Latkes with a Twist has largest crowd ever

If one goes by the number of latkes made, tasted and eaten, this year’s “Latkes with a Twist” event at the Press Street Station was an overwhelming success.

Chef Adam Biderman with Chef Jessie Wightkin Gelini at NOCCA. (Photo by Alan Smason)

The fundraiser for the Jewish Children’s Regional Service has always provided interesting choices for venues including a marketplace and several bar and restaurants, but this fifth production was all about the food made on site by Chef Adam Biderman of The Company Burger and the culinary students at the New Orleans Center for the Creative Arts (NOCCA) under the supervision of Chef Jessie Wightkin Gelini.

Press Street Station serves as one of two kitchens for culinary students at NOCCA.

Jessie’s husband Joe Gelini, who was just nominated for a Grammy Award as the drummer for Cha Wa, provided the percussion for a trio that played New Orleans and jazz hits throughout the night that began at 7:00 p.m.

Latkes included special meat provided by Biderman with latkes prepared at NOCCA serving as “buns” for the patties. All latkes had been consumed by 8:30 p.m., a feat never seen in years past.

Special drinks were provided through the Sazerac Co. and JCRS held silent auctions throughout the night to raise funds for its work.

Here are photos from the night:

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