Media Contact:

Liz Bodet

New Orleans, Louisiana – The Link Stryjewski Foundation is thrilled to announce the menus for its Bal Masqué  weekend events have been set. The third annual fundraiser will take place at The Sugar Mill in New Orleans on Saturday, January 20th, with a special Chefs’ Dinner hosted by Chef Nancy Oakes of Boulevard in San Francisco on Friday, January 19th at Calcasieu. The main event on Saturday will feature nationally renowned chefs Nina Compton, John Currence, Suzanne Goin, Paul Kahan, Mike Lata, Frank Stitt, Richard Reddington, Andrea Reusing, and Maggie Scales, each creating signature dishes. Mixologist Neal Bodenheimer will craft specialty cocktails for each event.
The Chefs’ Dinner Menu featuring Chef Nancy Oakes (January 19, 2018):
Amuse: Ahi tuna with black sesame snow
1st Course: Dungeness crab, oroblanco and little white asparagus
2nd Course: Tiny veal meatballs and winter truffles
3rd Course: Zabuton with new potatoes in smoked French butter
4th Course: Meyer lemon “drop” puddings – lemon crinkle cookies, candied lemon peel, toasted meringue, and       Limoncello white chocolate truffle
Finale: Mignardises including matcha crinkle cookies, ginseng snaps, and espresso-hazelnut shortbread

Bal Masqué Party Menu (January 20, 2018):
Frank Stitt (Highlands Bar and Grill): Beef tartine, Roquefort aioli and pickled mushrooms
Mike Lata (FIG): Barbecue Carolina white shrimp
John Currence (City Grocery): Moroccan spiced antebellum grits, braised lamb belly and harissa
Andrea Reusing (Lantern): Coconut braised whey-fed pork shank, spicy L’Hoste kumquats, fried shallots
Richard Reddington (Redd): Rabbit mole with grits
Paul Kahan (Avec): Chorizo-stuffed Medjool dates with bacon and piquillo pepper-tomato sauce
Suzanne Goin (Lucques): Nantucket Bay scallop aguachile with avocado, pomegranates and cilantro
Nina Compton (Compère Lapin): Assorted Passed Hors d'Oeuvres
Maggie Scales (Link Restaurant Group): King cake & Galette des Roi
Tickets for the Bal Masqué may be purchased starting at $300 per person at “Weekend Baller” tickets include seats at both the Chefs’ Dinner and main event for $1,000 per person. Tables and packages are also available.

Chefs Donald Link and Stephen Stryjewski created the Link Stryjewski Foundation, a 501(c)(3) nonprofit organization, to address the persistent cycle of violence and poverty, as well as the lack of quality education and job training opportunities available to young people in New Orleans. The Link Stryjewski Foundation provides support to organizations that directly work to end this cycle. The mission of the Link Stryjewski Foundation is to help nourish and educate the youth of New Orleans, allowing them to realize their potential and become active, positive members of our community. For more information about the Link Stryjewski Foundation, visit