What's Happening for Feb. 2, 2012
Calif. winery plans 5-course dinner in BR
California winemaker Stephen Ross Dooley of Stephen Ross Wine Cellars will host a five-course dinner at 6:30 p.m. Thursday at Tallulah Crafted Food and Wine Bar, in the Renaissance Hotel, 7000 Bluebonnet Blvd.
Stephen Ross Wine Cellars produces small production, artisan wines in California’s Edna Valley at San Luis Obispo and specializes in pinot noir, chardonnay and zinfandel.
Renaissance Hotel Executive Chef Andy Papson has created a menu that includes Fried Green Tomato and Shrimp Sausage Napoleon; Gruyère-Crusted Sea Scallop; a duck confit, pepper-cured duck breast and grilled chaurice cassoulet; Vanilla Bean Braised Short Rib; and Cashew-Crusted Chocolate and Fig Jam Torte.
Cost per person is $100 plus tax and gratuity. For reservations, call (225) 388-5710.
Go Red luncheon promotes heart health
The American Heart Association’s Go Red for Women Luncheon is set for 9:30 a.m. Feb. 9 at the Crowne Plaza Baton Rouge.
The luncheon, headed up by chairwomen Vicki Brooks and Missy Rockenbaugh and honorary chairwoman Supriya Jindal, aims to encourage woman to make heart health a proirity.
Ochsner Health System will offer free health screenings, interactive health stations, group photo opportunities and a silent auction. The luncheon will begin at 11:30 a.m. and will feature food prepared using recipes from Holly Clegg. Three women affected by heart disease will also share their survival stories.
There also will be a fasion show featuring clothing from Macy’s, modeled by local heart disease survivors and prominent Baton Rouge-area women.
Tickets are $100 and payable in advance. To purchase tickets or for more information, call (770) 612-6180 or visit http://www.heart.org/batonrougered and click on Your Event.
Nicholls institute seeks national title
The John Folse Culinary Institute will compete for the national title after winning first place for the fifth consecutive year at the South Central Regional San Pellegrino Almost Famous Chef Competition in San Antonio.
Paul Terrebonne, a senior culinary major from Larose, won top honors with Pan-Roasted Red Snapper With Corn Macque Choux Puree, Jazzmen Rice prepared with Abita beer and Pickled Vegetables.
“I couldn’t be prouder of a JFCI student,” said chef Randy Cheramie, executive director of the institute. “Paul exhibits so many of the traits we want all our graduates to possess. His technique was flawless, and his work was clean, lean and smart.”
In March, Terrebonne will compete in Napa Valley, Calif., against nine other regional winners from the United States and Canada.
Compiled by Advocate Food staff