Loyola University New Orleans Hosts Exquisite Red-Carpet Experience

As the Spring 2024 semester concluded, Loyola University New Orleans provided an unforgettable send-off for its students, faculty, and staff with a glamorous red-carpet dining experience. On Thursday, May 9th, from 5 pm to 8 pm, the Orleans Room dining hall was transformed into a high-end restaurant, offering a unique and elegant evening to celebrate the end of the semester.

The event, aptly named "The Last Supper," was a first for Loyola and was designed to give the Wolf Pack a taste of luxury dining. As students finished their finals, packed up their dorm rooms, and prepared for graduation, this event served as a perfect way to relax and celebrate their hard work.

Guests were treated to a three-course meal with options that included caprese salad, seafood pasta, surf & turf, and tiramisu. The entrance to the Orleans Room featured a red carpet, adding a touch of Hollywood glamour, and guests were greeted by the soothing sounds of jazz music and dimmed lighting, creating a sophisticated and relaxing atmosphere.

Hector Garcia, a junior, described the event as "a once-in-a-lifetime experience here at Loyola." Sophomore Margret Powell echoed this sentiment, saying, "This is a great way to end the last part of the semester." Freshman Samantha Guillotte added, "I really enjoyed this whole experience. It was a great way to finish the year. Everything was 10/10 - the experience, the setup, the staff, and especially the food!"

Marketing Manager Erica Glenn welcomed guests with a smile, asking about their party size and seating them at tables adorned with tea light candles, fresh flower arrangements, silverware, and tri-folded napkins. Each table was elegantly set, and guests received menus to select their meal for the evening.

The Loyola Dining team, including Executive Chefs Matthew Box and Christopher Hustad, Sous Chef Jerimiah Gradziel, and Cook David Smith, worked tirelessly to prepare and present the exquisite dishes.

Matthew Box, Loyola Dining’s Executive Chef III, explained the motivation behind the event: “We did this to show appreciation for our students who patronize us daily and to give them something special. It got us out of our normal routine and made us go back to our roots as restaurant chefs.”

The restaurant crew, consisting of Loyola Dining staff including Bessie Smith, Senior Supervisor Loretta Haskell, Brennan Banks, Henry Cagnolatti, Mershawn Jones, Retail Manager Megan Adams, Food Service Managers Jennifer Evans and Joel Priez , and General Manager Charlie Casrill, provided exceptional service throughout the evening.

Megan Adams, Loyola Dining’s Retail II Manager, shared her thoughts on the event: “The Last Supper was a great way to show appreciation for our students and connect with them in a more intimate dining experience. The cafeteria can really act as a home base on campus for students to feel safe and cared for, and I think having an elevated evening was a great way to excite them about coming 'home' next semester.”

Glenn reflected on the students' reactions: “It was pretty cool to see the students see us in another element. They are probably used to us during the hustle and bustle of the rush hours during dining periods. The excitement when they pulled out their phones to record content and share on Instagram with their friends of what was happening in the now was amazing.”

The event was a resounding success, providing students with a memorable way to end their semester. Loyola Dining hopes to make this a tradition, offering an elegant dining experience at the end of each semester.