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Mar 27, 201411:11 AM
Haute Plates

Our weekly blog on the New Orleans fine dining scene

Hogs and Technical Hiccups

Hogs for the Cause and dealing with a dead computer

Ladies and gentlemen, this marks the first time that we at Haute Plates Industries and Light Mechanical Crop Dusting have composed a "blog" by dictation. Dispel from your minds any image of a human with a notepad and the ability to write in shorthand, however, as I am dictating this to my iPad. Why? Because my laptop died on Sunday, and so did the already-near-death-laptop it replaced.

This process is not without hiccups. For example, while my iPad is a marvel of technology, it does not speak French, and thus "Haute Plates" comes out as "hog place" or "hoot pace." We are not entirely opposed to the former, but the latter sounds more like a small town in West Virginia than a New Orleans food blog, and while Haute Plates does have certain holdings in the Mountaineer state, we are not a town.

In all events, the keyboard on my iPad is at least sufficient to correct spelling and grammatical errors interposed by the iPad interface and my own specious diction.

As fascinating as all this must be to you, it is not the reason that most of you read this work. You're here to read about food, not my technical issues. So what's new in the dining world? I don't know, I don't have a computer.

Just kidding. Hogs for the Cause is this weekend, and had I not been there at the start, I don't think I would appreciate how much the event has grown in the last five years. When it started, there was a single roast suckling pig and some raw oysters to be shucked. The cooking competition started the second year, but it was still small enough that I managed to get through the day as a team of one, effectively, after my two team-mates abandoned me due to "family issues." I guess the birth of children and parental health issues are important to some people.

There are no records of the winners and losers that day as far as I know, so I tell people I won. I do not tell people what I cooked, because unfortunately I do not recall what I cooked. I think it was pork.

From that humble beginning and despite my peripheral involvement the event is now one of the biggest of the year in the city as far as food and music go. Things start with a party on Friday night, when the teams start cooking for the barbecue competition the next day. Music and drinks and lots of food that isn't smoked pork is the order of the evening. Saturday things start at 11 and run through 10 that night. That includes more music, drinks and a lot of pork. It's not Jazz Fest, but it ain't all that far away at this point, and who knows where it goes from here? You can find more out about Hogs for the Cause here.

You can also donate to the "buy Robert a new computer" fund by sending me bitcoin or whatever the kids are using for currency these days.

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Haute Plates

Our weekly blog on the New Orleans fine dining scene

about

Robert D. Peyton was born at Ochsner Hospital and, apart from four years in Tennessee for college and three years in Baton Rouge for law school, has lived here his entire life. He is a strong believer in the importance of food to our local culture and in the importance of our local food culture, generally. He has practiced law since 1994, and began writing about food on his website, www.appetites.us, in 1999. He mainly wrote about partying that year, obviously.

In 2006, New Orleans Magazine named Appetites the best food blog in New Orleans. The choice was made relatively easy due to the fact that Appetites was, at the time, the only food blog in New Orleans.

He began writing the Restaurant Insider column for New Orleans Magazine in 2007 and has been published in St. Charles Avenue, Louisiana Life and New Orleans Homes and Lifestyles magazines. He is the only person he knows personally who has been interviewed in GQ magazine, albeit for calling Alan Richman a nasty name. He is not proud of that, incidentally. (Yes, he is.)

Robert’s maternal grandmother is responsible for his love of good food, and he has never since had fried chicken or homemade biscuits as good as hers. He developed his curiosity about restaurant cooking in part from the venerable PBS cooking show "Great Chefs" and has an extensive collection of cookbooks, many of which do not require coloring, and some of which have not been defaced.

Robert lives in Mid-City with his wife Eve and their three children, and is fond of receiving comments and emails. Please humor him.

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