Guests enjoyed extraordinary pairings of entrées and wine at the renowned annual “Summer Cure Chefs Wine Dinner.” This event held at the Windsor Court Hotel on July 26 benefited Susan G. Komen for the Cure and was chaired by Angele Darling, Pat Denechaud, Kristi Post and Glenn Vesh.
Chefs Scott Boswell of Stella!, Spencer Minch of Emeril’s Delmonico, Susan Spicer of Bayona and Greg Sonnier of the New Orleans Grill (at the hotel) prepared courses that were paired with wine selections from Terry Thiese Estate Selections, Caymus Vineyards and a Henriot champagne. Zoë’s Bakery contributed dessert. Guests could also savor items in the live and silent auctions. High bids went to a dinner with chef Sonnier at the New Orleans Grill and one with chef Boswell at Stella!, as well as a six-liter bottle of Caymus wine.
The Komen foundation raises funds for breast cancer research, in order to one day find a cure to end this disease.
Chef Spencer Minch, Rere Avegno Evans and chef Scott Boswell
Event co-chair Kristi Post, Joe Briand and event co-chair Angele Darling
Gary Darling and chef Susan Spicer
Chef Greg Sonnier, Susan G. Komen for the Cure/Louisiana executive director Lisa Plunkett and Greg Reggio
Event co-chair Glenn Vesh and Marilyn Dittmann
Carroll Suggs and event co-chair Pat Denechaud
