Food, glorious food! What would a Justice For All Ball be without its food?
Next to the wonderful camaraderie and the dancing, food has become a main showpiece in the quest to make the Ball a fun-filled and entertaining evening.
In looking back through our historical archives, we noted that some of the best of the New Orleans’ finest restaurants have supplied us with signature dishes and new-fangled fare over the last 30 years.
Providing food for the JFAB is no easy task.
How many of you would be willing to prepare 500-700 individual servings, deliver it to the party venue, and then supply all the serving materials and a staff to prep and serve the dish throughout the evening?
In the 30 years, hundreds of restaurants have done just that because they know it’s for a good cause.
From Antoine’s to Zea’s and everyone in between – the JFAB has provided a place for restaurateurs to showcase New Orleans’ favorites like Shrimp Remoulade, Chicken And Andouille Gumbo, Jambalaya and Beef Debris with Grits to name just a few of the classics that often fill the tables.
Newer cuisine from up and coming chefs has offered a change of pace – think Sundried Tomato Braised Rabbit, Aged Dutch Gouda with Chorizo Arancini and Charred Rare Wagyu Beef Tartar.
The JFAB has never lacked for an interesting mix of restaurants and food. Who knows what will grace the tables this year to celebrate the JFAB’s Big 30?
There’s one thing for sure – no one will leave the Ball hungry!
- The Pro Bono Project
JFAB Archives
If you have pictures from the early years of the JFAB, 1989 to 2004, please send them to CC Kahr. Likewise, if you have a client or JFAB story to share, please send it to CC Kahr
Photo grid and sidebar: All photos by The Red M Studio
