Festival Events

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

Presented by Didier Consulting Inc.

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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

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Matthew & Alexis Indest

Preservation Bar & Grill

New Iberia, LA

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Stephanie & Michael Paloetti

Food, Booze & Hiccups

Ocean Springs, MS

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Trey Bonnette

Chef at Broken Wheel Brewery

Marksville, LA

Presented by Williamson Eye Center

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Chefs Demonstration Stage

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

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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

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Chef Katie Dixon

Chef/Mom/Speaker Birdhouse Café, Hattiesburg, MS

Curried pulled pork banh mi served with pickled slaw

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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

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

chili vinaigrette

Jeff Mattia,

Pyre Provisions, Covington, LA

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Hearth roasted ribs with a white Bama sauce and pickled vegetables

Daniel Dreher, Restaurant 1796, St. Francisville, LA

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Duck, cream cheese grits, mustard greens & kimchi

Jon Breaux,

Overpass Merchant, Baton Rouge, LA

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

Alex Diaz,

Cena,

Hammond, LA

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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

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

Lyle Broussard,

L’Auberge Casino Resort,

Lake Charles, LA

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Curried pulled pork banh mi, served with pickled slaw

Katie Dixon,

Birdhouse Cafe,

Hattiesburg, MS

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

Doug Hosford,

The Castle Restaurant at Dunleith,

Natchez, MS

Grilled

“Breaux Bridge”

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

Ryan Trahan,

Vestal,

Lafayette, LA

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Louisiana Seafood baked mac and cheese — shrimp and crabmeat

Amy Sins,

Langlois Crossroads,

New Orleans, LA

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Smoked apple pie with

homemade bourbon caramel sauce and cinnamon

whipped cream

Rory Wingett,

City Pork

Baton Rouge, LA

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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

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Hogs head cheese with

'nduja lavash cracker,

burnt squash mustardo

and crispy okra

Kevin Anderson,

Rouj Creole,

Baton Rouge, LA

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

Bonnie Breaux,

Maison Stephanie
Bed and Breakfast,

Arnaudville, LA

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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

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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

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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

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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