The Baton Rouge Epicurean Society’s eighth annual Grace “Mama” Marino Lifetime Achievement Award dinner Aug. 21 honoring J.H. “Jay” Campbell kicks off its two-day Fête Rouge wine and food festival.

The evening gets underway with a gathering at 6 p.m. followed by a seven-course dinner prepared by seven of Baton Rouge’s finest chefs and paired with selected fine wines. Tickets for the dinner are $200 per person, $1,600 for a table of eight.

The evening’s menu features:

Appetizers by chef David Dickensauge of Bin 77 Bistro & Bar, served with Enrico Prosecco

Creole Devils on Horseback — boudin and andouille sausage stuffed Medjool Dat wrapped with apple smoked bacon, piquillo-tomato sauce

Marinated Watermelon, Aged Manchego and Micro Watercress with raspberry-champagne vinaigrette

Triple-Seared Beef Tenderloin Crispy Flat Bread with cave-aged gruyè re, truffle oil, micro arugula, chive aïoli and balsamic onion jam

First course by chef Eric Arceneaux of the City Club of Baton Rouge, served with Markham 1879 Cellar Blend

Wood-Fired Baba Ghanoush with dry-cured beef sausage, infused with toasted cumin seed, walnut and roasted red pepper purée and local honey whole wheat pita

Saffron-Infused Tomato Consommé

Smoked Crawfish Tabouleh, Harissa Spiced Aïoli and Goat Belly Lardons, Yellow Curry Saffron Lavash

Morgan Cote du Crow’s, 2011

Second course by chef Kelley McCann of Galatoire’s Bistro, served with Belle Glos Rosé of Pinot Noir

Fresh Dandelion Greens with spiced garbanzo beans, grape tomatoes, kalamata olives, red onion, cucumber, tabouli vinaigrette, house-made feta and lamb bacon

Third course by chef Jeremy Langlois of Houmas House Plantation, served with Flowers Sonoma Coast Chardonnay

Tahini-Rubbed Roasted Black Grouper

Garlic, Lemongrass and Pine Nut Couscous Salad

Preserved Lemon and Sumac Spiced Yogurt Sauce

Fourth course by chef Drew England of L’Auberge Hotel & Casino, served with Chateau Musar, Bekka Valley, 2007, and Whitehall Lane Reserve Cabernet Sauvignon, 2006

Chile and Coriander Braised Lamb Shank with toasted pine nut gremolata, cipollini and raisin polenta, roasted summer vegetables

Dessert by chef Don Bergeron of Chef Don Bergeron Enterprises

Fresh Fig and Pistachio Frangipane Tart

Praline Crème Chantilly and Rosewater Pearls

The celebration resumes at 7 p.m. Aug. 22 with the three-hourlong Food & Wine Fête. Tickets are $75.

New this year is Fête du Vin, which will begin at 6 p.m. Aug. 22 in the VIP Lounge at L’Auberge Casino. One hundred wine enthusiasts will have the opportunity to sample elite wines from around the world. Each guest will receive a special Riedel wine glass to more fully enjoy this unique experience. L’Auberge will provide an artisan cheese and charcuterie tasting exclusively for Fête du Vin. Tickets for Fête du Vin are $200 per person and include admission to the Food & Wine Fête.

For all tickets, visit