COURTESY LINK STRYJEWSKI FOUNDATION
Bal Masqué, the Link Stryjewski Foundation's annual Carnival-themed masked ball, is Jan. 20.
, the Link Stryjewski Foundation’s annual masked ball fundraiser, is coming up Jan. 20. This week, the organizers announced the full celebrity chef-packed lineup and menus.
The third annual Carnival-themed event is twofold: A Chef’s Dinner hosted by renowned California chef Nancy Oakes, of San Francisco restaurant Boulevard, on Jan. 19, and a masked ball at the Sugar Mill on Jan. 20.
The formal fete is aimed at raising funds for the foundation created by chefs Donald Link and Stephen Stryjewski to address the cycles of poverty and violence in New Orleans by investing in education, mentoring and job-training opportunities for the city’s youth. Proceeds from both the Jan.19 and 20 events will go toward the foundation.
The menu for the Chef’s Dinner includes a multi-course meal following an amuse bouche of Ahi tuna with black sesame “snow.” Other dishes include a starter of Dungeness crab, oroblanco
and white asparagus; veal meatballs with winter truffles; zabuton with new potatoes in smoked French butter; and Meyer lemon “drop” puddings with lemon crinkle cookies, candied lemon peel, toasted meringue and Limoncello white chocolate truffle.
The event at the Sugar Mill is headlined by the Haitian band RAM, a band Link encountered while on a culinary research trip to the Caribbean island nation last summer, as well as the Lost Bayou Ramblers, Cha Wa, Roots of Music and entertainment from New Orleans’ burlesque star Trixie Minx and the Merry Antoinettes Mardi Gras krewe.
The full menu lineup for the Jan. 20 event, below:
Frank Stitt, of Highlands Bar & Gril
l in Birmingham, AL: Beef tartine, Roquefort aioli and pickled mushrooms
Mike Lata, of FIG
in Charleston, SC: Barbecue Carolina white shrimp
John Currence, of City Grocery
in Oxford, MS: Moroccan-spiced antebellum grits, braised lamb belly and harissa
Andrea Reusing, of Lantern
in Chapel Hill, NC: Coconut-braised, whey-fed pork shank, spicy L’Hoste kumquats, fried shallots
Richard Reddington, of Redd
in Yountville, CA: Rabbit mole with grits
Paul Kahan, of Avec
in Chicago: Chorizo-stuffed Medjool dates with bacon and piquillo pepper-tomato sauce
Suzanne Goin, of Lucques
in Los Angeles: Nantucket Bay scallop aguachile with avocado, pomegranates and cilantro
Nina Compton, of Compere Lapin
: Assorted passed hors d’oeuvres
Maggie Scales, of Link Restaurant Group
: King cake and Galette des Roi
Tickets for the Bal Masque event can be purchased starting at $300 per person and “Weekend Baller” tickets include seats at both the Chefs’ Dinner and main event for $1,000 per person. For more information, or to purchase tickets, visit the website