Dinner of the Century Offers Guests Chance to Feast Like a King

Dinner of the Century 2019 (Misty Leigh McElroy/Nicholls State University) 5/10/19

THIBODAUX, La. — The Chef John Folse Culinary Institute at Nicholls State University invites you to feast like a king this spring at their annual Dinner of the Century fundraiser. 

Held in the Grand Ballroom of the Royal Sonesta Hotel in New Orleans, the dinner will be on April 5. An hor’s d’oeuvres reception will kick off the evening at 6 p.m. with dinner being served at 7 p.m. 

Nicholls students will assist chefs from the Royal Sonesta and Restaurant R’evolution in recreating a spread that would have been presented to the future King Edward VII of Great Britain. The 1895 menu was served at Highclere Castle, better known as Downton Abbey. 

“We enjoy recreating historic menus for occasions such as this,” said Chef John Folse, namesake of the culinary institute. “A gala dinner can easily become just another gala dinner; but, a historic recreation of a dinner served to royalty, well, that’s a taste of history.”

Inspired by King Edward’s extravagant lifestyle, the evening’s menu will highlight English traditions that have influenced Louisiana cuisine and dishes worldwide. 

At the reception, guests will be treated to caviar on crème fraîche, shrimp toast, English tea cucumber sandwiches and quail breast with chutney. Dinner will include queen soup, an English garden salad, lemon sole Dugléré, roasted pheasant and compote of pear Chantilly. 

Tickets are $250 per person, $3,000 for a 10-seat benefactor table or $5,000 for a 10-seat corporate table. Proceeds will go toward the Chef John Folse Culinary Institute Building Fund. Roaring twenties or cocktail attire are recommended.

In addition to the celebration of English cuisine, the DeFelice Family of Pascal’s Manale Restaurant will be inducted into the Lafcadio Hearn Hall of Honor. The Lafcadio Hearn Award is given to culinary professionals who have had a long-term, positive influence on the cuisine and culture of Louisiana and the nation. Hearn, who died in 1904, wrote a series of books and articles that introduced New Orleans to the world and helped document Creole cuisine for future generations. 

A family business from the beginning, the restaurant was first opened by Frank Manale in 1913. His nephew Pascal Radosta took over sole ownership in 1937 and later added his name creating the culinary institution we know today. It was Pascal’s youngest brother, Jake, who propelled the restaurant into worldwide fame when he created one of the most iconic New Orleans dishes, barbecue shrimp, in the 1950s. In 1988, Pascal’s youngest daughter, Virginia DeFelice, and her family purchased the restaurant and continued to operate it until November 2019.  

The DeFelice Family joins other influential chefs and restaurateurs in the Hall of Honor, including Ruth Fertel, Leah Chase, Ella Brennan, Frank Brigtsen, Drago Cvitanovich and T.J. Moran, among others. 

For more information or to reserve seats visit www.nicholls.edu/culinary/doc or contact Hillary Charpentier at 985-448-4234 or hillary.charpentier@nicholls.edu


MEDIA CONTACT: Jacob Batte, Media Relations and Publications Coordinator, 985.448.4141 or jacob.batte@nicholls.edu

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