Food Briefs

Section: Food

jwalker@timespicayune.com

FOOD BRIEFS
Thursday, April 26, 2007
MARKET REPORT: All markets operate rain or shine.

The Gretna Farmers Market is Saturdays from 8:30 a.m. to 12:30 p.m. on Huey P. Long Avenue between 3rd and 4th streets.

The Crescent City Farmers Market operates Saturdays at 700 Magazine St. from 8 a.m. to noon, and on Tuesdays at 200 Broadway from 9 a.m. to 1 p.m. On Tuesdays in May, Chef Ganesh Ayyengar of Sara's Restaurant will prepare the Green Plate Special. For information, visit www.CrescentCityFarmersMarket, or call (504) 861-5898.

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The Upper Ninth Ward Market is Saturday from 1 to 4 p.m. at Holy Angels Convent, on St. Claude Avenue at Gallier. For information, call (504) 482-5722, or see www.dnmc.org.

The German Coast Farmers Market on the east bank is open Saturdays from 8 a.m. to noon at Ormond Plantation, 13786 River Road in Destrehan. The West Bank location, at Dougie V's Restaurant, 13899 River Road in Luling, operates Wednesdays from 3 to 7 p.m.

The Covington Farmers Market operates Saturdays from 9 a.m. to 1 p.m., and Wednesdays from 10 a.m. to 2 p.m., on the side lawn of City Hall, 609 N. Columbia St. For information, call (985) 892-1873.

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N.O. BREW INTRODUCES NEW SIZE: N.O. Brew Iced Coffee now offers a 34.5 ounce bottle of their iced coffee concentrate. The locally produced product is made to combine with hot or cold water or milk.

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COMMUNITY COFFEE'S TWO NEW PRODUCTS: Baton Rouge-based Community Coffee Company has introduced a five-calorie version of its Green Tea with Honey and Lemon gallon tea product, sweetened with Splenda®. Look for it in markets throughout the state as well as Alabama, Mississippi and Houston. The company is also launching a new line of shelf-stable liquid coffee creamers, to be sold in the coffee aisle in three varieties: French Vanilla, Original (unflavored), and Hazelnut. The creamers are in 32-ounce aseptic cartons, which allows them to be stored without refrigeration for up to nine months. Once opened, they must be refrigerated.

.W. FINS BARTENDER WINS COMPETITION: Stacy Smith, bartender at G.W. Fins, won first place in the Tales of the Cocktail's annual contest to find the "official cocktail" of the July 18 to 22 event. Her champagne cocktail, the Starfish Cooler, includes the required Moët & Chandon White Star (1 ounce) as well as an ounce each of limoncello, pomegranate liqueur and unsweet iced tea, along with half an ounce of simple syrup, combined in a Collins glass in which an orange slice and a mint leaf have been muddled.

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SIGN-UP EVENT: In a related event on Wednesday between 5 and 6 p.m., at the Swizzle Stick Lounge at Cafe Adelaide, 300 Poydras St., early-bird registrants for Tales of the Cocktail will sample cocktails from rum expert Wayne Curtis and Cafe Adelaide's Lu Brow. For more info: www.museumoftheamericancocktail.org/Events/Default.aspx#Event9

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WHOLE FOODS EVENT: Monday from 6 to 8 p.m., Whole Foods Market Veterans, 3420 Veterans Memorial Blvd., will hold a free event with Sunpie Barnes & the Louisiana Sunspots to celebrate the opening of a new area in the store called Jazz Feast, which will feature festival favorites from south Louisiana. Samples will be provided of items made in-house, such as crawfish bread, meat pies, remoulade salads, stuffed artichokes, seafood pasta, crawfish sacks, crepes, Abita root beer floats and more.

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HEARTH COOKING DEMONSTRATION: See how it was done in the old days. The Hermann-Grima House, 820 St. Louis St., offers open-hearth cooking demonstrations, along with a tour of the house, from 10 a.m. to 3 p.m. today. Cost is $6 for adults, $5 for students and seniors.

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CULINARY GARDEN SEMINAR: The next White Oak Plantation Culinary Garden Seminar will feature lemon balm, the Herb of the Year 2007, and National Herb Week, May 7 to 14. Two presentations will be held. The program is May 9 from 10 a.m. to 3 p.m., with guest speakers the sisters and herbalists Tina Sams and Mary Anne Schwartz. Sams is editor and publisher of "The Essential Herbal" magazine and Schwartz makes herbal soaps for her Lancaster Country Soapworks. The seminar will also include a chef's cooking demonstration featuring a dish from the multi-course luncheon, and a guided tour of the plantation's culinary gardens, as well as recipes and herb plants. Advance registration is required; call (225) 751-1882. The $60 fee includes tax and gratuity. White Oak Plantation is located at 17660 George O'Neal Road in Baton Rouge.