A beneficiary luncheon Hosted by Alden, Meril and E.J. Lagasse, kicked off the festivities of the “Carnivale du Vin” fundraising weekend for the Emeril Lagasse Foundation.

Presented at the New Orleans Board of Trade, the event featured students from several local schools throughout the program.

St. Michael Special School Cheerleaders welcomed guests, and the school’s Bell Choir served as entertainment during the lunch.

Hors d’oeuvres served during the reception included shrimp remoulade deviled eggs and everything bagel biscuits with herb cream cheese prepared by students from Cafe Hope; and Gruyère quiche with crème fraîche and caviar prepared by students from Café Reconcile.

Students from Dr. John Ocshner Discovery Health Sciences Academy and Belle Chasse Academy’s culinary learning lab prepared a drink: a pear ginger spritzer with ginger and basil from Emeril’s culinary garden and teaching kitchen.

Emeril Lagasse spoke on stage to welcome guests and speak about the importance of the weekend, in which interns from hospitality programs worked alongside chefs during the fundraising weekend to give students an inspiring work experience that fuels them for the future. Melissa Sawyer also spoke about the impact the Emeril Lagasse Foundation has had on the Youth Empowerment Project.

The luncheon menu was created and served by NOCCA Culinary Students and led by Chef Dana Tuohy.

Follow the Emeril Lagasse Foundation on Facebook @EmerilOrg

Event At A Glance

What: “Beneficiary Luncheon for Carnivale du Vin,” benefiting the Emeril Lagasse Foundation

When: Friday, November 5, 2021

Where: New Orleans Board of Trade

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Gary Solomon and Sissy La Forge 

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Mark Romig and Bivian “Sonny” Lee III 

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Gerald Duhon, Bridget Harrell and Carr Bender 
Emeril Lagasse Foundation's Beneficiary Luncheon
Emeril Lagasse Foundation’s Beneficiary Luncheon
Alden and Emeril Lagasse

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Paul Frank, Brian Kish and Luis Arocha 

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 St. Michael Special School cheerleaders welcomed guests