Slow Food Baton Rouge will hold its next social at 6:30 p.m. Nov. 1 at Juban’s Restaurant, 3739 Perkins Road, Baton Rouge. Chef Jaime Hernandez will provide appetizers made from local food and the group will discuss a series of fall workshops, among other business.
Slow Food Baton Rouge is a chapter of Slow Food USA. The local chapters seek “to reconnect Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food,” the Slow Food Baton Rouge website says. Slow Food promotes access to good, clean and fair food for all. Visit http://slowfoodbr.org.
NEW ORLEANS — PBS chef Christy Rost will join Liz Williams, founder and executive director of The Southern Food and Beverage Museum, in discussing the importance of bringing children back to the table at events on Saturday and Sunday.
The program, “Returning to the Table: Real-World, Fun and Easy Ways to Better Family Health,” will be held at 2 p.m. Saturday at the museum in Riverwalk Marketplace, Julia Street entrance at 500 Port of Orleans Place, Suite 169. It also will be at 2 p.m. Sunday at the French Market Fare Demonstration Stage between Ursulines and Governor Nicholls streets. The program is free and open to the public.
NEW ORLEANS — PJ’s Coffee, 5432 Magazine St., will hold a Movember celebration from 11 a.m. to 2 p.m. Nov. 3.
Movember is an annual, monthlong event that encourages men to grow mustaches to raise awareness of prostate cancer and other male cancers.
The PJ’s Movember celebration will feature Mo-Funk along with members of Johnny Sketch & The Dirty Notes, 610 Stompers, DJ Dave Jinx, and appearances by the New Orleans Saints’ Whistle Monster.
PJ’s locations around Louisiana will carry a limited-time Movember coffee blend and collectable cup. A portion of the proceeds will benefit prostate cancer and testicular cancer initiatives.
Fresina Pasta Co. & Italian Specialties, 3458-B Drusilla Lane, Baton Rouge, will host cooking classes, “From Caesar to Sea,” at 10:30 a.m. Nov. 8 and Nov. 9.
Jay Ducote, with the Bite and Booze blog and radio show, will teach the classes. His menu will include Caesar salad, seared sea scallops with sweet potato gnocchi and limone ricotta cake.
Cost is $75 per person. For more information, visit the website http://www.fresinas.com. For reservations, call Linda Fresina at (225) 926-1341.
GONZALES — LeBlanc’s Food Stores will hold its annual “Holiday Wine Extravaganza” from 5:30 p.m. to 7:30 p.m. Nov. 7 at Elegant Affairs, 14190 Airline Highway, Gonzales.
Guests can sample more than 60 wines from Republic National, beers and cordials from Crescent Crown, and specialty cheeses.
Admission is $25 per person if purchased at a LeBlanc’s Food Store or $30 at the door. Ticket price includes a raffle for a chance to win an in-home wine tasting for up to 20 people, six bottles of wine or 24 bottles of specialty beer.
All proceeds will benefit the M. Paul and Janice LeBlanc Memorial Scholarship Fund, which assists local graduating high school seniors with their college education, said Brooke Knight, director of corporate communications.
To apply for 2013 scholarships, go to http://www.braf.org. Deadline is March 30.
The company has stores in Plattenville, Prairieville, Plaquemine, Zachary, Donaldsonville, Gonzales, Walker and Hammond.
Juban’s Restaurant, 3739 Perkins Road, Baton Rouge, will hold a DeLoach Vineyard Winemaker’s Dinner on Nov. 8 with special guest Brian Maloney, the cellar master.
Tickets are $55 per person plus tax and gratuity for the 6:30 p.m. reception and 7 p.m. dinner.
The five-course menu prepared by executive chef Jaime Hernandez will include shellfish chowder, lamb and chèvre, seared Gulf yellowfin tuna, daube and flourless chocolate cake with satsuma and mint ice cream. Each course will be accompanied by a DeLoach Vineyard Russian River Valley wine.
For reservations, call (225) 346-8422.
Fleming’s Prime Steakhouse & Wine Bar, 7321 Corporate Blvd., Baton Rouge, will host a single-malt Scotch dinner at 6:30 p.m. Nov. 15.
The first course, a scallop salad with pancetta, toasted onion and frisée in a lemon-chili vinaigrette, will be paired with a Glenfiddich 12-Year-Old Single Malt. Slow-roasted pork belly, the second course, will be served with creamy chèvre grits, black cherries and a sweet onion chutney. It will be paired with a Glenfiddich 15-Year-Old Single Malt.
The third course is a tenderloin of beef over a crisp pimento potato cake and a mascarpone and blue cheese butter paired with a Glenfiddich 18-Year-Old Single Malt.
The fourth and final course will be a chocolate budino, a chocolate tartlet with chèvre salted whipped cream and cocoa nibs.
Tickets are $95. Call (225) 925-2710.
Compiled by Food staff
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