Bayou Something

Bayou Something

Beau Revé  is now a shop and dine stop, just in time for the holidays. Rebecca Bellard has moved vendors of jewelry, bags, scarves and clothing into the seafood restaurant. Sounds like heaven for women, but men are enjoying antler wine bottle holders, Jana McKinney said. She and Jackie Allgood work the restaurant and show wares at Southern Comfort Home Décor & More, their area of the restaurant’s entry way and showcase. 

Guests can still dine in the home, but lunch goers now have a speedy option of her “surf and turf” buffet from 11 a.m. to 2 p.m. weekdays. She said the staff gets everyone fed with fried fish, a salad bar and sweet things.

Duck bacon?

Frank D. Henley of Nederland carves pens out of sunken cypress, olive and palm wood. Hunters, he can also make you a pen from a bullet. I thought he was saying that what comes out of the pen, as in your thoughts, could be “manure,” but he says he can make a pen from cow manure, or antlers, too. I enjoyed meeting Mr. Henley at the Better Business Bureau senior celebration. He tells me his son is manager of Hudson Valley Foie Gras, and is looking into something called duck bacon.

Marcus Henley has contacted me and writes this:

“It is interesting that we just got back from an event in Houston. In Texas we work with Martin Preferred: http://www.martinpreferredfoods.com/martin/. We were showing smoked foie gras, which is very cool. Sear it, side it with a nice steak and it is heaven.”

For more information, visit www.hudsonvalleyfoiegras.com

Duck for wine

Bodegas Franco Esapanolas Rioja Bordon Reserva is wine for duck, and turkey. Spicy and balsamic aromas dominate a blend of noble Rioja grapes: Tempranillo, Garnacha and Mazuleo It’s a product of Spain that has come to America to help you entertain over the holidays. It’s the kind of red I like, described as “long on the palate” and each slow sip can bring images of the vinards where this aged wine originated. Rioja Bordon with Tempranillo and Garnacha is splendid for hearty pasta, meat and fish dishes. This is another blend that can last all afternoon because each sip is to be savored.

Dark stuff

Okay, just as I’ve trained myself to read wine labels to learn tasting notes, I get this “trick” bottle. The 2012 Apothic Dark promises to mix Old World intrigue with modern sophistication. What’s that? I don ‘t know. But I like it. “The taste of the unknown is even more dark, decadent and delicious than that which is known. Apothic Dark is a secret blend being kept locked away in the vaults of the Apotheca,” is what I’m getting from this Modesto, Ca. company. More power to them. I’ve crossed over to the dark side. But still, I got a hint that there is coffee, dark chocolate, blueberry and blackberry notes in the dark.

ddoiron@panews.com