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Support Louisiana’s next culinary artists with NOCCA’s ‘Dish That Makes A Difference’ at area restaurants

Written by  New Orleans Center for Creative Arts

From March 21 – 30, 2014, restaurants across New Orleans will feature a special dish on their menus. This “Dish That Makes A Difference” was dreamed up by an outstanding NOCCA student, and proceeds from its sale will benefit NOCCA’s Culinary Arts department.

That means you can support this amazing school that has taught the likes of Wynton Marsalis, Harry Connick Jr., and Wendell Pierce — and you can do it just by dining out!

In January, New Orleans chefs and restaurateurs gathered to taste three dishes from students in NOCCA’s Culinary Arts program. Students were asked to create dishes around the theme of Louisiana seafood.

When all the votes had been tallied, Arieanna McKnight took top honors for her berbere-crusted drum with strawberry-glazed roasted okra, mango relish, and grilled piri piri shrimp. (That’s Arieanna on the right in the above photo, posing with fellow finalists Quana Bourgeois [left], Landry Duchane [center].)

Now, you can taste Arieanna’s creation yourself! She’s given chefs free rein to interpret her winning recipe so that it matches the cuisine of their existing menus. That means you can eat in every participating restaurant, and you’ll experience a different versions of Arieanna’s dish every time.

Here’s a partial list of restaurants serving the “Dish That Makes A Difference”. Stay tuned — we’re adding more all the time:

Brigtsen’s Restaurant
723 Dante St.

520 Capdeville St.

Eat New Orleans
900 Dumaine St.

Emeril’s Delmonico
1300 St. Charles Ave.

Emeril’s New Orleans
800 Tchoupitoulas St.

Grand Isle
575 Convention Center Blvd.

Maurepas Foods
3200 Burgundy St.

NOLA Restaurant
534 St. Louis St.

6078 Laurel St.

Satsuma Maple
7901 Maple St.

Taceaux Loceaux

827 Toulouse St.

Please join us in supporting Arieanna and her talented peers as they study to become Louisiana’s next generation of culinary artists.

Last modified on Wednesday, 26 March 2014
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