Event Co-Chairs Patricia Denechaud, Kristi Post, Dottie Reese and Marbury Little welcomed everyone to our 10th Annual Summer Cure Chefs Wine Dinner.
David Teich, General Manager of the Windsor Court Hotel, was a gracious host and said "The Windsor Court is once again honored to host and proud to continue the partnership with Susan G. Komen for the Cure. We applaud the good work that Komen continues to do for women and families in our community."
Mark Romig did a wonderful job as our evenings master of ceremonies. There were fabulous silent and live auction items donated that contributed to this year's event being a huge success.
Chef Sue Zemanick of Gautreau's prepared an excellent Jalapeno Vichyssoises with Jumbo Lump Crab and Creme Fraiche. Chef Joshua Laskay of NOLA had everyone raving about his Crab Cake served with a Spicy Corn Relish and Crystal Butter Sauce. Chef Adolfo Garcia's course of Malta Braised Pork Cheeks with a Pastel de Choclo was delicious and enjoyed by all. The entree of the evening was Chef Drew Dzejak's Slow Cooked Rack of Nieman Ranch Lamb artfully served with Truffle Farro and a Pearl Onion Jus was extraordinary and destined to have diners request it at the Windsor Court's Grill Room. Chef Tariq Hanna of Sucre finished the evening with a dessert entitled "Coffee!" which was so much more! Envision a Mini-Macaroon atop a swirl of chocolate beside a handmade confection of heaven on a plate.
The beautiful pink rose centerpieces were donated by Perfect Presentations.
We appreciate all of our supporters who made this a wonderful event this year!
click here to view photos taken by photographer, Melissa Calico |