N.O. Lenten fish fry to help feed needy
NEW ORLEANS — Fourteen New Orleans chefs are helping with a Lenten fish fry on Friday to benefit the St. Joseph Rebuild Center, which works with the homeless and working poor at St. Joseph’s Church, 1803 Gravier St.
The chefs’ goal is to sell 1,200 meals to help the Lantern Light Ministry’s Rebuild Center in its efforts to feed the needy. Their menu will include fried catfish, three-cheese baked macaroni, bread, corn salad, bananas Foster bread pudding and a beverage.
Pre-orders will be available for pickup from 11 a.m. to 1 p.m., and walk-in orders will be available from noon to 4 p.m. Call (504) 273-5573, ext. 116, to place orders.
To help meet the 1,200-meal goal, the ministry and chefs are holding a “largest pre-order” competition. The winner will receive a fireside party with hors d’oeuvres at the Irish House, 1432 St. Charles Ave. All prepaid meals ordered by 5 p.m. today will be entered in the contest.
Diners are encouraged to come out Friday and meet chefs Jason Walters, Chuck Subra, René Bajeux, Yves Favier, Robert Mitchell, Michael McGuire, Thorsten Leighty, Benjamin Sarrat, Matt Murphy, Justin Kennedy, Richard Bond, Andrew Shurlock, “Fireman” Mike Gowland and Tariq Hanna.
For drive-through pickup of pre-orders only, motorists are asked to enter the parking lot on Roman Street and leave by way of Derbigny Street. The orders will be ready at the loading dock.
Distillers to discuss firm’s new absinthe
Distillers from Atelier Vie will discuss its new absinthe, Toulouse Red, at the French Market Fare demonstration at 2 p.m. March 2 at the French Market, between Ursulines and Governor Nicholls streets in New Orleans.
The presentation will also cover the history of absinthe in New Orleans and Atelier Vie’s own story. There will also be a live absinthe drinking roundtable.
Tickets good for a sample of Toulouse Red will also be distributed. Call (504) 569-0405.
of seminar of N.O.
SoBou, 310 Rue Chartres, New Orleans, will host a seminar “Paying the Piper: Your Hangover and You” at 5:30 p.m. March 4.
Author Wayne Curtis will break down the causes and remedies for hangovers, both modern and historic.
“The thing about a hangover is you can’t avoid it — instead you must understand it, work with it and negotiate a covenant with it,” Curtis said in a news release. “I hope that guests will find the discussion useful for the next time they have one too many!”
Guests will also be able to sample classic hangover cures. Tickets are $35. Museum of the American Cocktail and Southern Food and Beverage Museum members receive at 20 percent discount. Call (504) 552-4095 or visit http://southernfood.org/sofab/?p=7343.
Hogs for the Cause expands to two days
NEW ORLEANS — Hogs for the Cause, an annual barbecue festival in New Orleans’ City Park, will expand into a two-day event this year with the addition of the Southern Asado Dinner at 6:30 p.m. March 22.
The event, which concludes March 23, is coordinated by the Link Restaurant Group and features members of the Fatback Collective, a group of Southern chefs who love to cook outdoors.
Stephen Stryjewski, chef/owner of Cochon in New Orleans, is a member of the collective and will be cooking at the dinner.
“Hogs for the Cause reflects what I hold to be important in both my personal and professional life,” Stryjewski said in a news release. “As a parent, I am happy to know there are organizations out there to help in a time of need. As a business owner, I am pleased to be able to contribute whenever possible.”
The menu for the Southern Asado Dinner will include hors d’oeurves of boiled crawfish, raw oysters, crab salad and hogtails by Neal Bodenheimer, owner of Cure and Bellocq in New Orleans; a first course of seasonal salads and charcuterie served with a 2011 Petite Couchon Blanc; a second course of family-style platters of roasted meat, including fish, chicken, lamb, goat and beef, and platters of roasted vegetables, served with a 2010 Petite Cochon Rouge; and a dessert of cordials from Donald Bender and Martha Foose.
Tickets are $300 per person, $200 tax deductible, or $500 for a weekend Boss Hog pass, $350 of which is tax deductible. Cocktail hour music will be provided by the Tom Leggett Trio. Visit http://www.hogsforthecause.com.
‘Downton Abbey’ dinner slated in N.O.
NEW ORLEANS — Bayona, 430 Dauphine St., will host a “Downton Abbey” Dinner at 6:30 p.m. March 26.
Preceded by a champagne reception with passed hors d’oeurves, Bayona invites patrons to dress as their favorite “Downtown Abbey” characters and enjoy white-glove service and chef Susan Spicer’s dishes.
Bayona’s usual dinner menu includes dishes such as veal sweetbreads with lemon caper or sherry mustard butter; crispy smoked quail salad with pears and bourbon molasses dressing; and a peppered lamb loin with goat cheese and zinfandel sauce. Chef Spicer’s “Downton” menu is not yet set, but a news release promises “a historical menu in Mrs. Patmore style.”
Tickets start at $100. Call (504) 525-4455.
Group seeks cooks
for burger contest
Think you’re a great burger griller? You might want to enter the hamburger showdown being held in conjunction with the Uplifting the Coast Festival, which supports coastal restoration efforts for Grand Isle and the surrounding coast.
The event, which also will feature a car show and live music, will be held April 6 at Airline Highway Park/Fairgrounds, the BREC park at 17200 Airline Highway in Baton Rouge.
First-, second- and third-place cash prizes will be awarded for the best tasting hamburgers. The winner also will receive a certificate from the Louisiana Secretary of State’s Office as the 2013 Louisiana state master burger champion, and a trophy will be awarded for the best named burger.
Registration begins at 8 a.m., cooking starts at 9:30 a.m. Sampling by the public for a $10 donation begins at noon and prizes will be awarded at 3 p.m. There is a $35 preregistration fee for cooking teams or $45 fee if registering on the day of the event.
For more information about Uplifting the Coast and the April 6 contest, go to http://www.upliftingthe coast.org or contact organizer Libby Foret at (225) 268-4254 or by email at firstname.lastname@example.org.
Compiled by Food staff