Wednesday, March 25, 2015

Fest For All!

Fest For All is this weekend - Saturday, March 28 and Sunday, March 29 in downtown Baton Rouge! Come out and enjoy music, food, art and more with friends and family!

Posted by:
Christy Chachere, Visit Baton Rouge

Christy is the Communications Coordinator for Visit Baton Rouge. Born and raised in Louisiana, she loves everything southern and charming. After graduating from LSU in 2011, she began her new journey promoting our lovely city day after day! She's loves everything Baton Rouge has to offer travelers and locals alike and will keep you in the know! You can find her blogging here and posting on Visit Baton Rouge's Facebook,  Instagram,  TwitterPinterestLinkedIn and more!

Friday, March 6, 2015

Instagram Pic(k)!

With the Lenten season in full swing, you can bet that all of the Baton Rouge seafood dives will be packed! Check out this Instagram pic(k) picture from monstercrawford!

Where will you be dining this Friday night?

Posted by:
Cathy Juarez, Visit Baton Rouge

Cathy is the Destination Content Manager for Visit Baton Rouge. Though born and raised in New Orleans, Cathy fell in love with Baton Rouge throughout her time as an LSU undergraduate. Cathy is passionate about promoting tourism in Louisiana, and you can find her exploring festivals, local dives and attractions in the ever-growing Capital City. Geaux Tigers and #GoBR!

Follow Cathy on Twitter or Instagram.

Wednesday, February 25, 2015

Recipe Wednesday: Seafood Pappardelle

Today's Recipe Wednesday comes from the Hip Foodie Mom blog and is one of the easiest recipes every posted! Some people say "you get what you give," but that is not the case with this recipe. It taste so good, you won't believe you made it in only 3 simple steps!


1 tablespoon oil
1 tablespoon butter
1 lb. scallops
1 lb. shrimp, peeled and deveined
2 garlic cloves, minced
½ teaspoon crushed red pepper
1½ cups tomato sauce
¼ cup heavy cream
8 oz. pappardelle
chopped flat-leaf parsley to serve


1. In a large skillet, heat up the oil and butter over medium to medium-high heat. Sear the scallops and shrimp, about 1 minute per side. Remove from the pan and set aside.

2. Turn the heat to medium and add the garlic and pepper flakes. Cook until soft, but not brown. Add the tomato sauce and cream. Return the scallops and shrimp to the pan and simmer gently on low while the pasta is cooking.

3. Cook the pappardelle according to the package. Drain and toss with the sauce and seafood. Enjoy immediately with a sprinkling of flat-leaf parsley.

See, I told you it was easy!

Posted by: Julie Thomas, Visit Baton Rouge

Julie is the Communication Intern for Visit Baton Rouge. Before relocating to Baton Rouge, Julie lived in Haughton, Louisiana and attended Louisiana State University in Shreveport where she received a degree in public relations. She is now as a graduate student at the LSU Manship School of Mass Communications. She loves reading, watching Law and Order, playing with her dog, traveling and exploring the amazing city of Baton Rouge. You can follow her on Instagram or on her personal blog.