‘Trip to Italy’ cooking class set for Fresina
Fresina Pasta Co. & Italian Specialties, 3458-B Drusilla Lane, Baton Rouge, is hosting a cooking class with Jay Ducote of BiteandBooze.com.
“A Trip to Italy” will be 10:30 a.m. April 26 or April 27.
The menu will feature a first course of antipasti, including Italian sausage, cheeses, cured meats and pickled pears; a second course of cannelloni with beef wrapped in pasta sheets, covered in tomato sauce and cheese, then baked and served with a sensation salad. The final course is an orange and ricotta cake with almond crust.
Cost is $75. Call (225) 926-1341.
at Red Stick Spice Co.
The Red Stick Spice Co., 7970 Jefferson Highway, Suite G, Baton Rouge, will host a cooking demonstration featuring Ashley Savoy and no-cook strawberry preserves from noon to 2 p.m. April 30.
Savoy and Red Stick Spice Co. owner Anne Milneck will prepare the preserves with chamomile crème anglaise and whipped cream, then will demonstrate how to make minitrifles. Cost is $10 and includes tastings and products from the store.
N.O. Wine, Food Experience lineup set
NEW ORLEANS — The 2013 New Orleans Wine & Food Experience program lineup will include wine dinners, the second year of the Big Gateaux Show, tastings and the Louisiana Seafood Cook-Off, as well as a host of other seminars, workshops and tastings.
Running May 22-25, the 21st year of NOWFE will include wine dinners from more than 30 New Orleans restaurants; Vinola, a tasting event at the Omni Royal New Orleans; the Royal Street Stroll, where participants can shop along Royal Street, tasting wine and listening to live jazz; the Big Gateaux Show, which features elaborate pastries paired with Champagne Nicolas Feuillatte, hosted by Tariq Hanna and Keegan Gerhard and featuring Trixi Minx and the Beauties from Burlesque Ballroom; Grand Tastings featuring 175 wineries, 1,000 wines and 75 chefs; and the Louisiana Seafood Cook-Off, which will crown the king or queen of Louisiana seafood.
Some of this year’s Sommelier Series seminars include “Bubbles, Bubbles & More Bubbles,” featuring sparkling wine from around the world; “Outstanding Oregon,” featuring wines from Oregon; “Enhancing the Experience,” in which the Riedel Wine Glass Co. will show the impact the right wine glass can make; and “Burgundy’s Best Kept Secret,” featuring Louis Jadot’s Beaujolais, Mâconnais and Côte Chalonnaise wines with special guest Thibault Gagey, son of Pierre-Henry Gagey, president of Louis Jadot.
Chef’s Series seminars will include “Tide to Table,” featuring chefs Brian Landry of Borgne and Tenney Flynn of GW Fins; “Savor the Flavor” with chef Susan Spicer, who will discuss wine and food pairings; and “Home Sweet Home,” in which chef Amanada Rockman of L2o Chicago will show off creative and easily achievable desserts.
For event tickets and more information, visit http://www.nowfe.com.
Culinary fundraiser planned in Marksville
MARKSVILLE — The 10th annual La Cuisine de la Louisiane, a culinary fundraiser, will be held from 5:30 p.m. to 7:30 p.m. July 28 in the Mari Showroom of Paragon Casino Resort.
This year’s event will benefit the American Red Cross of Central Louisiana in Alexandria, Camp Bon Coeur in Lafayette and the Avoyelles Society for the Developmentally Disabled in Marksville.
Attendees will be able to sample items prepared by major restaurants from throughout Louisiana. The menu will include entrees, appetizers, soups, salads, desserts and heart-healthful snacks. Wine, coffee and other beverages also will be available.
Live entertainment will be provided and a silent auction will be held. Tickets are $35 and may be purchased by contacting the American Red Cross at (318) 442-6621; Camp Bon Coeur, (337) 233-8437 or ASDD, (318) 253-6955.
Compiled by Food staff