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 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. 

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 5.

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, 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 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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