This year’s celebration is themed “Kingambo to Gumbo: Celebrating the African Influence on Cajun and Creole Cuisine.”
The festivity will begin with a cocktail reception and hors d’oeuvres at 6:30 p.m., followed by a three-course dinner prepared by well-trained student culinarians under the direction of distinguished visiting chef Joe Randall, owner of Chef Joe Randall’s Cooking School in Savannah, Ga.
Special guests will include Stanley Jackson, a member of Randall’s African-American Chefs Hall of Fame, and Rudy Lombard, coauthor of “The Creole Feast,” a chronicle of African-American chefs in New Orleans throughout the 1970s. All gala dishes will be prepared from recipes featured in Lombard’s book.
In addition to fine dining, attendees can look forward to the annual live and silent auctions.
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.
To order tickets, call 985-449-7114. For additional information about the John Folse Culinary Institute, go to www.nicholls.edu/culinary/.