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Little Dinner Series

The Little Dinner Series is one of Tallahassee's best-kept quality dining secrets since 1957. Each semester, students in the Dedman School work side-by-side with instructors to create a series of four-course themed dinners. Every element – from the menu to décor – is conceptualized by a group of students tasked with planning and managing their own event.

spring 2020

tickets on sale jan 31

march dates

april dates

The Details

  University Center Building B
5th Floor

  $50 per person
(all inclusive)

  6:30PM - Cocktail Reception
7:00PM - Dinner

The cocktail reception includes a signature drink and three hors d’oeuvres. Dinner includes four courses (appetizer, soup/salad, entrée, dessert) with two wine pairings.
No tipping necessary. Reservations are required.

Additional Info

  • Parking
    Parking is free and located at the University Center visitor lot, directly in front of Building B. ADA parking is also available.
  • Attire
    No jeans. Blazers are required for gentlemen and complementary cocktail attire for ladies.
  • Dietary Restrictions
    We gladly accommodate dietary restrictions. Must provide advanced notice.
  • FSU Alcohol Policy
    Identification will be requested upon arrival. No person under 21 may consume alcoholic beverages.
Get In Touch

Should you have any questions or concerns, don't hesitate to reach out.

  littledinnerseries@dedman.fsu.edu

  850.645.1950

Join our e-mail list to find out the dates and when tickets go on sale for each semester.

  Join the E-mail List

About the Little Dinner Series

Since 1957, students at the Dedman School of Hospitality have gained valuable experience by applying coursework in food service management to this fine dining series created by the late Ashby Stiff.

Stiff was a professor at the Dedman School of Hospitality for 44 years. He directed the highly popular Little Dinner Series as a laboratory extension of his classroom for 25 years. He also served as food critic of the Tallahassee Democrat newspaper for more than two decades, garnering a loyal readership and local celebrity.

Today, hospitality majors continue to create, manage, and implement themed dinners in the Little Dinner Series as part their required senior-year catering management course. Training and working with a professional chef and a front-of-house manager, students spend the semester learning the methods and concepts utilized in the food and beverage industry.

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