In observance of Thanksgiving, the normal Thursday Market will be closed Thursday .
Instead, there will be a special pre-Thanksgiving farmers market behind Pennington Biomedical Research Center, 6400 Perkins Road, Baton Rouge, from 8 a.m. to noon Wednesday.
NEW ORLEANS — Cochon presents a Koval Whiskey Dinner at 7 p.m. Tuesday at Calcasieu, 930 Tchoupitoulas.
Koval is the first craft distillery within Chicago’s city limits since Prohibition. The dinner will include a welcome cocktail of Lion’s Pride on a Rock, featuring Lion’s Pride Whiskey and one cube; appetizers of smoked fish salad served with a New Fasion, Koval Raski Millet Whiskey, lemon, satsuma and housemade cherry bounce, and gnocchi with a Salty Grain, Koval Levant Spelt Whiskey, St. Germain, grapefruit and lime.
The entrée is deep fried braised ham shank with mustard herb jus, sweet potato farroto and pistou, served with a Windy Meets Muggy, Koval Chicago Rye Whiskey, Herbsaint wash, Peychaud and Angostura bitters.
For dessert, a seasonal apple clafouti with a Chicago 5121, featuring Lion’s Pride Whiskey, chrysanthemum honey, liquer and sparkling.
Tickets are $60 plus tax and service charges. For reservations, call (504) 588-2188 or visit http://www.calcasieurooms.com.
NEW ORLEANS — The Southern Food and Beverage Museum, 500 Port of Orleans Place, Suite 169, will hold a French Market Fare workshop on vegan holiday food at 2 p.m. Saturday at the French Market.
Chef Shalethia Blackthorn will make a roasted sweet potato salad.
For more information, visit http://www.southernfood.org or http://www.frenchmarket.org.
The Louisiana Culinary Institute, 10550 Airline Highway, Baton Rouge, will hold an open house from 6 p.m. to 8 p.m. Dec. 6.
Visitors will be able to tour the 40,000-square-foot campus, meet chef instructors and other staff, students and past graduates. RSVP online at http://www.lci.edu/openhouse or call (877) 533-3198.
Compiled by Advocate staff
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