Wednesday, September 13, 2017 - 12:00pm
The annual Round Table Luncheon Saluting the Cultural Arts will be held on Wednesday, September 13 at noon at the historical ballroom of the Bourbon Orleans Hotel. The luncheon will be co-hosted by Scott Hutcheson, Senior Adviser to the Mayor for Cultural Economy and Society columnist and blogger Margarita Bergen. Among the speakers that has been invited are Lt.Governor Billy Nungesser; Jenny Hamilton, Director of New Orleans Ballet Association; Conductor Robert Lyall , Director of New Orleans Opera, Maestro Dennis Assaf, Director of Jefferson Performing Arts; James William Boyd, CEO of LPO; Neil A. Barclay, Director and CEO of CAC; Maxwell Williams, Artist Director of Le Petit Theatre and Dr. Maxim Samarov, Conductor of New Orleans Chamber Orchestra, Nick Stillman, President & CEO of Arts Council New Orleans Exec. Director of the Art Council, Ylva Rouse, Exec. Director of Prospect 4 , William Pittman Andrews, Executive Director of the Ogden Museum of Southern Art, Dave Hurlbert from Marigny Opera House, Gary Rucker and Kelly Fouchi, co-artistic directors of Rivertown Theaters for the Performing Arts , and Aimee Hayes, Artistic Director of the Southern Rep Theatre. Live entertainment will be by talented Soprano Kathleen Halm Simmons accompanied on the piano by Timothy Todd Simmons, Executive Director at New Orleans Opera Association and as Lagniappe Dr. Maxim Samarov will play one song in his cello. Pianist Jim Walpole will play the piano before and after the Round Table Luncheon. The gourmet menu will feature: Wedge Salad iceberg wedge with blue cheese crumbles, red onions, cherry tomatoes, drizzled with ranch dressing Gulf Fish grilled gulf fish topped with crawfish tails and a lemon butter sauce Dessert praline cheese cake So please make your reservation now before it gets sold-out like it did last month. The $55 all-inclusive price includes a 3-course gourmet luncheon, champagne/wines and valet parking. Please make your reservations by calling Judy LeBlanc at (504) 571-4672 RESERVATIONS AND PREPAYMENT ARE REQUIRED. Walk-ins will not be accepted, as the hotel will only prepare meals for the number of guests who have made reservations.