This year marks the 30th anniversary of Chefs' Charity for Children, a culinary-themed fundraiser first conceived by the late New Orleans chef Warren Leruth to benefit St. Michael's Special School, the Uptown school for developmentally disabled children. Each year, local chefs volunteer to conduct cooking demonstrations and serve a lunch of their creations. This year's event will be held Tuesday, Feb. 13, from 10 a.m. to 2 p.m. at the Hilton New Orleans Riverside Hotel. Participating chefs include Andrea Apuzzo of Andrea's, John Besh of Restaurant August, Frank Brigtsen of Brigtsen's, Leah Chase of Dooky Chase, John Folse of Lafitte's Landing at Bittersweet Plantation, Goffredo Fraccaro of the now-closed La Riviera, Chris Kerageorgiou of La Provence, Emeril Lagasse of Emeril's, Gunter Preuss of Broussard's, Greg Sonnier of Gabrielle, the Wong brothers of Trey Yuen and David Woodward of the Hilton. Tickets are $55 each and all seating is reserved. For tickets, call St. Michael's at 524-7285.
Bon Mangé Café (731 Common St., 525-5113), or good eats café," is now cooking up quick, casual lunches in the Central Business District space that was long home to the tiny French café Le Petite Paris. New owner Robert Faust also provides catering and has an after-work meal pick-up service designed for people working in the CBD who want to bring dinner home from the office. The menu is comprised of sandwiches and salads with a few house specialties, like hot roast beef and a fried oyster salad with cinnamon bacon. The daily specials board often has the best of the "good eats" here. One recent lineup had a smooth potato soup with slivers of bacon and cheddar, a plate lunch of shrimp and remoulade sauce over a grit cake and a grilled chicken sandwich bulked up with blue cheese and bacon on French bread. There is also a sausage sandwich of the day.
Fire Next Time
A Brazilian-style chain restaurant is expanding in New Orleans and is set to open early in February at the former French Quarter location of the Bar & Bistro at La Louisiane. Fire of Brazil (725 Iberville St., phone not available at press time; www.fireofbrazil.com) is known as a churrascaria, which uses a South American rotisserie method to roast a wide variety of meats that are then served from skewers by roving wait staff. The restaurant will serve 15 types of meat in this fashion, from steak and chicken to pork loin, lamb and sausages. There will also be a hot and cold buffet that accompanies all meals at this prix fixe restaurant. Atlanta-based Fire of Brazil has three locations in Georgia.