The St. James Parish Festival of the Bonfires will host a Gingerbread House Decorating Contest at 10 a.m. Dec. 15. Entries and a $15 entry fee, which includes a pre-baked gingerbread kit, must be received by Dec. 5. Everything must be edible except for the base, organizers say. Click here for more information.
The dinner will start, of course, with cocktails and a whisky tasting of Sazerac Rye 6-year-old and 18-year-old whiskies. The first course will be an oyster Rockefeller hors d’oeuvres, the second a green bean salad with roasted almonds, the third Sazerac-brined Frenched pork chops with braised collard greens and caramlized onion grits with a maple glaze, and lastly, a carrot cake with praline-liquered pecans for dessert.
Seats are $45 each. Call (225) 292-9291 or email firstname.lastname@example.org to make reservations.
Planning a food-centric holiday event? Send it to us for listing in the print and online Food sections. Email your event, including the time, date, place and admission charge, if any, to email@example.com.
We’re going on hiatus until Monday. Y’all have a good holiday!
Squash Stuffed With Wild Rice, Pears, Cranberries and Walnuts
Serves 6. Recipe is from the Pear Bureau Northwest.
3 acorn or dumpling squash
Salt and freshly ground pepper, to taste
Freshly ground nutmeg
4 tbls. (½ stick) unsalted butter, at room temperature, divided
¾ cup wild rice
1½ cups canned low-sodium vegetable broth
¼ tsp. salt, plus extra to taste
2 cups water
2 tbls. olive oil
1 medium yellow onion, finely chopped
1 large clove garlic, minced
1 large rib celery, finely chopped
1 large carrot, peeled and finely chopped
2 firm Bosc or Anjou pears, peeled, halved lengthwise, cored and cut into a 1/2-inch dice
2 tsps. minced fresh sage
2 tsps. minced fresh thyme leaves
1/3 cup minced fresh parsley
1/3 cup chopped walnuts, toasted
1/3 cup sweetened dried cranberries Continue reading
Langlois, a graduate of the Chef John Folse Culinary Institute at Nicholls State University, will lead an Alaskan Culinary Adventure aboard the MS Zuiderdam. The Zuiderdam will sail June 22-29 for 7 nights visiting a variety of Canadian and Alaskan destinations. Langlois will hold a private demonstration and tasting and a private premium wine tasting with the ship’s cellar master.
Makes approximately 21/4 cups stuffing. Recipe is by Corinne Cook.
1 (8-oz.) box white or baby bella mushrooms plus 2 portobello mushrooms
Olive oil for brushing on mushrooms
4 tbls. butter
2 tbls. olive oil or vegetable oil
½ onion, chopped
¼ red or green bell pepper, chopped
1 rib celery, finely chopped
1 or 2 cloves garlic, minced
2 cups plain bread crumbs
8 ozs. crabmeat (Use remainder of pound for another special meal)
Salt, black pepper and cayenne to taste
Chef John Besh, a veteran of the Marine Corps, invites all current and former Marines to Luke, 333 St. Charles Ave., New Orleans, tomorrow to celebrate the Marine Corps birthday with free wild boar bratwursts, fried oyster and bacon sliders and flammenkuchen. Marine knowledge will be tested and I don’t know about you, but I wouldn’t want to be found out as an Marine imposter in a bar full of actual Marines. Call (504) 378-2840.