What’s Happening for Oct. 4, 2012
Galatoire’s to host
Taste of NFL Dinner
NEW ORLEANS — Galatoire’s Restaurant, 209 Bourbon St., will host a Taste of the NFL Dinner at 7 p.m. Oct. 15.
The dinner, which will feature wines by E.&J. Gallo Winery, will include courses of Louisiana jumbo lump crab cake with a citrus mignonette and cherry tomatoes; sautéed redfish amandine; bacon-wrapped pork tenderloin and chocolate mousse with extra-virgin olive oil; roasted pine nuts and fleur de sel.
Tickets are $95 per person. Proceeds will benefit the Second Harvest Food Bank of Greater New Orleans and Acadiana. Call (504) 525-2021.
Fresina plans pair
of cooking classes
Fresina Pasta Co. & Italian Specialties, 3458-B Drusilla Lane, Baton Rouge, will host a pair of cooking classes in the coming weeks.
BiteandBooze.com’s Jay Ducote will lead “Steak at the Palazzo” at 10:30 a.m. Friday. The menu will include Caesar salad; filet mignon rubbed with Italian herbs and topped with Gorgonzola cheese; balsamic-glazed grilled asparagus; and pistachio and chocolate cannoli. Cost is $75.
“A Roma Pizzeria!” will be at 10:30 a.m. on Oct. 11 or Oct. 12 and will be led by instructor Scott Love. The menu will feature an appetizer of wild mushroom soup, a main course of Margherita pizza and pizza Calabrese, and a dessert of flourless chocolate cake with raspberry coulis and whipped cream. Cost is $70.
Visit http://www.fresinas.com or call (225) 926-1341.
State Fair plans pies, jams, jellies contest
The Greater Baton Rouge State Fair’s Agricultural Department and Junior Livestock Show is seeking entries for a Jelly, Jam and Pie Contest, which will be held at 3:30 p.m. Oct. 28 at the fairgrounds, 16072 Airline Highway.
Anyone wishing to compete should arrive at the main gate with their entries between 1 p.m. and 3 p.m. Competitors may enter any or all categories.
Participants will be given one free admission to the fair. For more information, go to the Greater Baton Rouge State Fair website at http://www.gbrsf.com or contact Roy Carnegie at (225) 235-5630 or by email at rskctj@cox.net.
The fair is an all-volunteer event with proceeds donated to charitable and nonprofit organizations through Worthy Cause Grants, according to Cliff Barton, fair chairman.
More than $2.4 million has been donated, Barton said.
BD Kitchen Co. sets two cooking classes
Chef Blair Kornegay will offer cooking classes at BD Kitchen Co., 7350 Jefferson Highway, Suite 490, Baton Rouge, from 6 p.m. to 8:30 p.m. Friday and Oct. 12.
In the Oct. 5 class, Kornegay will show how to prepare fish meunière accompanied by sweet potato chive latkes.
He also will demonstrate how to make crawfish-stuffed portobello mushrooms, a cucumber, tomato and spinach salad, and chocolate pot de crème.
The Oct. 12 class will feature ahi tuna steaks served with white cheddar mashed potatoes and Brussels sprouts. Kornegay will also demonstrate endive with tuna ceviche, a mixed greens salad, and pineapple upside down cake.
Cost of each class is $65 per person. For more information, call (225) 929-6070 or go to http://www.bdktichenco.com.
Whiskeys of World Tasting slated Oct. 18
Martin Wine Cellar, 7248 Perkins Road, Baton Rouge, will host a Whiskeys of the World Tasting at 6:30 p.m. Oct. 18.
Guests will enjoy five high-end whiskeys, artisan cheeses and gourmet food, and a lecture by James McCartney, Master of Scotch.
The whiskeys offered will include Bushmills Single Malt Irish Whiskey 16 Year, Crown Royal Extra Rare Blue Canadian Whisky , Bulleit Kentucky Straight Bourbon Whiskey, Oban Single Malt Scotch Whisky 14 Year Distiller’s Edition, Lagavulin Single Islay Malt Scotch Whisky 12 Year Cask Strength.
Tickets are $25 per person. Space is limited. Call (225) 610-1190.
Martin Wine Cellar hosts wine tasting
METAIRIE — Martin Wine Cellar will host Louis-Fabrice Latour, who runs Maison Louis Latour, at a wine tasting of 22 Louis Latour wines at 6:30 p.m. Oct. 10 at its Metairie location at 714 Elmeer, in the 1200 block of Veternans Memorial Blvd.
Maison Louis Latour is the oldest remaining, family-run winegrower-merchant in Burgundy, France. It has been a négociant-éleveur since 1867. Louis-Fabrice Latour’s grandfather began selling his wines to David Y.
For the Oct. 10 tasting, wines will be complemented by appetizers and cheese. Cost is $30 per person. Call (504) 896-7300.
R’evolution slates Veuve Cliquot dinner
NEW ORLEANS — Restaurant R’evolution, 777 Bienville St., will host its inaugural winemaker dinner featuring Cyril Brun, chef de cave at Veuve Cliquot, at 7 p.m. Oct. 12 in the French Quarter restaurant’s Courtyard Room.
The menu will feature passed canapés, corn and crab cappuccino, foie gras with dark chocolate and orange, truffle risotto with crispy prosciutto and Parmesan dust, red wine braised boneless short rib with rutabaga puree and marchand de vin, fruit sorbet, banana cream pie à la mode and Turbo Dog chocolate cake. Each course will be accompanied by Veuve Cliquot wines, including a rare vintage 1988 Brut NV.
Cost is $250 per person. There will be communal seating at tables of four. For reservations or more information, call (504) 553-2277.
Compiled by Food staff