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.
Reservations & Tickets
The FSU Little Dinner Series uses Eventbrite for all of its events. Click the button below to view current dinners and make reservations.
University Center Building B
$50 per person
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.
Parking is free and located at the University Center visitor lot, directly in front of Building B. ADA parking is also available.
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.
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.