Southeastern's Chefs Evening to feature wide variety of cuisine, beverages
Friday, February 13, 2015 
by: Rene Abadie
FINE CUISINE AT CHEFS EVENING– A patron is offered a sampling from Jacmel Inn at Chefs Evening last year. This year's Chefs Evening is scheduled March 8 at the new Student Union Ballroom from 5:30-8:00 p.m. To order individual tickets, Patron Tables or for more information, please call 985-549-2239, email chefsevening@southesastern.edu or visit our website at www.southeastern.edu/chefsevening.
HAMMOND -- While Louisiana is known for its flair for creating and experiencing good food, the Northshore region is gaining a reputation as a true "Foodie Area" with both inventive and traditional restaurants, unique niche food stores and grocery stores, distillers, brewers, bakeries and so much more.
Southeastern Louisiana University's Chefs Evening is a reflection of the incredible offerings from around the area, providing a true "taste of the Northshore."
Regional restaurants are lining up for Chefs Evening to be held March 8 at the new Student Union Ballroom from 5:30-8:00 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, Buddies Bar and Grill, Cate Street, Champagne Beverage, Cocoa Bean Bakery and Café, Crescent Bar, Don's Seafood, Eddie's Frozen Custard, Jacmel Inn, Gnarly Barley, Hammond High ProStart, Roux & Brew, Jim Carey Distributing, Little Miss Winnie's, L'Auberge Baton Rouge Casino & Hotel, The Caboose, The Panini Bistro at North Cypress Fitness, PJ's Coffee, Tope La, Trey Yuen, Yum Yum Bakery and others as well.
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, please call 985-549-2239, email chefsevening@southesastern.edu or visit our website at www.southeastern.edu/chefsevening.
