New Orleans Wine and Food Experience
NOWFE Donation
A Tribute to The Sun King: The Evolution of French Cuisine in Louisiana, hosted by the New Orleans Wine & Food Experience, was held at 6:30 p.m., Tuesday, May 22, 2007, at 625 St. Charles Ave. in New Orleans. Proceeds funded a scholarship for students of the John Folse Culinary Institute who compete to earn the privilege of studying wine and food at the Institut Paul Bocuse.
In 2006, the New Orleans Wine & Food Experience donated $20,000, and in 2007 NOWFE donated $25,000 to fund travel and tuition for students to participate in the Institut Paul Bocuse Worldwide Alliance program.
The menu for last year’s event featured:
- Bisque of Wild Mushroom and Black Truffle
- Classic rendition of forest mushroom soup enhanced with black truffles
- Salmis of Duck Rouen on Peppered Yam Pancake
- From the home of LaSalle and the Ursuline Nuns, the braised duck of Rouen, France, is served on a sweet potato pancake
- Crawfish and Lobster Risotto Bocuse
- A gift of the French master, Paul Bocuse, to Chef John Folse on a visit to Lyon
- Osso Buco-Style Braised Short Rib of Veal with Sauce Marchand de Vin
- The classic French technique of slow-cooking short ribs in veal glace and served with a reduced wine sauce and seasonal vegetables
- Creole Ile Flottante with Early Summer Fruit on Creme a l’Anglaise
- A classic French dessert as cherished in New Orleans as it is in Paris