Feast of Fields
Louisiana's bounty of raw culinary materials is one of the most lush on the globe, yet how to get it into the hands of more local chefs remains a challenge. A new event called Louisiana Feast of Fields: A Gastronomic Gala hopes to better connect farmers, fishers, chefs and consumers by showcasing what can be done with local agricultural and fishery products. Held at the Burden Center Nov. 9, the dinner event begins with a 5 p.m. reception with three food stations serving Chappapeela Farms' duck rillettes crostini, a mix of Louisiana charcuterie and roasted vegetable strudels made with local produce.
Dinner is served at 6:30 p.m. and features a multi-course menu of local foods. It starts with a mixed green salad with Satsuma vinaigrette, toasted pecans and goat cheese, and continues with Vermillion Bay sweet shrimp courtbouillon with Gueydan popcorn rice. A burnt Satsuma sorbet serves as an intermezzo, teeing off the next plate: Louisiana duck breast with sweet potato au gratin, sautéed bitter greens and spicy Steen's glaze. For dessert, it's rice imperial with Satsuma caramel and crispy sweet potato chips.
Wines for each course will be provided by the award-winning Pontchartrain Vineyards based in Bush, La. Producers were identified from Louisiana MarketMaker, the web-based resource that connects growers and producers to consumers. The LSU AgCenter, the Louisiana Agribusiness Council and the Louisiana Culinary Institute are event sponsors and Chef Ryan Andre of Le Creolé in Baton Rouge serves as culinary director. Tickets are available for $100 while they last and can be obtained by clicking here or by emailing Pamela Hodson at the LSU AgCenter at phodson@agcenter.lsu.edu.
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