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
Tricentennial Corn & Crab Bisque
Arugula & Roasted Butternut Squash Salad with Citrus Mint Vinaigrette and Spiced Almond Crusted Goat Cheese
Artichoke & Oyster Patty
Grilled Filet of Beef with Tasso Marchand du Vin Sauce, Fried Shallots, and Twice-Baked Stuffed Potato with Ricotta Cheese
Chocolate Pecan Pie with Tres Leches Ice Cream