News for Restaurants in New Orleans
This year marks the 35th anniversary of the Chef's Charity for Children, an annual event benefittting a New Orleans school for developmentally disabled children. Every year, dozens of local chefs contribute time and products for this event, which features cooking demonstrations and food sampling. Among the big names Emeril Lagasse (Emeril's), Leah Chase (Dooky Chase), John Besh (Restaurant August) participate, along with many others, including chefs whose restaurants never re-opened following the 2005 hurricanes. The event takes place 10 a.m.-2 p.m., Tuesday, April 10 at the Hilton New Orleans Riverside hotel. Tickets cost $65, which includes a banquet lunch and a cookbook with recipes from participating chefs. The event always sells out in advance, so those interested should call 504-524-7285 for reservations. Hilton New Orleans Riverside, 2 Poydras St., New Orleans, LA 70130, 504-561-0500, 800-HILTONS.
New Orleans usually received several nods from the James Beard Foundation when nominees are revealed each year, but this year the city is mentioned even more than usual. Four of the five chefs nominated as "Best Chef: South" are from New Orleans. They are Alon Shaya, Domenica; Justin Devillier, La Petite Grocery; John Harris, Lilette; and Tory McPhail of Commander’s Palace. Sue Zemanick of Gautreau's is nominated as "Rising Star Chef of the Year," making this the fourth year in a row she has been so honored. Meanwhile, Donald Link of Herbsaint, Cochon and Cochon Butcher is a finalist for "Outstanding Chef," while Emeril's Restaurant was singled out for its outstanding wine program. John Besh is nominated in the cookboard award category for his 2011 book, My Family Table. Winners will be announced the first week of May.
Mention the name Kit Wohl in New Orleans, and the first thing that comes to mind is cookbooks. Wohl has authored eight cookbooks from her Garden District perch. Wohl's latest is titled The James Beard Foundation's Best of the Best (Chronicle, 2012). Wohl traveled the country for two years gathering information and meeting 21 of some of the best chefs in the nation, all with the intent of producing her lavish new tome, featuring key recipes selected by the individual chefs. Each chef is the recipeint of the James Beard Outstanding Chef award at some point in his or her career. Recipes run the gamut from high profile chef Wolfgang Puck's pizza with smoked salmon and caviar, to San Francisco chef Judy Rogers' (Zuni Cafe) salmon bacon, lettuce and tomato sandwich. Wohl's book is elegantly produced with dozens of stunning photographs by Susie Cushner. Look for a forward by none other than Martha Stewart. Wohl is so well known in New Orleans that Arnaud's even has a dinner entrée named in her honor -- "Veal Wohl."
View our calendar of Wine Dinners & Tastings in New Orleans
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Find out which restaurants and chefs top the list of GAYOT's 2016 Annual Restaurant Awards.