CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

Logo_Member_White.png

CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

Logo_Member_White.png

Dinner of the Century

After much consideration, Nicholls State University, The Chef John Folse Culinary Institute and Chef John Folse & Company, have agreed that it is in everyone’s best interests to re-schedule our Dinner of the Century fundraiser scheduled for Sunday, April 5th because of the Coronavirus (COVID-19) health concerns. We sincerely appreciate your support of this event and look forward to having you join us in 2021 once a new date has been scheduled.

THIS EVENT HAS BEEN POSTPONED

The Grand Ballroom ♦ The Royal Sonesta Hotel ♦ 300 Bourbon St. ♦ New Orleans, LA
Hors d’oeuvre Reception ♦ 6:00 – 6:45 p.m. ~ Dinner Service ♦ 7:00 p.m.


The Grand Ballroom
The Royal Sonesta Hotel
300 Bourbon St.
New Orleans, LA

Hors d’oeuvre Reception
6:00 – 6:45 p.m.
Dinner Service
7:00 p.m.

 

A Historic Dinner at Highclere Castle Honoring His Royal Highness, Edward, Prince of Wales

RECEPTION HORS D’OEUVRES

Caviar on Crème Fraîche
Shrimp Toast
English Tea Cucumber Sandwiches
Breast of Quail with Chutney

POTAGE

Potage à la Reine
Queen Soup

SALADE

Salade du Jardin à l’Anglaise
English Garden Salad

POISSON

Lemon Sole à la Dugléré
Lemon Sole Dugléré

RÔTI

Faisan Rôti
Roasted Pheasant

ENTREMETS

Compôte de Poires à la Chantilly
Compote of Pear Chantilly

Roaring Twenties or Cocktail Attire

Tickets:

$250 Per Person (Tables of 10)
$3,000
BENEFACTORS
$5,000
CORPORATE SPONSORS
You are eligible for a $150 tax deductible donation with the purchase of a ticket.

A room block is being held at The Royal Sonesta Hotel until
March 5, 2020 with a rate of $209 plus tax. Register online at https://book.passkey.com/go/2020DinneroftheCentury.
Event parking is available in the hotel garage for $12.

To reserve seats:

Contact Hillary Charpentier at The Chef John Folse Culinary Institute at (985) 448-4234 or email hillary.charpentier@nicholls.edu

You may also purchase tickets online by clicking the button below.

Sponsorship Opportunities

$250 Individual Ticket

  • Seat at the Dinner

 $3000 Benefactor Table

  • 10 seats at dinner in preferred dining location
  • recognition as a table sponsor (company name/clickable link) in official email marketing campaigns. 
  • Company name listed on event homepage
  • Social Media Recognition
  • Company name featured in dining room on 2 digital screens
  • Company name listed in Dinner of the Century program

 $5000 Corporate Table

  • Benefactor benefits plus the following
  • 10 seats at dinner in premier dining location
  • ½ page color ad space in program
  • One specialty gift to each individual or couple at your table
  • Opportunity to distribute branded materials in thank you bags

THE DEFELICE FAMILY OF PASCAL’S MANALE RESTAURANT

Lafcadio Hearn Hall of Honor Recipient

It all started in 1913 when Frank Manale bought a corner grocery store at Napoleon Avenue and Dryades. From the beginning, Manale’s was a family affair. The original crew included Frank’s son and nephew, Pascal Radosta. When Frank died in 1937, Pascal took over sole management. Years later, he added his name to “Manale,” and Pascal’s Manale was born. When Pascal died in 1958, his youngest brother, Jake, continued the culinary traditions for which the restaurant was best known. Pascal’s two daughters ran the restaurant during the 70s and 80s. In 1988, Virginia DeFelice, Pascal’s youngest daughter, and her family purchased Pascal’s Manale from her sister, Frances.

Pascal’s Manale specializes in seafoods, traditional Italian and Creole dishes, and thick, juicy steaks. The raw oyster bar, which features topless oysters every day but Sunday, has been a focal point since the beginning. The 1940s brought citywide recognition to Manale’s for their Oysters Rockefeller, but the 1950s changed the course of culinary history. When Pascal’s friend, Vincent Sutro, came in raving about a dish he had eaten in Chicago, Jake took his description, added a Louisiana spin and presented the dish to Vincent to taste. When asked if it was the same, Vincent said, “No. It’s better!” And, the rest is history! BBQ Shrimp was born, bringing worldwide notoriety to Pascal’s Manale for generations to come.

CONTACT INFO

LOCATION