Aioli Dinner Supper Club New Orleans - A Tribute to Chef Paul Prudhomme

Join us as we celebrate the culinary legacy of Chef Paul Prudhomme in partnership with the New Orleans Culinary and Hospitality Institute (NOCHI) benefitting the arts in education programs of the George Rodrigue Foundation of the Arts.

Thursday, March 12, 2020
6:30pm - 9:30pm
New Orleans Culinary & Hospitality Institute, McIlhenny Hall
725 Howard Ave
New Orleans, LA 70130

Featuring dishes inspired by Chef Paul Prudhomme prepared by special guest Chefs Frank Brigtsen, Dickie Brennan, and more!

Sponsorship Levels

Top Sponsor $5,000 ($4,400 tax deductible)
- 6 tickets to the Aioli Dinner with reserved seating
- Logo on invitation, web, and marketing materials as Top Sponsor
-Includes and "Aioli Dinner" silkscreen print by George Rodrigue

Friends of George Rodrigue $2,500 ($2,100 tax deductible)
- 4 tickets to the Aioli Dinner with reserved seating
- Logo on invitation, web, and marketing materials

Host Committee $1,500 ($1,300 tax deductible)
- 2 tickets to the Aioli Dinner with reserved seating
- Name on invitation, web, and marketing materials

MENU

Passed Hors d’oeuvres

Sweet Potato and Andouille Fritter with Serrano Pepper Jelly
Chef Morgan Landry

Shrimp Remoulade & Guacamole in BBQ Tortilla Chip
Chef Frank Brigtsen

Crispy Fried Alligator, Blue Cheese and Sweet Pickled Red & Green Jalapeños on top of a Mini Buttermilk Biscuit
Chef Dickie Brennan

Dinner

Crawfish and Corn Soup
Chef Frank Brigtsen

Cajun Charcuterie Board with head cheese, boudin, and andouille with grain mustard, pecans, pickles, and crostini’s
Chef Morgan Landry

Blackened Gulf Fish with a Deviled Blue Crab Stuffing and a Blue Crab Butter Sauce
Chef Dickie Brennan

Chocolate Chipotle Molten Lava Cake – with Guinness Ice Cream
Chef Scott Nesbitt & Chef Zak Miller of NOCHI

Each course will be paired with a wine selection by