Owner and executive chef of Tejas Kitchen Bar Patio, Weston McElwee has the most laid back personality ever. I don't know him personally, so I'm not sure if I should chalk it up to nerves or if he's really just that chill of a person, but I'd like to think the latter. Chef Weston stood in front of the society all casual, cool and collected, introduced each course to us as if they were no big deal and literally course after course, big deals were placed in front of us. He described the meals as "flavor extreme to flavor extreme" and he was right. [Keep reading...]
After a little mingling, socializing and cocktails, we were seated and the evening started off with a welcome and talk from Louisiana Food Prize Founder Gregory Kallenberg about an awesome upcoming community giving event at Whole Foods Shreveport where 5% of all proceeds on June 22nd will go the Louisiana Food Prize! Go shop and help keep this wonderful event thriving! And speaking of cocktails, let's talk about the frozen margaritas at Tejas...yes please! The frozen version came highly recommended from the bartender and believe me, it did not disappoint in taste nor in strength, one 20oz did this lightweight just fine. I ordered Pomegranate flavor.
Now let's talk food, the real reason this blog post even exists (insert salivation). Chef Weston talked about how his courses didn't necessarily lead you from one to the next like a traditional wine dinner but no worries Chef, it just kept our palates guessing. First up we have...
Beef Short Rib - Tempura Arborio, Braised Short Ribs, Garlic Poblano & Onion, Cilantro, Bail & Lime, Fresh Avovado, Smoked Habanero Dressing & Black Vinegar
The risotto cake was everything! Coming from a chick with #textureproblems the slightly crispy outside and the creamy inside was a perfect balance. The beef short rib was tender and the topping paired with the sauce was amazing. Let's not even discuss the "soppage" that went down, and believe me it went down. The kitchen may not have even needed to wash my plate, if you get what I'm saying.
Our 2nd course was Masa Crusted Popcorn Shrimp - Chipotle Miso Dressing, Carrot & Cabbage Slaw in Ancho Liqueur Cream Vinaigrette.
When introducing this course, Chef Weston jokingly said that he thought to himself 'hmmph, I haven't had popcorn shrimp in a while, why not?' I agree, Chef, why not? They were delicious!
Up third was the Duck Tataki - Duck Fat Béarnaise, Fried Jalapeno with Homemade Farmer's Cheese with Tarragon & Thyme.
The Tataki or barely seared method left the duck juicy and full of flavor. The fried jalapeno wasn't as spicy as I had expected and that was perfect for me, sorry heat lovers but fret not, the flavors here did not disappoint and there was plenty of sauce for "soppage" purposes.
Course 4, Sous Vide Pork Cheek - Black Currants, Port Wine, Honey Pecans, Roasted Garlic Polenta & Brussels Sprouts.
Serious thought and preparation went into this old farmer/butcher's dish. Sous Vide (pronounced sue-veed) utilizes precise temperature control to deliver consistent, restaurant quality results. The pork cheek is cooked for 72 hours!! Can you say melt in your mouth tender? You do the math, creamy garlic polenta + buttery pork cheek topped with honey pecans = eat this and thank me later!
...and for desert, Goat Cheese Ice Box Pie - Orange Zest, Cointreau & Blueberry Crust
This was my first time having goat cheese in a sweet dish. I've only had goat cheese on the savory side, but I'm a later-in-life-foodie, so pardon my novice taste buds. Desert and blueberry lovers, you should try this and please note the "soppage" factor here too!
Thank you Chef,
Viva La Food Prize and see y'all next time.
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