Baton Rouge chefs will team up with Lafayette’s Jeremy Conner for the first Capital City Pig and Plough Suppers event in June. Conner is the chef for Village Café and co-founder of the slow food dinner series that has already partnered with Bread & Circus Provisions, Café Vermilionville and others to raise awareness about local foods and chefs.
The Baton Rouge event, dubbed “A Trade Winds Dinner,” kicks off June 2 at Beausoleil, and Conner will team up with Beausoleil’s Chef Nathan Gresham as well as Jay Ducote of Bite and Booze. Drinks and passed hors d’ourves start at 6 p.m. Dinner is served at 7 p.m. Tickets are $85. Proceeds benefit Cooking Matters for Families, which teaches parents and families how to cook and make nutritional meals.
The theme of the dinner is showing off foods and flavors from West Africa, the Caribbean and south Louisiana. The six-course meal will pair Louisiana craft beers with local foods using the help of Indie Plate, an online grocery store that connects Baton Rouge residents with produce from local farmers.