The White Oak Experience 69
traditional ‘‘old fortress’’ appearance that was so popular in the architecture of the 1800s in Louisiana. Just
as travelers did in the 1800s, guests take a step back into the past and enjoy the experience of the old Deep
South as they arrive on the property. Inside the home, a grand stairway and the main parlor with its twenty-
six-foot ceiling, three-tiered antique crystal chandelier, gorgeous period paintings, and antique furnishings
will impress and give you a sensation of being in another time period of history. The grand French ballroom
features a black and white simulated marble floor and LeBaron crystal chandeliers. The kitchen is a replica
of a New Orleans French Quarter landmark, Jean Lafitte’s Blacksmith Shop and Gallery. The patios and
courtyard areas were designed with the old French Quarter flavor and styles in mind. The main patio area
features an open hearth for cochon de laits (fire-roasted suckling pig—a Cajun tradition), along with a
large fountain fashioned after the one found at the Court of Two Sisters restaurant in the French Quarter.
Mardi Gras at White Oak Plantation
~Appetizer~Oysters Marie Laveau~Soup~
Chicken & Sausage Gumbo~Salad~
Fiesta Macque Choux~Vegetable~
Voodoo Greens~Seafood~Crab Cakes Rex
~Poultry~Sweet & Spicy Chicken Etouff e
~Meat~Soul Pork Roast
~Dessert~Cajun Pralines
Mardi Gras King Cake
Figure 4.1
Mardi Gras at White Oak
Plantation (courtesy of Chef
John Folse & Company)The Plantation employs three full-time horticulturists to keep the grounds and
gardens trimmed and in bloom year round. Featuring a variety of flowers, fruits, and
vegetables amidst species of Louisiana trees, the gardens reflect the evolution of cui-
sine and culture of Louisiana’s Cajun and Creoles, with many of these items utilized
in the Plantation’s events and dinners. Guests are encouraged to visit the grounds,
which feature a lake, Persimmon Hill, and Cathedral Lane. A man-made meandering
creek bordered in stone and a wooden bridge add to the ambiance. Each June, the
Plantation is host to the Tomato and Herb Fest. The festival features a cooking
competition, seminars, and, of course, tasting of Louisiana’s heirloom tomatoes and
herbs.
White Oak Plantation caters a variety of events, from company picnics and
crawfish boils to family reunions, weddings, corporate seminars, relaxed parties, and
elegant seated dinners. A consistent element in all of the events is an obvious com-
mitment to the gastronomic identity of South Louisiana. From the time you walk
onto the property until the time you leave, you get a sense of history, innovation,
and a commitment to details that bring it all to life.
To give a sense of how Chef Folse integrates gastronomic identity into his
culinary operations, a menu for Mardi Gras from White Oak Plantation is provided.
What should be obvious from the Mardi Gras menu is the impact of cultural heritage,
ethnic influences, regional preparation methods, history, indigenous foods, ritual, and
local names. The recipes that follow highlight all these influences.
One thing to consider when looking through this menu is the question of what
wine to serve with each course. A misconception about Cajun cuisine is that it is all
hot and spicy. If it were the case, there would be a very limited number of wines that
would be appropriate to serve with Cajun food, and those that were would be mainly
a refreshment. But as you will notice from these recipes, the dishes are well seasoned
but not necessarily hot and spicy. For the most part when dining in Louisiana, Lou-
isiana hot sauce is served as a condiment, so if you like it hot you can adjust the dish
to your liking.
As you look at these recipes (or, better yet, prepare them—these are some great
dishes), try to think about the wines you might serve with them and why. As you
progress through the upcoming chapters, it will become easier to make wine rec-
ommendations. Your taste combination preferences will provide additional guidance. I have provided some
of my wine suggestions with each recipe.