Culinary Event of the Year “Chefs for Louisiana Cookery” Celebrates the State’s Bounty

Chefs de Cuisine from Emeril’s, NOLA Restaurant & Emeril’s Delmonico Join Event’s Culinary Team

New Orleans—On Sunday, March 21st, 2010, the state’s most celebrated chefs will come together at Kingsley House for a fundraiser benefiting the James Beard Foundation. Chefs have teamed up with each other and local farmers and fishermen to create a menu that is a true testament to the quality ingredients native to Louisiana.

Emeril’s Culinary Director Chef Chris Wilson

Oysters, strawberries, crabmeat, shrimp, sweet potatoes, French bread, Tabasco hot sauce, Cajun caviar and rice are just a few of the ingredients that will take main stage with chefs including Donald Link, John Besh, Darin Nesbit and Frank Brigsten. Sure to be a delicious event, it will also be educational. Various purveyors will be on hand to teach guests about their industries, including Tabasco’s Master Cooper, Hamilton Polk, who will demonstrate barrel making; and Popcorn rice farmer, Jimmy Hoppe will illustrate the process of growing his crops.

Emeril’s Chef de Cuisine David Slater

The Chefs for Louisiana Cookery event is in part a celebration of the announcement for nominees of the 2010 James Beard Awards, which will occur in New Orleans on March 22, 2010. The James Beard awards are the culinary industry’s equivalent to the Oscars and are celebrated in May in New York City. Last year was the first time the award nominees were announced outside New York, and the chosen location was Chicago. Since 1986, the James Beard foundation has been on the forefront of America’s culinary revolution, and remains North America’s only historical culinary center. The 2006 Foundation Awards were a tribute to the culinary legacy of New Orleans, and proceeds raised from those ticket sales were donated to help rebuild small, classic New Orleans restaurants.

NOLA’s Chef de Cuisine Joshua Laskay

Chefs participating in this event have either cooked at the James Beard House in New York or have been recognized through their awards program. The majority of chefs are based in New Orleans, but other regions of the state will be represented, including Lafayette’s own Holly Goetting from Charley G’s Seafood. In addition to delicious Louisiana food, the event will feature live music and wine, beer and cocktails from Republic Beverage.

Emeril’s Delmonico’s Chef de Cuisine Spencer Minch

The event will run from 3-7pm at Kingsley House, 1600 Constance Street. Kingsley House (www.kingsleyhouse.org), a United Way Community Impact Partner, nationally renowned as the oldest Settlement House in the South, has served more than half a million people since it was founded in 1896. Today, the organization helps more than 7,000 people annually throughout Southeast Louisiana in a wide variety of nationally accredited and state certified community building programs.

Tickets in advance are $100 for regular admission and $150 for VIP ($75 and $125 for members of the James Beard Foundation). Tickets are available at www.jamesbeard.org.

Participating Chefs and Restaurants:
Mark Quitney – 5 Fifty 5
Andrea Apuzzo – Andrea’s
Haley Bittermann – Bacco
Susan Spicer – Bayona
Darin Nesbit – Bourbon House/Palace Café & Dickie Brennan’s Steakhouse
Frank Brigsten – Brigtsen’s
Holly Goetting – Charley G’s Seafood
Tory McPhail – Commander’s Palace
Emmanuel Loubier – Dante’s Kitchen
Chris Wilson, David Slater, Spencer Minch, Joshua Laskay – Emeril’s, NOLA, and Emeril’s Delmonico
Greg & Mary Sonnier – Gabrielle at the Uptowner
Brian Landry – Galatoire’s
Donald Link – Herbsaint/Cochon
Jacques Leonardi – Jacques Imo
Chuck Subra – La Cote Brasserie
Michael Farrell – Le Meritage
Justin Devillier – Le Petite Grocery
Michelle McRaney – Mr. B’s Bistro
Matt Murphy – M Bistro
Gus Martin – Muriel’s
Kristen Essig – Nola Bean
Richard Hughes – Pelican Club
John Besh – Restaurant August
Adolfo Garcia – Rio Mar, La Boca & A Mano
Scott Boswell – Stella
Tariq Hanna – Sucre

Filed Under: Press Releases