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.
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
Award-Winning Author, Speaker, New Orleans’ Chef Du Jour
Deep Fried Louisiana Seafood-Baked Mac & Cheese Balls with Collard and Hot Pepper Vinegar
Chef Katie Dixon
Chef/Mom/Speaker Birdhouse Café, Hattiesburg, MS
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Curried pulled pork banh mi served with pickled slaw
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Chef Taylor Lorio
Dickie Brennan’s Palace Café, New Orleans, LA
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Andouille-Crusted Gulf Fish with andouille, Southern-style greens, & Crystal hot sauce beurre blanc
Chef Poppy Tooker
Chef/Author/Slow Food LA Founder/Louisiana Eats Radio Show Host
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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
Duck, cream cheese grits, mustard greens & kimchi
Jon Breaux,
Overpass Merchant, Baton Rouge, LA
Veal Braciole — prosciutto, sopressata, tomato, pecorino, parmesan polenta
Alex Diaz,
Cena,
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
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
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
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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:
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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
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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
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Paired with housemade bratwurst sausage by Iverstine Farms Butcher of Baton Rouge
Beer Garden celebrity co-hosts: Galen Iverstine & Jay Ducote
