Chef Matt Murphy from the Irish House is making Marchand de Vin, red bean cakes, cornbread, pork bellies, and sticky toffee pudding for this year’s soiree. Soiree chairwoman Amy Vaughan joined him with details on the event.
WHEN: Saturday, November 9, 2013
7– 11 p.m.
WHERE: The Sanctuary on Bayou St. John
924 Moss Street, New Orleans
TICKETS: $100 per person and $175 per couple
Tickets can be purchased by visiting http://eb-soiree.com