Full menu, chef lineup announced for Bal Masqué

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Bal Masqué, the Link Stryjewski Foundation's annual Carnival-themed masked ball, is Jan. 20. - COURTESY LINK STRYJEWSKI FOUNDATION
  • COURTESY LINK STRYJEWSKI FOUNDATION
  • Bal Masqué, the Link Stryjewski Foundation's annual Carnival-themed masked ball, is Jan. 20.

Bal Masqué, 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 & Grill 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.
Location Details Sugar Mill
1021 Convention Center Blvd.
Warehouse District
New Orleans, LA
(504) 586-0004
Club and Wedding, Party & Reception Venues



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