From Louisiana to Texas: A Night in Southern Foodie Paradise

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Good Southern cookin, live music and a night on the patio. Sounds like this has all the fixings of a perfect October evening. If you're free this Thursday from 7 – 10 p.m., join SMOKE's Chef Tim Byres and Louisiana Chef Cory Bahr at The Foundry for “Cotton & SMOKE: A Celebration of Louisiana in Texas.” If you've always had a hankering (sorry, had to) for some of the best food in the south made by true-to-their-roots culinary masters, you won't be disappointed.

Chef Cory Bahr, 2012 Food Network Chopped! Champion and recipient of numerous awards, heads up Restaurant Cotton in Monroe, LA. He prides himself on his ability to blend culture, creativity and comfort to create a true Southern experience.

Chef Tim Byres has worked the Dallas restaurant scene for years, and if you've ever spent a brunch at SMOKE, then you know he's got a magical way of handling the kitchen, too. On the short list of recent accomplishments, Byres received a James Beard Book Foundation award for his cookbook Smoke: New Firewood Cooking.

Thursday's event will blend the two chef's styles to produce a menu full of everything we love most about the Deep South. We will enjoy live music on The Foundry’s rustic stage by The Deslondes and Feufollet.

The full menu includes:


SMOKE Woodshed Margarita

Cotton Sharecropper Cocktail

A selection of Louisiana & Texas beer




Grilled Oysters with Green Tomato Butter

Muscovy Duck Wraps with Local Honey

-Mains from the Fire-

Smoked Rabbit Sausage, Beer Brined Mustard & Collard Kraut

Upright Roasted Pork with Creole Mustard & Red Chile Vinegar

Pit-Smoked Boudin Links & Kettle Fried Pork Rinds with Hot Sauce

Brick Roux Gumbo with Smoked Chicken, Shrimp & Andouille Sausage

Grilled Fish

-Sides of the Fire-

Assorted Pickles

Dry Sherry Dirty Rice Dressing & Parsley Salad

Stewed Collard Greens, Smoked Turkey, Red Chile & Sorghum Molasses

Dutch Oven Broiled Hominy & Cheddar Cheese Grits Casserole

Charred Cauliflower & Pickled Peppers


Caramelized Pear & Pineapple Buckle with Buttermilk Ice Cream

Homemade Popsicles

The event is presented in partnership with Garden & Gun Magazine and the Louisiana Office of Tourism. All-inclusive tickets cost $125 per person and can be purchased via (guests must be 21 years of age or older). Please note that tickets will not be available for purchase at the door. This event is rain or shine.


@TimByres | @ChefCoryBahr | @CS_TF | @LouisianaTravel | @GardenandGunPromo | #CottonandSmoke


20 Responses to “From Louisiana to Texas: A Night in Southern Foodie Paradise”

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