Cool down with mint at a free herb lecture at noon Saturday at Red Stick Spice Co., 7970 Jefferson Highway, Suite G, Baton Rouge.
Horticulturist Tanya Bankston will discuss the challenges of growing herbs during the hot summer months and how to make the most of hardy herbs like mint. A couple of recipes using mint will be demonstrated.
Call (225) 930-9967 for more information.
Galatoire’s Restaurant, 209 Bourbon St., New Orleans, is launching a monthly wine dinner series, featuring the wines of Nicolas Bazan, Château de Beaucastel, Spring Mountain Winery and Far Niente Winery, beginning July 31 and continuing monthly through October.
The first dinner on July 31, the second dinner on Aug. 28, and the third on Sept. 25 will be held on the second floor of Galatoire’s Restaurant. The Oct. 2 dinner will be at Galatoire’s 33 Bar & Steak.
Each dinner will begin at 7 p.m. and feature creations by Executive Chef Michael Sichel along with Galatoire’s classics.
Tickets are $100 per guest, inclusive of tax and gratuity.
For more information and reservations, call (504) 525-2021.
Limited seating is available.
Destination Kitchen will conduct a food, cocktails and music “Foodie Crawl” at 8:30 p.m. Thursday on Oak Street in New Orleans.
Cost is $50 per person and includes all food, cocktail tastings and cover charge.
For more information or to register, email firstname.lastname@example.org.
VOM FASS, the vinegar, oil and liqueur shop at 5725 Magazine St. in New Orleans, will host a “pop-up dinner” featuring chef Ryan Hughes, of Purloo, at 6:30 p.m. July 31.
The menu will showcase how to utilize oils and vinegars as finishing ingredients.
Cindy Johnson of Select Wines will co-host the event by presenting each wine pairing.
Cost to attend is $65 plus tax and gratuity and includes the five-course dinner, wine pairings and a specialty cocktail. Reservations are required by calling (504) 302-1455.
More than 50 top restaurants will be participating in the ninth annual COOLinary restaurant promotion Aug. 1-31, the New Orleans Convention & Visitors Bureau has announced.
During the event, restaurants offer special two- and three-course lunch menus for $20 or less and/or three-course dinner menus for $35 or less.
“The event commemorates the renowned and authentic cuisine of New Orleans and its expanding culinary community, which boasts nearly 1,350 restaurants,” a news release said. “COOLinary, along with New Orleans CVB’s Be a Tourist in Your Own Hometown campaign, has become a staple summer calendar event,” encouraging locals to experience the city’s top restaurants during what is typically a slow tourism month.
This year’s COOLinary restaurants include: 7 on Fulton, Antoine’s Restaurant, Arnaud’s Restaurant, Barcadia Bar & Grill, Bistreaux at the Bank, The Bombay Club, Bourbon Heat, Bourbon House, Brigtsen’s Restaurant, Café Adelaide, Café Degas, Charlie’s Steak House, Chef Duke’s Café Giovanni, Coquette, Court of Two Sisters, The Crazy Lobster Bar & Grill, Criollo Restaurant & Lounge, Deanie’s Seafood Restaurant, Desire Bistro & Oyster Bar, Dickie Brennan’s Steakhouse, Dickie Brennan’s Tableau, Dijon, Dominique’s on Magazine, Galatoire’s Restaurant, Galvez Restaurant, Gordon Biersch New Orleans, Gott Gormet Café, GW Fins, The Irish House, K-Paul’s Louisiana Kitchen, Kingfish, Manning’s Eat-Drink-Cheer, M Bistro, Martin Wine Cellar, Martinique Bistro, Morton’s Steak House, Mr. B’s Bistro, Muriel’s Jackson Square, One Restaurant & Lounge, Palace Café, Pat O’Brien’s Courtyard Restaurant, The Grill Room, The Landing Restaurant, The Pelican Club, Redemption, Roux on Orleans, Royal House Oyster Bar, Tivoli & Lee, Tujague’s Restaurant and Vacherie Restaurant.
Go to coolinaryneworleans.com to see the growing list of restaurants, plus specials, menus and recipes.
White House Executive Pastry Chef William Yosses will be a keynote speaker at the Farm to Table International Symposium set for Aug. 2-4 at the New Orleans Ernest N. Morial Convention Center.
The symposium is being produced by the convention center in partnership with the SoFAB Institute.
Yosses has been closely involved with first lady Michelle Obama’s “Let’s Move” initiative, which aims to reduce childhood health problems related to diet.
To register or for more information about the symposium, go to f2t-int.com.
The SoFAB Institute includes the Southern Food & Beverage Museum, Museum of the American Cocktail and the SoFAB Center for Food Law, Policy & Culture.
To celebrate the International Year of Quinoa, Alter Eco is holding a recipe contest for aspiring chefs.
The grand prize winner will receive an all-expenses paid trip for two, including airfare from anywhere in the continental United States, to attend the Culinary Institute of America’s Oct. 6 gala “Ingredients for Impact” in Napa, Calif.
Four semifinalists will receive a year of Alter Eco’s quinoa.
Winners will be selected by a panel of Alter Eco staff and a nationally recognized chef.
To enter, visit alterecofoods.com/recipe-contest. Rules and regulations will also be posted at alterecofoods.com/about-us/rules-and-regulations. The contest ends 11:59 p.m. Aug. 11.
Compiled by Food staff