To mark the 18th annual “Summer Cure,” Susan G. Komen New Orleans honored five outstanding chefs who each prepared a delicious dinner course paired with fine wine for an audience of 200. The Windsor Court Hotel hosted the benefit, Co-Chaired by Pat Denechaud, Holley Haag, Kristi Post and Dottie Reese.
The five-course dinner began with ricotta, olive oil, saba, greens and seeded levain crackers by chef Bronwen Wyatt-Figs paired with Alexana Winery “Revana Vineyard” Riesling 2016. Chef Alfredo Nogueira served smashed cucumbers with caviar, anchovies, crispy quinoa and avocado crema paired with Henri Bourgeois Coteaux Vedomois “Le Vert Galant” Pineau d’Aunis Rosé 2017. Anne Amie “Two Estates” Pinot Noir 2015 was selected to pair with tamarind glazed pork cheek with tropical root vegetables from chef Adolfo Garcia. Chef Marcus Jacobs served BBQ Mississippi lamb with cucumber melon som tam and dry curry paste accompanied by Clos La Coutale Cahors 2017. The final dessert course, prepared by chef Kourtney Lopiccolo, was spumoni mousse gateaux with rum pecan crème paired with Ca’ De’ Medici, Lambrusco dell’Emilia N/V.
The live auction featured jewelry donated by Friend & Company, an LSU Football Package and dinner parties by each of the five participating chefs. The silent auction hosted abstract work by Julie Denechaud Gahagan, hotel and restaurant gift certificates, wines and jewelry.
Generous sponsors included St. Thomas Community Health Center and The vanMeerveld Family in memory of Karen van Meerveld Davis.
Event at a Glance
What: “Susan G. Komen Summer Cure Chefs Wine Dinner,” benefiting Susan G. Komen New Orleans
When: Friday, July 26
Where: Windsor Court Hotel
Karey Haslauer and Co-Chair and Board Member Holley Haag
Board Member Frank Liantonio, Director Lisa Plunkett and Auctioneer Jeff Crouere
Board Member Janis van Meerveld with Ray and Jessica Brandt
Bill Hines, Marbury Little and Warner Thomas
Ashley Mahana and chef Adolfo Garcia
