What’s happening

Jambalaya cook-off
competitors sought

Organizers of the seventh annual Papa George Fairchild Jambalaya Cook-Off are seeking competitors and helpers for the Sept. 8 event at St. Gabriel Catholic Church in St. Gabriel.

The contest, sponsored by Knights of Columbus Council 3796, benefits St. Jude Children’s Research Hospital in Memphis, Tenn.

Competitors will have to cook chicken jambalaya on wood just like Fairchild did at the first jambalaya cook-off in Gonzales in 1968, the organizers said. Cooking will begin at 6 a.m., and winners will be announced at 1:30 p.m.

Jambalaya, served with white beans and salad, will be sold for $5 beginning at 11 a.m. Sept. 8. There also will be a minipot cook-off for children at 10:30 a.m.

For more information, go to papageorgefairchild.com.

Madewood plans wine tasting, dinner

Madewood Plantation House, on La. 308 south of Napoleonville, will hold a summer wine tasting and dinner Friday.

The wine tasting will be held from 6 p.m. to 7 p.m.; dinner will follow. Cost is $15 per person for the wine tasting only and $45 per person with dinner.

The menu includes homemade French bread; Creole tomato salad; shrimp and okra gumbo; smothered spicy pork chops; pepper rice; corn and sweet potato pie.

For reservations or more information, call (985) 369-7151 or email madewoodpl@aol.com.

Besh Steak features James Moises wines

Harrah’s New Orleans continues its monthly wine dinner series at Besh Steak with a 6 p.m. Thursday event featuring the wines of James Moises, a New Orleans native and owner of Moises Vineyard.

Besh Steak Executive Chef Todd Pulsinelli’s menu for the four-course dinner will include a black-eyed pea anolini with blue crab, shrimp and Thai chili, crispy crepe and puffed jellyfish with blue crab, green papaya and daikon, blackened duck breast and goat cheese cake with Metairie figs.

Cost is $75 per person. Besh Steak is inside Harrah’s Casino. For more information, go to harrahsneworleans.com. Guests must be 21 to enter the casino.

Roux chef to demo dish at French Market

Chef Joey Wells, of Roux on Orleans, will demonstrate one of his signature dishes at 2 p.m. Sunday at the French Market Demonstration Stage, between Ursulines and Governor Nicholls streets in New Orleans.

The event, free and open to the public, is hosted by the SoFAB Institute staff. For more information, visit southernfood.org or frenchmarket.org.

Mixologist to host cocktail class Tuesday

VOM FASS, 5725 Magazine St., continues its monthly seminar and tasting “Spirit Sessions” at 6 p.m. Tuesday.

The class will be hosted by bar chef Amber Peterson, of Palace Café, who will share cocktail history, how-to tips and shake up four or five cocktails.

Cost to attend is $20 per person (must be 21 to attend).

Call (504) 302-1455 for reservations.

Calabrai cuisine explored at a Mano

The New Orleans Italian restaurant a Mano, 870 Tchoupitoulas St., continues its regional dinner series Thursday by exploring the cuisine of Calabria.

The menu will include antipasti of fried squash blossom, marinated squash and tomatoes; squid ink pasta with lobster and saltfish; and grilled swordfish with melons and red onion.

Cost is $35 per person, plus tax and gratuity.

Remaining dinners in the series look at Sicily on July 31; Campania, Aug. 7; Sardinia, Aug. 14; and Tuscany, Aug. 21. Call (504) 208-9280 for reservations.

Compiled by Food staff