Double Down: Celebrating the Doubling of our Student Enrollment
12th Annual Bite of the Arts Event
This year’s celebration, “Double Down,” highlights our phenomenal growth in the culinary program; as evidenced by a freshman class that is double the size of the previous year. The menu is built around recipes from various chefs and restaurants that have mentored Nicholls culinary students.
Four reception stations will be accessible for sampling-including a Soup Station with Frank Brigtsen’s Butternut Shrimp Bisque and Donald Link’s Duck and Andouille Gumbo; a Charcuterie and Cheese Station with Assorted Cheeses, Danielle Boulud’s Game Bird and Foie Gras Pate and Tom Keller’s Chicken Liver Pate; a Cold Seafood Station featuring Commander’s Shrimp Remoulade, Westchester’s Oysters Mignonette and Grilled Marinated Vegetables; and a Hot Food Station with John Besh’s Jambalaya Stuffed Roasted Pig and John Folse’s Caramelized Onion Tart.
The dinner menu consisted of a Duet of Lobster & Papaya Salad-a recipe by Certified Master Chef Ed Leonard of the Westchester Country Club in Rye, N.Y.- and a Braised Beef Short Rib with Caramelized Onion Demi-Glace Sauce, Duchess Potatoes and Fall Vegetable Medley-a recipe by Rick Tramonto of Restaurant TRU in Chicago, Ill.
Items up for bids in the annual live and silent auctions included various works of art; cookware; restaurant packages from leading New Orleans establishments; a dinner with Chef Folse at the Bittersweet Plantation in Donaldsonville, La.; and several home-based dinners prepared by students and faculty of the John Folse Culinary Institute.