Chefs Aaron Burgau and Jonathan Lomonaco of Patois grilled, fried, and sauteed their way into Guest Chef Night this month with help from Donzhei, Dee Dee and Nicole–three trainees of the Youth Development Program. The team from Patois piqued the trainees’ curiosities and tastebuds with an introduction to the Patois brand of deliciousness during the course of the evening.
Guests began the dinner with grilled tomato bread with burrata and crawfish arancini, finished with polenta cake with locally-sourced blueberries and peaches, with grilled gulf fish, butter beans and Steen’s cornbread in between.
Thanks to a generous donation from 7-3 Distilling, we auctioned off two tastings and a gin sampler during the evening, earning additional funds for our Youth Development Program.
Thanks, Patois, for a great evening!
See below for some behind-the-scenes photos and be sure to join us on July 18th for Guest Chef Night, featuring a Susan Spicer restaurant!