Miss Fęte Rouge? Get the results and more here

The seventh annual Fęte Rouge was another hit for Baton Rouge’s culinary scene. The Baton Rouge Epicurean Society raised more than $130,000 for local childhood nutrition and culinary programs at the two-day event.

On Thursday, Vince Ferachi of Capitol City Produce was awarded the Lifetime Achievement Award. Mayor Kip Holden also presented Ferachi with a key to the city. The evening’s dinner featured seven courses prepared by local chefs with the assistance of Louisiana Culinary Institute students.

Friday night’s Food & Wine Fęte featured more than 40 local and state chefs presenting unique dishes.

Among this year’s winners was Chef Nelson Chang of Crowne Plaza Hotel, who won the Best in Show award and first place in the seafood category for his Southern Bouillabaisse dish. Chef Chris Motto of Mansurs on the Boulevard won the People’s Choice Award and first place in the meat category for his Abita-braised pork belly with yellow stone ground grits and Steen’s cane syrup gastrique.

Next year’s Fęte Rouge takes place Aug. 21-22.

Best in Show Award
Southern Bouillabaisse; Chef Nelson Chang of Crowne Plaza Hotel
People’s Choice Award
Abita-braised pork belly with yellow stone ground grits and Steen’s cane syrup gastrique; Chef Chris Motto of Mansurs on the Boulevard
Seafood
First—Southern Bouillabaisse; Chef Nelson Chang
Second—Geaux Geaux Balls featuring spicy glazed shrimp and pork meat topped with sesame seeds and chopped scallions; Chefs Kevin Grelle and Nick Bergeron of Sammy’s Grill Catering
Third—Shrimp and Grits featuring blue crab-stuffed shrimp wrapped in Cajun bacon, grit cake and corn maque choux puree; Chef Jimmy Johnson of Stadium Sports Bar & Grill at L’Auberge Casino & Hotel Baton Rouge
Meat
First—Abita-braised pork belly with yellow stone ground grits and Steen’s cane syrup gastrique; Chef Chris Motto
Second—Grand Bayou chicken featuring pecan-smoked chicken breast with a crawfish foie gras sausage finished with Southern succotash and Grand Bayou potatoes; Chef William Wells of Culinary Productions
Third—Ayam Nasi Goreng (Indonesian Fried Rice); Chef Matthew Reed of Reed’s Cakes
Louisiana Lagniappe
First—Pork temple agnolotti with Canterelle Conserva, mirliton and satsuma salad topped with an absinthe air; Chef Jon Breaux of The Camelot Club
Second—Smoked shrimp and tasso tacos; Chef Chris Wadsworth of Restaurant IPO
Third—Blackened alligator taco in a cup; Chef Drew England of The Edible Event
Dessert
First—La Muse, featuring caramelized bananas crowned with praline cheesecake and chocolate “Muse Shoe”; Chefs Beverly and Patin of Louisiana Culinary Institute
Second—Milk chocolate praline; Chef Arlety Estevez of Bon Temps Buffet at L’Auberge Casino & Hotel Baton Rouge
Third—Chocolate mousse tart; Chef Nancy DeVille of Ruffino’s on the River