2015 Fundraiser: Soiree de La Societe Internactionale
The National Association for Catering and Events (NACE) is happy to announce that we will be partnering with Save Our Cemeteries for this year’s annual fundraising event! Save Our Cemeteries preserves and protects the historic cemeteries of New Orleans, and fosters a public appreciation for their historical, cultural, and architectural value. NACE is thrilled to be working with an organization that plays such a vital role in preserving a piece of our history for locals and tourists alike.
The Soiree Internationale will take place on Wednesday, September 9, 2015 at the Audubon Tea Room in uptown New Orleans. An extraordinary four-course wine pairing dinner featuring premier New Orleans chefs, patron party, and silent auction are planned for an anticipated attendance of three hundred guests. Proceeds from this event will fund the preservation & education efforts of Save Our Cemeteries to ensure that these beautiful, historic symbols of New Orleans are enjoyed for generations to come.
Compliments of Redemption Mid-City & Chef Glen Hogh
Tangy pork and ginger soup with crispy onions
Wine Pairing: J. Bookwalter, Riesling, Columbia Valley, Washington, USA, 2011 compliments of The Delachaise
Full-bodied Riesling, with aromas of ripe apricots, tangerines, peaches, star fruit and caramelized lemons wrapped in a floral arrangement of honeysuckle and orange blossoms.
Compliments of Audubon Tea Room & Chef Alan Ehrich
Tournedos of Filet
Sautéed in sage, brandy and balsamic cream accompanied with truffle gnocchi
Wine Pairing: Stemmari, Pinot Noir, Sicilia, Italy, 2012 compliments of Deanie’s Seafood Restaurant
Dry, with a structure of delicate tannins, balanced by a pleasing acidity and a fruity taste on the palate.
Compliments of Barcelona Tapas & Chef Xavier Laurentino
A traditional Spanish dish comprised of chicken, shrimp, andouille sausage, mussels, calamari, vegetables, spices and angel hair pasta
Wine Pairing: Las Rocas, Garnacha, Calatayud, Spain, 2009 compliments of Redfish Grill
This well-structured wine integrates nuances of oak with round tannins to deliver a rich palate of decadent fruit flavors such as dark cherry and blackberry.
Compliments of New Orleans School of Cooking & Chef Julie Barreda
Crepes with Strawberries Flambé
Crepes topped with fresh strawberries sweetened with sugar and citrus, flambéed in rum
Wine Pairing: Charles Lafitte Brut Prestige, France compliments of Hyatt French Quarter
Full of delicacy and freshness with citrus fruits and pink grapefruit notes. The mouth has a delicious finale, with pastry aromas reminding of such specific taste as crème caramel.
Meet the Emcees!
New Orleans Own Mr. Dennis Woltering and Food Network Finalist Jay Ducote
A native of St. Louis, Dennis studied Journalism, Political Science and Constitutional Law at Oregon State University. He went on to earn his Master's degree in Journalism and Communications at the American University in Washington, D.C. "I suppose my love for being near the center of the action started when I was in Washington," he explains. "The Capitol was like our lab and we would frequently go down there and do stories about Watergate and the issues that were going through the Senate or the House of Representatives. It was really an exciting time for me." Dennis took his first job in television at a small station in Fargo, North Dakota as a weekend anchor and reporter. It wasn't long before Dennis made the leap to major market broadcast journalism when he first came to WWL-TV. Dennis has anchored the station’s evening newscasts since 1994, but first came to WWL-TV in 1977. Hired by news director Phil Johnson, he worked as a reporter and weekend anchor at Channel 4 from 1977 until 1984, when he landed an opportunity to work at the CBS-owned station in Philadelphia. Ten years later, a call from Channel 4 led him back to a job on the anchor desk in New Orleans, the city he and his wife fell in love with and where their two daughters were born. "My family and I are really glad to be back. I enjoy the personality of this town and covering the stories here." As expected, Dennis has continued to file some of the most memorable reports in local news. He's covered stories on HMO corruption, contractor fraud, restaurant inspections, school bus drivers, the chemical leak in Bogalusa, EMS response time, and the Pope's visit to Cuba. Angela Hill says that her co-anchor is, "as good if not better than any network reporter in the business pure and simple. As an anchor he exudes knowledge and confidence, but it is his compassion and integrity that set him apart. Dennis cares about people, and he cares about getting the right information out to them." Dennis retired from WWL-TV in June 2014 and would like to explore new opportunities in media, including long-form reporting and documentary work. He also plans to spend time traveling with his wife and family in search of the next great story.
Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality, chef and hugger. Jay resides in Baton Rouge, Louisiana, though he also travels as much as he can. He finished runner-up on Season 11 of the hit reality competition show Food Network Star. He has also been named one of the top 100 amateur chefs in America by FOX’s MasterChef, has appeared as himself on HBO’s drama series Treme, and has been featured on multiple programs such as Cutthroat Kitchen on the Food Network, Eat St. on the Cooking Channel, and Last Call Food Brawl on Destination America. The Bite and Booze Radio Show, produced and hosted by Ducote, won a Taste Award for best food or drink radio broadcast in the country in 2014 and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters in 2015. Jay launched his own Jay D’s Louisiana Barbecue Sauce in 2014 and released his wine, Jay D's Blanc du Bois, a collaboration with West Monroe's Landry Vineyards, in 2015. Jay's goal is to create content and celebrate Louisiana's culinary culture as he continues to cook, write, speak, entertain and hug for a living.