In the food world, farm-fresh produce has become the gold standard. But developing dishes with a fresh perspective might be just as important. Louisiana Fall Heat brings both to the table.
Slow Food Baton Rouge, the local branch of Slow Food USA, will hold its annual Louisiana Fall Heat cooking competition at the LSU AgCenter Botanic Gardens on Sunday, Oct. 22, 4-7 p.m. The global Slow Food movement supports local farmers, sustainable agriculture, animal welfare and farm-to-table eating.
Iverstine Butcher will provide a whole hog and lamb for chefs to prepare as main courses. Six Baton Rouge chefs will compete, cooking up their best side dishes with locally sourced ingredients. Mixologists will compete for best cocktail. Attendees will vote for their favorites of the food and cocktails. Local judges will also nominate first, second and third place winners.
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The competition benefits Greauxing Healthy Baton Rouge. This farm-to-school program from Slow Food Baton Rouge teaches elementary school students the value of nutrition, cooking and gardening.
Who’s cooking?
• Chef Gavin Jobe, who recently won a competition on the Food Network’s Chopped, and will go on to compete in the show’s Nov. 7 finale. As operating partner at the Pelican House, Jobe revamped the bar into a Louisiana gastropub. Read our interview with Jobe here.
• Chef Jourdan Fulbright and Chef Katelyn Alaniz, who have helped establish Cocha’s prominent place in the Baton Rouge food scene. Mixing local ingredients with global flavors, the chefs change their menus with the seasons.
• At 21 years old, Chef Craig Lawson has already launched a successful catering business, ChowDown Kitchen, and cooked for LSU athletes like Leonard Fournette. Lawson brings his culinary skills to private events and pop-up dinners, and says he plans to open his own restaurant.
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• Chef Chris Motto, who brings the flavors of his South Louisiana upbringing to Mansurs on The Boulevard. Motto placed first in “Louisiana Flavor” at the 2017 Fête Rouge cooking competition.
• Chef Lauren Buriege, who studied savory cooking and baking and pastries at the Louisiana Culinary Institute before bringing her talents to Tiger Deaux-nuts, where she whips up flavors like creme brûlée and vanilla-jalapeño.
• Chef Derek Roth, who studied classic French cuisine and wine at Johnson & Wales University in Providence, Rhode Island, before moving to Louisiana and taking up Cajun and Creole cooking. Roth now works as Executive Sous Chef at Kalurah Street Grill.