The Midwest palate tends to gravitate toward meat and potatoes. Spices? For some, too much pepper in the pot roast can ruin a Sunday evening supper.

That Midwest palate will receive a jolt during Homecoming Week when Chef Emile Stieffel of New Orleans, La., comes to campus as a very special guest of the university.

This year's Homecoming Week runs Oct. 5-11 and its theme is Mustang Mardi Gras. It's also the year that the University Gala returns to Homecoming weekend.

The University Gala will be held Oct. 9 and is the largest single scholarship fund-raiser annually for the SMSU Foundation. It raised $45,000 last year. The event has always been known for its cuisine. That will be taken to a new level under the guidance of Stieffel, who will help prepare a University Gala meal that includes Crawfish Nets, Turkey and Andouille Gumbo, Blackened Filet Mignon and Softshell Crayfish Stuffed with Crab, and Strawberries Romanoff with Mint Syrup and Chocolate Shavings, to name a few.

"I'm looking forward to it," said Stieffel, who earned a degree in mechanical engineering and worked for Johnson Controls right out of college before following his true love - food - several years later. He is the owner of Aurora Catering, Inc., and is perhaps best known for his jambalaya. He defeated famous chef Bobby Flay in a Food Network "Throwdown with Bobby Flay" show that featured that dish.

This will be his first foray into the Gopher State.

Stieffel will come at SMSU at the invitation of President David Danahar, who got to know Stieffel when Danahar was the provost at Loyola New Orleans. Stieffel's former wife was the dean of admissions at Loyola, and Stieffel and President Danahar became friends.

Stieffel will arrive on Oct. 6 and spend time in the classroom working with Culinology students the next two days. He'll oversee and help cook the University Gala meal.

Online registration for the Gala can be made at: www.smsufoundation.org, or by calling 507-537-6383.

He will also oversee and help prepare some of the food for the Mustang Trail Mardi Gras Tailgate that will be held from 2-6 p.m. on Saturday, Oct. 10, prior to the Homecoming game with Augustana. Some of those dishes include Mini Muffalata Sandwiches, Barbecue Shrimp, Jambalaya, Red Beans & Rice and Alligator on a Stick. SMSU Dining Services will also have other items for sale.

Proceeds from the Mardi Gras Tailgate will go toward the SMSU Music Program. Tickets are $1 apiece. Each food and beverage item will have an individual price. Tickets can be purchased at the Department of Art, Music, Speech Communication and Theatre office, Fine Arts 207 on campus, and at Hy-Vee, Wal-Mart and the Marshall Area Fine Arts Council in downtown Marshall. They will also be available on site.

Stieffel will rely on plenty of student help in getting the food prepared. "I'm only one person. Mostly the students are going to be doing the labor," said Stieffel.

He's looking forward to his time in the classroom, where he said he'd concentrate, first, on the history of Cajun and Creole cooking. "We'll talk about Louisiana history, where the Acadians come from, why they hate the English, what brought the Spanish in to New Orleans, what the Native Americans bring to cuisine, what the Africans bring.

"Understanding the cultures helps you understand the food. We get the sauce from the French, the smoked meats from the Spanish. There are so many cultures that have influenced cooking in Louisiana."

Cajun cooking is known for its distinct taste. "A lot of people think it's hot, that all you have t do is add cayenne pepper, but nothing is further from the truth," said Stieffel. "It's not just cayenne, it's using herbs and seasonings - things like thyme, basil, garlic, oregano. Those are the flavors that are pronounced in Creole cooking."

He's already a fan of the SMSU Mustangs. Not because he's familiar with the players, the history or anything like that. "Their colors. They're very similar to the New Orleans Saints," said Stieffel.

Stieffel recently won all three divisions in the 2009 Louisiana Tailgate and BBQ Festival and his contributions to Homecoming Week at SMSU are sure to be memorable.