Area restaurants and caterers come together for Chefs Evening
Thursday, March 14, 2019
by: Tonya Lowentritt
A TASTE OF THE REGION – Representatives from Trey Yuen in Mandeville prepare to serve guests at the 2018 Chefs Evening. Trey Yuen is one of the 22 vendors from around the region that will offer food and beverage tastings at the 35th annual Chefs Evening, scheduled March 31 from 5:30 to 8 p.m. in Southeastern’s Student Union Grand Ballroom. For more information, visit southeastern.edu/chefsevening, call 985-549-2239, or email chefsevening@southeastern.edu.
HAMMOND – For three and a half decades, Southeastern Louisiana University Foundation’s
Chefs Evening has provided a venue for showcasing restaurants and caterers from across
the region all under one roof. On March 31, from 5:30 to 8 p.m. in the Student Union
Grand Ballroom, this tradition will continue, providing locals and visitors alike
with the opportunity to taste and take pride in the culinary creations that the region
has to offer.
Prior to the main event, the President’s Toast will feature hors d’ouevres courtesy
of One Thirteen Restaurant and wine personally chosen by Southeastern President John
L. Crain. The President’s Toast is held in the President’s Residence on Southeastern’s
Campus from 4 to 5 p.m. and allows attendees to extend their Chefs Evening experience.
This year’s restaurants and beverage companies participating include Aquistapace
Covington Supermarket, Benedict’s Plantation, Blackened Brew, Cate Street Seafood
Station / Boston Restaurant, Champagne Beverage, Coco Bean Bakery and Café, Crescent
Bar, Don’s Seafood, Eddie’s Frozen Custard, Gallagher’s Grill, Gnarley Barley, Jacmel
Inn, Jim Carey Distributing, Le Saigon, Our Mom’s Restaurant & Bar, PJ’s Coffee, Salty
Joe’s BBQ Shop, Sarita’s Mexican Grill and Cantina, Southeastern Catering, Texas Roadhouse,
The Big Squeezy Cold Pressed Juicery, Tope La, and Trey Yuen.
To learn more or to purchase tickets for Chefs Evening and the President’s Toast,
visit southeastern.edu/chefsevening, call 985-549-2239, or email chefsevening@southeastern.edu.
