The city’s most popular chefs will prepare six courses of food and wine Sunday as part of the Baton Rouge Epicurean Society’s annual Fête Rouge Award Dinner.
As 225 Dine reports, the night will begin with hors-d’oeuvres from Chef Drue Vitter of Renaissance Baton Rouge Hotel. Then, attendees will have their pick of meat-centered delicacies, including smoked salmon rillettes and boudin-stuffed roasted quail with blackberry and bourbon demi-glace. The dessert of the night: a lemongrass pannacotta pistachio dream cake.
“The menu never disappoints at this dinner,” says Baton Rouge Epicurean Society President Lisa Boudreaux-LeCoq.
Other chefs include Joshua Hebert of The Cabin Restaurant and Events, Kiet “Ricky” Hoang of Tsunami, Jeremy Langlois of White Oak Plantation, Susan Strange of City Pork Brasserie and Bar and Chris Nicosia and Alex Hammon of Louisiana Culinary Institute. Boudreaux-LeCoq says some of the chefs and wine sellers have catered Fête Rouge Award Dinners in the past, while others will be showcasing their special dishes at the event for the first time.
The night will honor the winner of the 2018 Grace “Mama” Marino Lifetime Achievement Award, Benjamin Kleinpeter of Kleinpeter Farms Dairy, the largest independent dairy in the state. Kleinpeter is known throughout the community for his environmental stewardship and animal welfare practices in his company.
Other event highlights include music by the Bobby Campbell Quartet and a live auction. Proceeds will go toward the Epicurean Society’s food-related service projects in the Baton Rouge community.
The event will take place at the Renaissance Hotel, 7000 Bluebonnet Blvd. Cocktails begin at 6 p.m., and dinner begins at 7 p.m. Get complete event details and tickets.
Read the full story, and be sure to sign up for the free 225 Dine e-newsletter to get your fill of local culinary news each week.
