Category Archives: Events

Crawfish, beer fest on tap

The fourth annual Bugs & Brew for Drew Crawfish Cook-off and Beer Festival will start at 11 a.m. April 20 at River City Plaza at Mardi Gras World.

More than 50 teams will compete in a crawfish- cooking competition, local music and a cask-aged beer garden hosted by the Louisiana Craft Brewers Guild. Admission is free, but advance VIP tickets can be purchased for $50 until April 15 and $60 after that will allow attendees to eat and drink all day. Separate food and drink tickets will be available at the event.

The family- friendly festival benefits the Drew Rodrigue Foundation, a non-profit organization that celebrates heroes in the face of adversity in honor of local football coach Drew Rodrigue, a news release says. More info.

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; Gardening in Small Spaces, 7:30 p.m. to 8:30 p.m. April 9; Citrus Tree Pruning, 10 a.m. to noon April 13; Beginner Backyard Chickens, 10 a.m. to 11:30 a.m. April 20; Composting, 7 p.m. to 8:30 p.m. April 23; and Fermentation, 10 a.m. April 27.

All classes are taught by local experts. There is a suggested $5 donation per class, except for the April 6 class, which will be $25. Register online.

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 feature crawfish dishes prepared by chefs from Baton Rouge restaurants served with craft beers, wines and spirits from Mockler Beverage.

Participating restaurants include Bin 77, Blend Wine Bar, the Crowne Plaza Hotel, Culinary Productions, Galatoire’s Bistro, Hot Tails Restaurant, Juban’s, Latil’s Landing, Mansurs on the Boulevard, Ruffino’s, Sammy’s, Stroube’s Seafood and Steakhouse and Sullivan’s. Tickets are $50 and proceeds benefit local childhood health and nutrition programs. Visit http://www.crawfetebr.com or call (225) 773-4889.

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, Mission Chinese Food; John Currence, City Grocery; Donald Link, Link Restaurant Group; Michelle Bernstein, Michy’s; Aaron Sanchez, Food Network, Mestizo Restaurant; David Slater, Emeril’s; Jacques Torres and Besh will present the evening’s food.

As part of the fundraiser, chef Leah Chase will be awarded the Ella Brennan Lifetime Achievement in Hospitality Award. The Ella Brennan award recognizes one person annually that has made a “lifetime commitment to the hospitality industry through extraordinary leadership, personal and professional accomplishments and philanthropic contributions to the community,” a news release says.

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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 SoBou, 310 Chartres St., in the program “Martini: Olives Not Allowed.” Cost is $35, or $28 for SoFAB or Museum of the American Cocktail members.

Click here for tickets.

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 of shrimp corn dogs, crawfish arancini, charbroiled oysters with tasso ham-garlic butter, corn and crab shooters and grillades with grits. Dinner will include crab cheesecake; heirloom tomatoes with foie gras mousse-filled burrata and 25-year-old balsamic caviar pearls; braised rabbit with gnocchi; and pork cheeks with bacon jam served with butternut squash purée and pork trotter tortellini. Dessert will be chicory café au lait panna cotta with chocolate chip beignets.

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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.

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.

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 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 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 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.

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 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.