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About the 2016 Wine Dinner

2016 Grace "Mama" Marino Awards Dinner

Holly clegg

2016 Award Winner
"I love all types of food and want the chefs to prepare what they do best!  With our passionate, talented chefs, I know we will have an unforgettable menu that I can’t wait to eat!"


2016 Charity Auction Partner


 

— 2016 Dinner Menu —

Hors d’oeuvres
Chef William Wells, Culinary Productions
House cured & pecan cold smoked salmon cornets
Mimosa poached shrimp wonton with pickled onions & candied jalapenos, Abita crawfish toast with pepper jelly syrup
Mumm Napa Brut Rose, Napa Valley

First Course
Chef Jared Tees, 18 Steak
American Red Snapper ceviche, local cucumbers, heirloom tomatoes, pickled carrots, crisp taro root, cilantro, Louisiana Choupiqué caviar
Bodegas Castro Martin Albarino Sobre Lias, Rias Baixas, Spain, 2013

Second Course
Chef Scott Varnedoe, Restaurant IPO
Truffled crawfish and sweet corn soup with black pepper goat cheese gnocchi, toasted pecan collard green pesto, smoked chili oil
Joseph Phelps Vineyards Freestone Chardonnay, Sonoma Coast, 2013

Third Course
Chef Ryan Andre, City Pork
Baby arugula and radicchio salad, grilled Portobello mushrooms, charred Vidalia onions, house cured bacon, aged cheddar, sorghum and onion ash vinaigrette
Giovanni Rosso Langhe Nebbiolo, Piedmont, Italy, 2013

Fourth Course
Chef Joseph DiCapo, Houma's House
Baked steelhead trout served with a lemongrass and crawfish dashi. Finished with a Fullness Farms herb salad.
Panther Creek Winemaker's Cuvée Pinot Noir, 2013

Fifth Course
Chef Kelley McCann, Kalurah St. Grill
Seared Ribeye cap roulade over Napa cabbage, cello radish, topped with Meunière and fried shallots.
Shafer Vineyards One Point Five Cabernet Sauvignon, Stags Leap District, 2013

Dessert
Gabby Loubiere, Brew Haha
Star Crunch Ball , dark chocolate cake with melted caramel, infused with caramel balls dipped in chocolate with rice crispies. Bonafide, golden butter cake with raw sugar & melted butter, dipped in dark chocolate.
Licor 43