A Pop-Up Brunch in Baton Rouge

Have you ever heard of a “pop-up” restaurant? According to Wikipedia, they are like “supper clubs” that operate in private homes, former factories, or other such venues. Similarly, a pop-up bunch/lunch/dinner is a dining event in a place, like a restaurant, that is normally closed during that meal time.

I’ve never been to a pop-up anything, but I’ve heard they’re all the rage these days. As you may know, I was recently in Baton Rouge on a culinary tour with five other bloggers. We discovered why Baton Rouge is the new foodie city of the south.

The folks from Visit Baton Rouge decided to send us off with a bang (and very full bellies) by treating us to an amazing pop-up brunch at Doe’s Eat Place.

Three chefs – Chris Wadsworth, Jay Ducote, and George Krause – serenaded our attentive palates with a six-course brunch and beer pairing.

When I say beer pairing, I mean that brews from Tin Roof were used in all the dishes, and each dish was accompanied by a Tin Roof beer cocktail. Think- IPA bloody mary… Have you ever heard of a michelada? This may have been better…

Here’s a run-down of the creative beer & foodgasm.

First course, Doe’s unique spin on the beignet with beer infused maple syrup- paired with Juke Joint Jubilation.

It was like that Pringles commercial, once you pop, you can’t stop. These little guys were pretty addicting.

Next, watermelon wheat gelled farmers market “fruit salad” – paired with Tin Roof Blonde Breeze.

Deliciously surprising (not the other way around), but the photo turned out looking a little like moldy poop. I’m totally serious. I can email it to you, if you’re interested.

Third, a fresh interpretation of cheese grits a la “Arancini” – paired with Perfect Tin Amber Ale.

I die. Two food all-stars uniting in one Creole-Italian divine dish.

Number four- Tin Roof battered quail, sweet potato silver dollars and citrus infused honey – paired with Voodoo-Gingeroo

This was their version of the popular fried chicken and waffles, but tastier. The quail, a bit more earthy and tender than chicken, paired nicely with the subtly sweet potato pancakes. The honey was a perfect maple supplement, not over-the top sweet.

Fifth– voodoo bengal braised pork belly, duck egg, and duck egg hollandaise – paired with aged Tin Roof Coffee Porter

Have I ever mentioned how much I love pork belly??

Again. I die. I kind of did a little happy dance when I saw pork belly on the menu. Then I had a party in my mouth when it arrived with duck egg and hollandaise.

Lastly, a local fig crepe topped with coffee porter chocolate ganache – paired with Watermelon Wheat Doe Wadsworth

Oh.my.gaaaaw

S-T-O-P…. My taste buds can’t handle this much goodness!! I was seriously so overwhelmed that it took a while for my brain to catch up to my stomach and process what I experienced. I think it may have even short circuited (my brain, that is), which might explain why I tried to eat this massive raw steak.

It was my first: pop-up experience, visit to Doe’s Eat Place, and sampling of culinary delights by Chef Ducote and Chef Krause. But not Chef Wadsworth. No, I’ve tasted his divine creations at downtown Baton Rouge establishment, Restaurant IPO. I also tried his award-winning Smoked Shrimp & Tasso Tacos at Fete Rouge.

But seriously, I’m still thinking about that Pop.Up.Brunch. I’m still trying to wrap my brain around it…. How can I recreate this? It’s like crack (I suppose, not that I would know). I need to get my fix again. I guess I’ll have to get back to Baton Rouge sooner rather than later and track these chefs down!