The Fresh Market is hosting a wine gala to benefit Swine Palace’s 20th anniversary season from 7 p.m. to 9 p.m. July 28 with a champagne reception at 6:30 p.m. at the Reilly Theater on the LSU campus.
The menu includes: Prime Rib Carving Station With European Crusty Bread and Horseradish Sauce; Classic Shrimp Cocktail With TFM Signature Cocktail Sauce; Super Crab Dip Canapés; Maryland-style Crab Cakes With Port City Sauce; and Caramel Pecan Brie on Ginger Thins. There will also be assorted hors d’oeuvres and dessert items.
More than 20 wines and champagne varietals will be served, and raffle prizes will include an “instant wine cellar” of 25 bottles.
Tickets are $40 in advance and $50 at the door. For more information, contact Jacquelyn Craddock at jcraddock.lsu.edu or (225) 578-9277.
BD Kitchen planning children’s classes
BD Kitchen Co. will hold “Kid’s Camp” from 10 a.m. to 2 p.m. July 23-25 in its store at 7350 Jefferson Highway, Suite 490 in Towne Center.
Among the dishes campers will help make are meat pies, cheese ravioli and cake balls. They also will learn kitchen safety.
The three-day, hands-on cooking camp is for children ages 9 to 16 and is limited to six to 12 participants. Cost is $275, which includes a chef’s kit.
Call (225) 929-6070 for reservations.
Sharp Cook to hold class on puff pastry
Dana DeLatte with Sharp Cook will teach a class on “Puff Pastry Perfection” at 11 a.m. Saturday at 10889 Perkins Road, second floor, Suite D, above Sweet Wishes Cupcake Shoppe.
The menu includes Spinach Pochette, Chicken Pot Pie Pockets and Apple Cream Cheese Strudel.
Cost is $35 per person. To register, call (225) 247-2632 or go to the website http://www.SharpCook.com.