Local food center of culinary event

This month, local chefs will team with regional farmers 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 that promotes 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 at the Gurley produce farm Oakland Organics, and follows 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.—Maggie Heyn Richardson