Ruffino’s Restaurant Executive Chef Peter Sclafani won two gold medals at the New Orleans Wine & Food Experience’s Fleur de Lis Culinary Awards Competition in late May.

Judges tasted 60 dishes and awarded 30 medals in six main categories, plus five subcategories in the seafood selections. A new category for sandwiches also was added, according to a news release. The judges went to each participating restaurant to chat with the chef, taste his dish and shoot a photograph of the entry. The scores were tallied and results were revealed at the Grand Tasting event on May 25 at the New Orleans Convention Center.

Sclafani tied for gold in the meat and poultry category with Braised Pork Cheeks served with butternut squash purée. Also winning gold in that category was New Orleans chef Mark Quitney, of Marriott 5 Fifty 5, who served Turducken With Abita, Braised Greens & Satsuma Glaze.

Sclafani also took gold in the Lagniappe category with his dish Burrata Stuffed With Foie Gras Mousse, Balsamic Caviar and Tomato Chip.

26 received a copy of the program that featured all 60 recipes and photographs of the “Fleur de Lis” competition dishes served at the tastings.

Juban’s chef to cook dinner in Napa Valley

Bryan Del Bondio, president of Markham Vineyards in California’s Napa Valley, invited Juban’s Restaurant Executive Chef Jaime Hernandez to cook for his Summer Heritage Club Dinner on July 7.

Hernandez will prepare the same menu Del Bondio enjoyed at a Markham Vineyards wine dinner at Juban’s on May 22. All ingredients for the Napa dinner will come from Louisiana artisan farmers and fisheries, including Iverstine Family Farm, Glaser Family Farm, Papa Tom Bonnecaze Farm, Mon Jardin Farm, Plantation Pecan, Inglewood Farm and Morrow Family Farm.

“I think (Del Bondio) totally fell in love with Chef Jaime’s Louisiana Seafood Gumbo and his Iverstine Family Farms Pork Three Ways entrée,” said Scott Callais, Juban’s general manager. “And I understand the dinner was sold out a week after it was posted on Markham’s website.”

The menu also will include Rabbit Rillettes, Smoked Gulf Redfish, Crawfish Boil Rémoulade, Roasted Bobwhite Quail with a ragoût of wild oyster and chanterelle mushrooms, bitter greens and mayhaw vinaigrette and Plantation Pecan Bread Pudding.

Boutin’s Restaurantsadd breakfast menu

Boutin’s Restaurant has added a Cajun breakfast menu at both its Baton Rouge locations, 8322 Bluebonnet Boulevard and at Howell Park Business Park. Breakfast is being served from 6 a.m. to 10 a.m.

“We have expanded our menu to offer some favorite Cajun breakfast items to our patrons, and to bring some spice and pizazz to the breakfast restaurant market,” owner Lynn Boutin said.

The breakfast menu includes pain perdu, grillades du jour, sweet potato pancakes, shrimp and grits, and the restaurant’s signature Zydeco omelet, which includes andouille, tasso, onion, bell pepper, tomatoes, ham and cheddar cheese.

Breakfast plates are priced from $5.95 to $9.95.

With the addition of the breakfast times, Boutin’s is open from 6 a.m. to 9 p.m. Sunday through Thursday and 6 a.m. to 10 p.m. Friday and Saturday, Boutin said.

Tallulah scheduleschampagne brunch

Tallulah Crafted Food and Wine Bar in the Renaissance Baton Rouge, 7000 Bluebonnet Blvd., will be serving a champagne brunch every last Sunday of the month beginning June 24. Cost is $30 per person and $15 for children 12 and under.

Call (225) 388-5710.

Association chapter sets seafood week

The Louisiana Restaurant Association’s Greater New Orleans Chapter said LiveToEatNOLA.com for participating restaurants, to check menus and to make reservations.the We Live to Eat: Louisiana Seafood Restaurant Week will be held Sept. 10-16.

Participating restaurants in the New Orleans metro area will offer special prix fixe menus, giving diners the chance to try items at 25 percent off the regular price. Restaurants also will offer a two-course lunch for $20 and a three-course dinner for $35.

Companies interested in sponsoring We Live to Eat: Louisiana Seafood Restaurant Week and restaurants interested in participating should contact LRA Greater New Orleans Chapter Regional Director Sarah Peltier by email at sarahp@lra.org or by calling (504) 454-2277, ext. 564.

In the coming weeks, diners should check http://www.We