What’s Happening

Mobile Farmers Market resumes for fall season

The Red Stick Mobile Farmers Market has resumed operations for the fall season and added two new weekly sites on Thursdays.

A variety of locally grown, seasonal produce will be available at each site, including tomatoes, pumpkins, mustard greens, turnips, green beans and squash.

The mobile “pop-up” unit provides a source of fresh food in areas without direct access to grocery stores and accepts several payment options, including SNAP/EBT, Senior Farmers Market Nutrition Coupons, and credit and debit cards. Wellness resources are offered at each site, such as nutrition information, recipe cards and food sampling at the Fresh for your Health tent.

Red Stick Mobile Farmers Market will operate weekly, weather permitting, on the following schedule:

Wednesdays — 9 a.m. to 11 a.m., Scotlandville Branch Library, 7373 Scenic Highway; 12:30 p.m. to 2 p.m., Star Hill Church, 1400 N. Foster Drive.

Thursdays — 8:30 a.m. to 10:30 a.m., Delmont Service Center, 3535 Riley St.; noon to 2 p.m., McKinley Alumni Center, 1520 Thomas H. Delpit Drive.

The mobile farmers market is a project of Big River Economic and Agricultural Development Alliance, which also operates the Red Stick Farmers Market and Main Street Market and provides support and direct sales opportunities for small farmers across the state.

Galatoire’s Bistro BR to host wine dinner

Galatoire’s Bistro, 3535 Perkins Road, Baton Rouge, will host a four-course dinner featuring the wines of Chappellet Winery at 7 p.m. Wednesday in the restaurant’s banquet dining room.

The family-operated Napa Valley winery has been making wines for more than 40 years.

Executive Chef Kelley McCann will prepare the dinner, which will include seared scallop, vichyssoise and green apple and leek slaw, paired with Chappellet Winery Chenin Blanc, Napa Valley 2011; pan-roasted Artic char, with warm sautéed arugula and frisée, pickled Chioggia beets, tricolored carrots and walnut-infused vinaigrette with Chappellet Winery Chardonnay, Napa Valley 2011; braised pork belly with sweet potato gnocchi, crispy Vidalia onion haystack and chocolate red wine sauce, with Chappellet Winery Signature Cabernet Gauvignoon, Napa Valley 2007; grilled venison rack with chanterelle mushrooms and blackberry demi-glace paired with Chappellet Winery “Pritchard Hill,” Napa Valley 2009; and seasonal berries with puff pastry and elderflower crème fraîche.

Cost is $95 per person, inclusive of tax and gratuity.

For more information and reservations, call Lucas Molbert at (225) 753-4864.

Compiled by Advocate staff