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The Aioli Dinner Supper Club – In Partnership with NOCCA

Held on the Campus of the New Orleans Center for Creative Arts in Solomon Family Hall

NOCCA students

 

 

 

 

 

 

 

 

Come celebrate the arts in partnership with NOCCA’s Culinary Arts Students, featuring Chef Frank Brigtsen & Chef Stephen Stryjewski

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 & the Culinary Arts program of the New Orleans Center for Creative Arts.

 

http://www.nocca.com

New Orleans Center for Creative Arts (NOCCA)
Solomon Family Hall
2800 Chartres St.

Friday, October 12, 2018 

6:00pm – 9:00pm

Cuisine by:
Chef Frank Brigtsen
Chef Stephen Stryjewski
and
NOCCA Culinary Arts Students

Tickets are $300 per person ($200 tax deductible)

 

Chef Frank Brigtsen 
Owner & Executive Chef of Brigtsen’s Restaurant
Chef-in-Residence at NOCCA

Chef Stephen Stryjewski
Chef & Owner of Link Restaurant Group

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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

 


 

Special Thanks to our sponsors!
ELF_LOGO_UPDATED_2016Moet logo

Luke Huddleston & Rebecca Massa

Menu

Wine selections provided by Moët Hennessy

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

Chandon Brut Rosé

1stCourse

Tricentennial Corn & Crab Bisque

Cape Mentelle Sauvignon Blanc Semillon

2ndCourse

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

Terrazas de los Andes Reserva Torrontes

3rdCourse

Artichoke & Oyster Patty

Terrazas de los Andes Reserva Chardonnay

4thCourse

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

Newton Skyside Cabernet Sauvignon

5thCourse

Chocolate Pecan Pie with Tres Leches Ice Cream

Purchase Tickets