Houmas House Plantation and Gardens executive chef Jeremy Langlouis will be featured on a Holland America cruise in June.
Langlois, a graduate of the Chef John Folse Culinary Institute at Nicholls State University, will lead an Alaskan Culinary Adventure aboard the MS Zuiderdam. The Zuiderdam will sail June 22-29 visiting a variety of Canadian and Alaskan destinations.
Langlois will hold a private demonstration and tasting and a private premium wine tasting with the ship’s cellar master.
Langlois began his culinary career at White Oak Plantation before going to college and moving to Lafitte’s Landing Restaraunt at Viala Plantation in 1998.
In 2001, he was promoted to executive chef at Lafitte’s Landing Restaurant at Bittersweet Planatation. At 22, he became the youngest executive chef of any restaurant featured in the Distinguished Restaurants of North America, which includes 750 restaurants in three countries.
At Latil’s Landing Restaurant at Houmas House, Langlois champions “Nouvelle Louisiane” cuisine, using fresh local ingredients to create Houmas House’s dishes.
For more information, visit http://www.houmashouse.com or http://www.travelladyvacations.com.
LSU grad’s kolache bakery
Recent LSU grad and Houston native Will Edwards plans to open a bakery in Baton Rouge to sell kolaches, a yeast pastry, traditionally filled with a variety of meat, cheese and fruit combinations. It is popular in parts of Texas settled by Czechs.
Edwards is converting the former Blimpie sandwich shop at Nicholson Drive and East Boyd Drive across from Tigerland into The Kolache Kitchen. The bakery is expected to open in early December.
In addition, Edwards will have a food truck, The Rolling Pin, that will primarily roll around downtown and the LSU area serving all products sold at The Kolache Kitchen.
“There’s very little on-the-go breakfast competition around here, outside of fast food,” said Edwards.
La Petite adds dinners
NEW ORLEANS — La Petite Grocery Restaurant & Bar, 4238 Magazine St., will now open for dinner on Sunday and Monday nights.
The restaurant’s dinner menu includes appetizers of Bibb lettuce, served with fried oysters, clothbound cheddar and roasted garlic dressing ($9); grilled octopus served with field peas, pecan smoked bacon and garlic confit ($12); and roasted veal sweetbreads with braised cipollini onions, pickled celery and bacon vinaigrette ($12).
Entrées include popcorn rice risotto served with paive vecchio, black kale and a fried six-minute egg ($17), pan-fried rabbit with spaetzle and lemon-caper brown butter ($28) and the LPG cheeseburger with house-made pickles, onion marmalade, arugula, whole-grain mustard, aioli, gruyere and fries ($15).
Executive chef Justin Devillier, a California native, previously worked at Bacco, Stella and Peristyle before joining La Petite Grocery in 2004.
Call (504) 891-3377.