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Dine Roundup: Louisiana chef places in national seafood contest; La Divina intros Goat Milk Mondays

Charcuterie board by City Pork Brasserie & Bar. Photo by Amy Shutt

Charcuterie, Pâtés & Rosés is next week

The second annual Charcuterie, Pâtés & Rosés will be held Thursday, Aug. 20, at the Roux House at 6 p.m

Food vendors include Capital City favorites like Ruffino’s Catering, Bin 77 Bistro and Sidebar, City Pork, Blend and Roux Louisiana. Wine vendors are Republic National Distributing Company, Mockler Beverage, Glazers Distributors and Matherne’s Market at 440 on Third.

There will be silent and live auctions with more than 75 items, benefiting the Ronald McDonald House Charities in commemoration of Parker Rivera, who lost his battle with Lymphoma in January.

Tickets are $55 pre-sale and $60 at the door.


La Divina introduces two new events

La Divina Italian Café has two new weekly events worth checking out—kids’ nights and Goat Milk Mondays.

If you like goat cheese, you might want to check out the second one: WesMar Farms and La Divina partnered up to bring Baton Rouge Goat Milk Mondays. Every first and third Monday of the month, products like goat milk, cheese, yogurt and soap will be available for sampling. Other local farm products like honey, beeswax, lip balm and more will also be for sale. Goat Milk Mondays take place 4 p.m.-6 p.m.

And for the kids, every Wednesday from 5 p.m.-7 p.m., authors and illustrators of children’s books will now be at the café and available for book signings and reading sessions, plus arts and crafts.


Louisiana chef takes third in national seafood cook-off 

Chef Michael Brewer, owner of The Sammich in New Orleans, beat chefs from all over the country to place third in the Great American Seafood Cook-off on Saturday, Aug. 8.

Brewer prepared Louisiana Seafood Nachos, but was bested by Sockeye Salmon from Alaska chef Beau Schooler and Roasted Spear-caught Lionfish from Georgia chef Adam Evans. Schooler was crowned America’s Best Seafood Chef.

Contestants in the Great American Seafood Cook-off must first participate in home-state competitions and qualify for the yearly contest in New Orleans.