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Review: Twisted Burgersis a saucy addition to the burger scene

Advocate photo by Tim Arnold -- The bacon cheeseburger combo which along with the bacon, had mustard, ketchup and the twisted sauce.

Twisted Burgers is a small, no-frills restaurant tucked in a strip mall on La. 44 in Gonzales. It has a diner-style feel. The restaurant is no wider than a two-car garage, and there are a couple TVs for showcasing sporting events. As the group I went with placed its order at the counter, we quickly realized… Continue reading →

Delivering the dough: Couple steers their mobile wood-fired pizza oven around Louisiana

Advocate photo by TIM ARNOLD -- Joe Forte puts a pizza into their wood-burning mobile pizza oven as Shelly Forte talks with a customer at the Hammond Farmers Market.

Have dough, will travel. That could well be the motto of Joe and Shelly Forte, who have been steering their mobile wood-fired pizza oven all over South Louisiana for months now. The couple started Dat’z Italian, their traveling pizza business, about a 18 months ago. They work regular jobs during the week, test recipes at… Continue reading →

Jambalaya Sandwich takes top prize at Fête Rouge competition

Photo by Jenn Ocken Photography -- Chef Matt Reed's winning Jambalaya Sandwich.

Once again chef Matt Reed won Best in Show honors at the Baton Rouge Epicurean Society’s chef’s competition, part of the two-day Fête Rouge wine and food festival. At the Aug. 28 event staged at L’Auberge Hotel & Casino, Reed’s Jambalaya Sandwich earned him a repeat top prize. The chef, owner of Reed’s Cakes & Catering, concocted… Continue reading →

Thursday farmers market resumes at Pennington

The Thursday edition of the Red Stick Farmers Market has resumed for fall behind Pennington Biomedical Research Center, 6400 Perkins Road, Baton Rouge. Farmers will have a selection of late summer produce, including blueberries, sweet peppers, mustard greens, cucumbers, okra and more. Food artisans will also offer homemade jams, pickles, stone ground grits, artisan breads… Continue reading →

White Hot Party planned at Sullivan’s Steakhouse

Sullivan’s Steakhouse Baton Rouge is hosting its annual White Hot Party from 5 p.m. to 9 p.m. Friday. Guests are encouraged to dress in their favorite summer white attire. There will be giveaways, summer entertainment and eats, including $7 signature cocktails, select wines and bar menu items. Highlights from the bar menu include… Continue reading →

Alexander’s to host pop-up farmers market

Local farmers and food vendors will showcase fresh produce, local food products and tastes of the tailgating season Sunday at Alexander’s Highland Market’s pop-up market from 10 a.m.-2 p.m. Liuzza Farms will be selling eggplant, yellow squash, cucumbers and zucchini, along with 24 other vendors sampling dishes, drinks and desserts for tailgating. Outdoor grilling and face painting… Continue reading →

Cookbook teaches single guys to get dinner (and maybe dates)

This image provided by Page Street Publishing, Monday, Aug. 10, 2015, shows the cover for the book "The Single Guy Cookbook," by Avi Shemtov. Shemtovs just-released book is a refreshing look at cooking for one.  (Ken Goodman/Page Street Publishing via AP)

Single and looking? If you’re a guy who’s willing to do some cooking, Avi Shemtov has you covered. Admittedly, Shemtov’s initial attempt to feed dudes on the prowl read a bit too much like the strange love child of Rachael Ray and a Craigslist Casual Encounters ad. Which is to say, “30-Minute Meals That Will Get… Continue reading →

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 →