McNeese State University

Twenty-three restaurants will participate in Rouge et Blanc Oct. 17, each providing a taste of the restaurant's signature food. Pictured are, top row left to right, Pattrick Schaad of Pujo Street Café, Dr. Gene Lampson of Pure Foods & Health, David Evans of Luna Bar and Grill, Thomas Greenlee of Community Coffee; second row, Dan Schaad of Pujo Street Café, Chef David Phillips of Gray Plantation, Chef Justin Sells of Snake River Grill at L'Auberge du Lac, Cesar Barachina of Desserts at L'Auberge du Lac; third row, Jack Wong of Chinese King, Diana Dorta of Izzo's Illegal Burrito, Ryan Reeves of Reeves Uptown Catering; fourth row, Nishae Guice of Lake Charles Country Club, Mauricio Vega of Lake Charles Country Club, Chef Dave Savoie of Vista Grill at Delta Downs, Mike Sperandeo of The Harlequin; bottom row, Chef Keith Jagneaux of Lake Charles Country Club, Shively Lampson of Pure Foods & Health, Chef Joe Heacook of Cookey's Catering, Ex. Chef Patricia Fugitt of Big Sky at Coushatta Casino Resort, Chad Senegal of Big Sky at Coushatta Casino Resort. Other participating restaurants are Fausto's Restaurant of Iowa, Que Pasa/Casa Manana, Sweets and Treats, Outback Steakhouse, Kinloch Plantation, Brick House, Trailblazin' BBQ & Grill and Regalia Café and Market. McNeese Photo

Final preparations are underway for Rouge et Blanc, the area’s largest wine and food tasting event that will take place from 2-6 p.m. Saturday, Oct. 17, on the grounds of the 1911 Cultural Center and the Calcasieu Parish Courthouse. Ryan Street will be blocked off between the two buildings.

Almost 200 fine wines will be available for tasting and will be paired with a wide variety of food from 24 restaurants.

The event is presented by the Lake Charles Downtown Development Authority and the McNeese State University Foundation. All proceeds benefit the McNeese Banners Cultural Series. People will be able to order the wines served at the event and 10 percent of the wine sales will also be donated to the Banners Series.

“We’ve got great wine and food – and this year we’ve even added massages,” said Lori Marinovich, director of the Downtown Development Authority. “Special Touch will be giving chair massages in a tent under the oak trees, so people can really rest from their ‘work.’”

Signature dishes will be prepared by Big Sky at Coushatta Casino Resort, Blue Duck Café, Brickhouse Catering and Events, Chinese King, Community Coffee, Cookey’s Caterers, Desserts at L’Auberge du Lac, Fausto’s Restaurant of Iowa, Gray Plantation, The Harlequin, Izzo’s Illegal Burrito, Kinloch Plantation Products, Lake Charles Country Club, Luna Bar and Grill, Outback Steakhouse, Pujo Street Café, Pure Foods & Health, Que Pasa/Casa Manana Mexican Restaurants, Reeves Uptown Catering, Regalia Café and Market, Snake River Grill at L’Auberge du Lac, Sweets & Treats, Trailblazin’ BBQ and Grill, Vista Grill at Delta Downs, and more.

The event itself is sold out, according to Marinovich, but there are still opportunities to taste wine and food. Reservations are open for three wine seminars, all with tastings, that take place the morning of Rouge et Blanc. And seven gourmet wine and food pairings dinners will take place the Wednesday through Friday leading up to the event.

The three wine seminars will all take place at the Charleston Gallery on the corner of Pujo and Ryan streets. Each one is $10 and to reserve a spot call 475-5123 or sign up online at www.rougeetblanc.us. They are:

Seven restaurants have prepared special wine and food pairings dinner and reservations are still available at five of them. They are:

Blue Duck Café: Thurs., Oct. 15, 6:30 p.m., $100 plus tax & gratuity. Call 721-1967. Chef Briant Smith has come up with a “camp menu” that features freshly caught and home-grown foods – grilled Creole vegetables, grilled shrimp remoulade, mushroom and oyster soup in puff pastry bowls, redfish on the half shell and chocolate pound cake with fresh strawberries and whipped cream.

La Truffe Sauvage: Fri., Oct. 16, 6:30 p.m., $245 inclusive. Call 439-8364. Chef Mohamed Chettouh will put together a special array of exquisite dishes, paired with wines to match the nuances of each preparation.

Lake Charles Country Club: Fri., Oct. 16, 7 p.m., $85 plus tax and gratuity. Call 477-5511. Chef Keith Jagneaux will pair foods such as lobster bisque, Chilean sea bass, filet mignon Napoleon with wines from the St. Supery Vineyard and Winery. St. Supery, located in Napa Valley, is known for outstanding estate grown cabernet sauvignon, sauvignon blanc and meritage blends.

Brick House Catering & Events: Fri., Oct. 16, 7 p.m., $75 inclusive. Call 433-3108. A full menu will include a cheese course, lemon sorbet, oyster stuffed quail, blackened sea scallops, beef tenderloin in port and dark chocolate mousse cake. Robert Conner, representative from Delicato Family Vineyards in California, will be a special host, and Jerry Zamost, violinist, will entertain.

Gray Plantation: Fri., Oct. 16, 7:30 p.m., $100 inclusive. Call Holly at 562-1206, ext. 3. A six-course tasting menu will be paired with a different wine for each course. Penny Kelley, CSW with Kobrand Wines and Spirits, will be at the dinner to introduce the wines.

Corporate sponsors for Rouge et Blanc are Republic National Distributing Co., SWLA Convention & Visitors Bureau, L’Auberge du Lac Casino Resort, Whitney National Bank, Stockwell Sievert Law Firm, Empire of the Seed, Fuerst and Godley and Entergy.

Special help is being provided by Aggreko LLC, Allied Waste, Coca Cola, Greg David’s Frameworks, Justin Iron Works, Knight Media Inc., Lake Charles Pre-Sort, Paradise Florist, Retired Senior Volunteer Program, Special Touch Therapeutic Massage, Southern Sound Systems and Structure (x).

More information about the event is available at the Web site, www.rougeetblanc.us.

Persons requesting an accommodation to attend these events under the Americans with Disabilities Act should contact the McNeese ADA Coordinator at (337) 475-5428 at least 72 hours in advance. Additional ADA information is available online at www.mcneese.edu.