Churchill’s, 7949 Jefferson Highway, will host a free Irish whiskey tasting as part of its 15-year anniversary starting at 6 p.m. Thursday.
Featured whiskeys will include Jameson 12-year, Jameson 18-year, Jameson Rarest Reserve Vintage, Jameson Gold, Red Breast 12, Red Breast 15-year and Middleton Very Rare.
Call (225) 927-4211.
Liz Williams, director of the Southern Food and Beverage Museum, will discuss St. Joseph’s Day altars, the foods used on them and the history of the celebration in New Orleans.
The talk is set for 2 p.m. Sunday at the French Market Fare Demonstration Stage at the Farmers Market between Ursulines and Governor Nicholls Streets in New Orleans.
No admission will be charged. Visit http://www.southernfood.org or http://www.frenchmarket.org for more information.
The sixth annual Louisiana State & Regional Chili Cook-Off will be from 10:30 a.m. to 5 p.m. March 24-25 at LSU’s Parker Coliseum.
The cook-off is in conjunction with the LSU Spring Garden Show and Sale.
Fifty teams will compete in Red Chili, Chili Verde and Salsa categories. Their offerings will be judged by a panel of local celebrities. Winners will go to the world competition.
Proceeds will benefit Our Lady of the Lake Children’s Hospital.
For more information, email Eric Miller at email@example.com or call (225) 933-9760.
A Sunday brunch prepared from locally produced foods will be held 11 a.m. to 1 p.m. April 1 at Esprit de Coeur, 402 Garfield St., Lafayette.
Food will be prepared by Pamplona’s Tapas Bar and Restaurant from ingredients provided by EarthShare Gardens and local farmers. Live music, a plant sale and a silent auction are also planned.
Tickets are $50 for adults, $10 for ages 6-12 and children 5 and under are free. Call (337) 412-9207.
Whole Foods Market, 7529 Corporate Blvd., has scheduled classes focusing on beer and on cheese.
The Whole Foods Market Beer Club will meet from 8 p.m. to 9 p.m. March 16 and will pair beers with artisan cheese, chocolate or salami.
Seating is limited and participants must be at least 21. The $10 cost per person will be donated to the Whole Planet Foundation.
A Cheeses of the World class set for 6 p.m. to 7 p.m. March 20 will look at American artisan cheeses, the proper ways to eat cheese and pairing suggestions.
The class is limited to 20 participants, and the $5 fee also will benefit the Whole Planet Foundation.
For reservations, call (225) 218-0452 or visit the store’s Guest Services desk.
Advocate Food staff
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