Bouchaine wine Dinner

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My first experience at Bouchaine Vineyard and Winery

By: Scott Callais

Many years ago, upon one of my first visits to the California wine country, I decided to take a journey into the back roads of Carneros just south of Napa Valley. After a few miles off of the main highway, I drove on to Bushli Station Road towards an historic railway station and stumbled upon a small barn-like winery named Bouchaine Vineyards. This was back in the mid-eighties when the California wine industry was still experimenting with how to produce quality pinot noir. It was my first experience with a commendable pinot noir made in this region. Since then Bouchaine Vineyards & Winery has updated their winemaking facility with new technology and refurbished their buildings that has garnered awards from historic and architectural organizations. Their vineyard team has updated both farming and winemaking to bring the wines to a new standard of excellence. Being a Burgundy lover, I find Bouchaine’s chardonnays and pinot noirs to be some of the best wines in the Carneros, Napa and Sonoma regions. They are made in the Burgundian style which allows the grapes and their terriors to speak for themselves. Wine Spectator has described these wines as “brilliant, bracing minerality, silky, delicate, and vibrant acidity bracing generous fruit.” On top of that, they are great values that are affordable and accessible.

On October 17, Rebecca Savu, a dear friend and national sales manager for Bouchaine Vineyards & Winery will be Juban’s special guest for a six-course wine dinner. Chef Jaime will be complementing Bouchaine’s wines (including pinot blanc, chardonnay, late harvest chardonnay, syrah and two pinot noirs) with the great foods of South Louisiana.

View Bouchaine Wine Dinner Menu

Please join us and call early for reservations 225-346-8422.
It will be a great evening to kick off the Louisiana fall season. Also, these wines will be available for purchase at special discounts through Matherne’s and Calandro’s Supermarkets for this special evening only!

In Vino Veritas

Scott Callais

Juban’s Receives Prestigious Wine Spectator Award

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Juban’s Creole Restaurant & Caterer has recently been bestowed the Best of Award of Excellence by Wine Spectator Magazine for having one of the elite wine lists in Louisiana and the United States.  This is the ninth consecutive year that Juban’s has received this award.  The Best of Award of Excellence gives special recognition to restaurants with wine lists that display vintage depth with vertical offerings of several top producers from major regions, and excellent breadth across world regions.  Only 878 restaurants in the world have been given this two-glass award level.  Juban’s is the only restaurant in Baton Rouge and one of only 10 restaurants in Louisiana to have received this recognition by Wine Spectator for 2012, in company with the likes of Emeril’s Delmonico, Stella, Brennan’s, and Clancy’s of New Orleans. Only Emeril’s New Orleans and Commander’s Palace have received the three-glass Grand Award in Louisiana.

“Although this has been Juban’s ninth year to receive this special award, I believe that the past two years have been our best effort by delving more into European and South American countries and their varietals, and by expanding our vintage selection of premium wines.  Angela Lowther-Walker, our Director of Wine & Spirits, has really excelled in this endeavor.  We now have over 750 selections on our list” stated Scott Callais, General Manager of Juban’s.  “The main concern with such a list is making sure that our suppliers keep these wine selections in stock year round,” Mr. Callais remarked.  Juban’s has also recently received the honor of being voted Best Fine Dining Restaurant of 2012 by 225 Magazine and its readers.

Juban’s Named Best of 225 Again…

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Best of 225The votes are in and Juban’s has won 225 Magazine’s “Best Fine Dining” and “Best Bread Pudding” awards. Come in and find out what the locals already know!

In the past, Jubans’ has been awarded:

  • 2011 Best Gourmet Restaurant
  • 2009 Best French
  • 2009 Best Overall Restaurant
  • 2008 Best Fancy
  • 2007 Best Fine Dining
  • 2007 Best Bread Pudding
  • 2006 Best Overall Restaurant

Juban’s Restaurant Napa Bound

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After a wonderful Markham Vineyards wine dinner at Juban’s Restaurant on May 22, Bryan Del Bondio, Markham Vineyards president, invited Juban’s Chef Jaime Hernandez to Napa Valley to prepare the same menu for his wine club summer dinner on Saturday, July 7th.  All ingredients for the courses were produced by Louisiana artisan farmers and local fishermen including Iverstine Family Farms, Glazers Farm, “Papa Tom” Bonnecaze Farms, Mon Jardin Farm, Plantation Pecan, Inglewood Farms, and Morrow.

Juban’s general manager, Scott Callais, stated, ‘This is a great honor for Chef Jaime, Juban’s, and Louisiana.  This is the second year that Bryan and Juban’s hold a Markham Vineyards dinner during NOWFE weekend. I think that he totally fell in love with Chef Jaime’s Louisiana Seafood Gumbo and his Iverstine Family Farms Pork Three Ways entrée.  We will be bringing all Louisiana products with us.  And I understand the dinner was sold out a week after it was posted on Markham’s web site.”

Juban's Restaurant Prepares to Visit Markham Vineyards

Abita Beer Dinner Series, June 7

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ABITA BEER DINNER SERIES, JUNE 7:
Please join us on Thursday June 7th as Juban’s Executive Chef Jamie Hernandez and Restaurant Manager Michael Plauche pair some traditional Louisiana favorites with Abita Brewery’s award winning beers.

Abita Beer Dinner Series
Thursday, June 7, 2012
Reception 6:30 p.m., Dinner 7:00 p.m.
$65 per guest (includes tax and gratuity)
Call 225.346.8422 for reservations

Juban’s Seafood Salad

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Juban's Seafood Salad

  • 1# jumbo lump crabmeat, cleaned of shells
  • 1# fresh la crawfish tails, rinsed
  • ½ # large gulf shrimp, peeled, deveined, and steamed
  • 1 each medium yellow and red sweet bell pepper, thin juliennes
  • 1 small avocado, diced
  • 2 tbsp capers, rinsed
  • 1# mixed baby lettuces, rinsed and torn
  • cherry tomatoes for garnish

Combine all seafood, peppers, avocado, and capers into a medium mixing bowl with ½ of the lemon herb vinaigrette and toss.  Cover and cool for an hour.  When ready to serve, place lettuces an tomatoes and remaining dressing in a separate mixing bowl to toss.  Place among plates and top with marinated seafood.  Makes 6 to 8 salads or more depending on size.  (Pairs perfectly with Penfolds Riesling)

Lemon and Herb Vinaigrette

  • 2 tbsp fresh lemon juice
  • ¼ cup tbsp xv olive oil
  • 1 small shallot, minced
  • 2 sprig fresh basil
  • 2 tsp dried thyme, leaves
  • 2 tsp dried oregano, leaves
  • 2 tsp Dijon mustard
  • Pinch salt, white pepper
  • 2 tsp honey

Combine all ingredients in blender. Puree until smooth.