The Little Dinner Series is one of Tallahassee's best-kept quality dining secrets since 1957. Each semester, students in the Dedman College 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.
Current Season
For the health and safety of the staff, students, and guests, new protocols and procedures have been implemented. Guidelines are aligned with CDC recommendations and will be strictly enforced at the Little Dinner Series during the 2021 spring semester.
| Date | Title | Menu* |
|---|---|---|
| March 23 | Sunshine State of Mind | View |
| March 25 | Under the Cherry Blossoms | View |
| March 30 | Night on Mount Olympus | View |
| April 1 | Midnight in Mexico City | View |
| April 6 | French Quarter After Dark | View |
| April 8 | Reimagine the Renaissance | View |
*Menus are subject to change. Once available, drafts are provided (prior to the finalized menus) to give an idea of the students' dinner concept.
What is different?
- Guest capacity will be limited to 50% (maximum of 50 people per dinner).
- Table arrangements have been restructured: view venue layout
- The cocktail reception will be seated.
- Tickets can only be purchased as a table (6) to ensure that guests have prior acknowledgement of - and agreement upon - who they will be in close proximity with. Tickets will not be sold individually this semester.
- Guests do not need to bring printed tickets.
What should you know before attending?
- Masks are required. They can be removed once seated at the table.
- Temperature checks are required as soon as guests exit the elevators.
- Anyone exhibiting symptoms and/or running a temperature (99° F or higher) will not be permitted.
- Check-in will be a touch-free process. Following check-in, guests will be escorted to their table.
The Details
University Center Building B
5th Floor
$390 per table
(6 seats, all inclusive)
6:30PM - Seated Cocktail Reception
7:00PM - Dinner
Due to COVID, we are not able to sell individual tickets.
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.
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.
Tickets
The Little Dinner Series uses Eventbrite for all of its events.
We encourage you to give everyone a chance to experience a dinner. Because there are fewer events and seating, availability is more limited than usual. Please consider purchasing only one table.
Spring 2021 Tickets
On Sale: 10am • Friday, March 12
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.
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.