Notre Dame Seminary held its second annual Chancellor’s Dinner on Monday night, February 29th, in order to present awards to several outstanding supporters of priestly formation. The dinner is named in honor of the Chancellor of Notre Dame Seminary. That office is always held by the archbishop of New Orleans, currently Archbishop Gregory Aymond. Proceeds from the dinner make possible important projects at the seminary. The evening began with a cocktail reception in Shaw Hall, the main seminary building. Guests enjoyed appetizers, drinks, conversations, and music in the courtyard.
Following the cocktail reception, NDS rector Fr. James Wehner introduced each of the award recipients individually in the Notre Dame Seminary Chapel, as the chancellor Abp. Gregory Aymond presented the recipients with their awards. The Chancellor’s Award is awarded to someone who exhibits outstanding personal involvement and intentional action in supporting the mission of the seminary, offering generous gifts of time, talent, and treasure. This year, the recipient of the Chancellor’s Award was Mr. Frank B. Stewart, Jr. The seminary formation program seeks to inculcate in its seminarians those virtues indispensable for a good priest. St. John Vianney is the patron saint of priests and an exemplary model of priestly virtue. For this reason, the award is given to a priest who has emulated the specifically priestly virtues of St. John Vianney. The St. John Vianney award was awarded to Fr. Ronald L. Calkins, beloved pastor of St. Catherine of Siena parish and former pastor of Mary, Queen of Peace parish.
Among the earliest Christian depictions of Our Lord is the image of the Good Shepherd. The Church understands a good shepherd as one who both leads and serves the community. Such a leader sets a good example for priests to follow in living out the leadership of Christ the Good Shepherd through service to the people of God. This year, Sharon Rodi received the Good Shepherd Award, for the notable leadership she exercises in service and care for the good of the Church, following the example of Christ the Good Shepherd.
Following the presentation of the awards and a blessing before the meal, guests dined on Celebration Salad, a Petite Filet with a Creole Lump Crabcake and Bread Pudding with Praline Sauce, all prepared by Pigeon Catering.
