Kingambo to Gumbo: Celebrating the African Influence on Cajun and Creole Cuisine
15th Annual Bite of the Arts Event
The festivity began with a cocktail reception and hors d’oeuvres at 6:30 p.m., followed by a three-course dinner prepared by well-trained student culinarians under the direction of distinguished visiting chef Joe Randall, owner of Chef Joe Randall’s Cooking School in Savannah, Ga.
Special guests included Stanley Jackson, a member of Randall’s African-American Chefs Hall of Fame, and Rudy Lombard, coauthor of “The Creole Feast,” a chronicle of African-American chefs in New Orleans throughout the 1970s. All gala dishes were prepared from recipes featured in Lombard’s book.
Pictured above are Chef Randy Cheramie, executive director of the John Folse Culinary Institute; Randall; Chef John Folse; and Dr. Stephen T. Hulbert, university president.
- Menu -
Reception Station I
Shucked Oysters on the Half Shell
Reception Station II
Dooky’s Creole Gumbo
Reception Station III
Frogs’ Legs Sans Souci
Stuffed Quail with Wild Rice
Reception Station IV
Entrecote a la Burton with Oysters en Brochette
Trio of Desserts
Bread Pudding with Rum Sauce
Mini Pecan Pie