SEC-themed menu built for Tigers fans with an appetite for another National Championship
Florida Gator Bites. Tender Loin of Razorback. Crabmeat Spring Roll Tide.
These are just three of the original recipes Tigers fans will enjoy during the annual LSU Kickoff Wine Dinner hosted by Ruffino’s Restaurant on Wednesday, Sept. 2, from 6:30 to 9:30 p.m.
Chef Peter Sclafani once again has let his imagination run wild while creating a menu that any hungry LSU fan can appreciate. The prix-fixe dinner will feature five delicious courses, each a nod to one of LSU’s 2015 opponents, and each paired with a glass of wine.
“It’s always fun to take some friendly jabs at our SEC brethren, while also staying true to our ‘Creole meets Italian’ cuisine,” said Chef Sclafani, Ruffino’s executive chef and co-owner. “We’ll help everyone get pumped for LSU football season 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, Ruffin Rodrigue.
“We welcome fans of all stripes to Ruffino’s 364 evenings a year,” said Rodrigue, co-owner of Ruffino’s and former All American guard for LSU. “But next Wednesday is for LSU fans only. Peter has some truly fantastic dishes planned, and you might want to brush up on the lyrics for Fight for LSU before you arrive.”
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 most popular dinners of the year, call 225.753.3458 or visit https://www.eventbrite.com/e/ruffinos-lsu-kickoff-wine-dinner-tickets-18237812789. Ruffino’s is located at 18811 Highland Road in Baton Rouge.
LSU Kickoff Wine Dinner Menu
- “Florida Gator Bites”
Garlic bread crumb fried alligator, with Creole Mustard dipping sauce
- “High Society Ole Miss Deviled Eggs”
With capers and preserved lemon
- “McNeese Cowboy Steak Crostini”
Cowboy rib-eye on French bread crostini, topped with green onion coulis and roasted red pepper
- Crabmeat Spring Roll Tide
Jumbo-lump crab, Napa cabbage, baby carrot tossed in Asian dressing spiked with tasso, served with mango and pickled trinity
- Smoked Gamecock Gumbo
Guinea fowl, duck, and Jacob’s Andouille gumbo with Louisiana purple rice
- Tender Loin of Razorback
Wild boar tenderloin on wild mushrooms, crispy Brussels sprouts, root beer glaze
- Bulldog Cheeks
Slow braised beef cheeks served with mascarpone polenta, natural jus
- Chocolate Syracuse Orange
Flexible chocolate ganache, Grand Marnier marinated oranges, powdered red velvet cake, candied mint