November 14, 2012
Tasting event slated
in Denham Springs
DENHAM SPRINGS — Denham Springs Main Street will hold its annual Holiday Chef’s Evening and Wine Tasting Event from 7 p.m. to 9 p.m. Nov. 29 in the town’s Antique District.
Local chefs will prepare special food in the district’s shops, and wine will be provided by Republic National Distributing Co.
Also, Carol Stubbs and Nancy Rust will demonstrate a recipe from their cookbook, “A Louisiana Christmas: Heritage Recipes and Hometown Celebrations.”
Tickets are $25 and will go on sale at Old City Hall, 115 Mattie St., Denham Springs, at 10 a.m. Saturday. Only 300 tickets will be sold. Proceeds will benefit Main Street Denham Springs.
Call (225) 6643-3867 or (225) 665-2048.
Feast on the Levee offers tasty variety
BRUSLY — St. John the Baptist Catholic Church, 402 S. Kirkland Drive (River Road), Brusly, will hold its 32nd annual Feast on the Levee from 11 a.m. to 7 p.m. Sunday.
The event will include a Cajun food fest, cake-baking contest, sweet shop, silent auction, live music, races and raffles.
Cakes for the baking contest must arrive at the Activity Center, located behind the church, by 10 a.m. Judging will begin at 10:30 a.m. The cake auction will begin immediately after winners are announced at 12:30 p.m.
The Cajun food fest features homemade dishes donated by parishioners. Among the dishes that will be available are gumbo prepared by Knights of Columbus members, shrimp stew, chicken stew, shrimp fettuccine, corn and shrimp soup, fried fish, crawfish bisque, fried turkey, meat pies, seafood pies, assorted casseroles, tamale balls, yeast rolls, barbecue ribs and brisket, spaghetti and meatballs, pulled pork, jambalaya, and red beans and rice.
For more information, contact the church office at (225) 749-2189.
State park offers
camp cooking demo
VILLE PLATTE — An introduction to Dutch oven cooking will be held 9 a.m. to noon Saturday at Chicot State Park, six miles north of Ville Platte on La. 3042 in Evangeline Parish.
Park staff will teach visitors the basic supplies needed for camp-style cooking in cast-iron pots. Samples also will be available for tasting.
Admission to the park is $1 per person. All programs are free with paid admission to the park.
Groups of 10 or more may make reservations. Call (888) 677-6100.
to host beer dinner
Juban’s Restaurant, 3739 Perkins Road, Baton Rouge, will hold a dinner featuring Clown Shoes and Brash Brewing beers at 7 p.m. Nov. 1.
The reception, which will begin at 6:15 p.m., will feature Brash Brewing Texas Exile, Imperial Brown Sugar Oatmeal Porter and The Bullocks Imperial India Pale Ale served with house-made charcuterie, oysters en brochette and Belle Écorce Farms Chèvre Tempura.
Cost is $75 inclusive. Call (225) 346-8422 for reservations.
Edible Enterprises hosts food workshop
NORCO — Edible Enterprises Food Incubator, 917 Third St., Norco, will host a workshop on growing speciality food businesses from 10:30 a.m. to 12:30 p.m. Nov. 8.
The workshop will be presented by Chris Van Wout, regional store buyer for Fresh Market, who will discuss how specialty food retailers select products, key milestones for small companies, growing from farmers’ markets to regional and national retail brands, and how to present products to national retail buyers.
For reservations, email Gaye Sandoz at gsandoz@edible
enterprises.org or call (985) 764-1504.
Dinner at Nicholls celebrates steamboat
THIBODAUX — The Chef John Folse Culinary Institute at Nicholls State University in Thibodaux will celebrate the 200th anniversary of the New Orleans steamboat with its 16th annual Bite of the Arts fundraising gala at 6:30 p.m. Nov. 8 in the Bollinger Memorial Student Union.
The event will feature live Dixieland music and a three-course wine dinner prepared by Nicholls culinary students under visiting chef Regina Charboneau’s direction.
Charboneau, a Natchez, Miss., native, is chef de cuisine for the American Queen, a paddlewheel steamboat offering overnight Mississippi River cruises.
A cocktail reception with hors d’oeuvres and a silent auction will begin at 6:30 p.m. Dinner and a live auction will begin at 7:30 p.m.
Tickets are $150 per person. Benefactor tables for eight are $2,500 and corporate tables for 10 are $5,000. All proceeds benefit the culinary institute, particularly student scholarships, faculty development and equipment.
To order tickets, call (985) 449-7114 by Oct. 29.
Advocate Food staff