Guests supported NOCHI (New Orleans Culinary and Hospitality Institute) when it held its Cooking for a Cause presented by Hancock Whitney on Sept. 10. at NOCHI’s headquarters.
A whole roasted pig presented by Link Stryjewski was paraded into the space in a “Swine Second Line” at the end of the patron party, accompanied by the N’Fungola Sibo African dance and drum troupe.
NOCHI alumni chefs and their dishes included: Patrick Teagle: speck, stracciatella and date crostini; Martha Gilreath: roasted chestnut and apple cheesecake; Lizzie Algero: barbecue shrimp bites; Alvin Johnson: beet kirfo and red lentil hummus; Necie Johnson: Creole beef skewers with remoulade sauce; Tia Monet: Tahini chicken skewers; Krystle Pitcher: smoked salmon tart; Jaleel Mosley: pork tonkatsu sliders; Kizzy Danner: vegan mushroom arancini and sauce pomodoro; Dominique Melancon: strawberry pound cake, chocolate-covered strawberries, served with champagne.
Raising more funds was the online auction of 62 one-of-a-kind hospitality experiences, which included an oyster farm tour in Port Fourchon with Dickie Brennan and friends.
“This event, and the generous support behind it, helps us fulfill our mission of training the next generation of culinary and hospitality professionals for long-term success within our industry,” said Gerald Duhon, executive director of NOCHI.
Event co-chairs were Wendy McCarthy Beron and Lizabeth Boulware.
Fun Fact: Beginning this year, the CFAC menu features items prepared by alumni chefs.
