‘225 Dine’: Local food the focus of culinary event

Local chefs are teaming up with regional farmers this month for an outdoor dinner at a working farm where the menu will comprise dishes made solely with Louisiana produce and local foods. It’s the second such “Dinner in the Field” event, hosted by the Baton Rouge chapter of Slow Food USA, an organization promoting fresh fare and farming in the face of culinary mass production and fast food. Organizers say the four-course menu will be cooked on-site and based on what’s emerging from regional fields right now. Chefs Jaime Hernandez of Juban’s, Jason Roland of Heirloom Cuisine, Eric Arceneaux of the City Club, Luca di Martino of Latte e Miele, Fred Heurtin and other farm-to-table disciples are donating time to cook and serve about 65 guests. The dinner will take place on Sunday, March 18, at the Gurley produce farm Oakland Organics, following afternoon tours of local farms, many of which are also Red Stick Farmers Market vendors. Click here to find out more about this event, and how you can book a reservation. Read the rest of this week’s 225 Dine e-newsletter here. —Maggie Heyn Richardson