All Aboard! Raise Money for Fisherman Along the Coast…and some Mighty Fine Food & Drink

The Patrón Tequila Epicurean Express Arrives at Washington’s Union Station June 8 and 9, 2010
 
In Washington’s Union Station on June 8-9, The Patrón Tequila Epicurean Express will feature a home team of DC’s finest chefs working alongside Louisiana chefs in its galley in order to raise funds for St. Bernard Project – helping the good people of New Orleans get back on their feet, back in their houses, and back to work following Katrina, and most recently, the oil spill. A roster of chefs including New Orleans’ own, Brian Landry of Galatoire’s and Greg Reggio of Zea’s Rotisserie Grill as well as local D.C. Southern style chefs--Ann Cashion [James Beard Award, Best Mid-Atlantic Chef 2004], RJ Cooper [James Beard Award, Best Mid-Atlantic Chef 2007], pastry chef David Guas [James Beard Award nominee, 2010], Jeff Tunks [Board Chairman- Southern Food & Beverage Museum], and one chef steeped in French culture, Robert Wiedmaier, will serve up hors d’oeuvres at the Tuesday evening cocktail party (limited to 100 guests, $50 each) and a complete seated dinner on Wednesday June 9 (with room for no more than 20 guests at $250 per person, this is a great opportunity to commandeer the whole car for a very special private party…) Also, our legislative conductors involved as honorary hosts include Congressman Charlie and Peachy Melancon, and Senator Mary Landrieu, and the district’s honorary patrons, D.C. City Councilman Jack Evans and Louisiana native and president of the Restaurant Association of Metropolitan Washington, Lynne Breaux. Ticket prices include all beverages -- and no worries about over-imbibing on this rail-journey:  the train’s not actually leaving the station, but 100% of all proceeds help the St. Bernard Project, founded by D.C. native, Liz McCartney, so that it can keep chugging along, helping the people of the New Orleans area.  Get on board!
 
June 8-- $50 per person, cocktails and hors d’ oeuvres- 6- 9 pm
June 9- $250 per person, cocktails and coursed dinner- 7-10 pm
 
To reserve your seat on The Patrón Tequila Epicurean Express for St Bernard Project, please email rsvp@stbernardproject.org with information on who would like to attend and which event they are interested in attending.
 
Liz McCartney knows the power of a charitable engine.  CNN’s 2008 Hero of the Year, she has been working tirelessly to help solve the enduring housing and mental health needs in the New Orleans area resulting from Katrina and, most recently, the oil spill.  Her St. Bernard Project, which serves those most in need by rebuilding homes, providing a free high-quality mental health care clinic, and now, job training in residential construction for fishermen whose livelihoods have been devastated by the tainted waters, takes donated funds, materials, and energy and puts them to work with efficacy and speed.  To date, her organization has rebuilt some 280 homes in the region, with the help of over 22,000 volunteers.
 
The St. Bernard Project has now teamed up with another powerful force, The Patrón Tequila Express, an elegantly restored 85-foot long, 125-ton 1926 railway car, to create a most dynamic fundraising engine: The Patrón Tequila Epicurean Express. With stops in
Chicago, Philadelphia, Washington, DC, New Orleans and Los Angeles in the month of June, the Epicurean Express will be delivering cuisine prepared by each city’s top-notch chefs, and cocktails made with Patrón Tequila.  It also carries a hefty challenge: to raise $75,000 to rebuild the houses of three fishermen, and to provide 375 additional hours of mental health services to fishermen and their families.
 
Ann Cashion- Chef/Co-proprietor- James Beard Award Mid Atlantic -2004- Johnny’s Half Shell
RJ Cooper- James Beard Award Mid Atlantic -2007- Vidalia Restaurant
David Guas- James Beard and IACP Nominee 2010- Dessert Cookbook-Dam Good Sweet
Chef Jeff Tunks- Chef/Co-proprietor- Acadiana, Ceiba,  DC Coast, TenPenh and PassionFish
Robert Wiedmaier- Chef/Proprietor- Marcel’s, Brasserie Beck, Mussel Bar & BRABO