SEC-themed menu will satisfy Tigers fans hungry for another National Championship
Bulldog Cheek Ravioli. “Big Al” Elephant Tusks. Hotty Toddy Bread Pudding.
These are just three of the original recipes Tigers fans will choose from during the annual LSU Kick Off Wine Dinner hosted by Ruffino’s Restaurant on Tuesday, August 26, from 6:30 to 10 p.m.
Chef Peter Sclafani 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 opponents, and each paired with a glass of wine.
“We wanted to take a few 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.”
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 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 Tuesday, we’re open to LSU fans only. Peter has some great dishes planned, and it’s a good bet that Fight for LSU will be sung once or twice throughout the evening.”
The five-course dinner is priced at $120 per person, inclusive of wine. To reserve a table for one of Ruffino’s most popular dinners of the year, call 225.753.3458 or visit ruffinosbatonrouge.com/lsuwinedinner. Ruffino’s is located at 18811 Highland Road in Baton Rouge.
LSU Kick Off Wine Dinner Menu
Passed Hors d’Oeuvres
Kentucky Wild Cat”fish” with tomato tartar sauce
Florida Gator Sausage with a Mayhaw demi-glace
UL Monroe Warhawk Wings with a Thai barbecue sauce
Mississippi State Bulldog Cheek Ravioli
Braised beef cheek ravioli with a porcini mushroom sauce
Auburn War Eagle Gumbo
Roasted quail stuffed with housemade boudin in a chicken gumbo broth
Arkansas Razorback Tenderloin
Pan roasted pork tenderloin, parsnip puree, Brussels sprouts and a fig glaze
Alabama “Big Al” Elephant Tusks
Braised baby veal shank with a smoked veal jus, blistered tomatoes
and mascarpone polenta fritters
Ole Miss Hotty Toddy Bread Pudding
Creole Bread Pudding with “Hotty Toddy” Whiskey Sauce