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Scott Gautreau focuses on elegant, home cooked classics at City Pork in Baton Rouge
City Pork Brasserie & Bar Executive Chef Scott Gautreau keeps things simple, and his menu reflects that philosophy. He uses many items you may have on hand in your own kitchen, but with a twist. A starter dish of Sticky Wings is transformed with a glaze of cane cola and ginger chili. Local greens are dressed with house-cured bacon and pepper jelly vinaigrette.
Chicken Fried Duck puts an elegant spin on a diner classic.
A Baton Rouge native, Gautreau embraces the culinary traditions he grew up around and presents them in a way that is at once homey and innovative; a delicate balance of home cooking meets elevated cuisine.
Gautreau learned to love cooking from an early age, and built upon his love of the home kitchen experience and ran with it, studying at the prestigious Johnson & Wales University College of Culinary Arts.
“I grew up around great home cooks with my mother and two grandmothers who loved to cook and always had excellent home cooked meals with family,” he said.
Local ingredients and Louisiana flavors inspire Gautreau’s menus, and bring his love of the kitchen and family to City Pork. “Growing up in south Louisiana I have a deep appreciation and love for Louisiana products and strive to utilize local ingredients whenever possible,” he said. City Pork’s charcuterie are all made in house, and Gautreau’s menu playfully includes many of the riches found in the swamps and salty shores of the state, from Wild Boar Flautas to Andouille Corn Dogs and the killer Big Pig sandwich.
While City Pork’s kitchen strives to bring a global culinary style inspired by local foods, the menu is ever-changing, something Gautreau is excited to see continue to develop. “[What I’m most looking forward to in 2018] is seeing City Pork’s growth and potential.”
Cured Duck Bacon Salad with orange citrus vinaigrette
Cured/Smoked Duck Breast: Combine ¼ cup kosher salt, ¾ cup brown sugar and 2 tablespoons Creole seasoning in a bowl. Coat 2 duck breasts with mixture. Place in a sealable bag for two days.
Remove from bag and rinse off each duck breast. Pat dry and season with salt and pepper. Cook breasts in smoker at 200 F until internal temperature reaches 155 F. Allow to cool and slice thinly at a slight angle for a wider slice.
Orange Citrus Vinaigrette: Place 1½ cups of orange juice in saucepot and reduce by half. Let cool. Combine 1½ ounces of apple cider vinegar, ½ ounce of balsamic vinegar, 1 shallot, 2 cloves of garlic, 1 tablespoon of Creole mustard and ½ cup of orange segments in blender and blend for a minute or two. Slowly add 2 cups of salad oil to emulsify into the dressing. Season with salt and pepper.
For The Salad: Toss vinaigrette with spring mix lettuces, toasted walnut pieces, orange segments, bacon lardons and grape tomato halves. Top with sliced duck breasts.
City Pork Brasserie & Bar
7327 Jefferson Hwy., Baton Rouge • 225-615-8880 • CityPork.com.