SFBR is seeking an energetic, capable individual to fill the position of Program Coordinator of the “Greauxing Healthy Baton Rouge” farm-to-school and food systems education program at two public elementary schools in Baton Rouge.
WEATHER ALERT: Dinner In The Field Has Been Relocated!
Due to persistent rain concerns, Dinner In The Field has been moved to a new location! We'll be dining in the beautiful setting of the James Grace House in Plaquemine. This amazing setting has on its ground a stunning barn perfect to shield from us from the weather. The Grace House is located at 24455 W L Grace Rd, Plaquemine, Louisiana 70764. Map the location @ http://bit.ly/1CKbgjB
The Dinner in the Field is a fundraising event for Slow Food Baton Rouge as well as a showcase of the culinary arts, local farms and food traditions. The dinner will feature locally grown foods selected and prepared by area chefs. A cocktail hour will begin at 4 with live music, cocktails, wine and small plates provided by Country Table and Red Stick Spice. The six-course dinner will begin at 5 pm featuring local ingredients sourced and provided by IndiePlate. Seating is limited, so purchase your tickets in advance. Early bird tickets are available until April 1st. A chefs table (8 persons) with more intimate seating, wine pairings and interaction with the chefs is also available.
The Dinner in the Field is a benefit with proceeds dedicated entirely to Baton Rouge's only comprehensive farm to school pilot program Greauxing Healthy Baton Rouge (GHBR). GHBR pilot programming is currently in Dufrocq and FLAIM elementary schools in Baton Rouge.
On Sunday, Oct. 19, 2014 Slow Food Baton Rouge (SFBR) is hosting Fall Heat, our Second Annual Farm-to-Table Showcase, celebrating local food, chefs, brewers, farmers, and the community!
To purchase tickets, please fill out the form below or click here to go directly to our EventBrite ticket page.
The 2014 schoolyear ended Thursday, but that didn't stop our BRFLAIM students from getting to work selling their produce to parents, teachers, and their peers. Strawberries, mint, fennel, potatoes, shallots, garlic, peppers, cukes, squash, and much more flew off the shelves. By then of the day, we were left with just a couple bunches of shallots. Our student workers were a big help and did all the cashiering, counting, and marketing themselves.
We'll miss our graduates, but can't wait to start fresh with a new group at our Dufrocq Summer Camp starting on Tuesday.
The pilot year of GHBR has wrapped up at BRFLAIM and Ryan Elementary, and oh, did we have fun. We sent the 2013-14 year off right with a wonderful visit by Theda Little and her hens to Ryan and a field trip to the Red Stick Mobile market for our Flaim class.
As the article says:
“I want the basket with the most in it,” one boy said, pointing to a basket of tomatoes. “No, not that one, that one,” he excitedly added.
Big thanks to Blue Cross Blue Shield of Louisiana, Felixville Organics, BREADA, and the American Culinary Federation for making these events a success! Can't wait to see you all again next year!