Baton Rouge is establishing itself as a food destination. Every day, more and more food news is cooking in the area. A weekly feature, “Leftovers” is a roundup of the latest on the local food and restaurant scene.

Richard Hanley debuts new Ranch dressing

Baton Rouge entrepreneur and owner of Hanley’s Foods, Richard Hanley, has released his latest salad dressing — a healthy Ranch. Hanley will celebrate the release of the new dressing with a weeklong launch, starting with a party at 6 p.m. Friday at Blend downtown.

Hanley said he’s been working on perfecting the dressing for the past year. Hanley’s Ranch has less calories and fat and no MSG. The dressing is plant-based.

“Eighty percent of all dressings are ranch,” he said. “People buy what they know. I’m hoping this is like a gateway drug to introduce people to our brand.”

Hanley is also working on a Creole ranch, one-ounce ranch cups and dry seasonings. For information and a full schedule of the Ranch launch week, visit hanleysfoods.com/ranch-launch-week.

New brewery in the works for Baton Rouge

Beer lovers will be excited to hear this news. Southern Craft Brewing Co., a new craft brewery, has started construction in the Barringer Foreman Technology Park, 14141 Airline Highway.

The goal is to sell its brews in local bars and restaurants by early next year. A taproom, which is also being constructed, is set to open in second quarter of 2016.

Joseph Picou and Wes Hedges are the two local engineers and award-winning homebrewers who founded Southern Craft.

“What we want to do her is focus on Southern and local ingredients, to use as many local ingredients as possible,” Picou said.

Table Kitchen and Bar opens for lunch, brunch

A relatively new Southdowns restaurant is now serving up a few more courses.

Table Kitchen and Bar, a farm-to-table restaurant at 4205 Perkins Road, is open for lunch from 11 a.m. to 2 p.m. Tuesday-Friday and for brunch 11 a.m. to 2 p.m. Sunday. At lunch, Table is offering some usual suspects such as Guidry’s catfish with popcorn rice and D’Agostino’s Cappelini pasta. A few lunch-specific items include a hot andouille sausage po-boy, BLT and grilled cheese with tomato soup.

For brunch, Table is offering tomato pie, eggs Benedict, pecan pancakes, and shrimp and grits.

For information, visit facebook.com/tablekitchenandbar or call (225) 239-7799.

Rouses breaks ground on Baton Rouge location

Attention shoppers: you will have another place to make groceries by next year.

Construction of a Rouses Market on Airline Highway is underway. The store is set to be located in the Long Farm Village development in Baton Rouge. This store, which is set to be 55,000 square feet, is Rouses’ first in the city and will open summer 2016. Donny Rouse Jr. said a second Baton Rouge location is already under contract, but did not elaborate.

For information, visit shop.rouses.com.

Follow Matthew Sigur on Twitter, @MatthewSigur. Timothy Boone contributed to this report.