Enjoyed working with area chefs to raise money for local charity working hard toward ending hunger in our communities.
4 designer kitchens, 4 chefs, 4 cuisines, one common thread...
Le Rouge Desserts for all!
Kitchen #1
The Soread,
Chef Carlos Baez, Ceviche on Tostones + VESPA MIXOLOGIST
Le Rouge Hand Painted Coconut Caramel Truffles
Kitchen #2:
Rothbard’s,
Chef Jon Vaast, Goulash, Deviled Eggs
Le Rouge Guinness Hand rolled truffles
&
White Chocolate Apple Cinnamon Ganache Cakes
Kitchen#3:
PEARL,
Chef Michael Hazan
Shaved Brussels Sprouts Salad with stracciatella, raw local honey,
pumpkin seeds
Salmon-Pineapple Poke Lettuce Cups tamari,sesame, furikake
Le Rouge White Chocolate Raspberry Hot Chocolate
&
Dark Chocolate Ganache Cakes
Kitchen #4
Nom Eez
Chef Matt Storch,
Vietnamese PHO, Egg Rolls, Donuts
Le Rouge White Chocolate Mango Mousse cup