Pastime, Pastime Jr. make magazine’s ‘Hot 100’

A Baton Rouge independent pizza shop has been named to Pizza Today magazine’s “Hot 100 List.”

The magazine, which annually ranks the largest independent operations in the United States based on sales, this month ranked The Pastime Restaurant & Pastime Jr. No. 77 on its list. The two Baton Rouge restaurants together report annual sales in excess of $1.75 million.

Founded in 1945, The Pastime Restaurant Downtown, 252 South Blvd., is operated by Randy Wesley. Pastime Jr., at 3482 Drusilla Lane in the Drusilla Shopping Center, is operated by Jamey Travis. For more information, visit pastimerestaurant.com or pastimejr.com.

Other Louisiana pizzerias making the Hot 100 list are Pieworks, Pizza by Design, of Shreveport, which came in at No. 41; and Tony’s Pizza, of Lake Charles, at No. 72.

Gonzales Smokin’ Que

A professional barbecue team from Gonzales, Deep South Smokin’ Que, has qualified to compete inthe 25th annual Jack Daniel’s World Championship Invitational Barbecue in Lynchburg, Tenn., on Oct. 26.

Competitors often call the event the most prestigious barbecue competition in the world.

Oktoberfest and Besh

New Orleans chef John Besh will launch his new cookbook, “Cooking From the Heart,” during the third weekend of Deutsches Haus’ annual Oktoberfest in Kenner’s Rivertown.

The Oktoberfest opens Friday. On Saturday, it will feature Dachshund races. The second weekend, Oct. 18-19, features the inaugural Oktoberfest 5K run/walk, which will start on Third Street in Kenner.

On the event’s third weekend, Besh will sign copies of his new book on Oct. 25 and on Saturday wines from Germany, Austria and the Alsace region will featured at a wine tasting.

The event also will include live music, German foods and 16 German beers on tap.

Go to oktoberfestnola.com.

French-style ale launched

Bayou Teche Brewing is releasing Miel Sauvage, a French-style ale crafted with honey sourced near the Arnaudville brewery at Bernard’s Apiaries.

Miel Sauvage is Cajun French for wild honey, and the honey used for the brew comes from near the Atchafalaya Basin. It also includes barley from France and Canada that were known to impart a honey flavor into finished ale. The beer was then aged in empty whiskey barrels.

The barrels give the finished beer notes of whiskey, vanilla and oak.

Bayou Teche brewed only one batch of Miel Sauvage this year. It’s available in 22-ounce Belgian-style bottles and is on tap in some areas.

The new brew was launched Sept. 29 at a couchon de lait cooked over the wood the barrels the beer was aged in.