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Festival Events

VIP Ticket Package
Saturday Winemaker Dinner + VIP access to Sunday's Festival

Presented by Didier Consulting Inc.


New for 2021, the SFFWF adds a Saturday Winemaker Dinner for VIP ticket holders. The dinner will feature a seated, 4-course meal by Chef Van Pellegrin of Baton Rouge's Rouj Creole Restaurant, paired with award-winning wines by the Reynolds Family Winery of Napa Valley, CA.
Winemaker Steve Reynolds will be in attendance.


Also new for this year, the St. Francisville Food & Wine Festival will feature a VIP Courtyard providing exclusive access to private bar, buffet, seating, and restroom facilities. The VIP enclosure will be accessible to just 175 holders of SFFWF “all-inclusive” tickets, which are priced at $275 each.

Winemaker Steve Reynolds

2022 Small Town Chefs Award Winners


Matthew & Alexis Indest

Preservation Bar & Grill

New Iberia, LA


Stephanie & Michael Paloetti

Food, Booze & Hiccups

Ocean Springs, MS


Trey Bonnette

Chef at Broken Wheel Brewery

Marksville, LA

Presented by Williamson Eye Center


Chefs Demonstration Stage

Presented by Paretti Jaguar/Land Rover
and Lacroix Loft & Landings

Chef Amy Sins.jpeg

Chef Amy Sins

Award-Winning Author, Speaker, New Orleans’ Chef Du Jour 

Deep Fried Louisiana Seafood-Baked Mac & Cheese Balls with Collard and Hot Pepper Vinegar

Katie Dixon.jpeg

Chef Katie Dixon

Chef/Mom/Speaker Birdhouse Café, Hattiesburg, MS

Curried pulled pork banh mi served with pickled slaw

Chef Taylor Lorio.jpeg

Chef Taylor Lorio

Dickie Brennan’s Palace Café, New Orleans, LA

Andouille-Crusted Gulf Fish with andouille, Southern-style greens, & Crystal hot sauce beurre blanc

Poppy Tooker.jpeg

Chef Poppy Tooker

Chef/Author/Slow Food LA Founder/Louisiana Eats Radio Show Host

Savory Stuffed Pain Perdu from the “Drag Queen Brunch” Cookbook

On the Menu


Wood Fired Chicken & Grits — Creamy cheese grits, wood grilled vegetable salad,

chili vinaigrette

Jeff Mattia,

Pyre Provisions, Covington, LA


Hearth roasted ribs with a white Bama sauce and pickled vegetables

Daniel Dreher, Restaurant 1796, St. Francisville, LA


Duck, cream cheese grits, mustard greens & kimchi

Jon Breaux,

Overpass Merchant, Baton Rouge, LA


Veal Braciole — prosciutto, sopressata, tomato, pecorino, parmesan polenta

Alex Diaz,


Hammond, LA


Mississippi Gulf Coast Seafood Ramen — handmade noodles, aromatic local seafood broth, gulf shrimp, soy cured egg bottarga, spicy kimchi and herbs

Lauren Joffrion,

Thorny Oyster,

Bay St. Louis, MS


Smoked gouda boudin dip with applewood bacon and cayenne-garlic aioli, served on French bread

Lyle Broussard,

L’Auberge Casino Resort,

Lake Charles, LA


Curried pulled pork banh mi, served with pickled slaw

Katie Dixon,

Birdhouse Cafe,

Hattiesburg, MS


Pepper jelly-glazed and prosciutto-wrapped stuffed quail legs with blue cheese grits

Doug Hosford,

The Castle Restaurant at Dunleith,

Natchez, MS


“Breaux Bridge”

bowfin caviar — with fermented cream, herbs, dashi vinegar, and country ham, served on a dusted potato chip

Ryan Trahan,


Lafayette, LA


Louisiana Seafood baked mac and cheese — shrimp and crabmeat

Amy Sins,

Langlois Crossroads,

New Orleans, LA


Smoked apple pie with

homemade bourbon caramel sauce and cinnamon

whipped cream

Rory Wingett,

City Pork

Baton Rouge, LA


Cold smoked scallop with

miso butter, winter citrus caviar,

sake risotto, pickled enoki, and

house-made bottarga

Elisabeth McKinley,

Beausoleil Coastal Cuisine,

Baton Rouge, LA


Hogs head cheese with

'nduja lavash cracker,

burnt squash mustardo

and crispy okra

Kevin Anderson,

Rouj Creole,

Baton Rouge, LA


Godiva White Chocolate Bread Pudding with a warm Godiva White Chocolate Glaze

Bonnie Breaux,

Maison Stephanie
Bed and Breakfast,

Arnaudville, LA


Progressive Tasting

Crabmeat Cheesecake: A Palace Café Signature Dish — Gulf crab meat served with a Mushroom Sauté & Creole Meunière in a Pecan Crust

Taylor Lorio,

Dickie Brennan’s Palace Café,

New Orleans, LA


Demonstration Stage:

Andouille-crusted Fish — Pan-roasted Gulf fish, andouille* breadcrumbs, southern style greens, Crystal hot sauce beurre blanc (*Andouille made in-house at Dickie Brennan's Commissary Kitchen)

Taylor Lorio,

Dickie Brennan’s Palace Café,

New Orleans, LA


Demonstration Stage

Savory Stuffed Pain Perdu — A French-bread French toast stuffed with goat cheese, that incorporates hot sauce in the batter for a subtle kick.

Poppy Tooker,

Louisiana Eats!,

New Orleans, LA


Craft Beer & Brats Garden

Presented by Bank of St. Francisville

Serving Louisiana and Mississippi craft beers provided by Pelican Craft Brands

Agile Brewing • Rally Cap Brewing Company • Low Road Brewing • Pontoon Brewing

Trimtab Brewing • Untitled Art • Seventh Tap • Spindletap Brewery

Paired with housemade bratwurst sausage by Iverstine Farms Butcher of Baton Rouge

Beer Garden celebrity co-hosts: Galen Iverstine & Jay Ducote

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