Funds raised during the month will be donated to Hogs For The Cause
New Orleans, LA (July 1, 2016) – From July 1-July 31, Semolina is raising awareness and funds for pediatric brain cancer care by celebrating Pork of July, a fundraiser benefiting Hogs for the Cause. Last year, Semolina raised nearly $7,000 alongside sister concepts Zea and Mizado. This year in addition to collecting funds, Semolina is offering pasta fans the chance to show their support by ordering special menu items or by “feeding” a piggy bank.
“We couldn’t think of a better way to support children in need than by piggybacking – pun intended – on the success of Pork of July in 2015,” says Greg Reggio, chef and co-creator of Semolina. “This limited time event allows our guests to come together over exclusive dishes and a very important cause.”
Special menu items include Cowboy Mac and Cheese, an updated Semolina classic, served in a standing wedge, stuffed with Serrano BBQ pulled pork and topped with a rich, creamy cheese sauce, shredded gouda and cilantro. Semolina is also adding BBQ Pork Pasta, which is comprised of pecan smoked pulled pork, slowly simmered in a sweet and smoky BBQ sauce with bell peppers and onions, topped with smoked Gouda and cilantro and served over penne pasta. Pork inspired cocktails include Coopers’ Craft Bourbon & Bacon Bloody Mary and Coopers’ Craft Old Fashioned.
Guests who dine at Semolina will have a chance to win a $250 Semolina gift card by dropping a registration slip in a piggy bank. Semolina also encourages patrons to toss in their loose change and dollar bills.
Semolina reservations are available online. Semolina is located in Metairie at Clearview Mall (4436 Veterans Memorial Blvd.) and can be reached at 504-454-7930. For more information on Semolina, visit the pasta eatery’s website. Keep up with Semolina’s special promotions on Facebook and Instagram.
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 Inc. 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. www.semolina.com