Oxford, Iowa

Transcription

You don't have to travel very far to get both a taste of New Orleans AND an award-winning Iowa staple - a pork tenderloin sandwich. You wouldn't expect an exceptional dining experience in a rural Johnson county town of 800, let alone fantastic new orleans cuisine, and an award winning Iowa pork tenderloin, all in one spot. But it's here, at Augusta in Oxford. Dan: If you're looking to get an authentic taste of New Orleans right here in Iowa, then Augusta Restaurant in Oxford is the perfect choice. Augusta is owned and operated by Jeri and Ben Halperin. Originally, I'm from Chicago. And I went down to New Orleans to do some cooking and learn my trade. That's where I met my wife. Dan: Ben and Jeri left New Orleans after hurricane Katrina hit in 2005. Like many refugees at the time, the hurricane stripped them of everything. We didn't have a choice to leave New Orleans. There was nowhere for us to stay. Our places were destroyed. Dan: They moved to Ben's hometown of Chicago to stay with family. But in September of 2007, they married, But then we came up here on our honeymoon and found this little town of oxford and fell in love with it. Now, how did you end up in Oxford in Iowa? A friend from New Orleans happened to come up here because his wife had gone to the University. We came to visit. He showed us the restaurant, looked around, and thought it would be great. Dan: Augusta opened its doors in January of 2008 with flavors that incorporated French, New Orleans, Creole, and cajun ingredients with comfort foods from the Midwest. There's some things I love from new orleans that I wanted to share with people here. But also I'm practical and from the Midwest and I wanted to have nice steaks and traditional Midwest fare. Alot of people find out that Cajun isn't necessarily spicey, that it's flavorful. Dan: Having worked with some of the best chefs in New Orleans--which helped him refine his expertise-- Ben has won many awards since opening Augusta. Probably one of the major honors was receiving the Iowa Pork Producers Association's nod for having the best pork tenderloin sandwich in Iowa for 2008. The tenderloin, yes. It's huge. It's a monster. Dan: A what a pork tenderloin it is! This is unbelievable. Ben, I have to ask. With your background with Chicago and New Orleans, how did you have the Chutzpah to come to Iowa and win the Tenderloin award your first year here? It's funny, because I had never heard of a tenderloin, but people were like, You've got to try a tenderloin. So I researched. What I liked best about the tenderloin was when I could get a nice juicy pork loin, and it had to have a nice crispy outside. So I use a Japanese breadcrumb called Panko, and I think the combination works really well together. When my wife and I order the tenderloin, we split it. it's a full meal for the two of us. I think I'm going to have to use my knife and fork on this one. Pretty Awesome. Everything is made from Scratch except the ketchup. Dan: The mayonnaise, buns, pickles, and salad dressings are all homemade at Augusta, and Ben uses fresh pork and beef raised here in Iowa. Obviously the seafoods have to come from a purveyor, but I feel more connected to farming community because we see when the vegetables are starting to grow, when everything is coming up in the spring. I feel much more connected to that aspect of cooking than I ever did in the big city. Dan : On top of the food, the bar offers a wide array of drink selections. Shauna, I understand that you serve some new orleans specialities in your drink menu. What would you recommend. You've got to try the Hurricane. Dan :--some of which tell the story of Jeri and Ben coming to Iowa. Oh this could be trouble. Real trouble. we're pretty proud of the fact that we have all iowa beers on tap right behind me. We do try to use local beers, local liquor everything we can as often as we can. Dan: Patrons are definitely loyal to Augusta and come back often, but with so many foods to choose from, it's difficult to have just one favorite. The New Orleans Shrimp The Catfish Po'boy. Shrimp Po'Boy And I haven't found anything I didn't like. Dan : When you walk into Augusta you will quickly see the charm and unique style Jeri and Ben have put into the decor. Mismatched chairs, old photos and newspaper clippings, local artists' works on the walls, and even the salt and pepper shakers make the overall ambience feel very homey with an easy going New Orleans spirit. Augusta takes its name from the town's main street, which Jeri and Ben liked because of its New Orleans's connection. It just has such a southern flair to it. We wanted to bring it to the surface. Dan: The unexpected blend of New Orleans and Iowa cuisine makes this award-winning restaurant a place well-worth visiting. Dan : I'm a little anxious to try my last taste of Augusta. Oh my goodness. Thank You. Cherry Bread pudding with almond glaze.