17th Annual Summer Cure Chefs Wine Dinner – August 10, 2018

17th Annual Summer Cure Chefs Wine Dinner – August 10, 2018

Windsor Court
17th Annual Summer Cure Chefs Wine Dinner
  Friday, August 10, 2018

Join our Co-Chairs Pat Denechaud, Holley Haag, Kristi Post, Dottie Reese Jordan Teich, Coordinator Joe Briand and Committee Members Regan Forrester, Tracie Garner, Jennifer Neil and Elizabeth Williams for a night with outstanding Chefs paired with Wine Importers Extraordinaire.

Click here to sponsor a table and buy your tickets online.

Our 2018 Spectacular Chef line-up includes: 

Chef Vlad 2.jpg

Host Executive Chef Vlad Ahmadyarov,
The Grill Room, Windsor Court Hotel

As a native Azerbaijani, Vlad Ahmadyarov became acquainted with Louisiana’s Creole cuisine long before stepping foot on Gulf soil. Ahmadyarov began working in the industry at 16 in his favorite uncle’s restaurants, and credits the early experience for inspiring him to become a chef. Years later, an American company came to Azerbaijan to opened Cajun and Tex Mex restaurants, and Ahmadyarov got his first taste of the cuisine. 

Ahmadyarov mastered the basics and after three years, and he earned the title of chef at both restaurants. The owner, a Louisiana native, had opened a new restaurant in Folsom, Louisiana, and invited Ahmadyarov to migrate to the states in 2000. He worked at Winners Circle for two years before moving to New Orleans to work at the Ritz-Carlton before transferring to the Ritz-Carlton in Boston after Hurricane Katrina.

Back in New Orleans, Ahmadyarov took on the role of executive chef at the city’s storied Windsor Court Hotel, where he oversees the hotel’s food and beverage operation. Ahmadyarov has grown as a chef in the Creole and Southern tradition and his philosophy is to only use the freshest of Gulf ingredients, including hyper local products from the farmers markets and neighboring farms. 

2018 James Beard Award Winning Chef Nina Compton, Compère Lapin & Bywater American Bistro

Compton, a native of St. Lucia, moved from Miami to New Orleans in 2015 to open Compère Lapin, her debut restaurant. She first visited New Orleans as a contestant on the locally shot season of Bravo’s “Top Chef: New Orleans,” where she was voted fan favorite.

Compère Lapin, which draws on Compton’s Caribbean heritage and her experiences cooking at high-end Italian and French restaurants, has gained numerous local and national accolades since opening three years ago. In 2016, NOLA.com | The Times-Picayune named Compère Lapin its restaurant of the year. Compton opened a second restaurant called Bywater American Bistro in early March. Compton was named Best Chef: South in 2018 and in 2017.

Chef Isaac Toups,
Toups Meatery and Toups South

With roots in South Louisiana that run more than 300 years deep, Chef Isaac Toups knows the ins and outs of Cajun-style cuisine. Born in Rayne, the “Frog Capital of the World,” Toups cut his teeth with 10 years in the kitchen at Emeril Lagasse’s Delmonico, rising from fry cook to executive sous chef. After stints as executive chef at Cuvée and Ste. Marie, Toups opened Toups’ Meatery in 2012, where he serves crowds of locals sophisticated Cajun cuisine that honors the boils, boucheries, and barbecues of his childhood.

2018 James Beard Award Pastry Chef Kelly Fields,
Willa Jean

For Pastry Chef Kelly Fields, farm fresh has always been the way to go. Growing up in South Carolina, she baked at some of Charleston’s best patisseries, where she discovered a natural talent for the sweet side of the industry. Following her passion, Fields attended Johnson & Wales in Charleston, anchoring her pastry enthusiasm with solid technique before eventually making the move to New Orleans. As it’s been known to do, the city charmed her, both as a young culinarian and a NOLA neophyte. But Fields’ wide-eyed enthusiasm evolved into a more passionate savvy, owing at least in part to her tutoring under legendary Chef Susan Spicer. Spicer wasn’t the only local legend in Fields’ career path. After graduating culinary school, Fields met and worked under prolific New Orleans Chef John Besh, climbing the ladder and eventually taking over the pastry program at Besh’s Restaurant August. Over the years, Fields’s desserts—blends of the exotic, nostalgic, and romantic—have earned her a cult following. Today, she is not only a leader of the culinary industry in New Orleans, but of her own restaurant, Willa Jean, which opened in summer 2015. At Willa Jean, her business model is simple: she serves everything she loves about food. And it is one of the highest grossing restaurants in the group.

 

_____Presenting Partner in Promise Sponsor for $15,000: Includes sponsorship exclusivity with time at the podium at the event; 10 tickets to the dinner; sponsor signage at the dinner; premier seating at the dinner; table signage with specialty décor; listing in online invitations and event program; inclusion in all media and publicity announcements; and Company Logo placement with hyperlink on the Summer Cure Chefs Wine Dinner event page; 10 tickets to our NOLA Goes Pink Kick-off reception in the Fall of 2018 with Sponsor Logo signage.

_____Partner in Courage Sponsor for $10,000: Includes 10 tickets to the dinner; sponsor signage at the dinner; premier seating at the dinner; table signage; specialty table décor; listing in online invitations and event program; inclusion in all media and publicity announcements; and Company Logo placement with hyperlink on the Summer Cure Chefs Wine Dinner event page; 10 tickets to our NOLA Goes Pink Kick-off reception in the Fall of 2018 with Sponsor Logo signage.

_____Partner in Survivorship Sponsor for $5,000: Includes 10 tickets to the dinner; sponsor signage at the dinner; premier seating at the dinner; table signage; specialty table décor; listing in online invitations and event program; inclusion in media and publicity announcements; and logo placement on the Summer Cure Chefs Wine Dinner event page; 10 tickets to our NOLA Goes Pink Kick-off reception in the Fall of 2018 with sponsor signage.

_____Partner in Hope Sponsor ~ Table of 10 for $3,000 or Table of 11 for $3,300: Includes Sponsor signage at the dinner; table signage and décor; listing in online invitations and event program; listing on the Komen New Orleans website Summer Cure Chefs Wine Dinner event page.

_____ Summer Cure Contributor ~ $300 per person: Includes 1 Summer Cure Chefs Wine Dinner ticket.

Click here to sponsor a table and buy your tickets online.

Thank You to our Partners in Hope:

Joseph Briand, Patricia C. Denechaud, Kristi Post,
Judge Kern & Dottie Reese, The van Meerveld family in memory of Karen van Meerveld Davis 



 Click here to view photos from our 2017 Summer Cure.

Photos taken by:
Brittney Robins of BRave Photography NOLA
instagram: @bravephotographynola
FB:www.facebook.com/bravephotonola