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The Menu for Link & Stryjewski's Bal Masque Is A Star-Studded Beauty

Mario Batali, Paul Kahan and more of America's hottest chefs will cook at New Orleans' exclusive new fundraising event, January 8 & 9.

Chefs Mario Batali & Paul Kahan
Chefs Mario Batali & Paul Kahan
Krieger/Eater

Cochon chefs Donald Link and Stephen Stryjewski will present their inaugural and exclusive Carnival ball Bal Masque, benefiting the Kingsley House and the Youth Empowerment Project (YEP), on January 9 at the Orpheum Theater, and Eater has a sneak peek at the menu.

The glamorous black tie affair includes seven highly-acclaimed, award-winning American chefs—including Chicago empire builder Paul Kahan and LA empire builder Suzanne Goin—along with music headliner Jimmy Buffett  and a ticket price of a cool $1000. For the true ballers, Mario Batali and his team of chefs will also break out the black truffles for a four-course private dinner at Calcasieu (above Cochon) on January 8 for an additional $500. Behold the menus:

Bal Masque Menu

  • Nancy Oakes, Boulevard & Prospect, San Francisco: King crab, burrata, nduja crumb
  • Mike Lata, Fig, Charleston: Grilled capers & inlet clam pizza with fromage blanc, guanciale & horseradish
  • Suzanne Goin, a.o.c., Tavern & more, Los Angeles: Braised beef cheeks with arugula panzanella, green olives & lemon salsa
  • Frank Stitt, Highlands, Birmingham: Daube a la Provençale, Joyce Farms grass fed beef with olives, orange, Cognac & salt pork
  • Richard Reddington, Redd and Redd Wood, Yountville, CA: Glazed pork belly with apple purée, burdock & soy caramel
  • Andrea Ruesing, Lantern, Chapel Hill: Jersey beef sashimi with cured L'Hoste kumquats and sea urchin
  • Paul Kahan, Publican & more, Chicago: Fettunta with brussels sprouts, Stracciattella cheese, lemon honey & hazelnuts

Batali Four-Course Dinner

  • Anthony Sasso, Casa Mono: Salvador Dali's egg
  • Mario Batali: Classic veal and mortadella agnolotti with black truffles and Castelmagno
  • Mat Abdoo, del Posto: Pork rack with sunchokes, lambrusco conserva and crispy prosciutto
  • Pastry Chef Rebecca d'Angelis, Babbo: Maple mascarpone cheesecake with pecan graham cracker and créme frâiche

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