René Simon prepares one of his favorite dishes, molasses sweet potatoes.

Great cuisine, refreshing cocktails, spirited conversation and a touch of the performing arts are all the ingredients needed for a memorable soiree.

Members of the Iberia Performing Arts League are preparing for an evening of “Broadway, Bites and Bubblies” to showcase some of the great cuisine prepared by New Iberia cooks and talent of the area – all with the hopes of raising funds to support IPAL’s endeavors to promote the arts.

Maggie Simon, an organizer of the event, said the evening is all about revealing some of New Iberia’s hidden treasures.

“We have so many great cooks in the area reflecting many cultures and our theater performances are wonderful,” said Simon. “This is a great way to showcase New Iberia’s treasures.”

The event takes places March 3, six stage days before IPAL’s first performance of “Chicago.”

IPAL members are counting on the money raised to help bring in professional musicians for musicals throughout the year, Simon said.

More than seven guest cooks will be offering their own specialties for sampling at the home of Edward and Candi Landry. Some will be made from traditional South Louisiana ingredients such as sweet potatoes, seafood and pecans. Others will reflect a melting pot of cultures that make cuisine in the Teche Area so unique.

Jennifer Schwing said she is excited about serving two of her specialties – White Chocolate Bread Pudding and Duck and Pork Shanghai Egg Rolls.

Schwing, a native of Alabama, said the egg rolls are a family favorite.

“This is a recipe my mother, who is of Filipino descent, taught me to prepare. I’m excited about the evening and looking forward to cooking for a fundraiser that will benefit IPAL,” said Schwing.

Schwing has also gained notoriety among family and friends for her savory white chocolate bread pudding topped with strawberries.

As director of the Louisiana Sweet Potato Commission under the Louisiana Department of Agriculture and Forestry, René P. Simon seizes every opportunity to promote Louisiana sweet potatoes and the many ways to cook the naturally sweet vegetable.

Due to the natural sugars, sweet potatoes can make any dish special. Whether roasted, baked or used creatively in breads, desserts or side dishes, Simon said sweet potatoes are always a big hit and can fit into any celebration meal.

“With the storing methods, fresh sweet potatoes are available all year long,” he said.

Just as much as Simon enjoys promoting sweet potatoes, he takes pleasure in cooking the Louisiana vegetable and sharing the dishes with family and friends. Simon will be preparing molasses sweet potatoes and sweet potato blondies for the IPAL event.

Among the other guest cooks are Mark Musso featuring stuffed pasta, Ann Patout offering chicken liver paté and Chef Hallman Woods. Guests will be treated to beef brisket cooked by Walter Voorhies, stuffed shrimp prepared by William Kyle and mini pecan pies by Norma Lester.

Maggie Simon said IPAL has already received tremendous support for the event and members are hoping it will become an annual fundraiser.

“We did not expect to sell so many tickets so fast, but we do have a limited number of tickets available,” she said.

Guests will also enjoy a signature drink and bubblies. A signature cocktail dating back to 1930 circa served at the Metropolitan Hotel in New York will be the featured Champagne Cocktail of the night.

Guests will also get a sneak peek at the nearly sold out “Chicago” production. Simon said some of the cast members will be in costume singing selections from the show. A pianist will play Broadway tunes throughout the evening for guests to sing along.

A highlight of the night will be an auction for a few premium tickets to the production and gift certificates to local restaurants.

Tickets are $50 each and are available through Maggie Simon by calling 658-0222.