Aioli Dinner with Chef Frank Brigtsen & Chef Stephen Stryjewski

Aioli Dinner by George Rodrigue

On Friday, October 12 at 6pm, join The NOCCA Institute and George Rodrigue Foundation of the Arts for a fabulous five-course dinner that celebrates Louisiana’s world-famous cuisine.

Launched in 2016, The Aioli Dinner Supper Club is a statewide series of events inspired by one of George Rodrigue’s best-known works, Aioli Dinner, which depicts the Creole Gourmet Societies that were popular between 1870 and 1920. In this New Orleans installment of the Supper Club, guests will enjoy a meal prepared by two–yes, two!–James Beard Award-winning chefs: NOCCA faculty member Chef Frank Brigtsen and Chef Stephen Stryjewski. And of course, the chefs will have plenty of help from NOCCA’s talented Culinary Arts students.


This dinner includes wine pairings, cocktails, live entertainment, and silent and live auctions. Proceeds benefit the George Rodrigue Foundation of the Arts and The NOCCA Institute.


Passed Hors d’Oeuvres

Shrimp Remoulade with Guacamole & BBQ Tortilla Chip

Dirty Meat Pie with Honey Chinese Mustard Sauce

Smoked Salmon & Cajun Caviar on Rye with Horseradish Whipped Cream

1st Course

Tricentennial Corn & Crab Bisque

2nd Course

Arugula & Roasted Butternut Squash Salad with Citrus Mint Vinaigrette and Spiced Almond Crusted Goat Cheese

3rd Course

Artichoke & Oyster Patty

4th Course

Grilled Filet of Beef with Tasso Marchand du Vin Sauce, Fried Shallots, and Twice-Baked Stuffed Potato with Ricotta Cheese

5th Course

Chocolate Pecan Pie with Tres Leches Ice Cream


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