Little Dinner Series

The Little Dinner Series has been postponed and will not take place during the spring semester. We will provide more details in the coming weeks.
(Posted 02/17/22)

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: Fall 2021

For the health and safety of the staff, students, and guests, new protocols and procedures have been implemented. Guidelines are aligned with CDC and university recommendations.

COVID Information

Date	Title	Menu*
October 21	Oktoberfest	view
October 26	Not in Kansas Anymore	view
October 28	Wild West	view
November 2	Georgia on My Mind	view
November 4	New England Charm	view
November 9	Spirit of Peru	view
November 16	The Good 'Ole Days	view
November 18	Bullet Train Through Japan	view
November 30	Escape to Morocco's Casablanca	view
December 2	SoHo Speakeasy	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 to expect:

The number of dinners and guest capacity per dinner will vary each semester/session. These decisions are based on how many students are enrolled in the course.
The cocktail reception will no longer be seated.
Tickets will be sold individually. Parties of 5 or less may be seated at a table with another party.
Guests do not need to bring printed tickets.

What should you know before attending?

Masks are to be expected. They can be removed upon arrival.
Anyone exhibiting symptoms and/or running a temperature (99° F or higher) should not attend.
Check-in will be a touch-free process.

The Details

University Center Building B
5th Floor

$65 per tickets
(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.

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.

Frequently Asked Questions

Tickets

The Little Dinner Series uses Eventbrite for all of its events.
We encourage you to give everyone a chance to experience a dinner. We are still limiting capacity per dinner.

Fall 2021 Tickets
On Sale: 10am • Friday, October 1
(Waitlist closes October 28)

Eventbrite

Waitlist Request

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 College 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 College 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.