The Goldring Center for Culinary Medicine will host four dinners throughout the year, featuring celebrity chefs cooking in the teaching kitchen at the ReFresh site on North Broad. Join us for a multi-course meal designed specifically for this special series and cooked by four of the finest and most innovative chefs in New Orleans today.
Our culinary nutrition students from Johnson & Wales College of Culinary Arts and medical students from the Tulane University School of Medicine will participate and support at the dinners.
The atmosphere is intimate, taking place right in our kitchen, and seats are limited to 50! You get the best bang for your buck by purchasing season tickets, but there are also limited seats for individual dinners.
This year’s lineup includes:
March 11, 2017: Evan Hanczor, Egg Restaurant
Evan Hanczor’s commitment to local, community-based agriculture and his values about the shape of an equitable and sustainable food system are the foundation that puts him and his restaurant, Egg, at the center of the Brooklyn culinary renaissance. Outside of the kitchen he speaks and writes on food issues, serves on the advisory boards for Wellness in the Schools and Glynwood Center, and works with a number of advocacy organizations, including OXFAM and Chef Action Network. In 2015 Evan and George Weld, Egg’s founder, published their first cookbook, Breakfast: Recipes to Wake Up For (Rizzoli). A Tulane alum – Creative Writing and Philosophy, Katrina Class – Evan got his start stuffing po-boys at Ye Olde College Inn as his first kitchen job.
April 22, 2017: Jason Goodenough, Carrollton Market
Chef Jason’s culinary interests blossomed in full shortly after college, when he enrolled in the Culinary Institute of America in Hyde Park. From there, he travelled extensively, working with the best chefs and remaining endlessly curious. Chef Jason made the most of opportunities with Georges Perrier and Iron Chef Masaharu Morimoto, and counts these as defining career experiences.
When he made the leap to New Orleans, Chef Jason joined Emeril’s NOLA in the French Quarter while honing his craft as a private chef. Naturally the city inspired Jason and in turn captured his complete devotion. With Carrollton Market, Chef Jason’s philosophy — ingredient-driven, world-class contemporary Southern cuisine — shapes and guides the fundamental verve of Carrollton Market.
June 24, 2017: Michael Gulotta, Executive Chef, MoPho
Before he was the executive chef/partner at Mopho, chef de cuisine at John Besh’s Restaurant August Michael Gulotta was second in command in his mother’s kitchen. “As a kid, I’d watch cooking shows instead of cartoons,” Gulotta says.
Being a chef was always Gulotta’s intention, but ending up in New Orleans was not. After two years at August, Besh sent Gulotta, who had cooked in Italy, to work with his own mentor, Karl-Josef Fuchs at Spielweg in Germany’s Black Forest. Hurricane Katrina spurred Gulotta to return to New Orleans and Restaurant August. After six years he left to start Mopho, where Louisiana and Vietnam come together in dishes like roast duck po’ boys with banana barbecue sauce and fermented black bean-braised Louisiana blue crab. “Every time I eat traditional fermented black bean crab, lobster or fish, it always reminds me of gumbo.”
We hope to see you there!