Bite of the Arts

The Bite of the Arts culinary gala is held every fall to raise money for student scholarships, equipment and culinary faculty development and research. Since 1997, the event has raised more than $600,000.Nicholls culinary students serve as executive chef, sous chef, rounds cook, pastry chef, steward, sommelier, maitre d’ and servers. From set-up to clean-up, Bite of the Arts is a student-planned and student-executed event.

The gala includes an hors d’oeuvre reception, four-course meal and spectacular dessert buffet. Individual tickets are sold for $150. Corporate tables of 10 are sold for $5,000.Live and silent auctions have included items such as:

dinner for 24 at either of Chef John Folse’s restaurants
dinner for eight prepared by the faculty in winner’s home
dinner for 10 at the university president’s home
dinner for eight prepared by culinary students in winner’s home
restaurant gift certificates
jewelry
fine bottles of wine
art work

Bite of the Arts 2007

“Savoring the Flavors of Our Louisiana Heritage” was the theme of the 2007 Bite of the Arts gala held on November 16 at Cypress Columns in Gray.

Bite of the Arts 2006

“A Taste of Louisiana” was the theme of the 10th annual Bite of the Arts event held on Nov. 16 at Cypress Columns in Gray. The event focused on Louisiana and the countries and cultures that have influenced the region’s culture and cuisine: France, Italy, Germany, Spain, United Kingdom, Africa and Native American.The dishes served during the cocktail hour included Bouillabaisse and Crawfish Cardinale Bouchees, representing France; Paella and Empanadas, Spain; Gumbo Zerbes and Grillades and Grits, Africa; Penne Primavera and Caponata, Italy; and Daube Glace, England.

The meal featured an Indian Salad followed by German Braised Pork Roast with Sweet Farre Rice Dressing and Roasted Baby Beets.

Bite of the Arts 2007

Bite of the Arts 2006

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