Cajun Country Rice goes with the grain

by Kari Walker

Pop-up dinner of chef Justin Girouard's creations reflect farming traditions

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Louisiana Cookin' Magazine and Cajun Country Rice hosted a pop-up dinner at the Falcon Rice Mill in Crowley on Saturday, April 12. The event, "Going with the Grain," featured chef Justin Girouard of The French Press who is a three-time James Beard Award finalist.

For the pop-up, Girouard prepared a five course meal revolving around the star of the evening, Cajun Country Rice. After a tour of the family-run rice mill, guests sampled foie gras dirty rice croquettes and cocktails.

Plates rolled out and included dreamy dishes like a rice-tabouleh stuffed quail atop an arugula and marinated tomato salad, a course of seared tuna rich with coriander and a coconut lobster fried rice andĀ  a roasted duck breast with rice dressing, white asparagus and braised kale.

No meal would be complete without dessert - the best rice pudding ever, in fact. The smiling faces at the dinner table seem to agree with Girouard's final dish title.

The foodies were treated to music by theĀ Jonathan Melancon and friends as the sun set on a spring celebration of one of Louisiana's coveted crops.

For more information on local eateries, view the online INDEats Dining Guide.