Anyone watching the devastating news coverage of the war in Ukraine has undoubtedly also seen the remarkable efforts of chef Jose Andres’ World Central Kitchen on the ground feeding refugees fleeing the fighting. That’s what World Central Kitchen does: mobilize quickly when there’s a humanitarian crisis whether through military aggression or natural disasters. Other chefs such as Virginia restaurant Bayou Bakery’s David Guas have gone over to Eastern Europe to help out in the makeshift kitchens. But there’s a way to contribute to their efforts without leaving home: New Orleans chefs Isaac Toups, owner of Toups’ Meatery and a James Beard Best Chef South Finalist 2022 is teaming up with James Beard award winning Chef Nina Compton, chef/ owner of Compère Lapin and Bywater American Bistro and Chef Mason Hereford, owner of Bon Appetit’s “Best New Restaurants in America 2017” selection Turkey and the Wolf and Molly’s Rise and Shine, to host a one-of-a-kind curated private in-home dinner for ten to benefit World Central Kitchen’s Chefs for Ukraine.
“Food insecurity has always been the cause I’m most passionate about and World Central Kitchen is the number one organization fighting to eradicate food insecurity, their work is incredible,” explains Toups. “My family is heartbroken watching the humanitarian crisis in Ukraine. I feel compelled to cook when times like these occur. My friends (Nina and Mason) answered the call so we are banding together, will cook together, and do all that we can.”
The bid for this evening starts at $10,000 at Rally Up with bidding open until April 20th at 11:59 CST with the dinner to be arranged at a mutually agreed upon date within a year from purchase. The menu will also be determined by the winner’s preferences among the chefs’ specialties. Anyone who has been to Compton’s Compère Lapin would be wise to ask for her trademark curried goat with sweet potato gnocchi or other dishes off the current menu such as crawfish and cauliflower soup and snapper collar with spiced Honey and smoked pômme purée. Toups’ selection of house cured meats or vivid dishes such as confit chicken thighs with ham braised greens, Dijon cream and lardons would also be preferred offerings. Hereford, acknowledged for his elevation of sandwiches to an art form, could contribute one of his creations or an offshoot such as fried potpie with herb infused chicken and vegetables and tarragon buttermilk sauce or cabbage salad with roasted chili vinaigrette and lime. The auction is open to all residents within the continental U.S. and if the winning dinner is held outside of Louisiana, travel and accommodations for the chefs are the responsibility of the winner.
Since the chefs will be in the house and available to discuss their techniques, amateur cooks could gain valuable advice apart from a very special dining experience while helping World Central Kitchen’s efforts. “As Chefs, our goal is to bring happiness and joy through food and we hope this dinner auction will do that,” explains Compton. “As well as help WCK’s efforts over in Ukraine.”
