Stay tuned for North Delta Food and Wine 2019 News!

Grand Tasting

Delta Flair

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 for one night only: October 4. Paired with the perfect wine, you’re in for a treat.

Bayou Pointe ULM

Charming Location

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 Are Limited

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.

Buy Tickets

Host Committee

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.

THANK YOU to our Host Committee members: Kathy & Murray Biedenharn/Levee Gallery, Staci & Jay Mitchell, Wendy & Mark Napoli, Angie & Bernard Sager, Janelle and George Snellings

Join Host Committee

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 4.

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.

for His temple is also hosting a special farm-to-table dinner on October 12.

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 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 Chris McKnight

The Fat Pelican, Monroe

Monroe-raised chef, and North Delta Food and Wine Festival alum Chris McKnight is bringing southern-inspired dishes to a delectable new level in an environment that he says is “comfortable, relaxing and inviting.” He learned cooking from his grandmother, and he also credits renowned Louisiana chef Cory Bahr for helping him develop expertise. Chef McKnight has cooked at Restaurant Sage, Restaurant Cotton, and Cascio’s Tavern. He opened The Fat Pelican in June 2016 to rave reviews, and hasn’t stopped since.

Chef Leah Parker

Iron Cactus,  West Monroe

Leah Parker is the owner of Iron Cactus along with her husband Brad. The restaurant in Calhoun opened 9 years ago. They have 3 kids named Sydnee (12), Avery (11), and Brayden (5). Leah is a board member for the West Monroe-West Ouachita Chamber of Commerce. They are involved in many functions with area schools and are members of the Adopt a School Program.

Chef Michael Brewer

Copper Wine Vine Pub,  New Orleans

Executive Chef Mike Brewer was crowned 2015 King of Louisiana Seafood.  A returning chef to Food & Wine, Chef Mike taken his electrical engineering degree and become a master chef.  Beginning his journey in 1999 as a waiter at NOLA restaurant, Brennan’s, he quickly moved up the ranks.  Currently, Brewer is the Corporate Chef or Brechtel Hospitality – New Orleans’ premier restaurant management and development company which find him at the helm of the newest concept as Executive Chef of Copper Vine.

Chef Sean “Poochy” Rivera

GautreauxNomica,  New Orleans

Octavio Ycaza

Chef Octavio Ycaza

Miti Miti,  New Orleans

Chefs Bruce & Mitzi Shelton

Creative Catering & More,  Monroe

Our names are Bruce and Mitzi Shelton. We started Creative Catering & More in 2014. We have always had a passion for cooking and meeting people, so we thought there is no better way to do that than start a catering business. We strive to give our clients a great meal and a great presentation for a reasonable price.

We cater weddings, anniversaries, birthday parties and banquets. If you get a chance to check us out, please go to our Facebook page, Creative Catering and More.

mike shelton

Chef Michael Shelton

Apolline,  New Orleans

Executive Chef at Apolline Restaurant in New Orleans, Chef Michael Shelton hails from Philadelphia, but has served his entire culinary career in Louisiana.  Starting his career in Monroe, Michael has been many places done it all.  Not only does Chef Michael excel at his craft, he has teamed with Sons Of A Saint to mentor and reach out to young men in the community.  His biggest joy is being a part of Fair Kitchens working to improve wellness in the foodservice industry.  It is a personal and professional concern of Chef Michael and Fair Kitchens is his way ensuring not only his well being but others in the foodservice industry.

Chef John Peters, III

Char19,  Monroe

Chef John Peters, III has a long history in the culinary world.  Beginning his career at Commanders Palace Restaurant in New Orleans as the Sauté Chef he was part of a team that was awarded James Beard’s Best Restaurant in the United States in 1996.  From that auspicious beginning, Chef John has taken the lead in many endeavors from New Orleans, to Tennessee, to Arkansas and back to his home town Monroe. He was a familiar face on the KTVE 10 cooking show while also handling executive chef northeast Louisiana duties for Brookshires Grocery Company in the mid-2000’s.  Eyeing his true passion, Chef John took over Executive Chef duties for Monroe’s iconic Warehouse No. 1 in 2008 and then made the leap as Executive Chef at Puckett’s Grocery in Leiper’s Fork, Tennessee in 2009. Seeing an opportunity to market his “secret sauce”, Chef founded and is Executive Chef of the internet spice company Tigers Eye Spice Company since 2012.  With that in his back pocket, Peters ventured back into the day to day activities of an active kitchen first with View Carre Market and Restaurant in Monroe, then helped develop and open the Griffin Restaurant in El Dorado, Arkansas (part of the Murphy Arts District-MAD) as Executive Chef and head of all culinary divisions. Ready to come home, Chef John Peters, III is leading the resurgence, as Executive Chef, of the old Monroe Steak House/Restaurant Sage with the newest interpretation…CHAR19.  

Chef Rachanna Newsom

Aplos JXN,  Jackson, MS

Rashanna Newsom, Executive Chef of Aplos in Jackson Mississippi grew up loving to cook.  As a young girl her mom let her cook breakfast, then dinner, getting better and better the older she got.  By the age of 10 she was cooking full course meals.  Her career path began with a desire to study computers in college.  But guided by her fathers dream, she changed course ending up at the Washburne Culinary Institute in Chicago shortly after graduating high school.  The rest is history.  Working her way up as a female in a male-dominated profession, her passion for the culinary arts has never wavered.

Chef Glen Lewellyn

Restaurant Cotton,  Monroe

I have been in the restaurant industry for 33 years. I was inspired to cook early in age by all of the activity constantly taking place in the kitchens of my parent’s home as well as my grandparent’s homes and the homes of my aunts and uncles. I began my career in 1986 as a busboy and dishwasher at Shoney’s Dinner at the age of 16. By the time I turned 20 years old I was a General Manager and my path for life was set. I have held various levels of leadership positions at several different restaurants, including Spaghetti Warehouse, Chili’s Bar & Grill, Copeland’s of New Orleans, Restaurant Sage and Paula Deens Family Kitchen. I have embraced the restaurant culture as a lifestyle instead of a job and I have lived it to the fullest of my ability.

I joined Five Senses, LLC in November of 2018 as Director of Operations. The relationship with owner Jay Howell has been unmatched as well as the culture. Through my career I have embraced change and I encourage those interested in a career in restaurants to not be afraid of new situations and instead, embrace them as a challenge.

Chef Sam Weems

Waterfront Grill,  Monroe

Chef Nicholas Catlett CEC

Phoenix Hospitality + Entertainment

I have been in the restaurant industry for over 17 years. My passion for cooking and entertaining have only grown since the start of my career. There isn’t a day that goes by where I don’t literally live the business. I work 10-14 hour days to come home to cook a dinner that I haven’t perfected yet. I push my boundaries continually to break new ground constantly. Having a finger on the culinary pulse of what’s hot and trendy, along with what’s selling helps to keep me ahead of the curve. I also get insight on how can a kitchen perform better and more efficiently by continually studying the industry’s best chefs and restauranteurs. Passion for the craft is nothing without backing this up with numbers. Numbers don’t lie, they tell the story. I have spent the last 5 years planning new restaurant spaces, kitchens, and menus. Quantifying and training staff members to meet or exceed proformas. Setting up or organizing inventory systems to find leaks in food costs. Setting up order guides for multi units to project a rise or fall in business. These skills along with many more solidify my passion as they give me the confidence to go into situations with a clear and present mindset. I love this industry and I am very thankful for the opportunities that it has afforded me.

Chef Bobby Coburn

Frank’s,  Monroe

Bobby Coburn was born and raised in Monroe. Growing up, he enjoyed witnessing the ever-changing culinary scene this region continues to cull into existence. At 25, he accepted the challenge of a full workload in order to provide for his biggest inspiration – his three children. He’s worked in the service industry for 10 years, in both corporate and small businesses, building an impressively extensive skill set & knowledge base. Over time, he worked his way up, earning his rank through determination, integrity and passion. Bobby is one of the original crew members of the Frank’s Monroe, dedicated to accomplishing goals that quickly became his own. He began working at Frank’s as a notably reliable prep cook, but he has recently stepped up to the role of 2nd in command of the Frank’s kitchen. He enjoys the blend of Southern & Italian styles of cooking, deeming Frank’s his favorite job throughout his career; Frank’s menu focuses on that exact culinary blend – all prepared from scratch daily. When asked what he considers his greatest joy in the culinary arts, he replied: “As chefs, we’re all our own worst critics. When our guests appreciate the quality, flavor, and presentation of each dish I’ve prepared, that visible recognition of a job well done on customers’ faces & their positive comments bring me persistent happiness & motivation.”

Other Chefs attending…

Chef Jack Melson

Lotus Club,  Monroe

Chef Ronnie Long

Braiz’n, Monroe

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