Thibodaux — The John Folse Culinary Institute at Nicholls State University will honor chef Frank Brigtsen at the Lafcadio Hearn Award and Distinguished Visiting Chef Series on March 5.
Brigtsen, who trained under chef Paul Prudhomme, is co-owner of Brigtsen’s Restaurant and Charlie’s Seafood in New Orleans.
Visiting chef and Philadelphia native Alon Shaya created the menu for the event, which will feature Wild Mushroom Vellutata With Truffle Bruschetta; Beet and Blood Orange Salad With Hazelnut Vinaigrette; Slow-Roasted Pork Coppa, Whole-Grain Polenta and Artichokes Stracotto; and Banana Zuppa Inglese With Peanut Brittle.
Shaya, along with 2011 Lafcadio Hearn honoree John Besh, operates Domenica, a family-oriented Italian restaurant in New Orleans’ Roosevelt Hotel.
The dinner will begin with a cocktail reception at 6 p.m. and the presentation dinner at 7 p.m. in the Cotillion Ballroom of the Bollinger Memorial Student Union at Nicholls.
Tickets are $150 per plate and must be purchased by Monday. Call (985) 449-7114.
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