Join Ruffino’s chef, group for trip to N.Y.
Chef Peter Sclafani, executive chef and partner at Ruffino’s, 18811 Highland Road, Baton Rouge, will cook at the James Beard House in New York City on April 6.
Sclafani’s menu includes hors d’oeurves of shrimp corn dogs, crawfish arancini, charbroiled oysters with tasso ham-garlic butter, corn and crab shooters and grillades with grits.
Dinner will include crab cheesecake; heirloom tomatoes with foie gras mousse-filled burrata and 25-year-old balsamic caviar pearls; braised rabbit with gnocchi; and pork cheeks with bacon jam served with butternut squash purée and pork trotter tortellini. Dessert will be chicory café au lait panna cotta with chocolate chip beignets.
Join the Ruffino’s team and enjoy Sclafani’s dinner during a three-day trip for $1,650 per person, with a reduced rate for couples, including airfare and a stay at the W. New York.
The excursion will fly out of New Orleans on April 5, arriving in New York City at 10:41 a.m. The group will dine on Broadway before going to see the musical “Jersey Boys.” On April 6, the day is open, but the group will meet in the hotel lobby at 6 p.m. for private transportation to the James Beard House for dinner.
The group departs April 7, but not before a brunch at the Blue Fin.
Can’t make it to New York? Ruffino’s will host a James Beard Preview Night on March 27. Sclafani will prepare his entire menu, priced at $130 per person. Reservations are required.
Call (225) 753-3458.
Whole Foods Market sets classes, events
A cooking class for children and an Easter-themed cooking class are scheduled at Whole Foods Market, 7529 Corporate Blvd., Baton Rouge.
Tracey Koch and Stephanie Riegel will teach a Kids Dish cooking class at 11 a.m. to noon Saturday. The menu will include a fresh fruit dessert pizza and healthful treats with seasonal vegetables. The $10 class is open to children ages 7 to 12 with limited space.
Also on Saturday, from 11 a.m. to 3 p.m., the store will celebrate Eggstravaganza with several events, including an egg cooking competition and natural egg dyeing demonstration.
The Whole Foods Market Beer Club will meet from 8 p.m. to 9 p.m. and sample featured beers paired with cheese and hors d’oeuvres at $15 per person ages 21 and up.
Chef Sally, a New England Culinary Institute graduate, will hold an Easter cooking class from 6 p.m. to 7 p.m. Wednesday at $5 per person.
Participants will learn how to prepare dishes for a springtime spread.
For reservations for the cooking classes or the Beer Club, call (225) 218-0452 or visit the store’s Guest Services desk.
set for N.O. museum
The Southern Food and Beverage Museum in The Riverwalk Marketplace, New Orleans, is hosting a martini seminar.
At 5:30 p.m. April 1, mixologist Blake Kaiser will discuss the history of martinis at SoBou, 310 Chartres St., in the program “Martini: Olives Not Allowed.”
Cost is $35, or $28 for SoFAB or Museum of the American Cocktail members.
Visit http://southernfood.org/sofab/?p=7343 for more information or to purchase tickets. Space is limited.
Once Upon a Vine event slated Sunday
Martin Wine Cellar will hold its 19th annual gourmet food and wine tasting, Once Upon a Vine. It is set for 4 p.m. to 7 p.m.
Sunday at the Arbor Room at Popp Fountain in New Orleans City Park.
The reception-style event will feature more than 200 wines from around the world, culinary creations by Martin’s Catering, cheeses, charcuterie and pâtés.
Tickets are $60 per person and are on sale at all Martin Wine Cellar locations.
Jambalaya sale helps Cancer Services
Knights of Columbus Councils No. 3331 and No. 8878 will hold their annual spring jambalaya benefiting Cancer Services of Greater Baton Rouge at noon April 5.
The lunch includes jambalaya, salad, bread and dessert. Cost is $7 for pre-orders and $8 the day of the event, which will be held at Cancer Services headquarters, 550 Lobdell Ave., Baton Rouge.
Delivery is available for orders of 20 or more for a $10 charge. To place orders, call Stephanie White at (225) 927-2273 or email email@example.com.
Bourbon tasting series continues
The New Orleans restaurant 7 on Fulton continues its Jim Beam Devil’s Cut Bourbon Tasting Series from 6 p.m. to 8 p.m. March 28 and April 11.
For more information, call (504) 525-7555 or go to http://www.7onfulton.com.
The restaurant may be entered from 700 Fulton St. or from the lobby of the Wyndham Riverfront New Orleans Hotel, 701 Convention Center Blvd.
Advocate Food staff