Chefs Ross Dover, Levi Raines and Nina Compton with chef and Host Stephen Stryjewski

Guests at the third annual Link Stryjewski “Bal Masqué” experienced an evening of extraordinary food and beverages with a host of chefs and cocktails benefiting the Link Stryjewski Foundation, which addresses the persistent cycle of violence and poverty as well as the lack of quality education and job training opportunities available to young people in New Orleans.

A host of participating chefs each presented a unique dish for patrons to enjoy, including selections by Frank Stitt of Highlands Bar and Grill; Mike Lata of FIG; John Currence of City Grocery; Andrea Reusing of Lantern; Richard Reddington of Redd; Paul Kahan of Avec; Suzanne Goin of Lucques; Nina Compton of Compère Lapin; and Maggie Scales of Link Restaurant Group.

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Mixologist Neal Bodenheimer from Cure Co. presented Caribbean-inspired and classic New Orleans cocktails.

The celebration of Caribbean, Cajun and New Orleans Carnival featured RAM, a drum-roots-driven powerhouse band from Port-au-Prince, Haiti. Other musical entertainment was provided by Lost Bayou Ramblers, Cha Wa and Roots of Music.

Key auction highlights included: a Hermes/Krewe D’Etat Mardi Gras Parade Package for eight at Herbsaint; a crawfish boil by Billy Link with rosé and cold beer for 20 people; a private tour of Preservation Hall and an after-hours reception DJ’d by Aracde Fire’s Win Butler; a Caribbean Dream Vacation with chefs Donald Link, Stephen Stryjewski and Nina Compton; “The Ultimate Saints Experience” with Steve Gleason; and a Pappy Van Winkle Four Bottle Collection.

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Preceding the event, on January 19, the “Chefs’ Dinner” included a menu featuring chef Nancy Oakes at Calcasieu. The four-course meal featured Dungeness crab, tiny veal meatballs, zabuton with new potatoes, Meyer lemon “drop” puddings and a finale of mignardises including matcha crinkle cookies, ginseng snaps and espresso-hazelnut shortbread.