Fans of Frankie's Dawg House will be happy to hear the local restaurant is reopening next Saturday, Nov. 1, under new owners Brian Medlin and Stuart Ourso. Medlin is the owner of Smokin Aces BBQ and All Star Catering, and Ourso is the owner of local hot dog and snoball cart and catering service Southern Dawgz. Medlin says he was involved with Frankie's for about six months, doing some consulting work in 2012. He approached former owner Stephen Hightower a couple months ago to see if Hightower was interested in selling Frankie's. Medlin says a deal was brokered in early October, and he's interested in expanding on the concept, growing Frankie's with more locations and a fleet of carts in the future. Read the full story.
Capital City homebrewers made quite the impression in Houston last weekend. Brewers from local clubs Brasseurs a la Maison and Redstick Brewmasters placed in the 31st annual Dixie Cup homebrew competition. Around 1,000 beers from across the country were entered and judged in 45 categories at the three-day event, which also featured educational classes and speakers. Brenton Day of Brassuers a la Maison placed first in the fruit beer category for his peach wheat beer, Prunus Persica. He says to place at Dixie Cup is a "prestigious honor." "It's one of the oldest homebrew competitions in the country," he says. "Nearly 1,000 entries speaks to the importance of this event, and you have so many people from that part of the country who submit beers." Read the full story.
Sunday evening was a night to remember for Slow Food Baton Rouge. The local farm-to-table organization hosted its second Slow Food Fall Heat, which featured a cook-off, music from The Retro Dukes and more. Slow Food Baton Rouge board member Elton Hyndman says the event improved this year. "We all got better and smarter about how to throw this event," he says. "We got a couple more chefs involved, and it was a success." Among the chefs at the event was Chef Colt Patin of Louisiana Culinary Institute. He prepared a boudin ball stuffed with goat cheese and served on top of creamed corn maque choux. Read the full story. Check out a video from the event below.
The fall harvest is in, and the Red Stick Farmers Market has opened all seven of its markets to celebrate the bounty of fresh produce. The markets will be open 8 a.m.-noon Tuesdays at the parking lot of the Unitarian Church of Baton Rouge (8470 Goodwood Blvd.), Thursdays at 6400 Perkins Road behind the Pennington Biomedical Research Center (weather permitting) and Saturdays at Fifth and Main streets downtown. If raining, the Saturday market will take place inside the Galvez Plaza parking garage. Wednesday mobile markets will be open 9 a.m.-11 a.m. at the Scotlandville Library (7373 Scenic Highway) and 12:30 p.m.-2 p.m. at Star Hill Church (1400 N. Foster Drive). Thursday mobile markets will be open 8:30 a.m.-10:30 a.m. at the Delmont Service Center (3535 Riley St.) and noon-2 p.m. at the Dr. Leo S. Butler Community Center (950 E. Washington St.). Some of the featured produce available at the Saturday market includes green lentil salad and roasted red pepper hummus from Nur's Kitchen, Berkshire pork and bacon from Iverstine Family Farms and artisan breads from Forte Grove. For more information on Red Stick Farmers Market, click here. —Matthew Sigur
'Tis the season for some gumbo. In Maggie Heyn Richardson's latest blog post, she gives readers a few tips to make the perfect seafood gumbo. While the dish can be costly if you get it wrong, Richardson suggests a "1-2-10" rule, which uses one cup of roux, two pounds each of crabmeat, oysters and shrimp, and 10 cups of seafood stock. Other ingredients may vary for each cook, but the most important ingredient when making a gumbo is patience. "Overcooking tender shrimp, crab and oysters sends their texture in a mealy direction," she writes. "It's the easiest way to ruin a batch of seafood gumbo." Read the full story.
Tin Roof Brewing Company hosts an official release party for its Rougarou Imperial Black Ale tonight at the newly completed on-site tap room. Doors open at 3 p.m. The event features pints of the ale as well as raffle drawings for a free bottle of the beer every hour until 10 p.m. Chef Scott Varnedoe of Restaurant IPO will serve jambalaya and garlic bread for $5 a plate, starting at 5 p.m. All pints will be $2 off 5 p.m.-7 p.m. Rougarou officially hits store shelves Friday. For more information on Tin Roof, visit tinroofbeer.com or check out the Baton Rouge brewery on Facebook. —Matthew Sigur
Capital City food lovers will finally get a chance to dine at two new restaurants this weekend. Jolie Pearl Oyster Bar (315 North Blvd.) and Spice Bistro & Bar (8342 Perkins Road) host their grand openings this Friday. Jolie Pearl will have a menu with select oysters from throughout the coastal United States, served raw, charbroiled, baked and in shooters. The restaurant will also have a self-serve Bloody Mary bar. Jolie Pearl will be open 11 a.m.-10 p.m. Monday-Thursday, 11 a.m.-2 a.m. Friday and Saturday, and 11 a.m.-8 p.m. Sunday. For more information, visit Jolie Pearl's Facebook page. Spice Bistro & Bar, a restaurant that has taken over the former location of Le Bon Temps Bar & Grill in Panache Plaza, will also be open for business, focusing on Chef Aaron Brown's unique take on Louisiana Creole cooking. Some of the menu items include smothered turkey wings with candied fennel, rice and brown gravy, pulled pork sliders and boudin-stuffed pork tenderloin. Spice's hours of operation will be Monday-Wednesday 11 a.m.-11 p.m., Thursday-Sunday 11 a.m.-midnight. For more information on Spice, click here. —Matthew Sigur
When ESPN's College Gameday rolls into town, they'll be enjoying some Baton Rouge flavor, courtesy of Three Bones. The local catering company was picked to be part of the show's promotional "Tailgate Titans" segment. College Gameday will be in town for the big football game between the LSU Tigers and Ole Miss Rebels. Three Bones owner/cook Chris Meyers says he'll feed around 15 people from ESPN for the segment and is preparing a menu for breakfast and lunch. For breakfast, Meyers and his crew will prepare breakfast sausage sliders with buttermilk drop biscuits, crawfish omelets and pineapple and mango kabobs. For lunch, they will serve Louisiana shrimp and grits, a barbecue pulled pork slider with red cabbage slaw and housemade boudin links with Creole mustard. Meyers says he's getting excited about the opportunity, although he'll have to start early. "I'll arrive on campus at 5 a.m. and serve breakfast for 7 a.m.," he says. "It's always a big production, so I'm going down on Friday to scout where I can park and set up." After the ESPN production is over, Three Bones will be serving dinner Saturday night inside Uncle Earl's (3753 Perkins Road). For more information on Three Bones, click here. —Matthew Sigur
Mayor Kip Holden, Phat Hat lead singer Wendell Woods and WAFB's Andre Moreau are just some of the local celebrities who will be ready to take your order next Wednesday night in the Celebrity Waiters to Light Up the Night event at Stroubes. The event includes seatings at 6:30 p.m. and 8 p.m. Proceeds benefit Downtown Baton Rouge's New Year's Eve fireworks show. The night also includes a silent auction with a VIP package to next year's Bayou Country Superfest and a chance to sing a song onstage with Phat Hat on New Year's Eve. To make your reservations, call 448-2830. —Matthew Sigur
LA Homebrew is teaming up with the American Homebrewers Association Saturday, Nov. 1, for the annual Learn to Homebrew Day event. The fun starts at 10 a.m. at the shop at 7987 Pecue Lane, Suite 8-H. Local expert homebrewers will be on hand, showing their latest creations and giving tips to new brewers who are interested in taking up the hobby. This event is celebrated nationwide as a way to educate new homebrewers with a day of hands-on education. For more information, call 773-9128 or visit lahomebrew.com or homebrewersassociation.org.
Kitchens on the Geaux, an LSU community organization that addresses food insecurity in the Baton Rouge area, will host a World Food Day discussion Friday 11:30 a.m.-1 p.m. at the LSU Council Room 310-A on the third floor of the Student Union. During the talk, attendees can learn about the state of food, farming and hunger in the community. For more information, visit the group's Facebook page.