FOR IMMEDIATE RELEASE:
September 8, 2026
FOR MORE INFORMATION:
Liz Bodet, 504.583.5550
GIANNA TO HOST FENOCCHIO WINE DINNER FEATURING
CHEFS ANDY TICER, MICHAEL HUDMAN & JUSTIN KOSLOWSKY
A special evening of celebrated chefs and iconic Italian wines
NEW ORLEANS, LA — Gianna is pleased to announce a one-night-only wine dinner on September 23, 2026, featuring Gianna Chef Justin Koslowsky alongside longtime Link Restaurant Group friends and acclaimed Memphis chefs Andy Ticer and Michael Hudman, the James Beard-recognized chefs behind Andrew Michael Italian Kitchen and Hog & Hominy. Together, the chefs have created an exclusive four-course menu expertly paired with wines from the legendary Italian winery Giacomo Fenocchio.
The evening will begin with an Aperitivo Hour at 5 p.m., with cocktails and chef-curated small bites, featuring Louisiana blue crab, charcoal-grilled mortadella skewers, and wood-fired focaccia. Guests will then be seated for a four-course dinner with wine from the Fenocchio portfolio at 6 p.m. The menu will showcase the chefs’ distinctive blend of Southern ingredients and Italian influence.
Menu:
Dino’s Chilled Gulf Shrimp, Sweet Corn, Hazelnut, Citrus Brown Butter Vinaigrette
Saffron Gramigna, Spinach, Pork Bianco Ragu, Fennel Pollen, Pecorino, Garlic Bread
Grilled Quail, Dirty Farrom Porcini, Fig & Barolo Demi
Pistachio Molten Lava Cake, Lemon Whipped Cream
Adding to the experience, Letizia Fenocchio of Giacomo Fenocchio Winery will join guests throughout the evening to share insights into her family’s winemaking legacy in Piedmont, Italy, including the celebrated Barolos that have helped make Giacomo Fenocchio one of Italy’s most respected wine producers.
The dinner, including wine pairings, is $150 per person, plus tax and gratuity.
Reservations for this special wine dinner can be made online at www.giannarestaurant.com.
The Link Restaurant Group (LRG) includes Herbsaint Restaurant and Bar (Michelin Recommended); Cochon Restaurant (Michelin Bib Gourmand); Cochon Butcher (Michelin Bib Gourmand); Calcasieu, a private dining facility; Pêche (Michelin Recommended), named Best New Restaurant in America by the James Beard Foundation; La Boulangerie, a neighborhood bakery and café, and Gianna, nominated for Best New Restaurant in America 2019 by the James Beard Foundation.
Link’s flagship restaurant, Herbsaint, earned Donald Link the James Beard Award for Best Chef: South in 2007. Cochon was nominated in 2007 by the James Beard Foundation for Best New Restaurant in America and was listed in The New York Times as “one of the top 3 restaurants that count.” Stephen Stryjewski, LRG chef/partner, was named Best Chef South at the 2011 James Beard Foundation Awards, and Ryan Prewitt, chef/partner of Pêche, was named Best Chef South at the 2014 James Beard Foundation Awards. Pêche chef de cuisine Nicole Mills was a semifinalist for Best Chef South at the 2025 James Beard Foundation Awards and was included in the 2024 class of Best New Chefs by Food & Wine.
The James Beard Foundation also honored Link’s first cookbook, Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter), with its top award for Best American Cookbook. In 2014, Chef Link published his second cookbook, Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything (Clarkson Potter). In 2015, Chefs Link and Stryjewski created the Link Stryjewski Foundation to address the persistent cycle of violence and poverty, and the lack of quality education and job-training opportunities available to young people in New Orleans.
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