Epicurean Society’s CrawFete offers unique crawfish dishes

This week at CrawFête, the Baton Rouge Epicurean Society’s annual crawfish-themed fundraiser, 12 chefs from local food institutions will concoct crawfish dishes more offbeat than the average crawfish boil or etouffee dinner.

The annual gourmet crawfish tasting kicks off Thursday, April 28, at 6 p.m.­ at Mockler Beverage Company. Attendees will be able to sample crawfish dishes paired with Mockler Beverage beers and bid on silent auction items, and the Capital Jazz Trio will provide live music.

See the full menu and list of participating chefs and restaurants below:

• Rennie Moseley of Alexander’s Highland Market: Crawfish cannoli with New Belgium Brewing Co.’s Flat Tire
• Brian Foster of Bin 77: Crawfish cake with Parish Brewing Co.’s Canebrake
• William Wells of Culinary Productions: Crawfish boil parfait with ABI’s Budweiser
• Scott Duplantis of Fleming’s Steakhouse: Cracklin’ crusted soft shell crab with Lazy Magnolia’s Southern Pecan
• Joseph DiCapo of Houma’s House: Louisiana Cioppino with Saint Arnold’s Fancy Lawnmower
• Scott Varnedoe of Restaurant IPO: Little Asian Crawfish Hotdogs with Tin Roof Brewing’s Turnrow
• Jim Urdiales of Mestizo: Open-faced crawfish cordita with Parish Brewing’s Envie
• Matt Reed of Reed’s Cakes & Catering: crawfish grilled cheese with ABI’s Stella
• Jeremy Langlois of Ruffino’s: Chills Crawfish Lasagna with Bayou Teche Brewing’s Crawfish Season
• Jeremiah Rasco of Sammy’s Catering: Creole crawfish stuffed grape leaves with Founders Brewing’s Dirty Bastard
• Daryl Harris of Southern Fusion Catering: Crawfish and smoked tasso grits with Crown Imports’ Especial
• Kelley McCann of Galatoire’s Bistro: Crawfish bread with jalapeño creme fraiche with Goose Island’s Goose IPA

CrawFête tickets are $65 and can be purchased here. Proceeds from the event benefit the Epicurean Society’s charity efforts in the Baton Rouge community, including the Greater Baton Rouge Food Bank and the Boys & Girls Club of Baton Rouge.  

In the event’s fifth year, the Epicurean Society is also ushering in Melissa Parmelee as the organization’s new executive director.

Parmelee, who spent many years in the food service industry and later in nonprofits such as United Way and Red Cross, says her new position is “basically the dream job.”

She says her goals as executive director include collaboration with other nonprofits in Baton Rouge and utilizing the organization’s resources to ensure as much attention as possible is given to local and childhood nutrition education.

“I have a lot to learn and a lot to see, but I’m excited for this,” Parmelee says. “This group is full of great, passionate people.”