Table talk for Oct. 8, 2009

• By TOMMY SIMMONS
• Advocate Food writer
• Published: Oct 8, 2009

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I have a special feeling for Beef Bourguignonne, the classic dish being rediscovered by cooks after being featured in the “Julie & Julia” movie.

The first time I tasted Beef Bourguignonne, pronounced boor-gee-NYON, I was at Disney World in Orlando for an Association of Food Journalists conference. Since The Advocate is co-hosting the 2009 Association of Food Journalists conference in New Orleans and Baton Rouge this week, I decided to cook a pot of the beef and red wine stew to put myself in a conference-hosting mood.

I mentioned earlier having a special feeling for Beef Bourguignonne, but I didn’t really explain why. Here’s why:

Upon arrival at the Association of Food Journalists’ conference hotel in Disney World, I was told a hurricane off the coast had changed direction and was to hit Orlando that evening. Disney World was closed, and guests would have to shelter in their rooms. Also, the hotel’s restaurants would close in 30 minutes.

The handful of AFJ members who were there decided to pool resources, make a quick run to a grocery store and buy food to prepare a dinner that we could enjoy before the winds and rains picked up.

John Long, who at the time was a restaurant reviewer for the Cleveland Plain Dealer, volunteered to make Beef Bourguignonne, also known as Beef Burgundy to those who didn’t take French in school.

The beef stew was delicious, and the occasion of my eating it memorable. The hurricane brought rain but little wind, and the conference started a couple of days late.

I’m keeping my fingers crossed that no hurricane heads our way Friday and we are able to wine and dine the food journalists with our customary gracious hospitality.

Key limes in Lafayette

Food reader Craig Street, a dentist in Lafayette, said he enjoyed reading about the Key lime pie in the Sept. 24 Food section. The suggestion that Key limes won’t grow here is not accurate, Street said.

He said his 15-year-old Key lime tree puts out hundreds of limes almost year-round.

“It is planted on a protected south side of the house. The first three or four years, I would cover the tree in freezes. After the tree grew too large, I put out a smudge pot with citronella oil that would burn all night and prevent frost damage. It’s not that much trouble to grow Key limes for the occasional Key lime pie, limeade or gin and tonic,” Street wrote.