Food for Thought

More than 100 patrons enjoyed a memorable evening at the Second Harvest Food Bank’s seventh annual “Harvest at Home” patron dinner event, hosted by Mary and Bill Hines.

Dinner was prepared by chef Frank Brigtsen and past “Harvest at Home” chefs. The menu included selections from seven chefs: Tory McPhail served grilled Kobe beef over Cabernet and grilled bone marrow pain perdue with black pepper bacon and cold smoked blueberries; Susan Spicer served griddled pork riblets with plum hoisin and snow pea slaw; Rebecca Wilcomb served spiced yellowfin tuna with fennel, olives and basil oil; Frank Brigtsen served roasted okra and poached shrimp with andouille tomato coulis;  Sue Zemanick served beet-and-horseradish cured salmon with smoked tomato cream cheese, watercress, pickled cucumber and an "everything" cracker; Maggie Scales served a variety of individual desserts including lemon meringue tarts, chocolate cream puffs, pineapple upside-down cakes and pistachio and strawberry meringues; and Kate McDonald of Nutrition Education at Second Harvest Food Bank served pea and mint pesto crostini with Meyer lemon ricotta

The Xavier Molina-Reed Trio performed throughout the evening. Fresh flower arrangements created by Susu Stall dressed each of the chef’s serving tables.

As a “Harvest at Home” dinner patron, guests received a special gift bag delivered to their home prior to the event, which included Chef Paul Prudhomme’s Louisiana Kitchen cookbook, chef Brigsten’s Harvest at Home signature recipe and some key recipe ingredients, materials on hunger and Second Harvest as well as a yard sign to display to demonstrate support for Second Harvest Food Bank.

For more on this event and the Hines as hosts, see the feature “Fighting Hunger Starts At Home,” in Avenue’s May 2016 issue.


What: “Harvest at Home,” benefiting Second Harvest Food Bank
When: Wednesday, April 13
Where: Home of Mary and Bill Hines


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