NEW ORLEANS (press release) – The Colombian band Tribu Baharu and South Louisiana’s Nathan & the Zydeco Cha Chas will join New Orleans’ own Roots of Music and DJ El Camino for the fifth annual Link Stryjewski Foundation Bal Masqué. “Bringing together talent from places with rich food, music and carnival traditions is a big part of Bal Masqué,” said Chef Donald Link, co-founder of the Link Stryjewski Foundation. “The consummate support of our guest chefs and attendees enable us to fulfill the mission of the Link Stryjewski Foundation—to nourish, educate and empower the youth of New Orleans.” Bal Masqué is the major fundraiser for the Link Stryjewski Foundation.
Tribu Baharú’s sound is influenced by the Afro music of Colombian Caribbean cities like Barranquilla, Cartagena and the surrounding island area. The band’s goal is to convey the joy of being Caribbean through dance, using music as a vehicle. Tribu Baharú will be joined at Bal Masqué by Nathan & the Zydeco Cha Chas, The Roots of Music, and El Camino – the original hybrid. Nathan & the Zydeco Cha Chas is known as the hottest zydeco/blues band in the world; Roots of Music empowers New Orleans youth through music education, academic support, and mentorship; and DJ El Camino, a.k.a. Michael Hecht, is the CEO of GNO, Inc. by day and up and coming DJ at night.
Nearly a dozen nationally renowned chefs will prepare the party menu for the evening: Nina Compton (Compère Lapin, New Orleans), John Currence and Vishwesh Bhatt (City Grocery Restaurant Group, Oxford), Suzanne Goin (Lucques, Los Angeles), Paul Kahan (The Publican, Chicago), Mike Lata (FIG and The Ordinary, Charleston), Richard Reddington (Redd Wood, Yountville; Redd, Rochester), Andrea Reusing (Lantern, Chapel Hill), Maggie Scales (Link Restaurant Group, New Orleans), Chris Shepherd (Underbelly Hospitality, Houston), and Frank Stitt (Highlands Bar and Grill, Birmingham). Mixologist Neal Bodenheimer from Cure Co. will be serving specially crafted, carnival-inspired cocktails throughout the evening.
Friday, Jan. 17 Chefs’ Dinner – SOLD OUT!: An intimate cocktail reception will be hosted by Chefs Link and Stephen Stryjewski, followed by an exclusive four-course dinner prepared by celebrity chefs Nancy Oakes and Nancy Silverton and expertly paired with exquisite wines. Held at Calcasieu, this exclusive event is available for only 150 guests and includes an extraordinary list of live auction items. Chef Oakes is a pioneer of haute American cuisine and owns Boulevard and Prospect in San Francisco. Chef Silverton was the co-founder and pastry chef of critically acclaimed Campanile and La Brea Bakery before opening Osteria Mozza, a Michelin star restaurant, and Pizzeria Mozza and chi SPACCA.
Friday, Jan. 17 Chefs’ Dinner – SOLD OUT!: An intimate cocktail reception will be hosted by Chefs Link and Stephen Stryjewski, followed by an exclusive four-course dinner prepared by celebrity chefs Nancy Oakes and Nancy Silverton and expertly paired with exquisite wines. Held at Calcasieu, this exclusive event is available for only 150 guests and includes an extraordinary list of live auction items. Chef Oakes is a pioneer of haute American cuisine and owns Boulevard and Prospect in San Francisco. Chef Silverton was the co-founder and pastry chef of critically acclaimed Campanile and La Brea Bakery before opening Osteria Mozza, a Michelin star restaurant, and Pizzeria Mozza and chi SPACCA.
WHEN:
Bal Masqué: Saturday, Jan. 18
WHERE:
WHERE:
The Sugar Mill – 1021 Convention Center Blvd.
HOW:
HOW:
Tickets beginning at $285 are available online at www.balmasque.linkstryjewski.org.
VIP tickets and packages are also available.
VIP tickets and packages are also available.
