Diners, Drive-Ins and Dives Season 2012 Episode 12 Passin' the Baton

In season 2012, episode 12 of the hit Food Network show Diners, Drive-Ins and Dives, host Guy Fieri travels to Baton Rouge, Louisiana to uncover hidden culinary gems and explore the local food scene. The episode is aptly titled "Passin' the Baton," paying homage to the city's nickname as the "Capital City of Baton Rouge" and its rich cultural heritage.

Throughout the episode, Fieri visits a diverse range of eateries, from classic diners to upscale restaurants, showcasing the unique flavors and cooking styles that make Baton Rouge a food lover's paradise. He meets with local chefs, cooks and restaurant owners, learning their stories and sharing their passions for food.

The episode begins with a visit to a classic diner called Louie's Cafe, which has been serving customers for over 60 years. Fieri chats with owner Jimmie Jourdan and learns about the diner's history, famous dishes and loyal customer base. He samples their signature dish, a classic Louisiana po' boy sandwich with roast beef and gravy, and raves about its tender meat and authentic flavor.

Next, Fieri heads to City Pork Brasserie and Bar, an upscale restaurant known for its creative twists on traditional Louisiana cuisine. He meets with the head chef, Ryan Andre, who shows him how to prepare their specialty dish, a braised pork belly with sweet potato purée, bacon jam and citrus glaze. Fieri is impressed by the dish's complex flavors and artistic presentation, and he even gets to sample some of their famous charcuterie platters.

Continuing his culinary journey, Fieri travels to an outdoor food festival where he samples a variety of local dishes from food trucks and vendors. He tries a Louisiana-style hot dog with crawfish étouffée, a spicy deep-fried boudin ball and a classic Cajun jambalaya, all while enjoying the festive atmosphere and live music.

Fieri then heads to Cou-yon's Cajun Bar-B-Q, a family-owned restaurant that specializes in smoked meats and classic Louisiana barbecue. He meets with owner Michael Devillier, who shows him how to make their famous Cajun brisket sandwich with homemade barbecue sauce. Fieri notes the perfect balance of smoky, savory and sweet flavors in the sandwich, and he even gets to try some of their signature boudin sausage.

Finally, Fieri visits the Pelican House, a craft beer bar and gastropub that offers a wide range of local brews and creative pub fare. He meets with the head chef, Dustie Latiolais, who shows him how to make their mouth-watering gumbo, a classic Louisiana stew with chicken, andouille sausage and okra. Fieri also samples their inventive bacon-wrapped jalapeño poppers and their house-made charcuterie board, showcasing the diverse flavors and styles of Baton Rouge cuisine.

Overall, "Passin' the Baton" offers a vibrant and flavorful portrait of Baton Rouge, highlighting the city's rich culinary traditions and diverse food scene. Fieri's enthusiasm and personality shine through as he meets with local chefs and restaurant owners, sharing their stories and celebrating their passion for food. The episode is a must-watch for anyone interested in Southern cuisine and the unique flavors of Louisiana.