Jay Ducote’s Menu for The Pineywoods Supper Club: Duck Carnitas, Roasted Lamb and More

Featured Photo: Baton Rouge-based chef and food personality Jay Ducote will cook at the Pineywoods Supper Club event on Sunday, Nov. 20. Photo by Jenn Ocken Photography and used courtesy of Jay Ducote. 

Over the past few years, Baton Rouge-based chef, writer and all-around food personality Jay Ducote has become one of the most recognizable faces in Louisiana cuisine. He’s made the rounds on cable television, appearing on programs like Cutthroat Kitchen, The Next Food Network Star and his own pilot, Deep-Fried America. He’s released a line of products, announced a soon-to-open taqueria in Baton Rouge and tailgated at the James Beard House in New York City. On Sunday, Nov. 20, Ducote will be the featured chef at the second Pineywoods Supper Club event, “Glamp-Fire,” which will be held at Mahaffey Farms in Princeton. All-inclusive tickets are $90 per person and can be purchased here

A photo of people dining
Guests dine at a Pineywoods Supper Club event at the Jeems Bayou Fishing Camp.

The Pineywoods Supper Club is a membership-based dinner series that serves chef-designed meals in unusual or off-the-beaten path locations. The meal and setting are paired with live music, well-thought-out wine and spirits selections and a charitable fundraising aspect. Proceeds from events fund an annual scholarship for a local high school senior looking to study hospitality, agriculture or the culinary arts. The Nov. 20 event will feature a massive bonfire, a scotch and bourbon bar, a cigar lounge curated by Governors Cigar and Pipe in Monroe, hot toddies, music by Magnolia Mae and a whole lot more. Here’s a quick look at the menu that Ducote and his team have planned for the night: 

Hot Chicken Feet
Dutch Oven Biscuits
Whole Lamb (Confit Garlic, Cucumber-Honey-Mint-Yogurt, Fingerling Sweet Potatoes)
Glazed Carrots (Goat Cheese, Pepitas, Parsnip Puree, Carrot Top Chimi)
Duck Carnitas Tacos (Chipotle Beet Sauce, Braised Beet Greens)
Pork Belly with Rosemary
(Mushroom Broth, Crispy Pig Ears, Charred Fennel)

“Each menu is meant to celebrate the foods and foodways of the Pineywoods region – to celebrate our culture – and also enjoy how other chefs interpret our cuisine,” Pineywoods co-owner Holly Moore Schreiber said in an e-mail. “The membership cost is not meant to exclude anyone, but instead make more food events possible. The idea is that as a group we can ‘crowd-fund’ fun, unique food/wine/beer experiences.”

Members and non-members alike can purchase tickets to the Glamp-Fire event on Nov. 20 here.

Fans of Ducote (and food and beer enthusiasts in general) can also catch him in Shreveport at Great Raft Brewing on Thursday, Nov. 17. Ducote will be cooking Mahaffey Farms brats at Brats & Brews 2.0 more details here and $15 tickets here.

RSVP to the Facebook event for Glamp-Fire.
RSVP to the Facebook event for Brats & Brews 2.0.


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