Grand Tasting

Delta Delicious

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.

Bayou Pointe ULM

 

Bountiful Bayou

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.

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 12.

Chef Bonnie Breaux

Café Sydnie Mae, Breaux Bridge

Chef Bonnie Breaux is the executive chef at the Café Sydnie Mae in Breaux Bridge, LA. Bonnie started her culinary career by opening Breaux’s Cajun Catering in Covington, LA. After five years, she became the executive chef of Clementine Dining and Spirits as well as Peltier’s Catering.  She competed in the World Championship Gumbo Contest and was offered the executive chef position at Roux, in Tampa, FL. At Roux, her signature dish featured at the 2017 College Football Championship in Tampa. Chef Breaux returned to Louisiana to The St. John Restaurant in St Martinville. She competed in the 2017 Louisiana Seafood Competition, and was the first female chef to win this title. Chef Breaux was named 2018 Small Town Chef and was also chosen as one of the 26 exclusive chefs to prepare a dish for the James Beard Sunday Supper fundraising benefit. 

Anthony Felan

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.

for His temple is also hosting a special farm-to-table dinner on October 13, and is participating in North Delta Restaurant Week from October 4-11.

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.

Paul Gibson

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 Mitch Bratton

Willie’s Truck Yard, Monroe, LA

Chef Bratton who learned that he loved to cook at an early age while in the kitchen with his grandmother. When he was 5 years old,  his stated “life goal” of owning a hot dog stand was humorous, but his ownership of two food trucks, Main Street Eats to Geaux, and his 1969 Airstream turned food trailer, The Cheezie Rider, has brought that goal full circle. He currently operates Willie’s Truck Yard.

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 Blake Jackson

Whisk Dessert Bar, Shreveport

Chef Jackson is the Owner & Executive Chef of Drake Catering, Prepared Nutrition & Whisk Dessert Bar. Following the opening of Prepared Nutrition, Chef Blake went on to win the Louisiana Food Prize, as well as being selected to the ACF New Orleans Best Up & Coming Chefs in Louisiana. In 2017, Jackson competed as a finalist in the National Farm to Table Chef’s Challenge. His Nouveau Louisiane style has become a signature and he continues to operate the three businesses.

Chef Mike Brewer

2015 Louisiana King of Seafood

Chef Mike Brewer is the executive chef of Copper Vine Wine Pub in New Orleans. Not only is he the 2015 Louisiana King of Seafood, but he was also voted one of the Top 100 Bartenders in America by Grand Marnier. He started his culinary career as a waiter at the acclaimed Brennan’s, eventually worked his way up to head the wine and liquor program at Commander’s Palace, and now is executive chef at Brectel Hospitality’s newest concept – Copper Vine – a convivial wine pub and eatery.

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 Ernestine Tootie Morrison

Earnestly Tootie’s, Shreveport

After graduating from culinary arts school, Chef Ernestine Tootie Morrison worked her way up to owning her own business. She has cooked at various restaurants, including being named executive chef at Abby Singer’s Bistro at Robinson Film Center in downtown Shreveport. Chef Tootie has since launched a personal chef services company named Earnestly Tootie’s Chef Services. In 2015, Chef Tootie appeared on Food Network’s Guys Grocery Games and also competed and won the Louisiana Golden Fork. Chef Tootie was named a 2017 Great Louisiana Chef by Louisiana Life and was featured again in the 2018 Woman’s Work edition of Louisiana Life. In May 2018, she received a scholarship from the Ross Lynn Charitable Foundation to travel to northern Africa to learn culinary customs and dishes of the Zawai Ahansal village. Upon her return, Chef Tootie has held a fundraiser brunch to give back to the women and girls of the village.

Chef Trei Bradford

Bayou Roux, Monroe

Trei Bradford was born and raised in Nashville, TN. Bradford began his career in the service industry at age 15. He moved to New Orleans in 2010 to further his career in the culinary arts. Working in the heart of the city, Bradford cooked at various restaurants like Broussard’s and Marti’s. Chef Bradford now lives in Monroe where he is the head chef at Bayou Roux. Bradford hopes to continue cooking for a living and to someday open his own restaurant.

Chef Paige Lucas

Pork Belly’s Bar and Grill, Marksville

Like most Cajun girls, Paige Lucas spent the early years in the footsteps of grandparents learning the way around a kitchen. The love for all Louisiana ingredients is built in the soul of individuals who appreciate the rich culinary playground we call home. Paige’s professional career started with the enrollment in the Louisiana Culinary Institute and passing the American Culinary Federation Certification. Chef Lucas has cooked for  the Cannes Film Festival’s American Pavilion and the Master’s Golf Tournament. She recently opened her own restaurant, Pork Belly’s Bar and Grill.

Chef Preston Toney

Copeland’s, Monroe

Chef Preston Toney has been a valued member of the Monroe Copeland’s team for over a decade, working his way up to executive chef. Chef Toney is quickly earning a reputation for his unique and savory dishes, in addition to cooking up the staples that Copeland’s is known for. Chef Toney is married and has four children.

Chef Rachel Genusa Dickey

Genusa’s, Monroe

With the help of Rachel’s parents, Francis and Cherry Genusa; brother, Francis Genusa, Jr.; and grandmother, Eunice Genusa, she developed a palate and passion for cooking.  She took on the task of updating Genusa’s menu when she was just 20 years old. Thirty years later, she has created and perfected every menu item which pays tribute to her family’s Sicilian roots.  From appetizers to desserts, Rachel keeps a watchful eye for consistency and quality, demanding both.

Rachel is the busy mother of three teenagers.  She pays tremendous respect to her sister Ann and niece Ashley for their endless support and love.  Rachel, Ann, and Ashley will continue the tradition of their 51-year-old beloved, Genusa’s Italian Restaurant.

Chef Leah Parker

Iron Cactus, Monroe

Leah Parker is the owner of Iron Cactus along with her husband Brad. The restaurant in Calhoun opened 8 years ago, and they opened the new location in downtown Monroe almost a year 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 Aaron “Peanut” Hanning

BeauxJax, Bossier City

Chef Aaron “Peanut” Hanning and his long-time friend Beau Hays took their shared occupation in the restaurant industry on a wild ride of a restaurant on wheels. In 2015 these two friends purchased a 1959 food truck and before they knew it, they have grown their business from truck, to full-blown catering company, to a full-scale dine-in Grill & Bar in the heart of Bossier City’s premiere entertainment district, the East Bank District.

Chef Van Murff

Frank’s, Monroe

Chef Van Murff hails from Shreveport and has been in the business for over 20 years. His experience can be traced back to the Cambridge Club. He then worked with Chef Giuseppe, and later he was fortunate to be the Sous Chef for Frank Lastage at the Flagstone Country Club. When Chef Frank Harris opened the original Frank’s in Shreveport, Van began as the Sous Chef. Years later, Chef Van was promoted to Chef de Cuisine at Frank’s Louisiana Kitchen and finally Chef de Cuisine at Frank’s in Monroe. Chef Van’s style of cuisine is classic French Creole with many international influences.

Chef Michelle Massey

Frank’s, Monroe

Chef Michelle Massey grew up watching her grandmother cook 3 meals a day, mostly fresh picked from her garden. She learned to break down a side of beef by the age of 7 at her grandparent’s meat market in Monroe. Chef Massey uses her grandmother’s aged and seasoned cast iron skillet during her featured chef cooking segments on KTVE’s Louisiana Living show. She joined Copeland’s in 2017 and was quickly promoted to the position of Executive Chef. Massey joined Frank’s of Monroe in 2018 and has overseen the establishment and opening of that location as General Manager.  Chef Massey says that food makes her happy because she loves to see people react to what they’ve eaten.

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