Thibodaux – Nicholls State University culinary students serve an asparagus, egg and roasted beet salad to guests at the 2012 Bite of the Arts on Thursday, Nov. 8. About 225 people attended the 16th annual gala, which raised more than $90,000 for the Chef John Folse Culinary Institute. Themed “Rollin’ on the River: Celebrating the Steamboat Bicentennial,” the evening featured live Dixieland music, cocktails, wine, hor d’oeuvres, live and silent auctions and a three-course meal. Culinary students prepared and served the dinner under the direction of distinguished visiting chef Regina Charboneau, the chef de cuisine for the American Queen steamboat. The event’s proceeds benefit the Chef John Folse Culinary Institute, which hopes to break ground on its new 33,000-square-foot facility this spring.