Next week, the Shaya Barnett Foundation and the New Orleans Career Center (NOCC) will be joined by award-winning chefs Alon Shaya and Zach Engel for an intimate dinner benefiting the New Orleans Career Center’s Culinary Arts and Hospitality trainees. Funds raised will support the opening of an all-new culinary lab with state-of-the-art kitchen tools and appliances.
The party will take place on October 10 at Saba, with a lavish four-course menu curated by the chefs to showcase the far-reaching influences, from Israel to the American South, that first united them in the kitchen years ago. Now, as the two join forces again, Chef Zach will bring inspiration from Galit, his Michelin star restaurant in Chicago, with dishes like Chicago Foie Gras Blintzes and Zach’s Brisket hummus. The family-style dinner will showcase the best of what fall in Louisiana has to offer, with Grape Leaf Wrapped Lemonfish, Wood Fired Pita served alongside Blue Crab Hummus with fall squash, and Galit carrots with hazelnut duqqa. The meal has a sweet ending with cookies designed by NOCC trainees. Beverages will include signature cocktails and wine paired to enjoy while supporting local educational initiatives.
NOCC is especially near and dear to Chef Alon since at age 16 career and technical education forever changed his life and helped him find his career path. Those interested in bidding can peruse the offerings and find additional information on the auction page starting October 3.
Click here to buy tickets to this amazing dinner and support a great cause.
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