The final tally is in and the sixth annual Hogs for the Cause raised $1,127,000, said the founders of the nonprofit organization’s food and music festival which raises money for pediatric brain cancer care.
More than 20,000 people attended the March 28-29 event in New Orleans’ City Park.
Proceeds after event expenses support yearlong efforts to provide aid and economic relief for families while their children are being treated.
“We are deeply grateful for our competitors, attendees and sponsors of this year’s event,” co-founder Rene Louapre said. “Without their commitment to our cause, we would not be able to help the affected families” with expenses not covered by insurance.
The success of Hogs for the Cause has allowed the organization to fund Children’s Hospital Hogs for the Cause Fund, which expands the scope of Hogs for the Cause to pay for variable expenses for all children battling diseases. In addition. Hogs for the Cause is funding research initiatives via The Cure Starts Now.
Erin Sarrat started the Louisiana chapter of The Cure Starts Now in memory of her son, Ben Sarrat Jr., who lost his battle with cancer in 2010. Ben was the inspiration for the Ben Sarrat, Jr. “High on the Hog” Cook-off. In 2012, Erin Sarrat was named to the national Board of Directors of The Cure Starts Now Strategic Council, which organizes, designs and develops fundraising ideas and makes approval recommendations about research grant proposals.
Square Root opens
New Orleans chef Phillip Lopez and business partner Maximilian Ortiz have opened Square Root, the second restaurant in the Rebel Restaurant Group portfolio, in the Lower Garden District Coliseum Square neighborhood, at 1800 Magazine St.
They said Square Root differs from the original Root “by encompassing two distinct concepts within the larger building. With a maximum seating capacity of 16 on the first floor, Square Root exclusively showcases a chef’s tasting menu of 12 to 15 small-plate courses.”
The courses may include items such as Petrified Wild Greens, Young Pea Purée, Preserved Cucumbers, Pickled Cilantro Stems, Lime Coriander Yogurt; “Faux Gras” Granita, La Troussepinete Gelée, Roasted Sunflower and Hazelnut Granola, Strawberry Umeboshi, Marbled Rye Toast; and for dessert “Incredible Edible Egg,” Toasted Almond, Lemongrass Curd, Egg Yolk Caramel Ice Cream and Crispy Milk. Four seatings are offered each night, Tuesday through Saturday.
Diners enter through the front door directly into an open kitchen where they experience the art of the meal from start to finish.
The reservation-only, tasting menu is $150 per person, including tax and gratuity. Wine and beverage pairings are available for an additional fee.
Square Root’s second floor is home to Root2, a no-reservation, artisan charcuterie, cheese and cocktail studio and bar.
Root2 houses a 3,000-bottle wine cellar, and employs full-time sommelier Liz Dowty.
Square Root’s chef de cuisine is New Orleans native Trey Herty, who spent five years with chef John Besh at Restaurant August and Lüke, as well as 11/2 years with chef Paul Kahn at Blackbird and Publican in Chicago.
Reservations for Square Root are only available online at squarerootnola.com.