The “Summer Cure Chef’s Wine Dinner” supports the mission of the Susan G. Komen New Orleans affiliate. More than $75,000 was raised to support breast cancer screening, treatment and education programs in our community and support breast cancer research.
The Windsor Court Hotel went all-out to ensure guests felt welcomed to this long-anticipated event. Johnny Lopez of Perfect Presentations created pink floral centerpieces. Each table included a live pink fish, all of which were adopted and sent home with fish care instructions and food!
The dinner highlight was the entrée by the Windsor Court’s chef Daniel Causgrove: roasted flounder with shrimp and mirliton dressing. Other entrées that had the room talking included: Meauxbar’s chef Kristen Essig’s braised pork belly with paradigm garden ratatouille and basil; chef de Cuisine Jeff Bouillion of Galatorie’s 33 Bar & Steak’s escargot in an herbsaint cream sauce; and chef Nathan Richard of Kingfish’s soup of peanuts and Acadian ham jam. Finally, Pastry Chef Maggie Scales of the Link Restaurant Group impressed all with her Peach Galette with almond frangipane, crème Anglaise and sweet ginger Chantilly.
The highest live auction bid of the evening was a dinner at Herbsaint with chef Maggie Scales, which earned her the Silver Spoon award. Terrence Osborne attended the dinner and donated some of his artwork.
EVENT AT A GLANCE
What: “Summer Cure Chef’s Wine Dinner,” benefiting Susan G. Komen New Orleans
When: Friday, July 24
Where: Windsor Court Hotel
