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Chef John Folse to appear on NBC’s Today Show
Chef John Folse will appear on NBC’s Today Show on Mardi Gras, Feb. 12 during the 9 a.m. hour, Michaela York, director of communications for Chef John Folse & Co. said. Folse will prepare a chicken...
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SU AgCenter sets livestock show, meat sale
The Southern University Agricultural Reasearch and Extension Center will hold its 70th annual livestock show for youth Ferb. 28 through March 2 at the Maurice Edmond Livestock Arena, 14600 Scenic...
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Meatless Monday: Black-Eyed Pea and Tomato Stew With Brown Rice
Black-Eyed Pea and Tomato Stew With Brown Rice Makes 4 servings. Adapted by Beth Colvin from a Canned Food Alliance recipe. Like most stews, this was even better the next day. 2 tsps. peanut oil 1 cup...
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L’Auberge casino bar to hold beer dinner; Tin Roof sets pop-up event
The Stadium Sports Bar & Grill at L’Auberge Casino Hotel, 777 L’Auberge Ave., Baton Rouge, is hosting a Tin Roof Brewing Co. beer dinner starting with drinks at 6:30 p.m. Feb. 21. The four-course...
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Craft brewing club holds competition
Brasseurs a la Maison, a Baton Rouge craft brewing club, will hold its first Iron Brewer Festival at 6 p.m. Friday at Tin Roof Brewing Co., 1624 Wyoming St., Baton Rouge. Ten groups of participants...
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SoBou hosts hangover seminar
SoBou, 310 Rue Chartres, New Orleans, will host a seminar “Paying the Piper: Your Hangover and You” at 5:30 p.m. March 4. Author Wayne Curtis will break down the causes and remedies for hangovers, both...
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Missing “Downton”?
Bayona, 430 Dauphine St., wNew Orleans, will host a Downton Abbey Dinner 6:30 p.m. March 26. Preceded by a champagne reception with passed hors d’oeurves, Bayona invites patrons to dress as their...
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Hogs for the Cause adds asado dinner
Hogs for the Cause, an annual barbecue festival in New Orleans’ City Park, will expand into a two-day event this year with the addition of the Southern Asado Dinner at 6:30 p.m. March 22 in City Park....
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Meatless Monday: Cauliflower Salad
Cauliflower Salad Makes 8 salad-sized servings. Recipe is by Corinne Cook. 1 medium-size cauliflower, broken or cut into florets Water Salt ½ cup canola or vegetable oil, not olive oil 3 tbls. white...
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Meatless Monday: Seafood Lasagna
Seafood Lasagna Serves at least 12. Recipe is from Myra Crawford. 1 lb. lasagna noodles About 1 cup of a combination of chopped onion, celery, bell pepper and garlic 1 stick butter 1 lb. peeled and...
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Join Ruffino’s chef in Big Apple
Chef Peter Sclafani, executive chef and partner at Ruffino’s, 18811 Highland Road, Baton Rouge, will cook at the James Beard House in New York City on April 6. Sclafani’s menu includes hors d’oeurves...
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Win free oysters for life from Red Fish Grill
Ralph Brennan’s Red Fish Grill, 115 Bourbon St., New Orleans, is celebrating its 3 millionth barbecued oyster, which was fried sometime March 20, by hosting a contest for fans to build a new oyster...
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SoFAB sets martini seminar
The Southern Food and Beverage Museum in The Riverwalk Marketplace, New Orleans, is hosting a martini seminar. At 5:30 p.m. April 1, mixologist Blake Kaiser will discuss the history of martinis at...
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Saveur features Commander’s Palace on cover
Saveur magazine’s April 2013 edition is featuring several classic New Orleans restaurants, including Commander’s Palace, 1403 Washington Ave., New Orleans. The restaurant’s shrimp and tasso Henican is...
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Thibodaux distillery takes gold
Donner-Peltier Distillersof Thibodaux won gold medals for each of the three spirits the company entered in the World Spirits Association convention in Klagenfurt, Austria. Donner-Peltier takes gold at...
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Galatoire’s opens new bar, sets happy hour
Galatoire’s opened a new bar at 215 Bourbon St., New Orleans, and is offering a weekly happy hour on Wednesday nights. Hand-crafted cocktails, including classic martinis, Sazeracs, Buffalo Trace...
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Besh Foundation sets fundraiser
The John Besh Foundation and the New Orleans Wine & Food Experience will host the “Funkin’ It Up” fundraiser 7 p.m. May 25 at the Hyatt Regency, 601 Loyola Ave., New Orleans. Chefs Danny Bowien,...
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Meatless Monday: Spinach Soufflé
Spinach Soufflé Serves 6-8. Recipe is from the Viking Cooking School. A soufflé will always impress your guests. If you have the ingredients and soufflé dishes ready before you begin, the technique is...
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Gourmet crawfish festival set April 18
The Baton Rouge Epicurean Society and Mockler Beverage will host CrawFête, a gourmet crawfish festival on , April 18. The event at , held at Mockler Beverage, 11811 Reiger Road, Baton Rouge, will...
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Slow Food slates classes
Slow Food Baton Rouge will hold a series of urban agriculture classes at the Burden Center, 4560 Essen Lane, Baton Rouge. The schedule includes Basic Organic Gardenging, 10 a.m. to 2 p.m. April 6;...
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