April 6 Chefs Evening features top chefs, silent auction, 'fabulous Fifties' theme
Contact: Christina Chapple
3/25/08
HAMMOND – More than three dozen area restaurants, bars and grills, and wholesalers have joined the menu for Southeastern Louisiana University’s Chefs Evening 2008, “Shake Rattle and Roar.”
The popular annual food festival and fund raiser, sponsored by the Southeastern Development Foundation, is scheduled Sunday, April 6, from 5:30-7:30 p.m. at the University Center.
Chefs Evening coordinator Lynn Harris Horgan said guests will find the University Center arena decorated with a “fabulous fifties” theme, echoing the days of poodle skirts, soda fountains, and rock and roll. They will also find several restaurants joining the gala event for the first time.
Horgan said newcomers for 2008 are Acme Oyster House in Covington, Buddies, Jackson's Banquet Hall, Hammond French Market, Eddie's Frozen Custard, Kirin Japanese Cuisine and Organic Planet.
“We are also especially pleased to welcome some very talented young chefs, the award-winning members of the Hammond High School Prostart culinary team,” Horgan said. The students recently won first place in the state for the Prostart cooking competition sponsored by the National Restaurants Association. They will travel to San Diego, Calif., April 24-26, for national competition.
HHS team members will contribute smoked fish spread and toast points to the Chefs Evening menu, Horgan said.
The new restaurants and HHS chefs will join a host of Chefs Evening favorites, including Classic Fare Catering, Benedict’s, The Caboose, Carona’s Bakery, Carter Plantation, Cate Street Seafood Station, Catfish Charlie’s, Chookie’s, the Cocoa Bean, Don’s Seafood and Steakhouse, Jacmel Inn, Jambalaya and Co., Lyn Haven, Inc., Maurepas Catering, Murphy’s Seafood, O’Donnell’s, PJ’s Coffee and Tea on Thomas and University Avenue, Rotolo’s, Tom’s Catering, Tommy’s on Thomas and Trey Yuen.
The restaurants’ top chefs will serve some of their best recipes for seafood and meat dishes, appetizers, soups and gumbos, and deserts. Patrons will be able to sample entrees featuring smoked salmon, grilled shrimp, crabmeat au gratin, catfish Fingers, shrimp cocktail, sushi, raw and grilled oysters, steak tips, pulled pork, jambalaya, pizza, western beef, and herb grilled chicken and penne pasta.
Featured soups, appetizers and desserts include cream of artichoke and seafood and chicken and sausage gumbos, Swedish meatballs, spinach dip, sandwich wraps, hot wings, pastries and cookies, bread pudding and cannolis.
Beverages, including soft drinks, water, beer, wines and cordials, will be offered by Avenue Wines, Purveyors of Fine Wines, Glazers, Jim Carey Distributing, Champagne Beverage, the Crescent, Kentwood Springs and Coca-Cola.
Horgan said Chefs Evening will again host a silent auction with items in a variety of price ranges. In addition to condo rentals in Gulf Shores, Orange Beach, Nantahala, N.C, Branson, Mo., and Belize, patrons can bid on items such as art work, gift baskets, spa packages, dining certificates, golf packages, fishing trips, French wine, and a vintage fox jacket.
La Capitol Federal Credit Union is Chefs Evening major corporate sponsor. Additional items supporting Chefs Evening have been provided by Loop Linens, Bateman's Ice, the Ultimate Party Store, and S & W Wholesale Foods.
Chefs Evening tickets are $40 each or $425 for a reserved table for eight. Various patron levels are also available and include an invitation to the Champagne Toast at the university President’s Residence immediately preceding Chefs Evening. Patron levels are $75, individual; $150, pair; and $575, reserved eight-person table.
Tickets are available from Southeastern Development Foundation, (985) 549-2239. Proceeds from Chefs Evening support the academic programs at Southeastern.
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