Ep 13. Big and Bold in Baton Rouge

In season 2 episode 13 of Ginormous Food, titled "Big and Bold in Baton Rouge," viewers are taken on a culinary adventure through the capital of Louisiana. Host Josh Denny explores some of the city's most outrageous and delicious dishes, showcasing the unique tastes and flavors that are synonymous with Baton Rouge.

The episode kicks off with a trip to Tony's Seafood, a local institution that serves up some of the freshest seafood around. Josh meets with owner Bill Pizzolato, who shows him how to prepare a massive seafood platter that includes piles of crawfish, boiled shrimp, and crab legs. The platter is so big that it takes up an entire table, and Josh can't resist digging in for a taste.

Next up, Josh visits City Pork, a restaurant that prides itself on using locally-sourced ingredients to create some truly mouthwatering dishes. He meets with head chef Ryan Andre, who is known for his creative take on traditional Southern cuisine. Josh tries the restaurant's signature dish, the Belly Popper, which is a decadent treat made with braised pork belly, spicy pickles, and pimento cheese.

At Bin 77 Bistro and Wine, Josh tries one of the restaurant's most popular dishes, the Fleur de Lis Pizza. This unique pizza features a homemade sauce made with creole tomatoes, as well as locally-sourced andouille sausage and crawfish tails. Josh is blown away by the bold flavors of the pizza, which are a perfect representation of the city's unique culinary style.

Later on, Josh meets with chef Charles Sells of the Uptown Crawfish Boil, a local catering company that specializes in throwing giant crawfish boils for events and parties. Charles shows Josh how to put together a massive boil, complete with hundreds of pounds of crawfish, corn on the cob, and potatoes. Josh joins in on the feast, cracking open crawfish and savoring the spicy, buttery flavor.

Finally, Josh visits Mestizo Louisiana Mex Cuisine, where he tries the restaurant's signature dish, the Enchilada Boudin. This fusion dish combines two beloved Louisiana flavors into one dish, with tender slow-cooked pork and spicy boudin sausage rolled up in a tortilla and smothered in a rich creole sauce. Josh can't get enough of the unique taste and texture of the enchilada boudin, and it's clear that the dish is a customer favorite.

Throughout the episode, Josh showcases the big and bold flavors that make Baton Rouge's culinary scene so unique and exciting. From seafood platters to fusion dishes, the city's chefs are constantly pushing the boundaries of what's possible with food. With every bite, it's clear that Baton Rouge is a food lover's paradise.