Guest Chef Night featuring Chef Sue Zemanick
Join Chef Sue Zemanick, Executive Chef/Owner of Zasu, at Liberty’s Kitchen for an unforgettable evening at Guest Chef Night on March 25th starting at 6 pm.
Dive into the world of Chef Sue Zemanick's globally-inspired, unapologetically “inauthentic” cuisine. This special night promises three courses meticulously crafted by the James Beard: Best Chef South 2024 semi-finalist with the help of our talented alumni and trainees.
This event is part of our dinner series, where distinguished chefs takeover our kitchen to support the Youth Development Program (YDP) at Liberty’s Kitchen. YDP is a 12-week workforce training intensive that equips young people with skills they need for long-term success while addressing barriers to employment like food insecurity, housing, mental healthcare, transportation, childcare, and more.
Seats are limited, so we encourage you to secure your tickets as soon as possible. Liberty's Kitchen is located at 300 N. Broad Street next to Whole Foods.
Feel free to bring along your favorite alcoholic beverage to pair with each course.
Full menu here.
Questions? Email us at events@libertyskitchen.org.
Special thanks to our sponsors: Sysco New Orleans, Evan's Meats, and Louisiana Fresh Produce.
Can't make it, but still want to show support? Click here to donate.
About Chef Sue Zemanick:
Chef Sue Zemanick knew from the young age of 15 that she wanted to be a chef after working in fine dining restaurants all through high school in Pennsylvania. She followed her passion and enrolled at the Culinary Institute of America in Hyde Park, New York, where she graduated at the top of her class and worked as an intern in the seafood department. Once she discovered her passion for cooking with fish and seafood, she knew she had to move to New Orleans.
Here in New Orleans, Sue found immeasurable inspiration that quickly began to influence her cooking and the flavors she loves to work with. She was named Executive Chef at Gautreau’s Restaurant in 2005, which led to national success, including being named 2013 “Best Chef, South” by the James Beard Foundation and “Top Ten Best New Chef” by Food & Wine Magazine in 2008. She was also featured in many food festivals, such as the South Beach and Charleston Food and Wine Festivals, Sun Valley Vintner’s Festival, and Chef’s Club St. Regis Aspen. She has made regular television appearances, acting as a judge on Top Chef New Orleans and participating as a contestant on seasons 3 and 5 of Top Chef Masters. But to this day, her all-time favorite distinction was serving as the 2015 Honorary Muse in New Orleans’ premier all-female Mardi Gras parade, Muses. Zasu is her thank you to New Orleans for providing non-stop love and inspiration through all these years.
On most Sundays, you can find Sue, her husband Jorin and their two daughters, Lola and Simone, dancing and eating a hot sausage poboy’s at a Second Line.
About Liberty’s Kitchen:
Liberty’s Kitchen provides New Orleans youth with the skillset to achieve their vision of success through professional and personalized training. Founded in 2008, Liberty’s Kitchen has served over 1,000 young adults since the inception of its Youth Development Program (YDP). YDP is a 12-week workforce training program available to youth between the ages of 16-24 who are out of work and not enrolled in school. In its 15-year existence, Liberty’s Kitchen has deepened its impact to include leadership development for alumni and work with employers to sustain long-term career pathways. The public-facing café is led by alum Chef Syrena Johnson and offers affordable lunch options made and served by young people working towards a better future for themselves.