What’s happening

Restaurant IPO,
Office set Pink Party

Restaurant IPO and The Office are holding a Pink Party from 7 p.m. to 10 p.m. Oct. 18.

The event, billed as an educational social event, will feature a cooking demonstration by Restaurant IPO chef Chris Wadsworth, wine from Republic National and breast cancer awareness information from Susan G. Komen of Baton Rouge.

Tickets are $45 each. Email SWRestaurantIPO@yahoo.com.

Culinary Institute plans leisure classes

The Louisiana Culinary Institute will offer the following leisure classes in the next few months:

  • Mastering the Art of the Baguette and French Bread Production, 9 a.m. to 12 p.m. Oct. 6.
  • Cajun Breakfast, 9 a.m. to 12 p.m. Oct. 6.
  • Cake Decoration, 1 p.m. to 4 p.m. Oct. 6.
  • Fresh Pasta Sensations, 5:30 p.m. to 8 p.m. Oct. 15.
  • Oktoberfest, 5:30 p.m. to 8 p.m., Oct. 15.
  • Sauces 101, 9 a.m. to noon Oct. 20.
  • Sauces 201, 1 p.m. to 4 p.m. Oct. 20.
  • Cajun Dinner Party, 5:30 p.m. to 8 p.m. Oct. 22.
  • Charcuterie Made Easy, 5:30 p.m. to 8 p.m. Oct 29.
  • Holiday Pies and Tarts, 5:30 p.m. to 8 p.m. Nov. 5.
  • Thanksgiving 101, 5:30 p.m. to 8 p.m. Nov. 12.
  • King Cakes, Cinnamon Rolls and Sweet Dough Products, 5:30 to 8 p.m. Nov. 19.

A complete listing of classes can be found at http://www.lci.edu/leisureclasses or call (225) 769-8820. Advance purchase is required.

Farmers Market plans Tailgating contest

The Red Stick Farmers Market Tailgating Throwdown is set for Oct. 20 at the market at Fifth and Main streets downtown.

Corporate and individually formed teams are encouraged to enter the contest, where teams must use a minimum of two local ingredients from the market to create their dish. Teams may create up to two different dishes, including one meat and one vegetarian.

Each team must provide a minimum of 200, 2-ounce samples.

The entry fee is $100, which includes $20 in tokens to be used in the market to buy ingredients. Judges will determine winners for the Best Use of Local Ingredients and the Best Overall Experience. The public will also select a People’s Choice Award.

Call (225) 267-5060.

Sweet Dough Pie Festival scheduled

GRAND COTEAU — Grand Coteau is seeking both amateur and professional bakers to enter a sweet dough pie contest being held in conjunction with the St. Landry Parish town’s first Sweet Dough Pie Festival.

The festival will be from 9 a.m. to 3 p.m. Nov. 3 (rain date, Nov. 4) on the grounds of St. Charles Borromeo Church, 174 Church St. It will feature food from local restaurants, arts and crafts vendors, a blacksmith demonstration, music and guest speakers.

The pie contest will begin about 11 a.m., according to festival spokeswoman Janice Fox.

Pie contest entries will need to be on site by 9:30 a.m. Fox said contestants will be able to sell their pies to festival-goers after the judges have determined the winners. The entry fee is $25.

Fox said pies must have homemade sweet dough crusts and homemade fillings and be 8 or 9 inches in size. Pies will be judged on taste and appearance. Domestic and professional bakers will compete separately, and pie categories are fig, fruit, sweet potato and custard.

For more information about the contest, call Peggy Jones at (337) 230-6354 or Vicki Fruge at (337) 945-3773, or go to http://www.sweetdoughgc.com.

The festival also will include free narrated tours of St. Charles Borromeo Church and its cemetery, and posters and T-shirts will be available for purchase, Fox said.

Proceeds will go to the nonprofit Grand Coteau Cultural Foundation, whose mission is “to promote the awareness of our unique culture, history and spiritual foundation,” the website says.

The foundation plans to issue grants to fund local improvements and scholarships.

Compiled by the Food staff