The St. Francisville Food & Wine Festival Returns
Join us for an afternoon of indulgence in the beautiful Felicianas at the height of fall
For a second year, we at Country Roads are proud to partner with The Myrtles to bring you the St. Francisville Food and Wine Festival, a day-long distillation of everything we love about our region: culture, cuisine, history, and the flavor of celebration.
Against the backdrop of a venue known for its penchant for lore and ethereal beauty, ten of the area’s most innovative chefs convene to offer exclusively crafted morsels from their own creative menus, each paired with notable wines hand-selected from small and boutique wineries.
Join us for a day of exploration, friendship, and indulgence—presented with safety and social-distancing measures in mind—that we have so longed for after this difficult year. We can’t wait to raise a glass with you!
Meet Your Chefs
Therese Albornoz
Gov't Taco, Baton Rouge
Huey P(ork) Long: Sugar-cured Sticky Pork Belly with braised collard greens, chile and corn cream, and cornbread
Lyle Broussard
Jack Daniels Bar & Grill at L'Auberge, Lake Charles
Baked oysters au gratin smothered with blue crab, crawfish, pepper jack, and cheddar cheese
Jeremy Conner
Spoonbill Watering Hole & Restaurant, Lafayette
Tuna tostada: raw poke Gulf tuna, avocado, cabbage, radish, and chili crisp on a crispy corn tortilla with cilantro and green onion
Victoria Loomis
The Gatherin' Girl, Natchez
Duck pastrami with cranberry jezbel
Read more about Loomis in this story from our October 2020 issue!
Phillip Lopez
Galatoire's, New Orleans
Blackened redfish with butternut squash purée, Louisiana crabmeat, and wilted greens
Jeff Mattia
Pyre Provisions, Covington
Cantonese glazed ribs with spicy peanut salad
Saskia Spanhoff
Cocha, Baton Rouge
Tres leche cake with passionfruit mousse
[Read Lucie Monk Carter's 2016 review of Cocha, here.]
Nick Wallace
Natchez Depot, Natchez
To be announced . . .
Rory Wingett
City Group Hospitality, Baton Rouge
Pork belly porchetta with herbed cornbread stuffing and stewed mustard greens
Libations
Each featured chef’s dishes will be expertly paired with a selection of notable wines, hand chosen by a certified wine specialist with an emphasis on boutique and small-production wineries, generously presented by Artisan, Uncorked, and Copper Cane wine merchants.
New this year, guests will be able to select and order their favorite wines through an on-site ordering process. Select the wines you love most and place an order for a case (or more). Orders will be fulfilled by Calandro’s Supermarkets of Baton Rouge and available for pickup the following week.
Between the grapes, be sure to stop by the cocktail station to see our friends from New Orleans’ Seven Three Distilling, returning this year to feature a very special French 75, showcasing their Louisiana-made Gentilly Gin.
Beer Garden
New this year: our own little Oktoberfest, hosted by Louisiana food personality and Bite & Booze Radio Show host Jay Ducote. Sample five lager-style fall beers presented by Pelican Craft Brands, each created by your own local breweries Parleaux Beer Lab, Brieux Carré, Rally Cap, Huckleberry Brewing Co., and Istrouma Brewing Co. And it gets better ... Each beer is to be paired with a gourmet Bratwurst sausage, presented by Iverstine Butchers.
Demo Stage
It’s not all fun and games. Our festival offers some lessons to be learned as well, from yet more of of our region’s finest culinary personalities. As this year’s featured entertainment, we bring to you acclaimed chefs from Mississippi and Louisiana, demonstrating techniques and talking all things delicious. New Orleans-based writer, blogger, and all-round food personality, Lorin Gaudin moderates presentations by Spoonbill’s Jeremy Conner, Natchez Depot’s Nick Wallace, wild-game mastermind Victoria Loomis, and Lyle Broussard of Jack Daniels Bar & Grill at L’Auberge Casino.
Join us! Sunday, November 15th from 1 pm to 5 pm at the Myrtles and Restaurant 1796. Tickets are on sale at bontempstix.com.