Category Archives: News & Press

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

Juban’s Opening for Brunch

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By popular demand, the Juban family will be opening their award winning restaurant for Sunday Brunch beginning January 15. Juban’s opened its doors in 1983. ”After being in business nearly 30 years, we feel that it’s time to offer our guests the option to enjoy a unique Sunday brunch at a family owned restaurant,” states Michael Boudreaux, President and co-owner of Juban’s, Inc. ”General Manager Scott Callais and Chef Jaime Hernandez have come up with a very unique menu that includes Juban’s favorite dishes such as the Oysters Carousel, the Hallelujah Crab and the Adrian along with specialty egg dishes.   One of the brunch entrees is Eggs Louie (jumbo lump crab cake and sautéed spinach on brioche toast topped with poached eggs and soft shell crab béarnaise),” says Mr. Boudreaux.  Prime Rib au jus along with a three-course prix-fixe, a selection of sandwiches and a children’s menu will also be available.

Sunday opening hours will be from 10:30 am – 3:00 pm.  Seating will be available in both the main dining room and the Atrium. Dress is casual and specialty brunch drinks will be available at discounted prices.  225-346-8422   3739 Perkins Road on the corner of Perkins and Acadian Thruway.

Juban’s is Awarded 225′s Best of Award for Best Gourmet Restaurant

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Juban’s is honored to be awarded 225’s 2011 Best of Award for “Best Gourmet Restaurant”.

With 28 years serving South Louisiana, it is always an honor to be recognized and we would like to thank 225 and the local community for selecting Juban’s for this honor.

Past 225 awards include:

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

Chef Terry Donner Announces Retirement

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Chef Terry McDonner, Executive Chef of Juban’s Creole Restaurant & Caterer since 1996, will be retiring from his position this June.    “Chef McDonner will continue to work with Juban’s on a consulting basis as we look into other aspects of the food and beverage business,” said Michael Boudreaux, President and co-proprietor of Juban’s Restaurant, Inc.

Chef McDonner finishes a long career in the culinary field and has been the recipient of many culinary awards throughout his professional life. He has prepared Louisiana cuisine in all corners of the world including London, England; Bogotá, Columbia; Soule, Korea; Taiwan; and Montréal, Canada.  In 1992 McDonner arranged Louisiana specialties at the White House for President Bill Clinton. In 1993, McDonner served Princess Di and Prince Charles Louisiana fare at an international banquet in London. Chef McDonner also was the Executive Chef for Chef John Folse at Lafitte’s Landing and White Oak Plantation for ten years prior to joining Juban’s Restaurant.  “I’m ready to spend more time with my family, especially my grandchildren,” said Chef McDonner.  Scott Callais, General Manager of Juban’s who has worked with Chef McDonner at both Lafitte’s Landing and  Juban’s commented “It’s unbelievable and amazing what Terry has contributed to our culinary community.  It’s really the end of an era when chefs came up from the ranks and proved themselves with their hard work and creativity; when chefs were committed to their kitchen and the restaurant.  Let me know when you see another chef who has worked in just two establishments in a twenty-five year span.”

Chef Jamie Hernandez joined Juban’s culinary staff in March of this year and has assumed the Executive Chef position.  “When Terry announced in January to management and the Juban family that he planned to retire, we knew we were going to have big shoes to fill.  We went on a national search interviewing over fifty applicants and found Jaime in our own back yard,” said Scott Callais.  Hernandez is a native of Baton Rouge and a graduate of Redemptorist High.  “Jaime has previously worked under Mamma Marino at Gino’s Restaurant, Chef Deiter Illig at the Corporate Hilton in Baton Rouge, Tropical Events Group on St. Thomas, Virgin Islands, and as Executive Chef for Primo’s Restaurant.  We felt that he was the best fit for Juban’s being the most creative and well-rounded chef out of all the applicants we interviewed with a very solid background and history of Creole and Cajun cuisine,” said Callais.  “You’ll begin to see some very innovative new items on our menu keeping the faith of Louisiana cuisine but with a bit more flair and perspective.”

“I congratulate and commend Chef Terry on his service and dedication to Juban’s Restaurant and our community as I look forward to a continuing working relationship with him on new endeavors” said Michael Boudreaux. “This is an exciting time for us as we welcome Chef Hernandez to our Juban family.”