News Release

Chefs Evening President's Toast to feature chefs of Covey Rise Lodge


Contact: Rene Abadie
Date: February 19, 2013

1) Covey Rise chefs2) Covey Rise Farm

 

1) KITCHEN PREPCovey Rise Lodge chefs Jenna Pecoraro and Marc Lyons prepare quail and freshly harvested vegetables in the kitchen of Covey Rise Lodge for dinner guests. Pecoraro and Lyons will serve as executive chefs for Southeastern Louisiana University's President's Toast, which precedes Chefs Evening on March 3.

 

2) FRESH FROM THE FARMCovey Rise Lodge plants and harvests produce year round to provide the "field to table" experience for guests and to supply some of New Orleans' top restaurants with fresh, locally grown vegetables. Covey Rise will provide of selected hors d'oeuvres at Southeastern Louisiana University's President's Toast, which precedes Chefs Evening on March 3.

 


 

     HAMMOND – Chefs Marc Lyons and Jenna Pecoraro of Covey Rise Lodge will serve as the exclusive chefs for the President's Toast, the event that precedes Southeastern Louisiana University's Chefs Evening.
     The President's Toast is a limited attendance event that starts the evening by welcoming guests to the President's residence on campus for a tasting of selected hors d'oeuvres and wine pairings. The hors d'oeuvres are selected by the chefs.
     Sponsored by the Southeastern Foundation, Chefs Evening is the university's primary public fund raising event. The events will be held Sunday, March 3.
     "We are very fortunate to have Chefs Lyons and Pecoraro and Covey Rise Lodge partnering with us for the President's Toast," said Vice President for Advancement Wendy Lauderdale. "It brings a special element to the evening to have these chefs use locally grown food that comes from just north of Southeastern."
     Located in Husser, Covey Rise is a 400-acre property that features a working farm, hunting lodge and conference center, providing guests a unique southeast Louisiana "field to table" experience. Owned by Jimbo Geisler and Ben Dutruch, Covey Rise uses food grown on the farm and meat raised on its nearby sister farm for their savory dishes.
     Lyons, a graduate of the Culinary Institute of America in Hyde Park, N.Y., and Pecoraro have been with Covey Rise since last year, creating dishes that focus on the flavors of locally grown food.
     "When you dine with us at Covey Rise, you are served the highest quality and freshest local products available," Lyons said. "Our menus are written daily and are determined by the produce that will have been harvested just hours before from the Covey Rise fields."
     "We are excited to share the Covey Rise experience at this prestigious occasion and show our support for Southeastern," said owner Geisler. "Most of the food items we bring to this event will be fresh from our Covey Rise and Chappapeela farms. A taste of the 'field to table' experience guests receive at Covey Rise will be served at the President's Toast.
     The President's Toast is sponsored by LaCapital Federal Union and will be held at 4 p.m. with Chefs Evening following at 5:30 p.m. at the Pennington Student Activity Center. While tickets are available for both events, only a limited number remain available for the toast.
     For tickets or more information, call 985-549-2420, contact Andrew Hickman at andrew.hickman@southeastern.edu, or go online to southeastern.edu/chefsevening.

 

 

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