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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

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