What’s Happening

Gumbo cook-off benefits charities

The third annual Bird & Sausage Gumbo Cook Off will be Jan. 26 at Double D’s Daiquiris, 32334 La. 16, Watson.

The contest benefits St. Jude’s Children’s Hospital and the Wounded Warrior Project. Entries, with a $40 fee, must be received by Friday.

No pre-cooked ingredients are allowed except for rice and all gumbo must be cooked on gas burners.

Barbecue pits will be allowed for other cooking.

Gumbo pots must be 4 quarts or larger and ice chests are welcome in cooking areas. No pets allowed.

Tasters may start sampling around 1 p.m. and are encouraged to bring lawn chairs and bowls and spoons for sampling. Judging begins at 3:15 p.m.

Prizes will also be awarded for best decorated canopy and cutest boots.

Email bjguerin65@gmail.com.

Kids Dish cooking class slated Saturday

Tracey Koch and Stephanie Riegel will teach a Kids Dish cooking class from 11 a.m. to noon Saturday at Whole Foods, 7529 Corporate Blvd., Baton Rouge.

The menu for the class features winter comfort foods such as Italian wedding soup and three-cheese panini. The class is open to ages 7 to 12. Space is limited.

Cost is $10.

Call (225) 218-0452.

Londoner schedules
beer dinner Jan. 24

The Londoner, 4215 S. Sherwood Forest Blvd., Baton Rouge, is hosting a beer dinner at 6:30 p.m. Jan. 24.

The event will feature five courses and cocktails from four breweries.

Brooklyn Brewery’s Local 1 will be served for “beertails,” followed by the first course of Abita S.O.S. served with Hawaiian poke dressed in a seasame oil lemon vin.

The second course will feature Curious Traveler served with pan-seared scallops covered in a naturally sweetened tropical salsa; the third course is Abita Mardi Gras Bock alongside a sun-dried cranberry and spinach salad with roasted almonds dressed in a white wine vin.

The fourth course highlights Magic Hat No. 9 with pan-seared cod and shrimp with tomatoes and basil, served with lemon vin and angel hair pasta. The final course, a tiramisu, will be served with Brooklyn Chocolate Stout.

Call (225) 292-9291.

Commander’s Palace begins wine dinners

Commander’s Palace is beginning a wine dinner series in celebration of its receiving Wine Spectator magazine’s Grand Award.

The series will begin at 6:30 p.m. Jan. 30 with a dinner hosted by sports commentator Jim Nantz, who will be in New Orleans to call the Super Bowl game, and wine industry entrepreneur Peter Deutsch.

The six-course dinner will pair foods prepared by Executive Chef Tory McPhail with Nantz’s and Deutsch’s Sonoma-based brand, The Calling.

The Calling Wine dinner, which will be held in the Garden Room, is $125 per person, plus tax and gratuity.

For reservations, call Morgan Trulen, the restaurant’s event coordinator, at (504) 899-8221.

Upcoming dinners in the series will be Feb. 20 with Ingelnook; in May with Staglin Family Vineyard, and in August with Raj Parr.

The grand Award, held by only 75 restaurants in the world, is conferred on restaurants with premier wine programs, most with a list of more than 1,5000 wines and with significant depth of vintages and rare selections.

Compiled by
The Advocate Food staff