Saturday, February 4, 2017
The Nittany Lion Inn
|6:00 p.m.||Reception and Silent Auction|
|10:00 p.m.||Event Concludes|
WPSU would like to thank our sponsors, auction item donors, guests, staff, and volunteers, and especially Chef John Folse for a wonderful evening, and a successful event!Photos from the Cooking Demo » Photos from the Dinner »
Chef John Folse was born in St. James Parish and learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry.
When Folse opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, Louisiana, he set out to market his restaurant by taking “a taste of Louisiana” to Japan, Beijing, Hong Kong, Paris, and Moscow. In 1989, Folse was the first non-Italian chef to create the Vatican State Dinner in Rome. In the early nineties Folse opened multiple restaurants in London, Bogota. Taipei, and Seoul.
The international success of Lafitte’s Landing Restaurant spawned the incorporation of several other Chef John Folse & Company properties from catering to custom-manufactured foods for restaurants, as well as the retail and food service industries. It is one of the few chef-owned food manufacturing companies in America.
Chef John Folse & Company Publishing has produced six Cajun and Creole cookbooks since 1989, and is the host of two PBS series: A Taste of Louisiana with Chef John Folse & Company, and After the Hunt.
In 2012, Folse and Chef Rick Tramonto launched their first joint restaurant, Restaurant R’evolution, at the Royal Sonesta Hotel. R’evolution offers modern, imaginative reinterpretations of classic Cajun and Creole cuisine. In autumn 2014 Folse and Tramonto opened their second joint venture, Seafood R’evolution, in Ridgeland, MS.
Thirty years of culinary excellence later, Folse is still adding ingredients to the corporate gumbo he calls Chef John Folse & Company, which is as diverse as the Louisiana landscape, and he would not want it any other way.
During his career Chef Folse has been the National president of the American Culinary Federation, has received Honorary Doctorates from NSU and Baltimore International Culinary College, and has been honored in so many ways including “Louisiana’s Culinary Ambassador to the World” by the Louisiana Legislature, the Louisiana Governor’s Cultural Economic Development Arts Award, the American Culinary Federation named Folse the "National Chef of the Year." Currently, he serves as the Marketing Specialist and Chairman on the Louisiana Seafood Promotion & Marketing Board. He is also on the Sister Dulce Foundation Board.
Do you have items you would like to donate to WPSU's fundraising auction? Your donation recognizes your support of WPSU’s important community role while showcasing your business to community leaders, alumni, and WPSU donors.
During the event, guests peruse auction items at the 90-minute reception and place their bids to take home merchandise, services, and exclusive items. Then, we feature five large ticket items during dinner at a live auction.
We are looking for services, gift certificates, dining, wine, unique experiences/tours, accommodations, flights, tickets, jewelry, art, sports collectibles, and more. You also have the option of donating cash and WPSU will purchase an auction item in your name.
Auction items are published online prior to the dinner; in a print auction catalog, and on the large screens at the front of the venue. We welcome you to donate and introduce a LIVE auction item with photos on screen. Live auction items are traditionally a market value of $2,000 and up or priceless, such as Joe Paterno’s glasses!