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Tequila Epicurean Express to Help Fisherman Through St. Bernard Project

July 9, 2010

Written by: Karen Dalton Beninato
Tuesday, 15 June 2010 16:29 CityVoices

NEW ORLEANS | This weekend, the Patrón Tequila Epicurean Express vintage club car rolls into in New Orleans on the heels of raising almost $20,000 in Washington, DC's Union Station for fisherman through the St. Bernard Project.

The  85 foot long, 125 ton 1927 railway car brought chefs Brian Landry, Chris Lusk and Greg Reggio to work with Southern Food & Beverage Museum board chair Jeff Tunks and pastry chef David Guas. Also in attendance were Rep. Charlie Melancon and Lynne Breaux of the Washington Restaurant Association.

Next stop is Los Angeles with the total three-city goal of raising $100,000. A whopping $60,000 has been raised to date. Funds will help the St. Bernard Project provide fishermen with job training, mental health services and housing as their livelihoods have been devastated by oil tainted waters.

For the New Orleans leg of the fund-raising journey the train is docked at 1001 Loyola Avenue for Thursday's cocktail party and Saturday's benefit dinner. The Patrón Tequila Epicurean Express Cocktail Party from 6 to 9 p.m. Thursday will feature hors d’oeuvres by Chef Justin Devillier of La Petit Grocery and Aaron Burgau of Patois, paired with Patrón cocktails prepared by a local mixologist. Tickets are $50.

Dinner from 7 to 10 p.m. Saturday will include a five-course meal prepared by Chef Tory McPhail of Commander’s Palace, Chef Chris Lusk of Café Adelaide and Chef Nathan Gresham of Galatoire’s Baton Rouge paired with cocktails prepared by Steven Wilshire. The dinner is $250, with room for a maximum of 25 people. Read the full Story