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 Link Restaurant Group and featuring members of the Fatback Collective, a group of Southern chefs who love to cook outdoors. Stephen Stryjewski, chef/owner of Cochon in New Orleans, is a member of the collective and will be cooking at the dinner.
“Hogs for the Cause reflects what I hold to be important in both my personal and professional life,” he said in a news release. “As a parent, I am happy to know there are organizations out there to help in a time of need. As a business owner, I am pleased to be able to contribute whenever possible.”
The menu for the Southern Asado Dinner will include hors d’oeurves of boiled crawfish, raw oysters, crab salad and hogtails by Neal Bodenheimer, owner of Cure and Bellocq in New Orleans; a first course of seasonal salads and charcuterie served with a 2011 Petite Couchon Blanc; a second course of family style platters of roasted meat, including fish, chicken, lamb, goat and beef, and platters of roasted vegetables, served with a 2010 Petite Cochon Rouge and a dessert of cordials from Donald Bender and Martha Foose.
Tickets are $300 per person, $200 tax deductible, or $500 for a weekend Boss Hog pass, $350 of which is tax deductible. Cocktail hour music will be provided by the Tom Leggett Trio. Click here for tickets and more information.
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 and chef Susan Spicer’s dishes. Bayona’s usual dinner menu includes dishes ehs such as veal sweetbreads with lemon caper or sherry mustard butter; , crispy smoked quail salad with pears and bourbon molasses dressing; , and a peppered lamb loin with goat cheese and zinfandel sauce. Chef Spicer’s “Downton” menu is not yet set, but a news release promises “a historical menu in Mrs. Patmore style.” Tickets start at $100. Call (504) 525-4455.
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 about a hangover is you can’t avoid it — instead you must understand it, work with it and negotiate a covenant with it,” Curtis said in a news release. “I hope that guests will find the discussion useful for the next time they have one too many!”
Guests will also be able to sample classic hangover cures. Tickets are $35. Museum of the American Cocktail and Southern Food and Beverage Museum members recieve at 20 percent discount. Call (504) 552-4095 or click here.
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 Louisiana foods like cayenne peppers, peaches, rice, red beans, pecans and strawberries. Each team then picked a style of beer, such as a Belgian stout or a Saison. Visitors will be able to sample each brew with admission to the festival, which is a non-perishable food item for the Greater Baton Rouge Food Bank. Food trucks will also be on hand.
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; bouillabaisse with seared red fish, crawfish dumplings and a crawfish Voodoo beer broth; braised pork belly served with mashed slow-braised okra and a chocolate hazelnut cake with coffee porter foam and a salted caramel gelato, all featuring various Tin Roof brews.
Tickets are $45 per person. Click here or call (225) 224-4105.
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 that includes onions and peppers
1 (15-oz.) can black-eyed peas, drained, rinsed and mashed
1 (15-oz.) can diced Italian tomatoes
1 (15-oz.) can tomato sauce
Salt and pepper to taste
3 cups cooked brown rice
1/2 cup chopped peanuts
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 SU AgCenter will also hold a meat sale. A whole beef cow, 910 pounds of meat, sells for $1,850, not processed. A half beef cow, 455 pounds of meat, is $925; a quarter, 228 pounds, $426.50. A whole pig, 200 pounds, is $200; a whole lamb, 50 pounds, $175 and a whole goat, 40 pounds, $150. The unprocessed animals will be delivered to Cutrer Slaughter House in Kentwood or Rouchers in Plaquemine. Buyers must contact the slaughterhouse immediately following the show; processing fees are not included in the price. Call the AgCenter at (225) 771-2242
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 will show off other Louisiana favorites like king cake and crab cakes.
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, toasted
1/2 cup (2 ozs.) crumbled mild semisoft goat cheese or feta cheese
1/2 ripe avocado, sliced
8 dried apricots, each cut into 3 or 4 strips
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 fiesta barbecue chicken, Southwest creamy macaroni and cheese, and chocolate crunch cake.
Cost is $50, and all classes are held at The Royal Standard, 16016 Perkins Road, near Highland Road and Interstate 10, Baton Rouge. Call (225) 751-0698.