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Wine Dinner with CEO David B.
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Get to know Rene Ragas and learn what it takes to be the CEO and President of Woman's Hospital with a multi-course dining experience with wine pairings. The dinner will be prepared by Chef Megan Spencer and Chef Jeanne Green, graduates of the John Folse Culinary Institute at Nicholls State University. Jeanne is the owner of Green to Geaux in St. Francisville and Megan is the Owner of The Refined Pantry in Youngsville. Both are former BUST Breast Cancer models and breast cancer survivors.
Donated By Danielle and Rene Ragas, Megan Spencer and Jeanne Green