Football-themed menu will satisfy UL fans with an appetite for gridiron glory
“Demon” Mussel Shooters. Braised “Bulldog” Beef Cheeks. Seafood Gumbo “Zippy” Pouches.
These are just three of the original recipes UL fans will enjoy during the annual Ragin’ Cajun Kickoff Wine Dinner hosted by Ruffino’s On the River on Tuesday, Sept. 1, from 6:30 to 9:30 p.m.
Chef Peter Sclafani has once again let his imagination run wild while creating a menu that any hungry Ragin’ Cajun fan can appreciate. The prix-fixe dinner will feature five delicious courses, each a nod to one of UL’s 2015 opponents, and each paired with a glass of wine.
“We always enjoy taking a few friendly jabs at our Sun Belt brethren, while also staying true to our ‘Creole meets Italian’ cuisine,” said Chef Sclafani, Ruffino’s On the River executive chef and co-owner. “We invite everyone to come get pumped for Ragin’ Cajun football as we feast on the competition with some truly original dishes and great wines.”
A third-generation chef, Sclafani is widely regarded as one of the finest and most innovative chefs in Louisiana, if not the entire country. He has won multiple awards, most recently sharing the Louisiana Restaurant Association’s 2014 “Restaurateur of the Year” honors with his business partner and co-owner, Ruffin Rodrigue.
“We welcome fans of all stripes to Ruffino’s on the River 364 evenings a year,” said Rodrigue, co-owner of Ruffino’s On the River. “But next Tuesday is for Ragin’ Cajun fans only. Peter has some really outstanding dishes planned, and it’s sure to be one of our most entertaining nights of the year.”
The five-course dinner is priced at $129 per person, inclusive of all food, wine pairings, taxes and service charge. To reserve a table for one of Ruffino’s On the River’s most popular dinners of the year, call 337-706-7333 or visit https://www.eventbrite.com/e/ruffinos-on-the-river-ul-kickoff-wine-dinner-tickets-18237867954. The restaurant is located at 921 Camellia Boulevard in Lafayette.
Ragin’ Cajun Kickoff Wine Dinner Menu
- Popcorn “WildCat”fish
with Pepperoncini remoulade
- “Demon” Mussel Shooters
with Saffron chili broth
- “Redwolf” Chicken Satay
with Blue Moon citrus glaze
- Seafood Gumbo “Zippy” Pouches
Shrimp, crab, oyster filled agnolotti, seafood consommé
- Southwestern “Aggie” Chopped Salad
Roasted corn, blistered peppers, avocado, chopped greens, fire roasted poblano crema
- Duck Leg “Warhawk” Confit
Benton’s bacon braised navy beans, pickled greens, cane syrup espuma, foie cornbread croutons
- Braised “Bulldog” Beef Cheeks
Potato croquette, roasted beets, wild mushrooms, crispy shallots, burgundy glace
- Peach “Panther” Cobbler
Georgia peaches, dropped biscuit, cinnamon streusel, salted caramel ice cream