Dillard University Dinner En Bleu

Dillard University

Friday, The Eighteenth of October Two Thousand Nineteen

Hotel Peter and Paul 2317 Burgundy St, New Orleans, LA 70117 a t S I X T H I R T Y O ’ C L O C K I N T H E E V E N I N G

D I L L A R D U N I V E R S I T Y D B l

1869

2019

Dillard University President Dr. Walter M. Kibrough

Vice President for Academic Affairs Dr. Yolanda W. Page

Vice President Division for Institutional Advancement Dr. Marc A. Barnes

Endowed Chair & Director of the Dillard University Ray Charles Program in African-American Material Culture Zella Palmer

Director of Development Kimberly Woodard

Director of Alumni Relations Adrian Guy Anderson

Dinner en Bleu Celebrating Dillard University’s 150th Anniversary 2019 Founders’ Day Weekend

Master of Ceremonies Warren Bell, Jr.

Our Distinguished Honorees John & Donna Cummings Sybil Haydel Morial Linda Green

A Special Tribute for Leah Chase “The Queen of Creole Cuisine”: 1923-2019

IN MEMORIAM: Leah Chase Dr. Rudy Joseph Lombard Arthur James Robinson “Mr. Okra”

Dillard University Ray Charles Program 2601 Gentilly Blvd. PSB Rm. 112 New Orleans, LA. 70122

To support the Dillard University Ray Charles Program visit: http://bit.ly/DURayCharlesProgram

Programme

Entertainment

Opening

Welcome

Erica Falls

Warren Bell, Jr., Master of Ceremonies

Zella Palmer Endowed Chair & Director Dillard University Ray Charles Program

2019 Recognition John & Donna Cummings Founders & Proprietors Whitney Plantation 2019 Donor & Humanitarian Award

Sybil Haydel Morial Author, Former City of New Orleans First Lady 2019 Cultural Bearer Award

Linda Green “Yakamein Lady” New Orleans Celebrity Chef 2019 Cultural Bearer Award

Tribute to Leah Chase President’s Flame Award

Dr. Walter M. Kimbrough

Dillard University President

Ray Charles Program Students

Dinner

Closing Remarks

Lauren Rhodes & Deauan Mc Claine

La Belle Galerie

Dr. Marc A. Barnes Chair, 150th Sesquicentennial Committee

MENU

Jumbo Shrimp Cocktail Signature Pinwheels Stuffed Mushroom Caps Hummus with Toast points Charcuterie Tray

Chicken & Sausage Gumbo of the Diaspora Spirited Garden Salad

Grilled Salmon with Vegetable Relish Baked Chicken Shrimp Creole Fresh Sautéed Green Beans Collard and Mustard Greens Medley Roasted New Potatoes Lima Beans with Coconut Milk

illard University has celebrated its 150 year anniversary in a first class manner. From the unique branding opportunities throughout the city, to an hour documentary produced by WDSU chronicling our history, to an anniversary gala that featured Patti LaBelle, we have presented Dillard University in the manner in which it deserves. As custodians of the university, our job is not simply to preserve the university, but to find ways to innovate. Dear Dinner en Bleu Guests: D

The Ray Charles Program is one of those opportunities. Dating back to 2004 when Ray Charles donated to the University, over the past few years the program has picked up momentum. Under the leadership of Zella Palmer, the program has carved a niche in the New Orleans culinary landscape. The program has hosted world renowned chefs to discuss the history and traditions of their brand of cooking. We have tapped Dillard faculty, staff and students to demonstrate some of their culinary traditions to campus. We have worked to offer a continuing education course for people who want to learn how to manage their restaurant and catering businesses. And this spring we will begin to offer a minor in food studies.

This dinner tonight celebrates that work as well as provides resources to continue the work of the Ray Charles program. While we are completing this year-long celebration, we are already setting the stage for the next chapter in the history of Dillard University. Thank you for being part of this experience tonight. Sincerely,

Walter M. Kimbrough, Ph.D. President