The Baton Rouge Epicurean Society will host “Fete Rouge - A Louisiana Celebration of Food and Wine,” a two-day festival at the Crowne Plaza Baton Rouge on Aug. 25-26.
The festival begins on Aug. 25 with the fifth Grace “Mama” Marino Lifetime Achievement Award Dinner honoring John Folse (see cover story).
The dinner and all Fete Rouge events will be held at the Crowne Plaza, 4728 Constitution Ave., which is a new location for the annual food and wine festival.
On Aug. 26, local chefs will vie for medals in a cook-off that emphasizes using certified Louisiana grown/raised/caught and manufactured ingredients in the dishes entered in competition. After the dishes are judged, tastings will be served to guests.
The event, called the “Food & Wine Fete,” will be held from 6 p.m. to 9 p.m. and will feature more than 150 wines from around the world available for tasting, wine judging, live entertainment, a silent auction and raffle of a 150-bottle wine cellar. Individual tickets for the “Food & Wine F?te” are $50 in advance and $65 at the door.
A package price for both Fete Rouge events, the award dinner and the food and wine tasting, is $240. Tickets can be ordered by visiting http://www.bresbr.com or http://www.feterougebr.com or by calling (225) 773-4889.
Organized by leaders in the food, beverage and hospitality industry, the nonprofit Baton Rouge Epicurean Society uses proceeds from the F?te Rouge events to benefit local childhood health and nutrition programs, including the Juvenile Diabetes Research Foundation.
Participating restaurants and caterers in the “Food & Wine Fete” include Juban’s Restaurant & Catering; Ruffino’s Italian Restaurant; The Dream Gourmet; Sullivan’s Steakhouse; Mansurs on the Boulevard; DeAngelo’s Casual Italian Dining; The Edible Event; Drusilla Catering; Brew Ha-Ha; Beausoleil Restaurant and Bar; Fleming’s Prime Steakhouse and Wine Bar; and Hot Tails Restaurant, of New Roads.
The gala award dinner honoring Folse will be prepared by chefs who have worked with Folse: caterer William Wells, of Culinary Creations; Rick Tramonto, Folse’s longtime friend and partner in a restaurant development venture; Terry McDonner, recently retired executive chef of Juban’s Restaurant & Catering; Michael Dardenne, executive chef of DeAngelo’s Casual Italian Dining Restaurants; Scott Varnadoe, executive chef at Stroubes Seafood and Steaks; Jeremy Langlois, executive chef of the Houmas House restaurants; and David Harris, who heads the pastry division of Chef John Folse & Co.
The dinner menu will include hors d’oeuvres of Cajun Smoked Salmon Cornett, Cane Syrup-Candied Pork Tenderloin and Crispy Louisiana Crawfish; an amuse-bouche of Smoked Crab and Sweet Corn Panna Cotta With Red Pepper Paint; Terrine of Smoked Catfish With River Road Shrimp Remoulade; Death by Gumbo with a thyme-roasted Bobwhite quail filled with Louisiana Gulf oyster and tasso rice dressing; Asian Cajun Surf and Turf Salad; Community Coffee Marinated Colorado Loin of Lamb; and Cabanocey Plantation Summer Treat, a lemon-yogurt Bavarian cream cake with orange Grand Marnier and sweet basil sauces, pecan crisp and berries.
Wines served at the meal will include Monmousseau Rosé Demi Sec, Stag’s Leap Viognier 2010, J Wrigley “MAC” Cuvee Pinto Noir 2009, Rombauer Carneros Chardonnay 2009, Rocche Barolo dei Mansoni 1998 or 1999, Chalk Hill Cabernet 2005 and Moscato d’Asti.