Monthly Archives: February 2013

Hogs for the Cause adds asado dinner

Posted on February 25, 2013 by Beth Colvin

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. Coordinated by the … Continue reading →

Posted in Events, New Orleans, Uncategorized | Tagged , | Leave a comment

Missing “Downton”?

Posted on February 22, 2013 by Beth Colvin

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 favorite “Downtown Abbey” characters and enjoy white-glove service … Continue reading →

Posted in Events, New Orleans, Uncategorized | Tagged , | Leave a comment

SoBou hosts hangover seminar

Posted on February 21, 2013 by Beth Colvin

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 modern and historic. “The thing … Continue reading →

Posted in Drink, Events, New Orleans | Tagged | Leave a comment

Craft brewing club holds competition

Posted on February 21, 2013 by Beth Colvin

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 crafted beers from randomly chosen … Continue reading →

Posted in Drink, Events, Food trucks | Tagged , | Leave a comment

L’Auberge casino bar to hold beer dinner; Tin Roof sets pop-up event

Posted on February 21, 2013 by Beth Colvin

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 meal will include blonde poached oysters; … Continue reading →

Posted in Drink, Events | Tagged , | Leave a comment

Meatless Monday: Black-Eyed Pea and Tomato Stew With Brown Rice

Posted on February 18, 2013 by Beth Colvin

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 prechopped seasoning blend … Continue reading →

Posted in Meatless Monday | Tagged , , | Leave a comment

SU AgCenter sets livestock show, meat sale

Posted on February 8, 2013 by Beth Colvin

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 Highway, Baton Rouge. As well as a livestock show, the … Continue reading →

Posted in Events | Tagged , | Leave a comment

Chef John Folse to appear on NBC’s Today Show

Posted on February 6, 2013 by Beth Colvin

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 and sausage gumbo and … Continue reading →

Posted in Events | Tagged , , , | Leave a comment

Meatless Monday: Avocado Apricot Almond Salad

Posted on February 4, 2013 by Beth Colvin

Avocado Apricot Almond Salad Serves 4 as a side salad. Recipe is from Earthbound Farm. 5 ozs. prewashed mixed baby greens (6 cups) 1/4 cup fresh whole tarragon leaves About 1/4 cup Lemon Vinaigrette (recipe follows) 1/4 cup sliced almonds, … Continue reading →

Posted in Meatless Monday | Tagged , , | Leave a comment

Registration slated for Kay Ewing’s class

Posted on February 4, 2013 by Beth Colvin

Kay Ewing’s Everyday Gourmet will offer a spring cooking class, Southwest Cuisine. Registration begins at 10 a.m. March 15 for weekday sessions and at 10 a.m. March 16 for Saturday sessions. The menu will include Sedona coleslaw, roasted and glazed … Continue reading →

Posted in Events | Tagged | Leave a comment