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Here is where to slip into a restaurant for a break from crowds on annual art walk at Whitney White Linen Night

Advocate staff photo by Ian McNulty -A charcuterie plate at Butcher makes for a cool meal on a hot night in the Warehouse District.

Quite possibly the city’s most popular late-summer tradition, Whitney White Linen Night attracts thousands of art enthusiasts and fashionistas, decked out in stylish achromatic ensembles. And although the annual art walk offers outdoor food and drink options, nearby restaurants provide a break from the crowds and respite from the sizzling heat. Here is a guide on where… Continue reading →

What A Crock!: Mango Ginger Wings

Advocate staff photo by PATRICK DENNIS -- Mango Ginger Wings

We have a wide variety of food to tempt us here in Louisiana and many more cultural opportunities. Check out our grocery shelves to find how many more international ingredients are among the rows of sauces and seasonings. Experiment with some of the more unfamiliar ingredients and you might just be surprised at their fresh new appeal.… Continue reading →

Gourmet Galley: Sharing chicken meal with friends

Advocate staff photo by PATRICK DENNIS -- Gourmet Galley, Chicken Spaghetti

Jean Kay Brown, originally from Church Point, and I were talking about family recipes and her dad’s chicken spaghetti recipe came up. Her dad, the late Stanley Bodin, loved to cook and share a good meal with friends. This Chicken Spaghetti he cooked was basically a cacciatore, meaning the meat was braised then cooked with tomatoes… Continue reading →

Cooking demo, nutrition talk for diabetics on tap

Dietitians from Pennington Biomedical Research Center will join with Alexander’s Highland Market to offer an interactive educational experience entitled “Eating Well with Diabetes: It’s all about balance.” The hands-on cooking demo and tour of the store, located at 18111 Highland Road, Baton Rouge, is scheduled for 10-11 a.m. Friday, Aug. 14. It’s free, but advanced registration is… Continue reading →

Chefs to challenge farm-to-table skills in N.O.

The inaugural “Farm to Table Chefs Taste Challenge” will take place at 6:30 p.m. Friday, Aug. 7, in the Ernest N. Morial Convention Center in New Orleans. The competition is aimed at broadening awareness for the use of fresh, healthy and sustainable ingredients in preparing food. This event also will provide a platform to highlight… Continue reading →

Event to spotlight Gulf, Pacific Northwest fare

Compère Lapin, one of New Orleans’ hottest new restaurants, will host a special one-night-only collaborative dinner on Sunday, Aug. 9. For the restaurant’s first such dining experience since it opened earlier this year, chef/owner Nina Compton will welcome chef/owner Vitaly Paley and executive chef Doug Adams, of Imperial and Portland Penny Diner in Portland, Oregon, into the… Continue reading →

Young Chefs’ open house cancelled

The Aug. 9 “Back to School” open house at Young Chefs Academy Baton Rouge has been cancelled. The event, where children and their parents are invited to explore their creative culinary sides and participate in unique cooking experiences, will be rescheduled at a later date, said spokeswoman Callie Forkenbrock.… Continue reading →

Chef to represent La. in Great American Seafood Cook-off

Chef Michael Brewer

Chef Michael Brewer, of The Sammich restaurant in New Orleans, will represent Louisiana in the Great American Seafood Cook-Off on Saturday, Aug. 8. Brewer, who was crowned King of Louisiana Seafood in the Louisiana Seafood Cook-Off on May 24 in New Orleans, is one of 12 chefs from throughout the country competing for the highly coveted title… Continue reading →

Post-Civil War cooking: Exhibit recalls how substitutions were the key to survival

Advocate photo by CHERAMIE SONNIER --  Linda Collins, education program associate at the West Baton Rouge Parish Museum, explains how to cook  early dock weed, a staple of the southern diet after the Civil War when food was scarce.

Imagine being so hungry, you’d rummage in a field or ditch for prickly thistle, dock or dandelions to cook down like greens. By the end of the Civil War in 1865, that’s what the majority of Confederates, including those on the home front, were doing. Farmland had become battlefields, laborers were gone, and people fled… Continue reading →

Roasted olives make for an easy appetizer

Advocate photo by JILL ARNOLD -- Provencal Roasted Olives

Real olive lovers can’t leave this alone! If you’re looking for a great appetizer that will wow friends and family, it can’t get any easier — or more delicious — than this. It’s as simple as emptying the bottles of olives onto a baking sheet along with cherry tomatoes and garlic, swishing them around in spiced olive oil… Continue reading →

I Eat La.: Vegetable dishes bring back country living

Photo by TERESA B. DAY -- Purple Hull Peas and Ham with Stewed Okra and Tomatoes

I spent the summer after we moved to the country sitting under carports and on porches learning how to shuck corn and shell peas and butter beans. I learned to say “Yes ma’am.” And I learned all about what was happening with everyone else who lived along that winding road near the piney… Continue reading →

I Eat La.: A beautiful cut of meat demands the perfect pairing

Advocate photo by Teresa B. Day -- Glazed Roast Pork Belly

Whenever I can, I buy a nice locally raised slab of protein at the farmers market. While we know it is pretty easy to find a variety of locally grown produce, it hasn’t always been easy to get fresh meat. Thankfully, times have changed. Now we can find fresh poultry, beef, pork and more —… Continue reading →

Gourmet Galley: This trio of chocolate pies is hard to beat

Advocate staff photo by PATRICK DENNIS -- From left: German Chocolate Pie, Chocolate Cream Pie and Chocolate Angel Pie

All of them good and all of them CHOCOLATE! If your favorite pie is a chocolate pie, you’re in luck because these three are hard to beat. The delicious fillings, while all made from scratch, require only a few ingredients and are easy to make. The Chocolate Angel Pie gets its flavor from the nutty, crispy… Continue reading →

Side Dish: Preserving the bounty of spring

?Ball Blue Book Guide to Preserving? edited by Judy Harrold

HHH “Ball Blue Book Guide to Preserving” edited by Judy Harrold Jarden Home Brands, $11.95 200-page paperback HHH “Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying” edited by Jan Miller Houghton Mifflin Harcourt Publishing Co., $29.99 482-page hardcover… Continue reading →

Galatoire’s sets Stag’s Leap Wine Cellars dinner

Galatoire’s Bistro, 3535 Perkins Road, Baton Rouge, will host a Stag’s Leap Wine Cellars dinner, starting with hors d’oeuvres at 7 p.m. on Tuesday. The five-course meal, prepared by executive chef Kelley McCann, will be accompanied by Stag’s Leap Wine Cellars wines. During the dinner, Stag’s Leap regional representative Jennifer Correa will share… Continue reading →

Melvin Rodrigue named restaurateur of the year

Melvin Rodrigue, president and CEO of Galatoire’s Restaurant and Galatoire’s 33 Bar & Steak in New Orleans and Galatoire’s Bistro in Baton Rouge, is the Louisiana Restaurant Association 2015 Restaurateur of the Year. Other LRA honorees include chef John Folse, 2015 Hall of Fame Inductee; Brian Girardot, brand support manager of Community Coffee, 2015 Associate Member… Continue reading →

Tin Roof hosting tailgate to kick off new brew

Tin Roof Brewing Co. is ready to kick off football season with a new brew made just for tailgating. Tin Roof’s Gameday Session IPA will be introduced at, what else, a tailgate party on Aug. 15. The brewers, along with WNXX-FM 104.5/104.9 ESPN Baton Rouge and, are inviting the community to gather at Tin… Continue reading →

Four restaurants are taking casual New Orleans dining to new heights

Advocate staff photo by Ian McNulty - The tuna volcano is  built around an up-turned taco salad shell, layered with seared tuna and avocado and filled with an alternating seafood surprise within at Sether's Seafood in Harahan.

Of all the facets of local life that have been up for re-evaluation lately, the New Orleans neighborhood restaurant might seem an unlikely candidate for change. Long on tradition, beloved and generally successful, the great stalwarts are distinguished by their own style and character but share a common approach New Orleans knows by heart and menus… Continue reading →

Can we build a better oyster? New Orleans farmers market to showcase oyster designed to be in its prime during summer

Photo provided by Marcos Guerrero - Oysters grown through off-bottom cultivation from Caminada Bay Premium Oysters, a Grand Isle company now marketing them in New Orleans.

The old pearl of wisdom that oysters should be reserved for months spelled with an R still has plenty of currency with some connoisseurs. Not so much because of food safety concerns but rather because oysters spawn in the hot (and R-less) summer months, making them thinner and less flavorful. But this week marks… Continue reading →

Baton Rouge chef helps cooks get the most from leftovers

Photo provided by Susanne Duplantis -- MeMaw's Maque Choux

When it comes to leftovers, Baton Rouge’s Susanne Duplantis wants you to think outside the Tupperware. Her blog,, “where leftovers come to renew themselves,” offers tips for reusing leftovers in new meals. Duplantis is a self-taught chef. “My culinary background began on a step stool in my MeMaw’s kitchen,” she… Continue reading →

I Eat La.: Can't lose with hot, cool treats at farmers market

Advocate photo by Teresa B. Day -- Crawfish Stuffed Poblano Peppers

Nearly every Saturday, I like to make a trip downtown to the Red Stick Farmers Market. (Ideally, I like to go early when it’s fairly cool and just beginning to buzz.) On this week’s trip to the market, I found some spicy, locally grown poblano peppers and a big, freshly picked cantaloupe. I realized that I’d… Continue reading →

Peas in guacamole? Wait until you try brocamole

Associated Press photo -- A recent New York Times article urged readers to pair peas with guacamole, causing an outrage on Twitter. Even President Barack Obama joined the online cacophony, tweeting out: 'respect the nyt, but not buying peas in guac.'

Thank goodness for Twitter-powered outrage. How else would we know just how horribly offensive the combination of peas and avocados is? The apparently misguided pairing was exposed for all its perversity recently, when The New York Times urged the world to add peas — peas, I tell you! — to guacamole. Take a moment with that.… Continue reading →

Restaurant group to award scholarships

The Louisiana Restaurant Association Education Federation will award $70,000 in scholarships to 33 students at the 2015 LRAEF Five Star Futures Gala on Aug. 8 at the Hilton New Orleans Riverside. Receiving the LRAEF/NRAEF ProStart Scholarship, presented to students who have or will have the National ProStart Certificate of Achievement, are:

Gourmet Galley: Stuffed mini peppers make great party appetizers

Advocate photo by Corinne Cook -- Sausage and Cream Cheese Stuffed Sweet Mini Peppers

My friend Sylvia Spaht mentioned having delicious cheese-stuffed mini pepper appetizers while she was visiting in Washington, D.C. It so happened I had a bag of the small colorful peppers in my refrigerator. I started out thinking I would jazz up some cream cheese and just pipe that into the pepper halves; and then… Continue reading →