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Thursday, March 20, 2014
by: Tonya Lowentritt
SWEET TOOTH - Anthony Delpedio of Cocoa Bean Bakery and Café prepares a dessert for patrons during Chefs Evening 2013.
HAMMOND - In a unique new approach, Southeastern Louisiana University's major fund raising event Chefs Evening will feature a focus on the "Farm to Table" concept that pairs regional farmers with participating restaurants to create a truly local and fresh "taste of the Northshore."
Regional restaurants are lining up for Chefs Evening on March 23 at the newly constructed Student Union Grand Ballroom from 5:30-8 p.m. The event promises to deliver popular cuisines, trendy beverages, and wine tastings.
Restaurants and beverage companies participating include: Aramark Classic Fare Catering, Benedicts Plantation, Blythewood Plantation, Buddies Bar and Grill, Cafe Nola, Carter Plantation, Cate Street, Champagne Beverage, Chocolate Vine, Cocoa Bean Bakery and Café, Crescent Bar, Don's Seafood, Eddie's Frozen Custard, Jacmel Inn, Jim Carey Distributing, Little Miss Winnie's, Monty's Bar and Bistro, Pontchatrain Vineyards, Red, White and Brew, Tope La, Trey Yuen, Yum Yum Bakery and more.
Tickets can be purchased to Chefs Evening or to both Chefs Evening and the President's Toast, hosted by President John Crain at the University Residence. To order individual tickets, patron tables or for more information, call 985-549-3771, email firstname.lastname@example.org or visit our website at www.southeastern.edu/chefsevening.