April 06, 2014 Slideshows » Food & Drink

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Le Bon Appétit 2014 

Guests were handed Le Bon Appétit wine glasses complete with a wearable lanyard upon arrival Saturday night.
Guests wined and dined at Le Bon Appétit from 7 p.m. to 11 p.m. in support of the children at Le Bonheur.
Chef Chris Shepherd of Underbelly restaurant in Houston, Texas prepared a braised goat and rice stick dish that packed a powerful spicy kick!
Tuscan tuna white bean salad by Aaron Willet of Hog and Hominy
Chef Andy Ticer of Andrew Michael Italian Kitchen and Hog and Hominy, made a goat butter topped with apple vinegar radishes. The sweet vinegar helped soften the radish tang.
New Orleans based chef Phillip Lopez of the Root restaurant made one of the most unique dishes of the night with his sugar cane smoked beet and salmon gazpacho topped with local greens.
Chef Felicia Willett of Felicia Suzanne’s Restaurant served duck confit with celery root and a remoulade pepper jelly. Based on the crowd congestion surrounding Willett’s table, this light, slightly sweet sampling was one of the night’s most popular selections.
Duck confit with celery root and a remoulade pepper jelly by chef Felicia Willett
This tender smoked lamb shoulder and spicy peanut sauce on a fluffy, slightly sweet bed of coconut rice was cookery brilliance by chef Wally Joe of Acre restaurant.
Fried quail breast with veggies by Steven Satterfield of Miller Union restaurant in Atlanta
Chocolate, pecans, and whipped coconut milk equals a dessert lover’s dream. Chef Kelly Fields of Restaurant August in New Orleans was the one responsible for the sweet treat.
Claire Robinson of the Food Network was the evening’s host. The Memphis native thanked the crowd for coming out and supporting the event and said she was “honored to stand in this room with you (chefs).”
Erling Jensen serves up beef tenderloin.
Chef Kelly English looked on as people bid on a brunch for 20 at Restaurant Iris. The winning bid was over $3,000. After the bid English said, “I’m teary eyed. It’s exciting.” Before the live auction started English joked with guests encouraging them to be generous saying, “I’ve seen each of you eat in Erling’s restaurant, I know you can afford it.”
8/14
Duck confit with celery root and a remoulade pepper jelly by chef Felicia Willett
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