7th Annual Chefs to Watch Dinner Event
Festival & Events News Releases
Louisiana Cookin' Magazine Announced 7th Annual Chefs to Watch Dinner Event to take place August 26th in the Theatre at Harrah’s New Orleans
Louisiana Cookin’ magazine is pleased to announce that it is expanding its 7th annual Chefs To Watch awards dinner in order to satisfy the sold-out demand of last year’s event. The new venue this year will be the Theatre at Harrah’s New Orleans. Harrah’s New Orleans is a major sponsor of this event, which will benefit Café’ Reconcile, the nonprofit organization which trains at-risk youth to lead productive lives through culinary education and job placement.
The Chefs To Watch awards honor five up-and-coming chefs selected by Louisiana Cookin’ from a list of nominees submitted by Louisiana restaurant and culinary industry leaders from around the state. The 2008 winners are Chef David Bridges of Bella Fresca, Shreveport; Chef Justin Devillier of La Petite Grocery, New Orleans; Chef Spencer Minch of Emeril’s Delmonico, New Orleans; Chef Jude Tauzin of Catahoula’s, Grand Coteau, and Chef Susan Zemanick of Gautreau’s, New Orleans.
“Louisiana has a passion for food unlike anywhere else in the world,” says Lt. Governor Mitch Landrieu. “These five chefs are rising stars in our proud culinary tradition, and I congratulate them on their commitment to excellence.”
The event will highlight the chefs at work as they prepare a five-course dinner menu. Each chef will present one signature dish that will be paired with appropriate, complementary wines. Preceding the five-course dinner, guests will enjoy a cocktail reception accompanied by musical entertainment provided by New Orleans’ own Armand St. Martin. Cocktails and hors d’oeuvres will be passed at 6:30 and dinner will be served at 7:00.
Tickets for the event are $125 per person, all-inclusive, and may be purchased by calling the Louisiana Cookin’ offices at 504.482.3914 ext. 205 or 888.884.4114 ext. 205 Or they may be purchased online at www.louisianacookin.com or via email at
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