{"id":4604,"date":"2012-10-22T15:00:46","date_gmt":"2012-10-22T20:00:46","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=4604"},"modified":"2012-10-22T15:00:46","modified_gmt":"2012-10-22T20:00:46","slug":"nicholls-culinary-dinner-celebrates-steamboat-bicentennial","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2012\/10\/22\/nicholls-culinary-dinner-celebrates-steamboat-bicentennial\/","title":{"rendered":"Nicholls culinary dinner celebrates steamboat bicentennial"},"content":{"rendered":"<p>THIBODAUX\u00a0\u2014 The Chef John Folse Culinary Institute at Nicholls State University will celebrate the 200th anniversary of the New Orleans steamboat at its 16th annual Bite of the Arts fundraising gala. The event, themed \u201cRollin\u2019 on the River: Celebrating the Steamboat Bicentennial,\u201d will begin at 6:30 p.m. Thursday, Nov. 8 in the Bollinger Memorial Student Union.<\/p>\n<p>In February 1812, the steamboat New Orleans docked in its namesake city after making the first-ever journey down the Ohio and Mississippi rivers. To commemorate this historic voyage that helped spur the industrial revolution, guests will be treated to live Dixieland music and a three-course dinner prepared by Nicholls culinary students under distinguished visiting chef Regina Charboneau\u2019s direction. A native of Natchez, Miss., Charboneau is the chef de cuisine for the American Queen, a paddlewheel steamboat offering overnight Mississippi River cruises. She is known for recreating American classical dishes and using fresh, seasonal ingredients from the Mississippi River region.<\/p>\n<p>\u201cBite of the Arts is no doubt the culinary event of the year in this region,\u201d said Chef Randy Cheramie, executive director of the Nicholls culinary institute. \u201cRegina is a great chef, a terrific role model for our students and a force of nature. Blaine Kern Studios will once again be transforming the ballroom to fit our theme. It is sure to be a fun evening with good food, good wine and good friends.\u201d<\/p>\n<p>A cocktail reception with hor d\u2019oeuvres and a silent auction will begin at 6:30 p.m. Dinner and a live auction will follow at 7:30 p.m. Wine will be served during the meal, and every couple will receive a commemorative event poster.<\/p>\n<p>Individual tickets are $150 per person. Benefactor tables for eight are $2,500, and corporate tables for 10 are $5,000. All proceeds benefit the Chef John Folse Culinary Institute, particularly student scholarships, faculty development and equipment. To order tickets, call\u00a0<a href=\"tel:985-449-7114\" target=\"_blank\" rel=\"noopener noreferrer\">985-449-7114<\/a>\u00a0by Monday, Oct. 29.<\/p>\n<p><a href=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2012\/10\/160-Bite-of-the-Arts-poster.jpg\"><img decoding=\"async\" class=\"aligncenter size-medium wp-image-4605 lazyload\" title=\"160 - Bite of the Arts poster\" data-src=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2012\/10\/160-Bite-of-the-Arts-poster-168x220.jpg\" alt=\"\" width=\"168\" height=\"220\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 168px; --smush-placeholder-aspect-ratio: 168\/220;\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX\u00a0\u2014 The Chef John Folse Culinary Institute at Nicholls State University will celebrate the 200th anniversary of the New Orleans steamboat at its 16th annual Bite of the Arts fundraising gala. The event, themed \u201cRollin\u2019 on the River: Celebrating the Steamboat Bicentennial,\u201d will begin at 6:30 p.m. Thursday, Nov. 8 in the Bollinger Memorial Student [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":4605,"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":[11,12,1],"tags":[],"class_list":["post-4604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-nicholls","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nicholls culinary dinner celebrates steamboat bicentennial - 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\/2012\/10\/22\/nicholls-culinary-dinner-celebrates-steamboat-bicentennial\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nicholls culinary dinner celebrates steamboat bicentennial - Nicholls News\" \/>\n<meta property=\"og:description\" content=\"THIBODAUX\u00a0\u2014 The Chef John Folse Culinary Institute at Nicholls State University will celebrate the 200th anniversary of the New Orleans steamboat at its 16th annual Bite of the Arts fundraising gala. 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