Cajun grilled frog legs. Shrimp and blue crab fritters. Alligator and roasted corn bisque. This isn’t a typical fare found on a West Virginia menu. It is part of the West Virginia University Alumni Association’s Marmaduke Dent Benefit featuring Cajun cuisine that will get Mountaineer fans fired up as WVU prepares to meet Louisiana State University.

The event will take place Friday, Sept. 23, at 6:30 p.m. at The Erickson Alumni Center. The Erickson’s very own executive chef, Scott Spiker, will be teaming with Luke Mandola, owner of Houston’s Ragin’ Cajun, to bring the taste of Louisiana to alumni and friends of WVU.

“This event always provides an extraordinary menu and this year is no exception,” said Steve Douglas, president and CEO, WVU Alumni Association. Chef Spiker and Luke Mandola have an outstanding menu planned, and the atmosphere is sure to delight guests.”

While Spiker and Mandola are sizzling up their skillets, the Zydeco Dots will be entertaining guests with their unique musical style. The Dots originated in 1987 as zydeco music itself began to grow in popularity, and have received numerous awards, including Houston Press’ “Best Zydeco Band.”

The cost of the dinner is $100 per person with a portion of the proceeds benefiting the Marmaduke Dent Society. To make reservations or to find out more about the event, please contact the WVU Alumni Association at 304-293-4731 or visit .

The Marmaduke Dent Society, founded in 1993, is named in honor of WVU’s first graduate – Marmaduke H. Dent – and recognizes the thoughtful generosity of donors of the WVU Alumni Association. Each year, the WVU Alumni Association hosts a guest chef who prepares a unique cuisine for alumni and friends prior to a home football game.

Proceeds from the dinner benefit provide sustaining support for alumni programs and operations.



CONTACT: Tara Curtis, WVU Alumni Association

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