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Review: Siro’s serves up solid bistro fare

Advocate photo by PATRICIA GANNON -- Siro Bistro's onion soup is made in the classic French bistro tradition.

When life handed Mark Stroud lemons, like any good restaurateur, he made lemonade. “We were forced to move when Lafayette General Medical Center took over and gutted the building to make offices,” he said, effectively putting an end to his two decades in the Oil Center. “Then we found this location, and we love it.”… Continue reading →

Gourmet Galley: Cheesy quiche serves up great for brunch or light supper

Advocate staff photo by CHARLES CHAMPAGNE  --  Savory summer quiche

This savory summer quiche recipe is from my friend, Janet Young. Besides playing bridge, she likes going through cookbooks, reading about food or cooking something special for her family. Some of my favorite recipes come from her. This is a recipe she submitted to “Celebrating our Gardens,” the Country Club of Louisiana Garden Club cookbook.… Continue reading →

Choice? Select? Prime? Know what beef terms mean before you shop

St. Louis Post-Dispatch photo by EMILY RASINSKI -- Choice? Select? Prime? Know what beef terms mean before you shop.

Spencer Tracy famously appraised Katharine Hepburn like this: “Not much meat on her, but what there is is cherce.” That’s probably the most famous line from the 1952 comedy “Pat and Mike.” But I don’t want to talk about the movie (though it is a classic and you should see it again if you haven’t seen… Continue reading →

The truth about marinades: Most are a waste of your time

Marinades can sometimes do more harm than good. (Glenn Koenig/Los Angeles Times/TNS) ORG XMIT: 1172254

Marinating meats for the grill seems to bring out the inner herbalist in even the most hard-boiled of home cooks. A little olive oil, some lemon juice, a handful of herbs, some exotic spices — whatever smells right. It’s almost like we’re designing a scented bath oil rather than a seasoning for meat. The truth is, though,… Continue reading →

Capital Chefs’ Showcase participants have various motives, but Best in Show title a major draw

Advocate staff photo by TRAVIS SPRADLING -- Drusilla Place executive chef Sonny Creel will prepare chipotle-rubbed beef short ribs, a shiitake mushroom risotto and an asparagus and parsnip salad for the Sept. 10 Capital Chefs' Showcase.

For some chefs and restaurant owners, it’s personal. For others, it’s a chance to give back to the community. And then there’s the bragging rights that come with serving the best dish of the night. Stir up all those ingredients, add a little music, and you’ve got the 33rd annual Capital Chefs’ Showcase, benefiting Cancer Services… Continue reading →

Showcase benefits Cancer Services of GBR

Money raised at the Sept. 10 Capital Chefs’ Showcase is vital to Cancer Services of Greater Baton Rouge, which uses the proceeds to improve life for those living with cancer in the 10-parish capital area. The showcase raised about $235,000 last year, and organizers are hoping to exceed that this year. “One of the things… Continue reading →

New executive pastry chef coming to L’Auberge Baton Rouge's 4 eateries

Advocate staff photo by LIBBY ISENHOWER -- L'Auberge Casino & Hotel Baton Rouge announced Thursday the hiring of a new pastry chef. This picture shows the casino opening in 2012.

L’Auberge Casino & Hotel Baton Rouge offered some sweet news Thursday afternoon. The property announced that Tricia Nash would take over as executive pastry chef. Nash has nearly 20 years in the culinary industry. She attended the Academy of Culinary Arts in New Jersey. There, she graduated at the top of… Continue reading →

Magazine signing, fundraiser scheduled

Myra Edgar Brown will be signing copies of the September/October issue of Louisiana Cookin magazine, which features her Creole Gumbo recipe, on Saturday, Aug. 29, at the Quality Inn Hotel, 3900 U.S. 51, Laplace. Brown will be dishing up servings of her gumbo, starting at 11 a.m. The event also is a fundraiser for Brown, who… Continue reading →

Snack or dessert, these oatmeal cookies will be a hit in your house

Advocate staff photo by CHARLES CHAMPAGNE  ?  The Best Oatmeal Cookies

Now that school has started, many of you will be looking for lunchbox or after-school snacks. How about making up a batch of oatmeal cookies? Everyone likes them and they can serve as a snack or dessert. And nothing goes better with an ice-cold glass of milk. The only problem is how fast these… Continue reading →

Bobby Yarborough receives ‘Mama’ lifetime award

Advocate staff photo by PAM BORDELON --- Bobby Yarborough, CEO of Manda Fine Meats and this year's recipient of the Baton Rouge Epicurean Society's Grace 'Mama' Marino Lifetime Achievement Award, grills up some Manda's sausage for his and wife Marsha's dinner.

Bobby Yarborough got the surprise of his life when he walked into the private dining room at Gino’s Restaurant in February. There, the Baton Rouge Epicurean Society’s executive board asked Yarborough if he would accept this year’s Grace “Mama” Marino Lifetime Achievement Award? “I didn’t expect it all … how can you not accept this?” he… Continue reading →

Avery Island spices things up with opening of 1868

McIlhenny Company, the maker of Tabasco brand pepper sauce, has opened its new restaurant in celebration of nearly 150 years on Avery Island. The restaurant’s name, “1868,” is the establishment date of Tabasco hot sauce. The cottage-style restaurant features a diverse menu of Tabasco-infused Cajun favorites prepared by head chef Lionel… Continue reading →

Magazine signing, fundraiser scheduled

Myra Edgar Broswn will be signing copies of the September/October issue of Louisiana Cookin magazine, which features her Creole Gumbo recipe on Saturday, Aug. 29, at the Quality Inn Hotel, 3900 U.S. 51, Laplace. Brown will be dishing up servings of her gumbo, starting at 11 a.m. The event also is a fundraiser for Brown, who… Continue reading →

New culinary building opening at Nicholls

Nicholls State University is opening its state-of-the-art Lanny D. Ledet Culinary Arts Building, the new home of the Chef John Folse Culinary Institute, Aug. 20. The new 33,000-square-foot culinary facility is the culmination of a three-year, $12.6 million project designed to double enrollment at the Chef John Folse Culinary Institute and provide… Continue reading →

Brennan Award going to Audubon Nature CEO

Ron Forman

The New Orleans Wine & Food Experience has announced that Ron Forman, president and CEO of Audubon Nature Institute, will receive the 2015 Ella Brennan Lifetime Achievement in Hospitality Award. The award will be presented Nov. 12. Tickets to the event are $150 and available at Proceeds benefit nonprofit organizations that NOWFE supports.… Continue reading →

Monthly cookbook series set for Southern Food, Beverage Museum

The Louisiana Eats & Cooks Club, a monthly series of the New Orleans’ Southern Food and Beverage Museum, gets started on Thursday, Aug. 27. Jyl Benson, SoFAB’s director of culinary programming, and Poppy Tooker, host of “Louisiana Eats!” on WWNO and WRKF, will conduct the club at the Rouses Culinary Innovation Center by Jenn-Air at SoFAB, 1830… Continue reading →

City Pork Deli, executive chef Sean Rivera part ways; restaurant eyes replacement

Advocate file photo by Veronica Dominach -- Chef Sean Rivera

City Pork Deli and Charcuterie is looking for a new executive chef. Chef Sean Rivera parted ways with the restaurant located near the Perkins Road overpass. Rivera had been the executive chef for around eight months, and he says the split was amicable. His last day was Wednesday, Aug. 12. “I enjoyed… Continue reading →

Chicago mixologist blends Louisiana roots into every cocktail

Advocate staff photo by CHARLES CHAMPAGNE -- Mixologist Adam Seger, whose cocktail-crafting skills were auctioned off last February as a fundraiser for St. Luke's Episcopal School, mans the bar at Linda Brown's home where a party for 10 couples was held.

“Like food, cocktails should smell good,” says mixologist Adam Seger, of Chicago, as he prepares his Magnolia Martinis for guests. Readying rosemary for his Grace Under Fire, Seger slaps sprigs of the herb against his hand, releasing its spicy aroma. “I like using herbs because you smell the cocktail before drinking it,” says Seger, who… Continue reading →

Fla. chef takes Taste Challenge with ‘NOLA’ creation

Chef Hari Pulapaka, of Cress Restaurant in Deland, Florida, won the Gold award at the inaugural Farm to Table Chefs Taste Challenge. His winning creating, “NOLA — New Old Latin Asian,” took the top honor at the Aug. 7 competition at the New Orleans Ernest N. Morial Convention Center. Pulapaka’s dish featured… Continue reading →

Londoner Grill to hold St. Arnold Beer Dinner

The Londoner Grill is holding a St. Arnold Beer Dinner at 7 p.m. Monday, Aug. 17. The five-course meal is $55 at the eatery’s Baton Rouge location, 4215 S. Sherwood Forest Blvd. In addition to hors d’oeurves, the meal includes a first course of seafood stuffed mirliton with a creole crawfish ragout paired with Endeavour Double… Continue reading →

Serving breakfast for dinner, with a bit of pasta in the mix

This June 22, 2015 photo shows breakfast for dinner spaghetti in Concord, N.H. This dish is from a recipe by Sara Moulton. (AP Photo/Matthew Mead)

This is the ultimate breakfast-for-dinner dish: bacon, eggs and toast (in the form of buttery crumbs), combined with spaghetti. Comfort food to the highest degree, it’s especially satisfying after a stressful day at school or the office. And all of the ingredients, except for the bacon, are cooked in one skillet. Most of us fry our… Continue reading →

2 New Orleans restaurants invited to cook to James Beard House

Broussard’s and Kingfish Restaurants in New Orleans have been invited to the prestigious James Beard House in New York City on Sept. 17. Executive chefs Neal Swidler and Nathan Richard will prepare a multicourse tasting menu showcasing Louisiana-inspired dishes and Southern cocktails for James Beard Foundation members and guests. Broussard’s head bartender,… Continue reading →

‘Eating Well With Diabetes’ class slated at Alexander’s

Dietitians from Pennington Biomedical Research Center will join with Alexander’s Highland Market to offer an interactive educational experience titled “Eating Well With Diabetes: It’s All About Balance.” This hands-on cooking demo and store tour is aimed at helping people in the community live well with diabetes. It will be held from 10 a.m. to 11 a.m. Friday,… Continue reading →

Almaza a solid choice for fast Middle Eastern cuisine

Advocate photo by Ellen Zielinski -- The All Mediterranean Extraordinaire at Almaza comes with gyro, chicken shawarma and chicken kabobs.

When I lived in Dallas, one of the things I missed most about my hometown of Baton Rouge was the abundance of quick Lebanese food options, so I was excited to review Almaza. I remembered ordering from the East Boyd restaurant during my days at the LSU newspaper, and I have fond memories of the gyros and chicken… Continue reading →

Canning brings excitement, anticipation to gardening

Photo by COLETTE DEAN -- Neatly labeled jars of canned vegetables, from pickled okra to salsa and bread-and-butter pickles line Tony Yokley's pantry.

Tony Yokley knows how to get his two grandsons to eat at least a few veggies. He pickles them and puts them in jars. Yokley has been canning his garden-grown vegetables for several years, nudged to do so after a few strong harvests of tomatoes, cucumbers and peppers. “I got started… Continue reading →

What A Crock!: Beef Barbecue Dinner Fun

Advocate staff photo by PATRICK DENNIS -- Beef Barbecue Dinner Fun

Back-to-school means new starts, new routines, and, for many, the need for new, easier meal ideas. The trick is to serve dishes both youngsters and adults will enjoy. A grandmother recently sent word that she was once again cooking for children in her household. It was a change, she said, trying to come up with meal ideas… Continue reading →

Craft sake is the latest alcohol trend that’s brewing in U.S.

In this photo taken, Friday, June 12, 2015, Dan Ford, founder of the Blue Current Brewery, poses with a bottle of sake at the brewery in Kittery, Maine. Steamed rice is inoculated in a sauna-like koji room for two days as part of the six week brewing process to make "rice wine." (AP Photo/Robert F. Bukaty)

First came boutique wineries. Then microbreweries and craft distilleries. Now, Japanese sake aficionados are hoping to transform the so-called “rice wine” into the next artisan alcohol-of-the-moment in the U.S. Dan Ford, whose Maine-made sake is just hitting the market, has bet his retirement savings that consumers will be sold on his… Continue reading →

Take care when canning foods at home

Photo by COLETTE DEAN -- To be sure your canned foods are safe, carefully follow directions and include the correct additives.

Canning extra vegetables and fruits from your garden is a great way to save money and enjoy them year-round, but you must take care when processing foods at home. “Getting recipes off of Pinterest or other Internet sites can be risky, because you cannot be sure the food will be safe once processed,” cautioned Wenquing Xu, consumer… Continue reading →

Store’s fundraiser marks Katrina anniversary

La Petite Grocery in uptown New Orleans will host a dinner on Aug. 24 to mark the 10-year anniversary of Hurricane Katrina, which made landfall in New Orleans on Aug. 29, 2005. An opening reception will begin at 6 p.m., followed by a four-course dinner at 7 p.m. prepared by chef Justin Devillier, of La Petite Grocery,… Continue reading →