Ruffino’s sets Oscar night wine dinner
Ruffino’s Restaurant, 18811 Highland Road, Baton Rouge, will hold its Oscar Night wine dinner Feb. 24 with passed hors d’oeuvres beginning at 6:30 p.m.
Cost is $100 per person. Call the restaurant at (225) 753-3458 for information and to make reservations.
Gumbo chefs sought for Nicholls cook-off
THIBODAUX — Nicholls State University is looking for local gumbo chefs to compete in its first Jumbo Gumbo Cook-Off on March 16.
The cook-off, an addition to the Louisiana Swamp Stomp Festival, will include a gumbo competition and public tasting.
Cooking teams may compete in two categories: seafood gumbo and gumbo containing beef, turkey, chicken and/or pork. Cypress gumbo paddles and roux spoons will be awarded to winners.
“The goal of the Louisiana Swamp Stomp Festival is to promote and save the unique culture of south Louisiana. The cook-off will add to this by showcasing the unique food of this area,” Brenda Haskins, festival co-chair, said in a news release.
Deadline to register is Feb. 25. The entry fee is $75 per team. All proceeds will benefit the Louisiana Swamp Stomp Festival.
For entry details, go to http://www.nicholls.edu/swamp-stomp/jumbogumbocookoff or call (985) 488-4518.
The gumbo event will begin at 12:30 p.m. March 16, and a $5 entry fee will include all gumbo tastings. Children 10 and younger will be admitted free.
Fresina’s schedules cooking class
Bruce Slade will teach a class, Valentine’s Day Feast, at 10:30 a.m. Feb. 8 or Feb. 9 at Fresina’s Pasta Co. & Italian Specialties, 3458-B Drusilla Lane, Baton Rouge.
The class includes a menu of veal chop with Italian sausage and peppers, Caesar salad and a chocolate bomb dessert.
Cost is $75 per person.
Call Linda Fresina at (225) 926-1341 for reservations.
Commander’s Palace plans charity auction
NEW ORLEANS — Commander’s Palace, 1403 Washington Ave. in New Orleans’ Garden District, will auction off its most-requested table in its Garden Room for dinner during Super Bowl weekend.
The event is Saturday.
It will benefit Girls First, a local charity organization dedicated to providing sports and movement opportunities for underserved girls in the metropolitan New Orleans area.
Online bidders will have the chance to secure a dinner reservation for up to six people, with an estimated value of $5,000.
The package includes dinner prepared by executive chef Tory McPhail. A minimum bid of $1,500 is requested. Bidding closes at noon Friday. To bid, go to https://www.charitybuzz.com/catalog_items/3307245.
N.O. restaurant sets oyster eating contest
NEW ORLEANS — Grand Isle Restaurant, 575 Convention Center Blvd. at Fulton and Lafayette streets in New Orleans, will hold an oyster eating contest at 11 a.m. Saturday outside the restaurant.
Competitors will have two minutes to slurp down a dozen raw oysters, each topped with a half teaspoon of Beaver Brand Extra Hot Horseradish.
Market offering Super appetizers
The Red Stick Farmers Market and Main Street Market, held in downtown Baton Rouge on Saturday morning, will have a plethora of Super Bowl appetizers, including dips, salsas, cheeses, pies and breads.
In the cooking demonstration, Kathy Mangham of Gourmet Girls will show shoppers how to make attractive and delicious party foods.
The demonstration will begin at 10 a.m. inside the North Street seating area.
The Thursday Market will be open from 8 a.m. to noon at Pennington Biomedical Research Center, 6400 Perkins Road. Shoppers should enter off Kenilworth Boulevard, at Irene Drive.
There will be no market Feb. 9, as the Spanish Town Mardi Gras Parade rolls that morning.
Louisiana Purchase, credit and debit cards are accepted at both locations of the Red Stick Farmers Market.
Compiled by Food staff
Registration slated for Kay Ewing’s class
Kay Ewing’s Everyday Gourmet will offer a spring cooking class, Southwest Cuisine.
Registration begins at 10 a.m. March 15 for weekday sessions and at 10 a.m. March 16 for Saturday sessions.
The menu will include Sedona coleslaw, roasted and glazed fiesta barbecue chicken, Southwest creamy macaroni and cheese, and chocolate crunch cake.
Cost is $50, and all classes are held at The Royal Standard, 16016 Perkins Road, near Highland Road and Interstate 10, Baton Rouge.
For more information, call (225) 751-0698.
to host food events
Whole Foods Market Baton Rouge, 7529 Corporate Blvd., will host its beer club from 8 p.m. to 9 p.m. Saturday. Cost is $15 per adult, and includes pairings with cheese and hors d’oeuvres.
On Jan. 30, chef Sally Puyau, a graduate of the New England Culinary Institute, will teach Fat Tuesday amd Skinny Tuesday cooking classes at $5 per person.
During the class, Puyau will make less indulgent versions of Carnival favorites.
For reservations for both events, visit the store’s guest services desk or call (225) 218-0452.
Miniking cakes class scheduled in N.O.
NEW ORLEANS — Southern Food and Beverage Museum will offer a children’s program on the Mardi Gras king cake tradition from 11 am. to noon Saturday. It is free for museum membCompiled by Food staffMinik King cCakes class scheduled in N.O.set
NEW ORLEANS ew Orleans — Southern Food and Beverage Museum will offer a children’s program on the Mardi Gras king cake tradition from 11 am. to noon Saturday. It is free for museum members and $5 for nonmembers.
Participants will decorate their own mini king cakes and make icing.
Registration for the class ends today. Register at http://southernfood.org/sofab/?p=4630 or call (504) 569-0405.
The museum is located in Riverwalk Marketplace at the Julia Street entrance, 500 Port of Orleans Place, Suite 169.Whole Foods in BR
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