No Trouble With Truffles
Food festivals are coming appropriately en vogue this month as the temperatures drop. Bacco (310 Chartres St., 522-2426) is back with its third annual "Take Your Taste Buds on Vacation" truffle festival, running through Oct. 31. At the end of September the first Italian truffle shipment arrived at Bacco by armored car, symbolizing the fragrant mushrooms' dear-as-gold price tag. Your options include a four-course tasting menu, priced at $75 without and $95 with wine pairings. The dinner runs through a chilled lobster salad, fresh pasta with black truffle sauce and a seared veal ribeye -- all topped with shaved Alba white truffles. Dessert is a Poire Williams truffle cake served with a truffle-roasted pear compote. In addition, Bacco is offering weekly truffle lunch specials and will shave truffle over any entree for an extra $10 at lunch and $15 at dinner. If your wallet can't absorb any of it, catch the free truffle cooking demonstration and tasting at 10 a.m. on Saturday, October 27, at the Crescent City Farmer's Market (700 Magazine St., 861-5898).
Time to Fest
It's also the month of beers and wurst, both of which you'll find in hordes at the Deutsches Haus (200 N. Galvez St., 522-8014) Oktoberfest celebration. The German community center's festivities -- a mix of family fun and sudsy rabble-rousing -- will take place from 5 p.m. to well into the night each Friday and Saturday evening until the end of the month. Admission is $4, which includes more polkas and rounds of the chicken dance than one person is built to endure. And $10 buys enough wursts, sauerkraut, sauerbraten, schnitzel and grainy mustard to last you through the winter. German and local brews are also available.
The Crescent City Brewhouse (527 Decatur St., 522-0571) and Chef Mark Latino also are in the festival mood. The brew of the month, called Oktoberfest, is an unfiltered, copper-colored lager built to fit Latino's special menu of authentic German dishes.
And GW Fins (808 Bienville St., 581-3467) is gearing up for a season we're not accustomed to celebrating in these parts: Alaskan king crab. Because their numbers are dwindling, the king crab fishing season runs only one week per year. From Oct. 26 to Nov. 10, GW Fins will feature king crabs in their season, as well as spanner crabs and snow white crabs flown in overnight from Australia. Also look for new additions from Australia and New Zealand to the restaurant's 80-strong by-the-glass wine list. -- Roahen