CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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Tickets:

$50 Per Person VIP Reception and Tour of CJFCI
$250
Per Person 
$3,000
GOLD SPONSOR (Tables of 8)
$5,000
PLATINUM SPONSOR (Tables of 10)
You are eligible for a $150 tax deductible donation with the purchase of a ticket.

To reserve seats:

Contact Rebecca Becnel at The Chef John Folse Culinary Institute at (985) 493-2712 or email rebecca.becnel@nicholls.edu

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

Sponsorship Opportunities

$250 Individual Ticket

  • Seat at the Dinner

 $3000 Gold Sponsor

  • 8 seats at dinner in preferred dining location
  • 8 tickets to VIP private reception and tour at the CJFCI.
  • 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 Platinum Sponsor

  • Gold sponsor benefits plus the following
  • 10 seats at dinner in premier dining location
  • 10 tickets to VIP private reception and tour at the CJFCI.
  • 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
$50 Per Person VIP Private Reception and Tour at the CJFCI
(optional add on for Individual tickets) 

THANK YOU TO OUR 2022 SPONSORS

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.

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