If you do what Beverly Parker wants, and support Le Grand Bal on Saturday, you’ll get plenty of the signature shrimp.

Here’s what Ricardo Saldana, executive chef for Chartwells and Francelia “Fran” Madrigal, sous/pastry chef, have cooked up with Matthew Peterson, Chartwells’ director of catering:

During the Dishman reception, guests will enjoy hors d’oeuvres of honey wheat quesadillas with toasted pecans and phyllo tapenade with fresh basil. Several buffets at the Montagne will feature the perennially popular boiled jumbo shrimp with remoulade and cocktail sauce; romaine salad with strawberries, grape tomatoes and toasted walnuts; carved prime rib of beef with roasted baby red potatoes and grilled vegetable medley; chicken roulade with sun-dried tomatoes and spinach with roasted red pepper sauce; roasted garlic cheese grits; onion-battered green beans with wasabi and hollandaise; and mini-cracked wheat rolls. Dessert offerings are Chambord chocolate truffles, dusted lace pralines and Kahlua raspberry trifle, complemented by a coffee station with cordials.

When your mind isn’t on the food, say hello to honorees Gay and Bill Scott of Nederland.

Beverly and Carl Parker of Port Arthur are chairs of Le Grand Bal, the major fund-raiser for the College of Fine Arts and Communication at Lamar University. The Saturday, March 29, event will include a reception and silent art auction from 7 to 9 p.m. in the Dishman Art Museum, with a gourmet buffet, dancing and entertainment from 8 p.m. to midnight in the Montagne Center. Guests will dance to the music of Beaumont’s Night & Day Orchestra, under the direction of Wayne Dyess and Eclipse, a nine-piece dance band from Houston.

Here’s a recipe guests may try:

Chambord Chocolate Truffles

1 cup heavy cream

1 pound bittersweet chocolate

1/4 cup Chambord liquor

1 cup finely chopped peanuts

Yield about 50 truffles

In a small saucepan, scald the cream over medium heat.