Hogs For The Cause is not your typical New Orleans fundraising event.  What started as a kind gesture from friends and colleagues has grown into a full-on dedication to a beloved little boy, Ben, who recently lost his battle with a rare form of Brain Cancer, DIPG.

Ben’s dad, Ben Sr., is the Sous Chef at La Cote Brasserie.  Within the community of chefs and cuisine-driven colleagues, his family has found ongoing support.  This will be the second year Hogs For The Cause will take place.

“Ben and I have worked together since I started (La Cote) in 2004. He has been a great help and a part of the family here.  I have also watched both of his kids, Little Ben and Shaun grow up,” says Executive Chef Chuck Subra, “This means a lot to me.  My wife and I have always been a supporter of the fight against childhood cancer.  This time it is close to the heart, but also a chance to try and help others who should not have to go through the pain and suffering we have seen.”

Chef Chuck will be preparing a Pulled Pork Butt + Duck and Andouille Gumbo.

MiLa Co-Executive Chefs, Allison Vines-Rushing and Slade Rushing, will be among the many friends cooking in support.  They will actually be camping out Friday night in prepartation.  Be sure to check out their Braised Pig Cheeks with Collards and Turnips.

This Saturday, March 6th- chefs, cooks and lovers-of-food will come together to celebrate the life of Ben Sarrat, Jr.  There will be a cook-off, silent auction, pig roast, drinks, t-shirts, more…  Entry and partaking is free, but donations are encouraged.  See you at The Fly!