Special pork-themed menu items benefit the New Orleans Culinary and Hospitality Institute
New Orleans, LA (July 1, 2019) – Semolina is excited to offer special menu items to benefit the New Orleans Culinary and Hospitality Institute (NOCHI). NOCHI was created to be a place where culinary and hospitality careers are developed and defined, where business minds are shaped and nourished, and where innovation inspires ingenuity. For the fifth year in a row, Semolina will offer pork-themed dishes, and this year, the proceeds will benefit the culinary institute throughout July and August.
Dishes include:
- Smoked BBQ Pork Tacos: Hickory smoked pork shoulder wrapped in a grilled flour tortilla. Topped with cilantro and fontina & provolone cheeses. Served with ancho queso and charred honey serrano BBQ sauce.
- Cowboy Mac and Cheese: Medley of baked macaroni and cheeses stuffed with serrano BBQ pulled pork, topped with creamy cheese sauce and shredded gouda, topped with cilantro and green onion.
- Pork Toscana: Tender pork braised in an Italian marinara wine sauce. Served over a bed of polenta and accompanied by a side of zoodles tossed in garlic butter and parmesan cheese.
To date, Semolina raised more than $51,000 alongside other Taste Buds Management restaurants for local and regional nonprofits. Guests can show their support in three ways. During their visit, diners can deposit cash into a special piggy bank and fill out a registration slip for a chance to win a $250 gift card. Diners without cash can also add a donation to their check or order one of the limited-time dishes.
For more information about Semolina, please visit semolina.com. Fans can also join in on the conversation on Facebook (@SemolinaRestaurant), Twitter and Instagram (@Semolinanola), using #PorkOfJuly to showcase their experience through social media. For more information on the New Orleans Culinary and Hospitality Institute, visit nochi.org.
Editor’s Note: Please see this Dropbox link for photos.
About Semolina: Semolina is the brainchild of Hans Limburg, Gary Darling, and Greg Reggio who together form the innovative culinary and restaurant development company Taste Buds. The idea for Semolina was to take pasta and create a totally sensational taste experience. Its bold approach to cooking resulted in the inspired combinations of flavors, textures and colors that are found in every dish Semolina offers. Semolina has received national recognition from the publication Restaurants and Institutions and was named “Hot Concept” by Nation’s Restaurant News. The Louisiana Restaurant Association named the Taste Buds – Restaurateurs of the Year in 1994. The Buds provide a great working environment, as well; Taste Buds Management was named among “Best Places to Work” in 2016 and 2017 by New Orleans City Business as well as a “Top Workplace” by The Times-Picayune in 2017, 2018 and 2019. For more information, visit www.semolina.com
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