The 32nd annual Chefs Evening will be held on Mar. 13 from 5:30 to 8:30 p.m. in the Student Union Ballroom.
The event is hosted by the Southeastern Foundation. Chefs Evening will feature some of the area’s restaurants,
as well as, a silent and live auction. 
The Lion's Roar/File Photo

A night of exquisite dining, alumni involvement and community support makes its return this year.

The Southeastern Foundation will be hosting the 32nd annual Chefs Evening on Sunday, Mar.13. from 5:30 to 8:00 p.m. in the Student Union Ballroom.

Director of Annual Giving for the Southeastern Foundation and coordinator for Chefs Evening Lauren Williams will be working with the Southeastern Foundation’s staff for the second year to plan the event. 

According to Williams, the Southeastern Foundation is the fundraising arm of the university, which falls under the Division of University Advancement.

“The event features the culinary creations of several of the area’s best restaurants,” said Williams. “The event also features a silent and live auction that is sure to include something for everyone. Proceeds from Chefs Evening support Southeastern’s students through scholarships and academic programming. The recent budget crisis makes the proceeds raised from Chefs Evening even more important as the money goes back to support the university.”

According to Williams, although several of the same restaurants, vendors and businesses will participate in Chefs Evening, original prizes will be added to follow up last year’s Corks and Kegs raffle, which featured Craft beer and fine wine baskets.

“This year’s raffle is bigger and better than last year,” said Williams. “Also, new restaurants, vendors and auction items are added to the mix each year to change things up.” 

Some of the many local restaurants and businesses that will be featured include: Buddies Bar and Grill, Cate Street Seafood Station, Jacmel Inn, Trey Yuen, Don’s Seafood, Eddie’s Frozen Custard, Rotolos Pizzeria and Tope La.

The President’s Toast, which takes place before Chefs Evening at the president’s residence, includes a smaller crowd and requires a separate ticket. According to Williams, the President’s Toast will feature the “culinary creations” of Executive Chef Paul Farlow of Jacmel Inn. 

Farlow has been working at Jacmel Inn since Oct.1 of 2015,  but will participate in Chefs Evening for the first time. As a former employee of Galatoire’s, Farlow has enjoyed helping to bring a more creative menu to Jacmel Inn.

“We breathe life into the menu and it’s constantly evolving,” said Farlow. “Being on the Northshore, you don’t get to do a lot of these events. we would like to showcase the talents that we do have on the Northshore.”

Jacmel Inn plans to serve a seven course meal at John Crain’s home during the President’s Toast from 4:00 to 5:00 p.m. 

“Traditionally, Jacmel does shrimp and grits, but I plan to do something new this year,” said Farlow.

According to Williams, Chefs Evening continues to remain successful because of the year to year support of the community.

“The continued support of Southeastern’s alumni and friends combined with the generosity of the restaurants, vendors, businesses and corporate sponsors make Chefs Evening so successful from year to year,” said Williams.

General prices for Chefs Evening include an individual ticket for $75 and a reserved table which costs $600, which is the equivalent of six tickets. 

According to Williams, this event is geared more towards alumni and friends of the university, rather than students. However, volunteers for the event are needed. 

Students interested in volunteering can contact Williams at 985-549-5224 or email her at [email protected].

For more information on Chefs evening, visit southeastern.edu/chefsevening.