News release
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Contact: Christina Chapple
Date: 1/13/04
 
CALLING ALL CHEFS FOR SOUTHEASTERN’S ANNUAL CHEFS EVENING
      HAMMOND -- Sarah Schillage is on the phone rounding up restaurants and Mary Lou Coats is having visions of castles, roses and dragons as they plan for one of Southeastern Louisiana University’s most popular events – the Southeastern Development Foundation’s Chefs Evening.
      This year’s food festival fund-raiser, now in its 19th year, is scheduled for March 28. The event will return to the University Center, which Coates and her decorating crew of staff, alumni and university friends plan to turn into a medieval wonderland. 
      Schillage is chairing Chefs Evening for the second year in addition to her duties as the Development Foundation’s Annual Fund coordinator. Coats, the foundation’s coordinator of accounting, is past chair of the gala event.   “Support from local establishments is essential to Chefs Evening’s  success,” Schillage said. “Last year I was awed by the generosity of our restaurants, bar and grills, and wholesalers  in providing a vast array of gourmet dishes and exotic libations for our patrons. We’re looking  forward to an even bigger Chefs Evening this year – with a few new surprises for our patrons.”
      Chefs Evening, she said, has a magic formula for fund-raising success: it offers patrons a fun time for a good cause. 
      “All of the funds raised from Chefs Evening go to support academic areas,” said Vice President for University Advancement Joe Miller. “This is one of the few sources of discretionary support that academic deans have and they use Chefs Evening funds to enhance their degree programs.”
      While the popular gala undeniably benefits Southeastern, participating restaurants also give the event kudos, Schillage said. Many have been on Chefs Evening’s “menu” since its beginning. 
      “Chefs Evening  is a wonderful way for restaurants to showcase new menu items, and also affords valuable advertising exposure to a group of individuals who regularly enjoy fine dining experiences,” she said. “We’re ‘calling all chefs’ who are interested in joining us this year. And, of course, the earlier an establishment registers to participate, the greater their exposure.” 
      This year, Chefs Evening patrons can not only look forward to sampling attractively arranged food items or libations, but they can also mix and mingle with friends in the roomy setting of the University Center arena, Schillage said. “Cool jazz playing in the background and elaborate decorations with a Medieval flair will complete the setting for what will again be a  fun-filled evening,” she said.
      Chefs Evening’s 2003 participants included Aramark Classic Fare Catering, Bella Rose, Benedicts, Blythewood Plantation, Bonfouca Banquet Room, Carreta's Grill, Catfish Charlie's, C'est Bon Restaurant, Cuco's, Don's Seafood, Garrison's Global Bar, Hon Yum Chinese Restaurant, Jacmel Inn, Jambalaya & Co., Miki's Fish Co., Mr. Bob's Bakery, Murphy's Seafood Restaurant, Olde World Bakery, Outback Steakhouse, Paul's Café, Picadilly, Taste of Bavaria Bakery, The Cocoa Bean, The Crazy Pig, Tommy's Pizza, Tope La', Trey Yuen, and Wilbert's BBQ at Suga Canes.
      Beverages were provided by Abita Springs Water, Champagne Beverages, Coca-Cola Bottling Co., Garrison's Global Bar, Glazer Wholesale Distributors, Mules Pub, Regency Lounge, The Crescent Bar, and the English Tea Room. Suga Canes Jazz and Blues house band took the entertainment spotlight, while Cintas and T. H. Burt provided miscellaneous supplies.
      For information on participating in Chefs Evening, contact Schillage at 985-549-3771.

Spring 2004 News Releases
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