Piling plates at Palates and Pâté

by Elizabeth Rose

Last night's Palates and Pâté brought decadent desserts and delicious dishes all for the benefit of Acadiana Outreach Center.

Grab a glass of wine and a plate for a roaming foodie adventure for Acadiana Outreach Center.

Jolie's Louisiana Bistro served an incredible sweet potato bisque topped with lump crab meat that was such a comfort on the chilly night outside The Victorian in Broussard. It was sweet and smooth and thick and the crab meat cut the creaminess just enough for a little variety. Just next to Jolie's was the table for Steve n' Pat's Bon Temps Grill where they stuffed pork with apple and peaches and topped it with a honey-whiskey glaze. The pork was tender and juicy, but knives were nowhere in sight, which made cutting the slice of roast difficult.

Three restaurants served their takes on grits and grillades: French Press, Zea's and Cochon - but Cochon topped theirs with a shallot salad that elevated it above the others. Le Triomphe, however, served a pork shank in a tomato sauce over couscous, an unexpected variation in a region rife with rice and gravy. Poupart's showcased the bakery's delicious puff pastry, stuffing it with a shrimp filling that resembled étouffée. We went back for seconds, and thirds were considered.

Ruth's Chris Steak House, in traditional fashion, served slices of filet with sandwich option - the bread was soft and it's difficult to pass up good steak with horseradish.

The standouts of the evening, however, came from one room that housed both Charley G's and Another Broken Egg Café. Charley G's Holly Goetting's spread was a foie gras PB&J on a small piece of toast. Foie gras is not this writer's favorite, but the sweet and salty with contrasting textures made for a truly unique dish. Another Broken Egg was the talk of the evening with a Scotch egg deep fried in housemade sage boudin and topped with onions and a sharp mustard. It was beautifully presented, the boudin cradling the hardboiled egg, and a wonderful variety of flavors.

Another Broken Egg Café's Scotch egg.

Charley G's foie gras PB&J.

Dessert, however, was difficult to beat, especially The Lab's affogato: salted caramel and bourbon cold sweet cream topped with espresso. It was salty and sweet, but the espresso was so smooth that it didn't disrupt the flavor of the cream. The affogato, followed by a Sophi P. cupcake - Drunkin' Punkin or tiramisu - topped off with a macaroon from Everything Else is Cake was enough to send diners into a sugary tailspin.