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Second Line for The March of Dimes Chef's Gala

The Gala featured Celebrity Chef Rahman "Rock" Harper of Hell's Kitchen Season 3, Chef Chairman Thomas Wolfe, and Host Chef Mark Quitney. Although he is not pictured below Chef Mark Quitney of 5 fifty 5 served one of the stars of the show Lobster Mac and Cheese and Hawaiian Sea Bass on Bamboo Rice.

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Chef Andrea Apuzzo of Andrea's Restaurant and Catering served White Veal Treviso with Strogapietri and Parmesan Cheese. (above and below)

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Chef Tory McPhail of Commander's Palace served Sugarcane Smoked Duck with Black Currant "Moonshine."

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Chef Matthew Murphy of Melange at the Ritz Carlton served Red Fish Tostado with Avocado Aioli, Fresh Creole Tomato de Galla.

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Chef Bob Lacavone of Restaurant Cuvee served Serrano Wraps, Goat Cheese Stuffed Peppadews.

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Chef Bradley McGehee of Wolfe's in the Warehouse served Red Grouper Escabeche on Cilantro Crouton.

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Chef Brian Landry of Galatoire's Restaurant served Sauteed Cobia with Crab Butter and Pearl Vegetables.

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Chef Chairman Thomas Wolfe of Wolfe's and Wolfe's in the Warehouse served House Cured Duck Pastrami and Havarti Cheese Melt on French Baguette and Tomato Digon Aioli.

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Chef Drew Dzejak of New Orleans Grill at the Windsor Court Hotel served Braised Pork Cheeks, Agridulce Mushrooms with Pecorino Cheese.

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Chef Duke LoCicero of Cafe Giovanni served Gumbo.

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Chef Ian Schnoebelen of Iris served Grilled Gulf Shrimp with Green Papaya Salad.

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Chef Chuck Subra of La Cote Brasserie served Crawfish Boudin with Green Tomato Chutney.

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Chef Tenney Flynn of GW Fins served Sauteed Black Drum with Chanterelles, Porcini Broth and Peking Duck Dumplings.

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Chef Philip Chan of Bambu, Harrah's Casino served Pan Seared Rack of Lamb with Wasabi Potato and Teriyaki Garlic Sauce.

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Chef Vincent Catalanotto of Vincent's Italian Cuisine served Cannelloni.

May Chef Dominique Macquet of Dominique's rest in peace. He was scheduled to serve Fennel-Seed Dusted Day Boat Scallop on Truffle Cauliflower Puree and Satsuma Essence.