What’s Happening: Market making transitions

Red Stick Market making transitions

The Red Stick Farmers Market said local farmers are beginning to transition from heat-loving crops to planting their fields for early fall produce.

During the transition, the Tuesday Market on Goodwood Boulevard will be closed until Sept. 24.

The Red Stick Mobile Farmers Market, which operates on Wednesdays and Fridays, will be closed until late September.

The Saturday market in downtown Baton Rouge will continue regular operations, meeting from 8 a.m. to noon each Saturday.

Kids Dish class set at Whole Foods BR

Tracey Koch and Stephanie Riegel will teach a Kids Dish cooking class from 11 a.m. to noon Saturday at Whole Foods, 7529 Corportate Blvd., Baton Rouge.

The menu will feature fun, simple back-to-school snacks and meals.

The class is open to ages 7-14. Cost is $10.

For more information or reservations, call 218-0452.

Little Gem Saloon hosting wine tasting

Bizou Wines will host a casual, reception-style wine tasting featuring local winemaker James Moises of Moises Wines at The Little Gem Saloon, 445 S. Rampart St., New Orleans.

The event is set from 6 p.m. to 8 p.m. Thursday.

Sip more than 30 wines made by boutique producers and sample a selection of gourmet cheeses at the “Wine Around The World” event.

Cost to attend is $20 per person and tickets will only be sold at the door.

N.O. French Market plans cooking demo

Taylor Jackson, owner and operator of the food truck Empanada Intifada, will demonstrate how to make empanadas at 2 p.m. Sunday at the French Market Fare Demonstration Stage between Ursulines and Governor Nichols streets, New Orleans.

The program, hosted by the SoFAB Institute, is free and open to the public.

Call (504) 569-0405 or go to southernfood.org.

Casino hosts moonshine event

Boomtown Casino New Orleans, 4132 Peters Road, Harvey, will host a “Moonshine & Small Bites” cocktail party at 6:30 p.m. Wednesday.

Cost is $45 and reservations are required. Must be 21 to attend. Email Celeste Baer at cbaer@boomtownbelle.com or call (504) 364-8865.

Dining by Design chefs announced

Chef John Folse and Cypress Springs Mercedarian Prayer Center have named the slate of chefs participating in the fifth annual “Dining by Design” event at 4:30 p.m. Aug. 25 at Crowne Plaza Baton Rouge. The event benefits the prayer center.

In addition to Folse, chefs include Stephen Pyles, of Dallas; Pierre Sauvaget, Los Angeles Tennis Club; Jared Van Camp, Old Town Social and Nellcôte, Chicago; Peter Timmins, The Everglades Sportsman’s Club, Everglades City, Fla.; Charles Carroll, River Oaks Country Club, Houston; Seth Shipley, The Gasparilla Inn & Club, Boca Grande, Fla.; Peter Sclafani, Ruffino’s Restaurant in Baton Rouge and Ruffino’s on the River in Lafayette; Chris Lusk, Restaurant R’evolution, New Orleans; Dondi McNulty, Little Village, Baton Rouge; and Peter Page, Royal Sonesta Hotel, New Orleans.

The event combines chefs’ culinary artistry with the creativity of local designers and florists.

Ticket prices range from $200 to $1,000.

A pre-event, “Chillin’ & Grillin’,” will be held from 6 pm. to 8 p.m. Aug. 24 at White Oak Plantation in Baton Rouge.

For $50, guests can meet the chefs and designers as well as enjoy a Folse meal and beverages from Mockler Beverage Co.

To purchase tickets for either event or for more information, contact Joyce Chaney at (225) 752-8480.

Galatoire’s slates wine dinner Aug. 28

Galatoire’s, 209 Bourbon St., New Orleans, will hold a five-course wine dinner featuring the wines of Château de Beaucastel at 7 p.m. Aug. 28.

Cost is $100 inclusive of tax and gratuity.

Space is limited.

For reservations, call (504) 525-2021.

Kingfish to celebrate Huey Long’s birthday

Kingfish, 337 Chartres St., New Orleans, will celebrate the birthday of former Gov. Huey P. Long with a look-alike contest Aug. 30.

Participants are encouraged to wear seersucker or white linen one last time before Labor Day.

The winner will “feel like a king” when he is awarded with a complimentary meal from Kingfish each month for a year.

Chef Greg Sonnier and actor/radio personality Spud McConnell will kick off the party leading a second-line parade via pedicab at 4:30 p.m.

Judging begins at 6 p.m. Ramos Gin Fizz cocktails, prepared by bartender Chris McMillan, will be poured for all guests; and Sonnier will offer tastes from his new menu until 6:30 p.m. Happy hour begins at 7 p.m.

Kingfish is the newest restaurant in the Creole Cuisine Restaurant Concepts’ family of restaurants.

Compiled by Food staff