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Aioli Dinner Supper Club New Orleans

A Tribute to Chef Paul Prudhomme

Join us as we celebrate the culinary legacy of Chef Paul Prudhomme while 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, Morgan Landry (Research & Development Chef of Magic Seasoning Blends), and Chef Scott Nesbitt & Chef Zac Miller of NOCHI.

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PURCHASE TICKETS – Tickets are $300 per person ($200 tax deductible)


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George Rodrigue is to Louisiana artists what Chef Paul Prudhomme is to Louisiana Chefs. They both grew up in Cajun country, and were passionate about their crafts from a young age. After years of hard work and dedication they were both lucky enough to be able to turn their passions into successful careers. Their contributions to  art, cuisine, and culture have made a lasting mark in New Orleans, Louisiana, and beyond. Friends for thirty years, George & Chef Paul supported each other’s talents and efforts at festivals, fund-raisers, gallery exhibitions, and restaurant openings.

George Rodrigue painted Chef Paul’s portrait three times. The most famous (below on left, 1989) commemorates K-Paul’s Louisiana Kitchen in New York City (now closed). George also painted Chef in a large genre piece called The Great Cajun Omelet (below center 1984, size 48×65, oil on canvas).

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Special Thanks to our sponsors!

Title Sponsors

Chef Paul New Logo w-Magic

Mrs. Lori Prudhomme


Top Sponsor

Craig Boes logo


Friends of George Rodrigue

Keith & Mary Harris

 

Dr. Franklin Trimm and Robert Koch

 

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LOGO Dongsheng USA (new)

 

Silva-Logo-NatureRefined

 

Host Committee

Raley Industrial Sales

 

Louisiana Packaging LLC

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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

Moët & Chandon Impérial Champagne

Dinner

Crawfish and Corn Soup
Chef Frank Brigtsen

Skyside Chardonnay

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

Smoke Tree Rosè

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

Smoke Tree Pinot Noir

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

Moët & Chandon Nectar Impérial Rosé

Wine Pairings by Moet logo

Prix fixe: $300.00

Purchase Tickets