Everyone was a winner at the Louisiana Hospitality Foundation's 10th Annual Gold Medal Chefs Gala and Hospitality Awards. Attendees were treated to a tantalizing five-course meal, each created by a renowned local chef as standout citizens, entrepreneurs, and restaurateurs were recognized for their contributions to the community.
Chefs Lennon Fitzgerald and Garin Siekkinen of Cafe Hope began the meal with a light, delicious Creole Tomato Gazpacho with Higgins Crab Salad. Chef Marth Wiggins of Cafe Reconcile and Chef John Folse came next with Smoked Habanero-Rubbed Pork Filet with Confit Fairytale Eggplant, Harissa, and Pickled Corn, as well as a gorgeous green Shaved Baby Twin Squash, Arugula & Frisee Salad with Goat Cheese, Molasses-Candied Pecans, and Cane Syrup Vinaigrette, respectively.
The entree was created by Chefs Rebecca Klaskala and Tony White of NOCHI who presented an innovative Pimenton Cured Loin of Tuna with Saffron Cobia Brandad, Zucchini A La Plancha, Sauce Piperade, and Chorizo Migas. The sweet treat at the end of the belly-filling meal was provided by Gracious Bakery's Chef Jessica Scott. She made a decadent Evangeline's Pralines & Cream Southern Peach Shortcake.
