October 14 - 25: “The Dish That Makes A Difference”
Last year, the Emeril Lagasse Foundation coordinated the first “Dish that Makes a Difference” event throughout the Emeril’s restaurant family to raise funds for NOCCA’s Culinary Arts program. This year, the Foundation wanted to broaden the impact and open it up to more restaurants across the city.
And so, The NOCCA Institute sponsored a recipe contest for NOCCA’s Culinary Arts students, and chefs and restaurateurs from across the city came to NOCCA to evaluate the three finalists’ dishes. When all was said and done, senior Grace Treffinger walked away with top honors for her Chipotle Braised Pork with Poblano Maque Choux and Satsuma Marmalade.
Now, you can taste Grace’s creation yourself – and you’ll be helping NOCCA when you order it! The dish will be featured on dishes at restaurants across New Orleans from October 14 – 25, and a portion of proceeds from the sale of the dish will go to NOCCA’s Culinary Arts program.
Grace has given each participating chef license to interpret her winning recipe so that it matches the cuisine of these very different restaurants. That means you can eat in all 11 restaurants, and you’ll experience 11 different versions of Grace’s outstanding dish! Participating restaurants include:
Bayona
430 Dauphine Street
504-525-4455
www.bayona.com
Brigtsen’s Restaurant
723 Dante Street
504-861-7610
www.brigtsens.com
Broussard’s
819 Conti Street
504-581-3866
www.broussards.com
Eat New Orleans
900 Dumaine Street
504 522 7222
www.eatnola.com
Emeril’s Delmonico
1300 St. Charles Avenue
504 525 4937
www.emerils.com
Emeril’s New Orleans
800 Tchoupitoulas Street
504 528 9393
www.emerils.com
Louisiana Pizza Kitchen Uptown
615 South Carrollton Avenue
504-866-5900
www.louisianapizzakitchenuptown.com
NOLA Restaurant
534 St. Louis Street
www.emerils.com
Red Fish Grill
115 Bourbon Street
504-598-1200
www.redfishgrill.com
Vacherie
827 Toulouse Street
504-207-4532
www.vacherierestaurant.com
Vizard’s Restaurant
5015 Magazine Street
504-895-2246
www.vizards.net
Please join us in supporting Grace and her talented peers as they study to become Louisiana’s next generation of culinary artists.
