Dinner, farm tour set March 24 in Gurley
Slow Food Baton Rouge will host its third annual Dinner in the Field and Farm Tour from 10 a.m. to 3 p.m. March 24, with the dinner beginning at 3 p.m. at Oakland Plantation, 6165 La. 963, Gurley.
The farm tour will feature several farms in north Baton Rouge, and guests are invited to bring a cooler to take home products. Farmers and guests will then attend a social from 3 p.m. to 5 p.m. at Oakland. Both of those events are free and open to the public.
The Dinner in the Field will feature locally grown foods prepared by Eric Arceneaux of City Club; Jason and Caryn Roland of Heirloom Cuisine; Jaime and Deena Hernandez of Juban’s; Maureen Joyce of MJ’s Cafe; Luce Di Martino of Latte e Miele; Ryan Andre of Le Creolé; and Nathan Gresham of Beausoleil.
Tickets for the five-course dinner are $125 per person. Vegetarian options will be available. The Dinner in the Field supports Slow Food Baton Rouge’s Buy Local campaign, donation-based urban agriculture workshops, educational programming and City Citrus, a new initiative to plant satsuma trees in unused urban spaces to provide free, local citrus to Baton Rouge residents.
Visit http://slowfoodbr.org for more information.
Dinner to celebrate N.O.’s food heritage
NEW ORLEANS — Dijon, 1379 Annunciation St., and the Southern Food and Beverage Museum will host a special dinner celebrating the city’s food heritage from 6 to 9 p.m. Sunday.
Liz Williams, SoFAB’s president and director, will present a lecture on her new book, “New Orleans: A Food Biography,” while chef Daniel Causegrove shows off his take on New Orleans’ original cuisine.
The dinner will have four courses, each inspired by a group of the city’s settlers. For example, the bread served will be a country sourdough inspired by German immigrants while the hors d’ouevres will be tasso ham and potato croquettes with smoked paprika aioli from Spain.
The first course, Native American, will be roasted oysters with cream-less creamed corn, pole beans, squash and jalapeño. The second course of chicken, okra and boiled peanut soup with brown rice and mustard greens comes from Africa. From France comes the third course, stewed rabbit cush with shaved onion, mizuna and cane vinaigrette, while the fourth course, a trio of snowballs, hails from Italy.
Tickets are $90 per person or $120 with suggested wine pairings. A portion of the proceeds will benefit the museum. Call (504) 522-4712 or visit http://www.dijonnola.com.
N.O. food museum plans several events
NEW ORLEANS — The Southern Food and Beverage Museum, at the Julia Street entrance of the Riverwalk Marketplace, is planning several other activities for March.
From 11 a.m. to noon on March 9, the museum will host a kids’ program, “Decorating for St. Joseph’s Day.” Children will deocorate traditional cookies used for St. Joseph’s Day altars. Celebrations of the holiday traditionally center around an altar filled with treats such as oranges, berries, figs and cookies to show gratitude for food after times of famine.
Pre-register by March 7. Cost is $5 for nonmembers and free for SoFAB members. Call (504) 569-0405.
At 2 p.m. March 10 at the French Market between Ursulines and Governor Nicholls streets, Jennifer Gambel will delve into the history of White Whiskey and how the Koval Distillery makes its signature Rye Chicago.
Founded in 2008, Koval is the first craft distillery within Chicago’s city limits since Prohibition.
It sources all of its grains from the Midwest and prefers underutilized grains such as millet, oat and spelt.
A mixologist from Dante’s Kitchen will demonstrate the restaurant’s postmodern Sazerac. The event is free. Call (504) 569-0405.
Fresh Ideas writersets demonstration
Helana Brigman, The Advocate’s Fresh Ideas columnist and author of “The Fresh Table: Cooking in Louisiana All Year Round,” will demonstrate a recipe from her cookbook at the Habitat Home and Garden Show.
Brigman’s presentation will begin at 3 p.m. March 10.
The Habitat Home and Garden show is presented by the Capital Region Builder’s Association and will be held at the River Center in downtown Baton Rouge.
It features seminars on kitchen and bath design, outdoor kitchens and living spaces, energy-saving tips and more.
Visit http://www.capitalregionba.com for more information.
to benefit public TVChocolate tasting
New Orleans — A chocolate tasting to benefit WYES public television station will feature chocolate creations, specialty drink pairings and light hors d’oeuvres.
WYES Chocolate Sunday will be held March 24 at Harrah’s Casino Theatre. The VIP Hour kicks off at 2 p.m. and general admission is from 3 p.m. to 5 p.m.
Bakeries, caterers, restaurants and more will offer guests a variety of chocolaty treats from milk chocolate-covered pretzels to White Russian cotton candy. Also, guests will able to get a photo with Elmer Wabbit and to catch a performance from the Muff-ALottas dance troupe.
Tickets to the event may be purchased four ways — online at wyes.org; at the WYES Studios at 916 Navarre Ave.; at Blue Frog Chocolates at 5707 Magazine St.; or by calling WYES at (504) 486-5511. Prices, in advance, are $50 for the VIP Hour, $35 general admission, $30 for groups of six or more and seniors 55 or older. At the door tickets are $40. Attendees must be at least 21 years old.
For all event details, visit http://www.wyes.org. All proceeds will benefit the public television station which serves the New Orleans area and the Gulf South.
Compiled by Food staff
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