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Le Bon Appetit

A Culinary Showcase

Story by Emily Adams Keplinger  | Photos by Baxter Buck

Chef Kelly English and a dream team of chefs showed their continuing support for Le Bonheur Children’s Hospital by cooking up a delightfully delicious evening called Le Bon Appetit. This colossal culinary event has been held in 2012, 2014 and 2016. With this year’s proceeds included, the event has raised more than $1 million for the hospital.

This year Le Bon Appetit took place at Crosstown Concourse with 45 chefs from across the country, including 17-featured Memphis chefs, who provided an evening of incredible food as a benefit for Le Bonheur. A silent auction added to the evening’s coffers to make the 2018 event bigger and better than ever before. 

“The patients, families and physicians of Le Bonheur have sparked a passion among our participating chefs,” said Chef Kelly. “They come together in this great city to provide an evening of incredible food to benefit the only comprehensive children’s hospital in Memphis. I am honored to host and work alongside them and I’m humbled to see how much Le Bonheur has come to mean to them.”

“Le Bonheur Children’s and our entire Le Bonheur family loves Chef Kelly,” said Meri Armour, President of Le Bonheur Children’s Hospital. “His passion for what we are doing is infectious and I am grateful to him and to each of the chefs who came together to cook in honor of the exquisite care we are providing our patients.”

The crowd flowed easily among the food stations that were set up on two floors of the venue. Each participating chef served up a specialty item. There was something to please everyone, with offerings ranging from étouffée from De Ja Vu to scallop crudo from Tsunami and braised beef short ribs from Sweet Grass. Felicia Suzanne’s served a trio of deviled eggs, while Erling Jensen offered foie gras and panzanella salad. Sweet treats included blueberry cupcakes from Muddy’s Bake Shop and specialty chocolates from Phillip Ashley. In addition to the fabulous cuisine, Jacob Leonard from Second Line concocted a specialty cocktail that featured a mixture of bourbon, Limoncello, lemon juice and apricot preserves called “Indian Summer” that had people lining up halfway across the main lobby. Music kept the feeling festive with Blind Mississippi Morris bringing his brand of blues to the first floor stage and a deejay spinning tunes on the second floor. Le Bon Appetit 2018 was indeed a resounding success. 


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