BREADA celebration set for Farmers Market

The Big River Economic and Development Alliance will mark its 18th anniversary with a celebration at the Saturday Red Stick Farmers Market in downtown Baton Rouge.

BREADA farmers and board members will cut the anniversary cake at 9:30 a.m. outside at the farmers market. Guest chef Peter Sclafani will appear inside Main Street Market for a special “Fresh From the Market” cooking demonstration at 10 a.m. Bloody Marys and mimosas will add to the celebratory fun.

Special kids activities will include a cupcake walk.

The Saturday market operates from 8 a.m. to noon at Fifth and Main streets. If raining, the farmers market is held inside the Galvez garage.

The Red Stick Farmers Market also is open from 8 a.m. to noon on the following weekly schedule: Tuesdays, 8470 Goodwood Blvd. (Unitarian Church parking lot) and Thursdays, 6400 Perkins Road, behind Pennington Biomedical Research Center, both weather permitting.

Red Stick Mobile Farmers Market is open for the fall season with a variety of fall vegetables. It meets Wednesdays from 9 a.m. to 11 a.m. at the Scotlandville Library, 7373 Scenic Highway, and from 12:30 p.m. to 2 p.m. at Star Hill Church, 1400 N. Foster Drive. On Thursdays, it meets from 8:30 a.m. to 10:30 a.m. at Delmont Service Center, 3535 Riley St., and from noon to 2 p.m. at Dr. Leo S. Butler Community Center, 950 E. Washington St.

Alexander’s to host pop-up farmers market

Get “Harvesting Health” tips from Pennington Biomedical Research Center’s booth during Alexander’s Highland Market’s pop-up farmers market from 10 a.m. to 2 p.m. Sunday.

The market, 18111 Highland Market Drive, Baton Rouge, also will feature about 30 farmers and small batch food vendors selling fresh seasonal vegetables, grass-fed beef, goat cheeses, mayhaw jelly, barbecue sauce, tamales, olive oils, salsa, spices, elderberry syrup, Italian cookies, popsicles, salad dressings and honey.

There will be an outdoor barbecue, free face painting for kids, and a bee exhibit.

Courtney Brock, Pennington Biomedical’s research kitchen director, will sample Hearty Harvest Butternut Squash Soup and Eggplant Spinach Bites from two original Pennington recipes.

For more information, contact Kelly Alexander at (225) 615-7800 or Kelly@alexandersmkt.com.

Culinary herbalist sets three cooking classes

Culinary herbalist Sarah Liberta will teach three classes on cooking for the holidays with fresh herbs and aromatic spices at the Red Stick Spice Company, Baton Rouge, 7970 Jefferson Highway, in November and December.

She will present “Herbs and Spices for the Holidays: Savories” from 1 p.m. to 3 p.m. on Tuesday, Nov. 4, and “Herbs and Spices for the Holidays: Sweets” from 1 p.m. to 3 p.m. Tuesday, Nov. 18. “Holiday Gifts with Herbs and Spices” will be the topic from 1 p.m. to 3 p.m. Tuesday, Dec. 9.

Classes will include cooking demonstrations and tasting samples. Participants will receive recipes and Herbs by Sarah products. Cost is $35 for each class. Go to herbsbysarah.com.

B(Roux) Tasting Dinner planned at Remoulade

Remoulade Restaurant is teaming up with NOLA Brewing for the second annual B(Roux) Tasting Dinner at at 6:30 p.m. Thursday, Nov. 20, at Remoulade, 309 Bourbon St., New Orleans.

The dinner will include five courses of Remoulade’s Cajun cuisine, complemented by the lagers and ales of New Orleans-based NOLA Brewing.

The menu includes NOLA Blond Ale paired with hors d’oeuvres of shrimp corn dogs, boudin won tons with pepper jelly mustard, oysters en brochette with marchand de vin and cheese straws; NOLA brown ale with oyster, duck and andouille gumbo; NOLA rebirth pale ale with alligator sauce piquante and goat cheese-honey grits; NOLA Hopitoulas IPA and Buck’s fried chicken and waffles with sawmill gravy; and warm apple crostata paired with NOLA Irish Channel Stout.

Cost is $45, inclusive of tax and gratuity. For reservations, call (504) 523-5433. Space is limited. For more information, go to remoulade.com.

Compiled by Advocate staff