What’s happening

Cystic Fibrosis Wine Opener benefit set

The Cystic Fibrosis Foundation’s 10th annual Baton Rouge Wine Opener presented by Price LeBlanc will be held Nov. 18 at Sullivan’s Steakhouse, 5252 Corporate Blvd., Baton Rouge.

Wines will be provided by Glaser’s Companies of Louisiana. Jeremy Langlois, of Latil’s Landing and Café Burnside at Houmas House, will be guest chef; Sullivans will provide the food.

The cocktail-attire event will feature a silent auction and the big band sound of Ned Fasullo.

All proceeds go to Cystic Fibrosis of Baton Rouge. For tickets, call [phone] or go to the website http://www.cff.org/Chapters/BatonRouge.

Iverstine Farms plans Harvest Hangout

Iverstine Farms will host the Harvest Hangout from 3 p.m. to 7 p.m. Nov. 18 at the farm, 2973 Newman Road, Kentwood.

The festival will feature live music from Flatbed Honeymoon, barbecue, hayride farm tours, a pumpkin patch and family portraits by Eyewander Photography. Those who ordered holiday turkeys and hams may also pick up their fowl or pork. Tickets are $15 per person with children under 12 admitted free.

Visit http://iverstinefarms.ticketbud.com/harvesthangout for tickets.

Call [phone] or visit http://www.facebook.com/iverstinefarms.

Game Day Gumbo Cook-off set at SLU

HAMMOND — Southeastern Louisiana University’s sixth annual Game Day Gumbo Cook-Off will be held Saturday prior to the Lions’ football game against Stephen F. Austin.

The public is asked to come to Friendship Circle and vote for favorites by filling jars with cash. Voting is open from noon until 6:15 p.m. The jar with the most money will win the 2012 Fans’ Choice Award. A Judges’ Choice Award will be presented based on a blind taste test of samples. The winners will be announced at halftime of the football game.

Proceeds will benefit the Southeastern Student-Athlete Advisory Committee. Last year, the event raised $524.50.

Call [phone].

Share Our Strength benefit slated Nov. 12

NEW ORLEANS — Ralph Brennan will host the Share Our Strength benefit dinner on Nov. 12 at Ralph’s on the Park.

The dinner, which will start with cocktails at 6 p.m. and service at 7 p.m., will feature a full-course menu led by executive chef and U.S. State Department Culinary Ambassador Chip Flanagan.

“Children missing a meal, not just one, but on a daily basis, is devastating to their development, and it should be our concern to ensure every child is sufficiently fed for a healthy future,” Flanagan said.

Flanagan will be joined in the kitchen by executive pastry chef Brett Gauthier, of the Ralph Brennan Restaurant Group; Patois chef Aaron Burgau; The Grill Room and Windsor Court Hotel’s Kristin Butterworth; Justin Devillier of La Petite Grocery; and Alex Hartell of Sylvain.

Guest speakers will include Randy Fertel, of the Ruth U. Fertel Foundation and author of the celebrated novel “The Gorilla Man and the Empress of Steak: A New Orleans Family Memoir”; and Rhonda Jackson of Share Our Strength’s No Kid Hungry Campaign in New Orleans. There will also be an auction.

Riverwalk museum holds several events

NEW ORLEANS — The Southern Food and Beverage Museum will host a variety of events Saturday, all held at the museum at the Riverwalk Marketplace, Julia Street entrance, New Orleans, unless otherwise noted.

• Girl Scouts Workshop: Holiday DIY Treats, 11 a.m. to 1 p.m., $8 per Girl Scout. Each girl will make an orange pomander ornament with a unique design. Pay in advance at http://www.southernfood.org. Email [e-mail] or call [phone].
• French Market Fare: Cleaver and Co. Demonstration and Discussion, 2 p.m., The French Market, between Ursulines and Governor Nicholls Streets, New Orleans, free.

Cleaver and Co. butchers will discuss some of their house-made products. Email [e-mail] or call [phone].

• Opening reception: Kuyper Cake Collection, 4 p.m. to 6 p.m., free. The museum recently acquired a large collection of elaborate fondant “cakes” amassed by Cake Lady Francis Kuyper.

Enjoy cake samples from Swiss Confectionary, a Thanksgiving-themed cake decorating demonstration and a children’s decorating activity. Email [e-mail] or call [phone].

La. Culinary Institute adds more classes

The Louisiana Culinary Institute, 10550 Airline Highway, Baton Rouge, has added a few more leisure classes to its roster.

In addition to seminars on holiday desserts, sweet dough, Cajun Creole basics, and others, the institute is also offering a 3-D cake decorating class from 9 a.m. to noon Dec. 1 and Dec. 15; Cooking to Impress on a First Date from 5:30 p.m. to 8 p.m. Dec. 3; a class on gluten-free cooking from 9 a.m. to noon Dec. 8; and Grand Dessert Buffet from 9 a.m. to noon Dec. 22.

Advance purchase is required and gift certificates are available. Visit http://www.lci.edu/leisureclasses or call [phone].

Roux Wine & Spirits sets wine tastings

PRAIRIEVILLE — Roux Wine & Spirits, 17540 Airline Highway, Suite E, Prairieville, will hold a number of wine-tasting events in the coming weeks.

• 7 p.m. to 8:30 p.m. Nov. 8, Wine Tasting of Moë t Hennessy Portfolio, Northern vs. Southern Hemisphere, $25 or $20 for VIP members.
• 7 p.m. to 8:30 p.m. Nov. 14, Tattinger Champagne Tasting, $35 or $30 for VIP members.
• 7 p.m. to 8:30 p.m. Nov. 28, Italian Wine Tasting with Antonio Molesini, $25 or $20 for VIP members.
• 7 p.m. to 8:30 p.m. Dec. 6, Moë t Hennessy Champagne Tasting, $35 or $30 VIP members.

Every Friday, Roux holds a free wine tasting from 4:30 p.m. to 6:30 p.m. Visit http://www.rouxwinebar.com or call [phone].

Macomber to teach class at Fresina Co.

Fresina Pasta Co. & Italian Specialites, 3458-B Drusilla Lane, Baton Rouge, will host a class taught by Janice “Boo” Macomber of the Accidental Chef Cooking School in Lafayette and The New Orleans Cooking Experience in New Orleans.

The menu will include shrimp rosemary, Boo’s famous “good” green salad with marinated vegetables, chicken cacciatore, cauliflower pasta with pine nuts and Italian bread pudding.

The class will be held at 10:30 a.m. Nov. 14 or Nov. 15. Cost is $70.

Call [phone].

Cooking Experience classes slated in N.O.

NEW ORLEANS — The New Orleans Cooking Experience, 1519 Carondelet St., New Orleans, has set its class schedule, which includes Sunday brunch classes, for November, December and January.

Class instructors are Frank Brigtsen, Gerard Maras, Poppy Tooker, Boo Macomber and Chiqui Collier.

For more information, call [phone], email [e-mail] or check the website http://www.neworleanscookingexperience.com.

Compiled by Food staff