Last Thursday night, we transformed our cafe space with low-lit candles, crisp linens, and psychedelic Cambodian pop music for our March Guest Chef Night! Chef Mike Gulotta of Maypop, MoPho, and Tana at Treo took over the kitchen. Guests enjoyed a delicious 3-course dinner prepared by Chef Gulotta, themed around a fusion of Southeast Asian and New Orleans cuisine.
Guest Chef Nights at Liberty’s Kitchen are monthly fine-dining experiences which are open to the public and feature cuisine prepared by various acclaimed chefs in New Orleans. Liberty’s Kitchen alumni work alongside the chefs, giving them the opportunity to learn about the menu, various plating techniques, sample the menu items, and take part in the dynamic process of executing a fine-dining experience. Guests include supporters of Liberty’s Kitchen, community members, and our program graduates.
Guest Chef night honored two recent graduates, Devin and Jasmine, who both thanked everyone for attending and supporting the program. Another Liberty’s Kitchen alum, Darnell who graduated, in 2016 and works as an IT technician while he attends college, shared a few words.
“I love coming back to Liberty’s Kitchen because it feels like home to me and it’s like seeing my second family.” —Darnell, YDP Graduate C’16
Gulotta, who describes his cooking style as “Mekong Delta meets the Mississippi Delta,” created an exceptional menu. Favorites dishes of the evening were the chaat salad and the main course, palm sugar glazed pork belly paired with red beans in gulf shrimp, xo sauce and crispy rice cakes. Before serving his delicious “Maypop Tart,” Gulotta shared the intricate process of how he prepared the dessert. Guests savored every bite of the gingerbread-crusted five spice meringue tart.
Both Mike Gulotta and his brother Jeff Gulotta have been longtime supporters of Liberty’s Kitchen and are actively involved with youth initiatives in New Orleans.
“I love being a part of this event and this program. What Liberty’s Kitchen is doing is important for the future of New Orleans.” –Chef Mike Gulotta
Among the guests in attendance at Guest Chef Night were Liberty’s Kitchen Board chair, Matt Schwartz along with other attendees from the Domain Company, Patrick Bordnick, Tulane Dean of Social Work who brought a visiting group of students from San Antonio, and Ysaac Ramirez, Executive Chef at Ace Hotel’s Josephine Estelle Restaurant, a Liberty’s Kitchen employer partner.
Special thanks to West Elm for graciously providing the centerpieces and to our volunteers for serving our guests and helping the night run smoothly. If you are interested in volunteering at our Guest Chef Nights, send an email to email@example.com and include your name and phone number.
We hope you join us for our next Guest Chef Night which will be on April 20th and feature Chef Dana Honn from Carmo Cafe. Tickets are publicized via our newsletter and are limited so sign up here to hear it first. We can’t wait to see you next month!
–Posted by Rhea Lewis, Development Intern