New Orleans chefs are going pink throughout the month of October in support of Breast Cancer Awareness Month.
For the third annual NOLA Goes Pink, the city-wide restaurant fund raiser to benefit Susan G. Komen for the Cure New Orleans, local chefs will be buttoning up pink coats and featuring NOLA Goes Pink specials.
About 50 restaurants from Arnaud’s to Zea’s will be donating a percentage of the proceeds from their featured NOLA Goes Pink dishes or drink specials to fund breast cancer research and local breast cancer screening, treatment and education projects, said Lisa Plunkett, director of Susan G. Komen New Orleans.
“The Ralph Brennan Restaurant Group is leading the charge to think pink, renewing NOLA Goes Pink during the month of October, engaging chefs, restaurants and New Orleans’ dining public,” Plunkett said.
Among the NOLA Goes Pink specials is the grilled ahi tuna niçoise salad by chef Steven Marsella of The Heritage Grill by Ralph Brennan, 111 Veterans Memorial Boulevard . In addition to tuna, the dish will feature haricots vert, grape tomatoes, fingerling potatoes, niçoise olives and quail egg. Red Fish Grill is offering a Redfish Melt for lunch and a tuna salad for dinner. Some restaurants are offering other specials, such as the Raspberry 75 at Ralph’s on the Park.
Arnaud’s Restaurant, 813 Bienville Ave., will be donating 25 percent of the proceeds from chef Tommy DiGiovanni’s seared Gulf fish dish with bouillabaisse reduction, pickled okra and mirliton stew, Plunkett said.
Dat Dog’s three locations, 5030 Freret, 3336 Magazine and 601 Frenchmen streets, will be donating one dollar from each of its two specialty items — NOLA Goes Pink Dog and Old-Fashioned Homemade Nectar Soda Float. The NOLA Goes Pink Dog ($7.95) is a traditional pork wiener with shredded cheddar cheese, diced tomatoes and chipotle mayonnaise while the float ($5) is an homage to the classic K&B recipe with a hot pink color and honey-almond flavor.
For more information, visit KomenNewOrleans.org.