{"id":3041,"date":"2011-10-25T10:39:11","date_gmt":"2011-10-25T15:39:11","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=3041"},"modified":"2011-10-25T10:39:11","modified_gmt":"2011-10-25T15:39:11","slug":"nicholls-culinary-gala-to-highlight-african-influence-on-south-louisiana-cuisine","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2011\/10\/25\/nicholls-culinary-gala-to-highlight-african-influence-on-south-louisiana-cuisine\/","title":{"rendered":"Nicholls culinary gala to highlight African influence on south Louisiana cuisine"},"content":{"rendered":"<p>THIBODAUX \u2013 The 15th annual Bite of the Arts, Nicholls State University\u2019s premier fundraising event for the John Folse Culinary Institute, is slated to begin at 6:30 p.m. on Thursday, Nov. 10, in the Bollinger Memorial Student Union. This year\u2019s celebration is themed \u201cKingambo to Gumbo: Celebrating the African Influence on Cajun and Creole Cuisine.\u201d<!--more--><\/p>\n<p><a href=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2011\/10\/Bite-of-the-Arts-2011.jpg\"><img decoding=\"async\" class=\"alignright size-large wp-image-3042 lazyload\" title=\"Bite of the Arts 2011\" data-src=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2011\/10\/Bite-of-the-Arts-2011-405x540.jpg\" alt=\"\" width=\"180\" height=\"240\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 180px; --smush-placeholder-aspect-ratio: 180\/240;\" \/><\/a>The festivity will begin with a cocktail reception and hors d\u2019oeuvres at 6:30 p.m., followed by a three-course dinner prepared by well-trained student culinarians under the direction of distinguished visiting chef <a href=\"https:\/\/www.chefjoerandall.com\/\">Joe Randall<\/a>, owner of Chef Joe Randall\u2019s Cooking School in Savannah, Ga.<\/p>\n<p>Special guests will include <a href=\"https:\/\/www.chefjoerandall.com\/stanley-jackson.htm\">Stanley Jackson<\/a>, a member of Randall\u2019s African-American Chefs Hall of Fame, and Rudy Lombard, coauthor of \u201cThe Creole Feast,\u201d a chronicle of African-American chefs in New Orleans throughout the 1970s. All gala dishes will be prepared from recipes featured in Lombard\u2019s book.<\/p>\n<p>In addition to fine dining, attendees can look forward to the annual live and silent auctions.<\/p>\n<p>Corporate tables for 10 are available for $5,000, with Benefactor tables for eight available at $2,500. Regular seating is $150 per guest. Wine will be served during the meal, and every couple in attendance will receive a commemorative event poster. Cocktail attire is requested.<\/p>\n<p>To order tickets, call (985) 449-7114. For additional information about the John Folse Culinary Institute, go to <a href=\"https:\/\/www.nicholls.edu\/culinary\">www.nicholls.edu\/culinary\/<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX \u2013 The 15th annual Bite of the Arts, Nicholls State University\u2019s premier fundraising event for the John Folse Culinary Institute, is slated to begin at 6:30 p.m. on Thursday, Nov. 10, in the Bollinger Memorial Student Union. This year\u2019s celebration is themed \u201cKingambo to Gumbo: Celebrating the African Influence on Cajun and Creole Cuisine.\u201d<\/p>\n","protected":false},"author":6,"featured_media":3042,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nicholls culinary gala to highlight African influence on south Louisiana cuisine - Nicholls News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/news\/2011\/10\/25\/nicholls-culinary-gala-to-highlight-african-influence-on-south-louisiana-cuisine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nicholls culinary gala to highlight African influence on south Louisiana cuisine - Nicholls News\" \/>\n<meta property=\"og:description\" content=\"THIBODAUX \u2013 The 15th annual Bite of the Arts, Nicholls State University\u2019s premier fundraising event for the John Folse Culinary Institute, is slated to begin at 6:30 p.m. on Thursday, Nov. 10, in the Bollinger Memorial Student Union. 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