and expertise to others. And she will continue her foray into discovering which wines are perfect for pairing with snack foods. It’s a tough job but she knows that someone has to do it. All proceeds from the October 15 seminar benefit the McNeese Banners Series. Rouge et Blanc has been so successful that it has expanded into a week of activities that include wine classes, wine and food pairing dinners, and even a champagne brunch, according to director Mary Richardson. For more information on Rouge et Blanc, call 475-5123 or visit the website at www.rougeetblanc.us.

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Champagne-Centered Celebrations By Lisa Addison

Just a mere mention of the word “Champagne” conjures up images of such celebratory events as ringing in a new year or making a special toast at a wedding. But how much do you really know about Champagne when it comes to the taste, texture, or even what to pair it with? Jared Cocke, a fine wines specialist with Republic National, a distribution company, said there really is no perfect time or place for Champagne and it doesn’t have to be strictly for a time of celebration. “It’s for enjoyment,” said Cocke, a Champagne expert who has worked in the wine business for 15 years. “I was a student at LSU and was looking for a part-time job. I found a job stocking shelves and basically I would keep the shelves filled with beer, wine, and spirits. And here I am all these years later still doing what I love. It actually became a real passion for me.” Cocke said he hopes to expose customers to champagne itself – what it is, what it tastes like, what makes it unique and different. Champagne, a sparkling wine, is produced by manipulating carbonation through secondary fermentation. It is produced exclusively in a region of France by the same name. “There are hundreds of what we call houses of champagne but not really

C o n t i n u i n g

hundreds of types of champagne. Still, there really is a vast array of champagnes,” he said. “You have from sweet to dry; you have from white grapes to red grapes; and you even have different techniques. You can make a vintage, a non-vintage, and on and on.” “Champagne is versatile and goes with almost any meal, from steak to fish and everything in between. It’s also enjoyable any time of the year but is especially good on a warm evening. Think about it. The bubbles make it a beverage that is both crisp and refreshing.” For yet another year, Rouge et Blanc has included Champagne events in its calendar of festivities—an October 15 Champagne testing at Pujo Street Café, followed by an October 16 “Bubbles for Banners” Champagne brunch at L’Auberge Lake Charles. The Champagne-centered celebrations have become one of the more popular of Rouge et Blanc events.

Of Counsel CHARLES D. VICCELLIO WILLIAM E. SHADDOCK, JR. THOMAS G. HENNING ADRIAN D. COX, JR. ASHLEY N. FORET

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Our firm is the largest and one of the oldest law firms in Southwest Louisiana. We have established a reputation for excellence in the legal field that is based on our depth of experience and an unwavering commitment to ethical standards. We provide legal services to individuals and businesses of every size. We offer expertise in most areas of litigation and for a broad scope of personal and business transactions, including industry, healthcare, insurance, construction, real estate, estate planning and probate. Our firm and several of our individual members are listed in The Best Lawyers in America and the Louisiana Super Lawyers, two well-respected annual peer review listings of outstanding attorneys. For additional information about Stockwell Sievert, visit www.ssvcs.com.

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Rouge et Blanc 2011 Issue  

2011 Issue of Rouge et Blanc

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