Featuring Tory McPhail, Executive Chef, Commander’s Palace, New Orleans, Bravo’s Top Chef, and James Beard Award-winning chef and Eric Wadlund, Executive Chef Toscana Country Club, cookbook author, PBS Great Chefs of America, and multiple award-winning chef   THURSDAY, MARCH 23   1–4 p.m. – Secrets of a N’Awlins Chef Experience 6 p.m. – Cocktail Reception 7:30 p.m. – Dinner Cocktail Reception and Dinner: $150 per person for Toscana Country Club Members (General Admission is $200 per person) Table of Ten: $1,500 Secrets of a N’Awlins Chef Experience: $1,000 per person   SECRETS OF A N’AWLINS CHEF EXPERIENCE 1-4 PM Cook, taste, laugh, and learn from Chefs Tory McPhail and Eric Wadlund, making memories that will last a lifetime. This intimate experience includes sipping delicious wine and spending two hours in the kitchen watching, talking, and assisting the chefs as they prepare the incredible meal you will enjoy that evening. You will also have the exclusive experience of dining at the chef’s table with Commander’s Palace Co-Proprietor, Ti Adelaide Martin. Limited space available. COCKTAIL RECEPTION AND DINNER 6 PM – Cocktail Reception 7:30 PM – Dinner Experience the vibrant culinary landscape of New Orleans, where every dish has a story and old traditions are celebrated next to new voices. Start your evening with a cocktail reception followed by a remarkable three-course dinner paired with exceptional wines sure to capture the heart and soul of the city.   ——— MENU ———   RECEPTION   Lobster Hushpuppies with lime aioli   Mini Muffaletta Sandwiches Marinated olive salad, mortadella, salami, mozzarella, ham, and provolone Astoria Prosecco, NV   FIRST COURSE   Air-Dried Jidori Roulade Sweet corn puree, butter poached crawfish, and lemon-parmesan froth 2013 Mara White Grass Dry Creek Valley Sauvignon Blanc   SECOND COURSE   Shrimp & Tasso Henican Wild Louisiana white shrimp stuffed with spicy Cajun ham, pickled okra, red onions, Crystal hot sauce, and five pepper jelly 2009 Mara Laughlin Road Ranch FFR Pinot Noir (Library Selection)   THIRD COURSE   Chicory Coffe Lacquered Texas Quail Spicy cochon de lait boudin with melted cabbage, 30-second collard greens, sticky quail glaze, and Tabasco syrup 2014 Mara Sonoma County “M” Field Blend Red (Bordeaux Varietals)   FOURTH COURSE   Brand Milk Punch, Strawberry & White Chocolate Bread Pudding Boozy cocktail custard poured over New Orleans French bread with fresh stawberries, and imported Swiss chocolates   WINEMAKER: CHARLES F. MARA RRV   TOSCANA COUNTRY CLUB 76009 VIA CLUB VILLA, INDIAN WELLS, CA 92210   To make your reservation, please email christina@palmspringslife.com or call 760-325-2333 ext 222. Please reserve no later than March 16, 2017. Payment is required at time of reservation and may not be billed to your Member account.     A portion of the proceeds from this event will benefit Coachella Valley’s FIND Food Bank. Each seat sold will feed 35 people, and our goal is to feed 1,000 people through FIND Food Bank’s assistance program. Help us help others by dining tonight.