Friday, Oct 12, 6-9 PM

The Aioli Dinner Supper Club – New Orleans – In Partnership with NOCCA

New Orleans Center for Creative Arts (NOCCA)

Come celebrate the arts in partnership with the students of NOCCA and featuring cuisine by Chef Frank Brigtsen, Chef Stephen Stryjewski, and the NOCCA Culnary Arts students. New Orleans Center for Creative Arts (NOCCA)Solomon Family Hall2800 Chartres St. Friday, October 12, 2018
6:30pm - 9:30pm The dinner will include cocktails, live entertainment, and silent and live auctions of unique artwork from the estate of George Rodrigue. Proceeds will benefit Louisiana A+ Schools, a non-profit arts in education organization, which is sponsored by the George Rodrigue Foundation of the Arts. Chef Frank Brigtsen
Owner & Executive Chef of Brigtsen's RestaurantChef-in-Residence at NOCCA Chef Stephen StryjewskiChef & Owner of Link Restaurant Group 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
Menu Passed Hors d’Oeuvres Shrimp Remoulade with Guacamole & BBQ Tortilla ChipDirty Meat Pie with Honey Chinese Mustard SauceSmoked Salmon & Cajun Caviar on Rye with Horseradish Whipped Cream
1st Course Tricentennial Corn & Crab Bisque
2nd Course Arugula & Roasted Butternut Squash Salad
with Citrus Mint Vinaigrette
and Spiced Almond Crusted Goat Cheese
3rd Course Artichoke & Oyster Patty
4th Course Grilled Filet of Beef with Tasso Marchand du Vin Sauce,Fried Shallots, & Twice-Baked Stuffed Potato with Ricotta Cheese
5th Course Chocolate Pecan Pie with Tres Leches Ice Cream