rouge et blanc insert 2015

Sip, Savor & CELEBRATERouge et blanc 10th anniversary issue

2 www.thriveswla.com Thrive Sip, Savor & Celebrate October 2015

At CHRISTUS St. Patrick Hospital, we are committed to providing health education and resources as well as high quality, compassionate patient care to help

our community stay healthy and strong.

Behavioral Health Services

Chest Pain Center

CHRISTUS HomeCare Hospice and Palliative Care

CHRISTUS Louisiana Athletic Club Lake Charles

Day Surgery

Emergency Services

Gastrointestinal Laboratory

Neurosurgery

Outpatient Cardiac Rehabilitation

Physical Rehabilitation

Pre-Admission Center

Regional Cancer Center

Regional Heart Center

Southwest Louisiana Imaging

Womens Health Center

Workplace Wellness

Wound Center Imperial Pointe

For more information on any of these services, call (337)491-7577.NMLS# 1159991NMLS# 1244866

NMLS# 416713NMLS# 70876

October 2015 Thrive Sip, Savor & Celebrate www.thriveswla.com 3

NMLS# 1159991NMLS# 1244866

NMLS# 416713NMLS# 70876

10% of proceeds from the purchase of wine during Rouge et Blanc will go to benefit Banners at McNeese.

Glazers, Inc. 14911 Quorum Suite 115 Dallas, TX 75254 Tel: (972) 392-8200 Fax: (972) 702-8508

GLAZERS TEXAS ANNOUNCES FINE WINE APPOINTMENT FOR IMMEDIATE RELEASE: Contact: Louis Zweig April 1, 2015 (972) 702-0900 ext. 389 [email protected] DALLAS Glazers, Inc., one of the countrys largest wine, spirits and malt beverage distributors, is pleased to announce the appointment of Brooks Jorgensen to Vice President and General Manager D&E Fine Wine Group for the state of Texas. Brooks will be responsible for working with State Leadership on all facets of Glazers Fine Wine business in Texas, including driving supplier relationships, customer development, and in-market execution of Glazers Fine Wine strategy. Jorgensen will report to Matt Metz, Senior Vice President - Texas.

Brooks Jorgensen, currently Vice President On Premise Texas, joined Glazers three years ago to lead Glazers on premise business in the state. During his tenure with Glazers, Brooks has effectively worked with Glazers Sales and Marketing teams, along with the companys vendors and customers, to dramatically energize Glazers market position in the important Texas on premise market. Prior to joining Glazers, Brooks worked with Moet Hennessy USA, Don Sebastiani & Sons, and Southern Wine and Spirits of Nevada.

Jamey Bellan, currently Director On Premise Spirits Texas, will assume the role of Vice President On Premise Texas. Bellan began his career in the beverage alcohol industry with Glazers thirteen years ago. After successful tenures with Chopin Vodka, Russian Standard and Southern Wine & Spirits, he returned to Glazers three years ago in his current role. Bellan will also report to Matt Metz.

Matt Metz adds, We are excited to be promoting Brooks to a critical role in leading our D&E Fine Wine Group for Texas. Brooks has a long history of driving great results and providing leadership and service for suppliers and customers. We look forward to his continued success in our Fine Wine platform.

Mike McLaughlin, Executive Vice President, Sales and Marketing, states, Glazers is deeply committed to our D&E Fine Wine Group. Brooks will bring a tremendous amount of value to this division in Texas and his track record of developing strong business relationships with both the vendor community and key customers will be a huge benefit for the D&E group. Its a win for everyone.

2015 Partners Make Rouge et Blanc A Huge Success

Wine Sponsors

Wine Retailers

Rouge et Blanc Wine and Food Event is one of the most

anticipated events each year in Southwest Louisiana. Now in its

tenth year, this sellout event, has increased from 500 attendees

to 1,750 and has grown from a one-day event to a full week

a delicious food and wine experiences. Its all thanks to the

generosity of this community and our generous corporate

supporters. Enjoy our 2015 Rouge et Blanc festivities!

Paradise Florist

Lake Street Liquor

Southwest Beverage Co.


Rouge et Blanc isnt just a premier food and wine event

for Southwest Louisianaits viewed as one of the most

popular culinary events in the state. In the ten years since

the first bottle of wine uncorked, Rouge et Blanc has

welcomed thousands of visitors under the stately live

oaks of Lake Charles to provide the best the region has

to offer.

The main event is a four-hour tasting extravaganza.

Each year, the event has grown. The inaugural Rouge et

Blanc sold 500 tickets at $50. In 2015, the event sold 1,750

tickets at $100, with 65 wine tents and 42 food tents.

Rouge et Blanc is made possible through the generosity

of area sponsors, restaurants, wine vendors, expert

presenters, patrons, and community volunteersa group

that has grown over the past decade. Rouge et Blanc

continues to serve as the flagship fundraiser for Banners

at McNeese State University, underlining a long-term

relationship between the two.

Rouge et Blanc provides educational opportunities

for patrons to expand their culinary knowledge and is

enhanced with wrap-around events that promote the

regions cultural heritage. Over the past ten years, it has

also promoted tourism, generated revenue and enhanced

the culture of Southwest Louisiana by offering another

stellar event that attracts people from outside the region.

10% of proceeds from the purchase of wine during Rouge et Blanc will go to benefit Banners at McNeese.

Ten Years of Good Wine Great Food & Growth

Photos courtesy of Steve Schindler, Porch Aerial Photography and Rouge et Blanc


FOOD TRUCKS PULL INTO ROUGE ET BLANC

Attendees of this years Rouge et Blanc will notice an invasion of food trucks, ready to

satiate palates with sloppy tacos, sandwiches and other vittles.

Food trucks have gained an increasing presence in Lake Charles, and Rouge et

Blanc will play host to some of the most familiar and beloved among them.

These include Que Pasa, Kona Ice of Lake Charles and Sulphur, Luna Bar & Grill,

Mobile Man Caves, the Sloppy Taco and Tikiz2U.

Kona Ice and Tikiz2U serve shaved ice and ice cream. Sloppy Taco, one of the

newest food trucks in town, is run by a brother duo in what they call their savory slop

chariot. The Que Pasa and Luna food trucks are extensions of their successful Lake

Charles restaurant locations. Meanwhile, the Mobile Man Cave is an event trailer that

includes a BBQ pit, keg tap system, satellite TVs, and private bathrooms.


the move.Make

Elevate your lifestyle.

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Call me to sell your home TODAY.

8 www.thriveswla.com Thrive Savor the Flavor October 2014

McNEESE and ROUGE et BLANC:

A Cultural RelationshipThis year, Southwest Louisianas premiere food and wine event will be set against the backdrop of McNeese State Universitya fitting place, considering the ten-

year relationship between Rouge et Blanc and McNeese.


MembershipsOn Sale Nowbanners.org

We invite you to join the Symphony Society, and become part of the musical culture in Southwest Louisiana. Its the perfect way to learn more about all the Lake Charles Symphony has to offer.

Two tickets and premium seating at three classical concerts

Pre-party with the conductor and orchestra members at each concert

Celebration party at the Terrace at LAuberge to honor Society contributors

Valet parking

Visit www.lcsymphony.com for more information or to join the Symphony Society, and for a complete list of upcoming concerts, special events and details about the Lake Charles Symphony.

Exclusive membership benefits include:

AN INVITATION THATS MUSIC TO YOUR EARS

The campus provides more space and shade, offers the convenience

of facilities, and further promotes the relationship between the event

and the university. Rouge et Blanc has been held at various locations

throughout the city since its inaugural year, but the event was held on

the McNeese campus last year, a move that brought the event home to its

roots. As Rouge et Blanc celebrates its 10th anniversary, it seems fitting to

do so right where it all began.

Rouge et Blanc serves as the flagship fundraiser for Banners, an

organization within the framework of McNeese State University. Banners

is dedicated to providing the community with access to exceptional arts

and humanities programming and education unique to the area. Banners

focuses on lifelong learning and an appreciation of cultural diversity. The

organizations staff works to enhance the quality of life in the communities

of Southwest Louisiana.

The profit from Rouge et Blanc goes directly to the Banners

at McNeese program, along with other funds generated through

membership and sponsorship opportunities, and plays an integral role in

bringing arts and humanities to the area.

Placing Rouge et Blanc on the McNeese campus highlights the fact

that Banners lives here, said Patricia Prudhomme, director of Banners. We

benefit from the many resources and support from the university family.

The Banners cultural season provides more than 20 arts and

humanities performances, from lectures to music and dance, each year.

The McNeese FoundationThanks All of the 2015

Rouge et BlancSponsors and Patrons

Discover more ways to support McNeesew w w. M c N e e s e Fo u n d a t i o n . o r g

Raise Your Blended GlassImagine a glass of wine, and youre probably picturing a standard varietal, like Merlot or Cabernet Sauvignonplucked from the same

grapevine, even if that grape came from different plots of the vineyard. According to US federal regulation, a varietal needs to be at least

75 percent of one type of grape. And when we think of wine, its the varietals that come to mind first. But wine blends have experienced

growing popularity for several reasons; cost, variety, taste, and ease among them.

According to Ray Isle of Food and Wine, blending can be extraordinarily useful. This process, which involves blending one type of

grape with one or more othersjust as its name suggestscan add spice, aroma, and body to an otherwise flat and predictable texture.

Blended wines have also been known to move more easily through the system. Drinkers who experience headaches from tannins, for

example, often find blends easier to handle.

Red blend wine can be a mix of Cabernet Sauvignon, Cabernet Franc, Merlot, or any red wine, according to Total Wine, making a new,

more complete or complex flavor to enjoy.

A little Merlotas the winemakers of Bordeaux have known for centuriescan round out harsh tannins, tame Cabernets innate

aggressiveness, make it a bit more forgiving; flip that by adding a bit of Cabernet to a wine thats primarily Merlot, and its like giving your

juice assertiveness training, Isle writes.

The idea of a blend isnt to throw a random bunch of grapes in a barrel and wait for them to peak. Instead, its an intricate process

by which winemakers seek to bring out the best of each grape varietyindividually and collectively. In some cases, mediocre grapes can

become something extraordinary, even as the price remains reasonable.

Your takeaway: Feel no shame in raising your blended glass, because others are raising them, tooin increasing numbers.


121 Artisan Bistro1910 Restaurant & Wine Bar

Acadian Coffee Roasters

Agave TamaleBig Easy FoodsBlue Dog Cafe of Lake CharlesCasa Manana

Community CoffeeCompany

Cookeys CaterersCoushatta Casino Resort

Coyote BluesEmber Grille & Wine Bar

at LAuberge

Favorites Southern Kitchenat LAuberge

Harlequin Steaks & SeafoodHokus Pokus Liquor Store

Izzos Illegal BurritoKona Ice of Sulphur &

Lake CharlesLake Charles Country Club

LaVogliaLeonards Marketplace

Marlis Catering Co.McNeese Dining Powered

by ChartwellsMobile Man Caves

Pit Boss of Lake Charles

PJs Coffee of New Orleans

Rotolos PizzeriaSaltgrass Steak HouseSassy Oil & Vinegar

Special TouchTherapeutic MassageSweetChic Cupcakes

The Country Club at Golden NuggetThe Sloppy TacoTikiz Gulf Coast

Toga GrillTrailblazin Catering

Zeus Greek & Lebanese

2015

Rouge et Blanc benefits Banners at McNeese. It is the only fundraiser for the program whiuch brings an eclectic mix of art and humanities events.

K12 Grade children are reached the Banners Engages Program each year.

West Sallier Street, Lake Charles | walnutgrovetnd.com | (337) 497-0825A variety of home styles and commercial properties are available.

CultureCELEBRATE

The arts are the heart of a community, and are a critical part of Walnut Groves plans for making our traditional neighborhood development (TND) a vibrant center for cultural activities. We will work to encourage and promote the arts, by hosting exhibits and performances at Walnut Grove, and by supporting community events like the McNeese Banners Series.

COMMERCIAL HOME AUTO LIFE

Quality Protection with Professional Service

337.478.4466 lyonsagency.com 3100 Lake Street Lake Charles, La 70601

SHARRIE BOULLION, CISR, CPIAPrincipal & Operations Manager

STEPHEN K. LYONS, CIC, CPIAPresident & Senior Account Executive


Medical director: Dr. Mark CrawfordFacial and Cosmetic Eye Surgery Specialist

facehealth.net310-1070 1717 Oak Park Blvd., Lake Charles

In The Eye Clinic

Thats what we believe at the Aesthetic Center. We offer a full

range of facial cosmetic treatments and products to help you look

beautiful at every age.

Beauty, like fine wine, should get better with time.

5656 Nelson Rd, Suite B2 Lake Charles, LA

www.LaVoglia.net/LaVogliaLakeCharles

Come taste authentic Italian cuisine at LaVoglia, a new, upscale Italian restaurant in Lake Charles. We proudly serve fresh, handmade pasta dishes,

pizzas, stromboli, entrees, seafood and more.

DAILY HOURS:

OPENING THIS MONTH

SundayThursday: 11am10pm

FridaySaturday: 11am11pm

WEDNESDAY, OCTOBER 7Tasting and Bottle Signing with The Count of Buena Vista VineyardsCrave 6pm

THURSDAY, OCTOBER 8Wine Dinner with The Count of Buena Vista VineyardsThe Pioneer Club 6:30pm

SATURDAY, OCTOBER 10Tobacco et Terroir-A Fine Cigar and Wine ExperienceThe Cigar Club 6pm 9pmEnjoy a flight of five wines, fine cigars and exotic truffles. Music by Spanky from Pismo Beach. Call 337-562-8889 for details.

TUESDAY, OCTOBER 13VIP Sponsor ReceptionHome of Dr. John and Lucinda Noble 6pm 8pmFeaturing a selection of French wines and food pairings.

WEDNESDAY, OCTOBER 14Wine Down to Benefit Calcasieu Community ClinicReeves Uptown Catering 5:30pmRepublic National Distributing Company and Ryan Reeves will pair up to create a knock-your-socks off dining experience with six tasting-sized portions paired with six different wines, three white and three red. Tickets are $50 and are available at The Wine Store.

THURSDAY, OCTOBER 15Imperial Calcasieu Museum FundraiserBlue Dog Cafe 7pmFive courses-each a Culinary Olympics Gold Medal winner. Wine commentary by DC Flynt, Master of Wine. Includes a lecture on the Blue Dog presented by Jacque Rodrigue on September 30, 2015 at Imperial Calcasieu Museum. Tickets are $150 each. Call 337-439-3793 for more information.

THURSDAY, OCTOBER 15The Wine StoreTaft Street Winery Tasting5pm 7pm

FRIDAY, OCTOBER 16Wine Dinner1910 Restaurant and Wine BarFeaturing the wines of Taft Street Winery

SATURDAY, OCTOBER 17Rouge et Blanc Grand TastingMcNeese State University Quad2pm 6pmSOLD OUT

2015 Rouge et Blanc Wine Dinners & Events

Fall in Love with Our Seasonal

Wines.

at Walnut Grove

Lunch: Tu - Fri, 11am - 2pm l Happy Hour: Tu - Fri, 4-6pm l Dinner: Tu - Sat, 5 - 10pm

www.restaurantcalla.com l 1400 Market Street, Lake CharlesInsta

Specializing in unique, small batch wine

selections.

VIP Parking

Entry

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Road

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Driv

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Vernon Drive

Cam

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Driv

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Beau

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Calc

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Ryan Street Ryan Street

Common Street

N S

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Robe

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Allen Drive

Memorial CircleVIP Area

Burton Business Building

Business Conference Center

Kaufman Hall

Farrar Hall

STAGE

TABLES

Bulber Auditorium

McNeese BookstoreMcNeese Bookstore

FOODTRUCKAREA

Rae

photo booth

drop off & pick up zone only

vip parking only

parking

parkingparking

parking

parking garage

parkingstreet closed

street closedstreet closed

street closed

street closed

WINE APPORDERING STATION

RED ENTRY

GOLD ENTRY

McNeese State University Campus

121 Artisan Bistro

1910 Restaurant & Wine Bar

Acadian Coee Roasters

Agave Tamale

Big Easy Foods

Blue Dog Cafe of Lake Charles

Casa Manana

Community Coee Company

Cookey's Caterers

Coushatta Casino ResortCoyote Blues

Ember Grille & Wine Barat L'Auberge

Favorites Southern Kitchenat L'Auberge

Harlequin Steaks & Seafood

Hokus Pokus Liquor Store

Izzo's Illegal Burrito

Kona Ice of Sulphur & Lake Charles

Lake Charles Country Club

LaVoglia

Leonard's Marketplace

Marli's Catering Co.

McNeese Dining Poweredby Chartwell's

Mobile Man Caves

Pit Boss of Lake Charles

PJ's Coee of New Orleans Rotolo's Pizzeria

Saltgrass Steak House

Sassy Oil & Vinegar

Special Touch Therapeutic Massage

SweetChic Cupcakes

The Country Club at Golden Nugget

The Sloppy Taco

Tikiz Gulf Coast

Toga Grill

Trailblazin' Catering

Zeus Greek & Lebanese

2015 VENDORS

2015 EntertainmenT

SITE

MAP

& P

AR

KIN

G


Rouge et Blanc Uncorks Convenient App for PatronsIf youve ever attended Banners signature fundraiser, Rouge et Blanc,

you know the joy of visiting tent after tent, sampling one fine wine

after another accompanied by scrumptious morsels of food from area

restaurants. But when you found the perfect wine and wished to place

an order, there were cumbersome slips of paper to fill out and turn in,

all while holding a wine glass and an appetizer plate. Then you might

have to wait up to two weeks for your wine to arrive. This year, theres

an app for that! A team led by Lyle Hardee, a graduate of McNeese State

University and the MSU Innovation Technology Coordinator, developed

an app that simplifies and expedites the process.

The app allows patrons to order wines by the bottle or the case at

discounted prices, but it will only function on the day of the event until

6:00 p.m. The app is web-based and will work on any type of phone. One

advantage of the app is it allows patrons to easily keep track of their

orders and know how much they have spent. No math skills involved.

Tech SupportA link to the app will be announced and available closer to the event. For

less tech-savvy patrons, or for those who maybe have had one too many

samples, MSU Innovation Lab students will be available at a special tent

stocked with iPads to help attendees enter their orders.

The Imbiber ProgramThe wine ordering app allows both ticket

holders and non-attendees to order

wines. If someone orders a minimum of

$200 in wines, they are automatically

enrolled in the Imbiber Program.

This program guarantees their

members have the opportunity

to purchase two gold level

tickets (a larger wine glass

and preferred entrance to

the event) to next years

event. This greatly benefits

those people who want to

attend but dont order

tickets quickly enough.

The annual limit of

1,750 tickets sells

out faster than

you can

stomp a

grape.

2015

proud to partner with

McNeese Banners Seriesas champagne sponsor of

visit one of our southwest louisiana locations today.www.iberiabank.com

Rouge et Blanc

Member

Roug

e et Blanc

Tenth Anniversary


Picking the cheesesNeed a little help? You can talk to a cheese expertknown as

a cheesemonger. Its their job to help you navigate through the

seemingly endless choices and foreign worlds of cheese. The

amount of selections available can be overwhelming so let them

take the lead, but make sure you tell them what your needs and

tastes are.

If youre more of a do-it-yourselfer, you can follow this little

rhyme: old, new, goat and blue.

The old cheese simply means aged. The longer a cheese ages,

they either become hard and crumbly or runny. They can often be

on the salty side but they have great flavor.

New cheeses are fresh cheeses like mozzarella, feta or ricotta; they

are usually milky-white and tend to be milder with a softer texture.

Goat cheese can come both fresh and aged and tends to have a

stronger taste than cows milk.

Blues can range from very strong to mild depending on how long

they have been aged. It is the blue veins that result when a cheese is

inoculated with mold and allowed to age.

However you choose the cheeses, stick to two or three varieties for a

small party and four to five if youre having a crowd. More is not always

better and can be overwhelming to your guests palate.

Accompaniments This is where things can get tricky. Remember, this is a cheese plate,

not an accompaniment plate. One bread or cracker, one in-season fruit,

one compote, and one or two options, like olives or salami, will make

your board tasteful, not overdone. Dark chocolate makes a tasty partner

paired with stronger blue cheeses. Honey alone is a great option, it will

enhance most any cheese you want to pair it with.

Make sure not to pour any accompaniment directly onto the cheese

so as to not make a decision for your quests. The proper etiquette is to

taste the cheese alone before adding any pairings.

Get on Board

How to present the perfect cheese board

Few things are as loved as cheese, wine and

good conversation. So it is clear to see the

appeal of the cheeseboard; it unites the

dynamic of all three. Offering a perfect cheese

platter has become as popular as pairing wines

for a dinner party. But fear notcreating a

cheeseboard can be as fun as eating it once

you know how to put it all together.

Photo courtesy of Crystal Hines-Ortego at Calla


(337) 302-7994 Nikkipruitt.com 852 University Drive - Lake Charles, LA

A local realtor who knows & sSouthwest Louisiana!

A local realtor who knows & s Southwest Louisiana!We are excited to introduce Nikki Ps Realty to Southwest Louisiana. We may be a new real estate company, but our roots in this community run deep. We are local realtors with a passion for Southwest Louisiana and the members of this great community that we are proud to serve. Nikki Pruitt, owner and broker of Nikki Ps Realty is an experienced realtor who knows and loves her hometown of Southwest Louisiana. Nikki is an honor graduate from McNeese State University with a degree in marketing. Her strong passion for local business comes naturally as her family has had local businesses in Lake Charles for over 40 years. Watching her familys desire to promote local business and a strong local economy, she has watched her mother and sister grow Nina Ps caf, her uncle grow Luna Bar & Grill and her sister and her husband open Southern Title & Escrow. Nikki has had the honor of being recognized as a top producer in Southwest Louisiana for several years and is excited to open the doors to her own real estate company. Nikki Ps Realty is a boutique real estate company where southern hospitality and personal service paired with experienced agents is what we believe is the key to a successful relationship with our clients. Our agents are excited and honored to serve Southwest Louisiana and we hope you will give us the chance to earn your business.

ServingCheese has the best flavor when served at room temperature around

70 degrees. Pulling it out of the fridge about an hour before serving

should give you enough time. You can lightly cover the cheese with a

sparsely damp towel to keep it from drying out.

Typically, a board should be arranged and also eaten in a clockwise

manner, from milder to stronger cheeses. Think of a clock. Put the

milder cheese at 12:00 with the strongest cheese at 11:00. Separate

stronger cheese from the milder ones so the odor doesnt transfer and

muddle the flavors. The best way to assemble a cheese platter is so it

is accessible from different angles, allowing multiple people to help

themselves at the same time. You can fill any empty spaces on your

board with your accompaniments of fruit, nuts, jams or honey. Bread

can be placed on the board or in a basket. A well-laid cheese platter

will look like a work of art so you have the ability to get creative.

Slicing the cheeseSlice the cheese as to maintain its shape, taking care not to cut the

point or the nose off the cheese, nor mine into the center of the

cheese. Everyone should share part of the rind, not leaving it for the

last person. Of course, eating the rind is a matter of personal taste and

can be left on your plate if you choose not to eat it. The goal should

always be to leave the plate as pretty as you found it.

If possible, use separate knives for each cheese. If there is only

one knife on the cheese board, clean it with bread before cutting a

different type of cheese as to not leave any traces.

A long knife with the forked tip is good for cutting softer cheeses and doubles as a spreader.

The spade-shaped knife has a sharp edge for cutting hard cheese into

slices.

The pointed fork is good for chipping away at harder, aged cheeses

and transferring cheese from the board to individual plates.

The flat knife that looks like a shovel is good for cutting cheese into cubes or slices, or as a spatula to transfer the cheese to a plate.

The small rounded knife is a spreader for soft cheeses.

rouge et blanc insert 2015

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