The debate about just what an organic food label means has grown as the market for such goods has become increasingly industrialized and profitable. Some farmers, however, have turned toward a more holistic and traditional method of growing produce that is known as bio-dynamic farming. On Tuesday, Jan. 2, the food advocacy group Slow Food New Orleans (www.slowfoodneworleans.com) will host an event called ÒBeyond OrganicsÓ featuring a prominent figure in this movement, Rick Knoll of Knoll Farms in Brentwood, Calif. (www.knollorganics.com), who supplies some local restaurants. The event will be held at Savvy Gourmet (4519 Magazine St., 895-2665; www.savvygourmet.com), and with a $20 suggested donation at the door, it is also a fundraiser for a teaching garden project at New OrleansÕ Green Charter School. Savvy Gourmet chef Corbin Evans will prepare food using produce from KnollÕs farm and local sources. The event begins at 7 p.m., and there is a cash bar.
Get Your Game On
John Folse, the chef and prolific Louisiana culinary entrepreneur, is writing a new cookbook and is looking for recipes and photographs from the public reflecting LouisianaÕs hunting and fishing heritage. The book, called After the Hunt: LouisianaÕs Authoritative Collection of Wild Game and Game Fish Recipes, is nearly complete, but Folse has decided to include a chapter dedicated to these public submissions and is seeking candid photos from the deer stand or duck blind, aboard the fishing boat, of hunting dogs in action, etc., as well as stories and photos depicting LouisianaÕs hunting and fishing camp culture. Folse is also looking for recipes for all sorts of Louisiana game and fish. Those whose submissions are selected for the project will receive an autographed copy of the book and an invitation to a preview party at FolseÕs White Oak Plantation in Baton Rouge. For more information on the project, visit www.jfolse.com.
The Ritz-Carlton (921 Canal St., 670-2929; www.ritzcarlton.com) is dressing up some cocktails and casual food at its FQB lounge this week in tribute to Notre Dame University and Louisiana State University, contenders in WednesdayÕs Allstate Sugar Bowl. For the home state crowd, the hotel has renamed its fried seafood po-boy the ÒTiger bait po-boyÓ and created a cocktail called the ÒTigertiniÓ that uses grape juice and lemon wedges for the LSU team colors of purple and gold and is revved up with vodka and champagne. As a nod to the Notre Dame Fighting Irish, sous chef Matt Murphy, a native of Dublin, is preparing a Òluck oÕ the Irish stew,Ó while from the bar comes the ÒFighting Irish Cosmo,Ó made with Irish whiskey, Drambuie, lime and cranberry. Ñ McNulty