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Aioli Dinner Supper Club Uptown New Orleans

The Home of Lisa & Rick Farrell - St. Charles Avenue

Come celebrate the arts under the oaks with a unique four-course wine dinner at the fabulous home of Lisa & Rick Farrell.

The dinner will include cocktails, live entertainment, and silent and live auctions of unique artwork from the estate of George Rodrigue. Proceeds will benefit the arts in education programs of the George Rodrigue Foundation of the Arts.

Thursday, November 8, 2018
Home of Lisa & Rick Farrell
4534 St. Charles Avenue
New Orleans, LA

6:00pm – 9:00pm

Dress:  Black and White cocktail attire (not formal). Learn more.

Tickets are $300 per person – Sponsorships are also available!

Cuisine by:

Chef Ryan Trahan
2018 Louisiana Seafood King
2018 King of American Seafood
Executive Chef of Blue Dog Café

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Chef Greg Sonnier
Executive Chef, Gabrielle Restaurant

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Chef Nathan Richard
Executive Chef, Cavan

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Chef Beth Biundo
Beth Biundo Sweets

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Music By Lost Bayou Ramblers
Winners of the 2018 Grammy Award for Best Regional Roots Music Album 

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Sponsorship Options

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

 


 

Special Thanks to our sponsors!

Top Sponsors

Craig Boes logo
Friends of George Rodrigue

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Mary & Keith Harris

Dr. Franklin Trimm & Robert Koch


Host Committee 

Rebecca Massa & Luke Huddleston

 

Menu

Each course will be paired with a wine selection by

Moet logo

Passed Hors d’ouervres 

Duck Prosciutto Canapes
Blue Crab Deviled Egg
Smoked Oysters

First Course

Shrimp & Butternut Squash Soup (Greg Sonnier, Executive Chef, Gabrielle)

Second Course

Cavan Chop Salad with Choupique Caviar, Pickled Eggs, Pepper Curls, Bacon Jerky, Dehydrated Blue Cheese and Creole Ranch Dressing (Nathan Richard, Executive Chef, Cavan)

Third Course

Gulf Fish with Stone Ground Grits, Roasted Root Vegetables, Baby Mustard Greens, and Ham Broth (Ryan Trahan, Executive Chef, Blue Dog Café)

Fourth Course

Meyer Lemon Cake with Lemon Semifreddo and Seasonal Garnishes (Beth Biundo, Executive Chef, Beth Biundo Sweets)

Purchase Tickets