What do you serve when you’re hosting some of Baton Rouge’s top chefs and caterers?
You whip up both decadent and healthful dishes, decided the volunteers who prepared the food for an Aug. 12 party at the home of John and Sherri Lopoo to honor chefs, caterers, restaurateurs and sponsors participating in the upcoming Capital Chefs’ Showcase that benefits Cancer Services of Greater Baton Rouge.
Volunteer Cathy Black drew raves for both the taste and the presentation of her Bacon Skewers With Caramel and Ganache. The caramel-and-chocolate-coated bacon was threaded on skewers, which were placed in a pig-shaped dish filled with black beans.
Party Chairwoman Ann Guercio wowed guests with her “Light” Edamame Hummus With Roasted Corn, served in a very tall pedestal bowl.
Susanna McCarthy garnered oohs and aahs for her Mexican Crudité With Crema Verde, which she said “was inspired by my recent trip to the mercado in San Miguel de Allende, Mexico.”
Also drawing guests back for second helpings were Frances Huggins’ rich Black Forest Cake, made with layers of meringue; Joy Boudreaux’s Stuffed French Bread, filled with a shrimp and mushroom mixture; Jan LeBlanc Cox’s Crab-Mango-Cucumber Cups; and Ellen Murphy’s easy-to-make Prosciutto Feta Rolls.
Among the other dishes, all garnished by committee member Allison Ashy, were Mediterranean Spread, Tiger Kookie Kisses, Adele Netterville’s Spinach Salad, Mexican Corn Dip and Cool Swiss Cheese Dip.
Brian Hannah, chief executive officer of Cancer Services, thanked the committee, headed by Susan Jones, which puts on the showcase, the chefs and caterers who participate, its sponsors and the honorary chairmen, Todd Graves, founder and CEO of Raising Cane’s Chicken Fingers, and Paul Mainieri, LSU head baseball coach.
“Capital Chefs’ Showcase is a great example of the Baton Rouge community uniting for a cause that effects so many,” said Hannah. “This event is essential to supporting our mission of improving the lives of those living with cancer.”
Participating restaurants, caterers and bars, who donate all the food and man-hours to make the event possible, are Mary R. Aycock; Alexander’s Highland Market; Baton Rouge General; Beausoleil Restaurant and Bar; Blend Wine Bar; Café Americain; Carrabba’s Italian Grill; Chef Celeste’s Louisiana Treasures; Chef Don Bergeron Enterprises and Mid City Market; Chef Wanda Calkins Catering; Culinary Productions, Catering & Event Planning; Don’s Seafood, Gonzales; Drusilla Seafood Restaurant and Catering; Duplantier Catering by St. James Place; Fleming’s Prime Steakhouse & Wine Bar; Fresina’s Pasta Co.; Heirloom Cuisine; Jasmines on the Bayou; Juban’s Creole Restaurant & Caterer; Kleinpeter Farms Dairy; L’Auberge Casino & Hotel Baton Rouge; Le Creolé Restaurant; LPK Bar and Grill; Mansurs on the Boulevard; Mike Anderson’s Seafood; Ninfa’s Mexican Restaurant; Nothing Bundt Cakes; Portobello’s Grill; Roberto’s River Road Restaurant; Serranos Salsa Co.; Sincerely Sweet; Stroubes Seafood & Steaks; Superior Grill; The Steakhouse at Hollywood Casino; Unique Cuisine; and Zea Rotisserie & Grill.