Indulge your taste buds for a night they won't forget. The region's best chefs will be serving up savory, sweet, and surprising bites of delight for one night only: October 12. Paired with the perfect wine, you're in for a treat.
We know the delta has bounty: fresh fish, fine wines, and the perfect produce. This year, the North Delta Food & Wine Festival will overlook Bayou Desiard at Bayou Pointe Event Center. Watch the sunset over the water as your mouth waters for more.
Tickets a taste away...
Advanced tickets are $55, with at-the-door tickets at $65.
Reserve your table for 8 for $600. For $1,200 get a reserved table for 8, plus entrance to the Sponsor Preview Gala preceding the Grand Tasting, along with two reserved parking spots.
Would you like to join our Host Committee? If you are a leader in the community, the Host Committee is for you. As a Host Committee member, your name will appear on the festival’s website and Facebook event. In return, we ask that you invoke true North Delta hospitality and invite your friends, colleagues and family to the Grand Tasting.
Why join? We know you are dedicated to the continued growth of the arts and culture scene in northeast Louisiana. Your early support of the festival is an investment of the Arts Council’s mission to nurture a vibrant regional arts culture through support, promotion and education.
So what’s the commitment? We ask Host Committee members to make a financial commitment of $250, which includes two tickets to the Grand Tasting, as well as entrance to the Sponsor Preview Gala, where you will get the opportunity to mix and mingle with chefs as they prepare for the Grand Tasting.
Meet the Chefs
The delta's best chefs hail from all over. Come taste their delectable small bites all in one place: the beautiful Bayou Pointe on October 12. Stay tuned for more chefs...
Chef Bonnie Breaux
Café Sydnie Mae, Breaux Bridge
After competing in the World Championship Gumbo Contest, Breaux became the executive chef at Tampa's Roux, where she prepared Louisiana cuisine for the folks in South Florida. During Bonnie’s tenure at Roux, her signature dish was featured at the 2017 College Football Championship in Tampa. Now back in her home state, Breaux was crowned the 2017 Queen of Louisiana Seafood, and placed 4th in the Great American Seafood contest.
Chef Anthony Felan
Fat Calf Boucherie, Shreveport
A graduate of Le Cordon Bleu College of Culinary Arts, Felan moved from San Francisco back home to north Louisiana to work with Wine Country Bistro and Smith Family Farms. He now serves Smith Family’s beef and lamb and many other locally sourced items at Fat Calf Boucherie, a gastropub inside Red River Brewing Company. Felan and his wife also have a side project, 2nd Act Supper Club, where they host underground dinners around Shreveport.
Chef Dana Milford
for His temple, West Monroe
After a 28-year mortgage banking career, Milford came out of retirement to open for His temple. Milford's philosophy on food is simple: it must nourish and it must taste good. She serves clean, primarily local, organic foods that are gluten free. Local farms are her best friends and she is always seeking new farms in northeast Louisiana that are committed to clean, sustainable agriculture.
Chef Dustie Latiolais
Cochon Cannery, Breaux Bridge
The family-run Cochon Cannery was born after Latiolais perfected the recipe for Bacon Jam. Dustie and his wife Denise continue to cook and jar Bacon Jam, as well as a whole bacon lineup, in Breaux Bridge. The couple sells their Jam any given Saturday morning at the Lafayette Farmers and Artisans Market. Latiolais strives to use local ingredients to achieve the best product. Latiolais was listed as one of Louisiana Cookin' Magazine's 2018 Chefs to Watch.
Chef Thurman Dickey
Thurman's Food Factory, Monroe
Better known as the “King of Cakes,” Dickey is a man for whom quality is the essential ingredient in every creation. Born in Memphis and raised in Winnsboro, Thurman taught himself to cook, design and decorate cakes and to manage large receptions and parties. Catering has become a large part of his business, skyrocketing during the last fourteen years or so and expanding geographically all over Louisiana as well as Texas, Arkansas and Mississippi.
Chef Paul C. Gibson
Pont Breaux's Cajun Restaurant, Breaux Bridge
Chef Paul Gibson started his culinary journey in 1986 as a line cook at age 17. He joined the Army two years later as a cook, and while serving, Gibson was able to experience the cultures of Korea, Germany, Macedonia and the Ukraine. After 10 years, he came back home as a Sous Chef at Charley G’s and then opened Bonnie Bell’s Bistro with his wife, Bonnie. He is now Executive Chef at Pont Breaux’s Cajun Restaurant, and placed 3rd in the 2018 Louisiana Seafood Cook Off.
Chef Simon Brown
Seafood R’evolution, Ridgeland, MS
Starting his culinary career as a dishwasher in Dundee, Scotland at age 13, Brown worked his way up through the ranks to win Young Scottish Chef of the Year in 2008 and later to become the head chef of Glasgow’s top restaurant, La Vallee Blanche. After a serendipitous turn of events, he met his American wife Jennifer while she was studying in Glasgow, and the pair moved to the States in 2011. Since developing Seafood R’evolution, Brown has cooked at Naples Food and Wine Festival, Taste of Mississippi, and Chaine des Rotisseurs.
Chef Pat Nolan
Nolan's Bistro, Monroe
Born in South America and raised in Canada, Nolan was educated at Toronto University and George Brown Culinary Institute. Her food is influenced by her various cultural backgrounds, love of the Lord and love for the arts which she supports along with various charities in Monroe.
Chef Mike Brewer
2016 Louisiana King of Seafood
Chef Kyle Roam
Chef Blake Jackson
Whisk Dessert Bar, Shreveport