Feast presented by Shreveport Green
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Join us for the 7th Annual Shreveport Green’s Feast on June 6, 2019. You don’t want to miss this very special farm-to-table meal in Greenleaf Park!
Our mission for FEAST is to re-connect you to the land and the origins of the food, and to honor the local farmers and food artisans who cultivate and prepare it. Shreveport Green’s mission to encourage the local production of food which is healthier, more affordable, and more accessible!
Tickets are $145, seating is limited to purchase your tickets today!
Passed appetizers start at 6:30 PM
Live Music by The Slippery Slope!
Provenance is happy to host this year’s FEAST. At Provenance, we share and support Shreveport Green’s vision and mission for our city. We are dedicated to responsibly developing a sustainable community, centered on a healthy lifestyle that promotes preservation and respect for the natural and built environments. The word “provenance” is a forestry term meaning “a preserved grove of trees”. At Provenance, you’ll find tree-lined streets and several protected, natural areas, in addition to our many public spaces throughout the community. Homes are beautiful, unique and incorporate the latest sustainable technologies, which our builders mindfully and diligently employ. One visit to our many community events throughout the year will reveal a vital community that encourages relationships among neighbors and a strong, secure neighborhood.
We’d like to thank Shreveport Green for the opportunity to host such a wonderful event, and we hope you enjoy your stay here at Provenance – whether it’s just for tonight or for all your nights.
Jason Brady of Jason Brady Restaurant Group
Entrepreneur extraordinaire, known for his Wine Country Bistro and Parish Taceaux restaurants as well as Southern Fork Catering
Gabriel Balderas of El Cabo Verde
Gabriel Balderas is a local chef/owner of El Cabo Verde and has worked in the Shreveport area for the past eleven years. Balderas arrived in North Louisiana by way Birmingham, Alabama where he was associated with several top eateries including The Club and Hot & Hot. Balderas has also spent time working with and learning from some of the most respected chefs in the world, participating in events from Los Angeles to the James Beard House in New York. Balderas has become an advocate for seasonal clean food, community & school gardens, and promotes the use of local ingredients. He is a member of the Slow Food Chefs Alliance, representing the state of Louisiana. Balderas was a 2016 Louisiana Cookin’ Chef to Watch. Balderas enjoys hosting industry professionals such as Mezcaloteca from Oaxaca, Mexico and offering special cultural events through his restaurant.
Melissa Brannan of Now You’re Cooking
Melissa Brannan is a private chef and owner of Now You’re Cooking as well as coordinator for the Louisiana Food Prize. Her professional experience runs the gamut—restaurant and catering work, test kitchen chef for Williams-Sonoma’s corporate offices, selling wine in Napa County. Her food is unfussy, fresh and vibrant, and after years of moving about the country, she’s stoked to be back in her hometown of Shreveport with her two boys.
Anthony Felan of Fat Calf Boucherie
Anthony Felan of Shreveport, LA is a graduate of Le Cordon Bleu College of Culinary Arts in San Francisco where he began his journey in the culinary world. His experience cooking in some of the Bay Area’s prestigious restaurants, as well as childhood memories of working and playing in his grandfather’s garden, instilled in him a deep respect for farm-fresh ingredients. His love for Louisiana and family brought him back home in 2010, where he joined the team of Wine Country Bistro and quickly moved up to Executive Chef. After years with Wine Country, Anthony’s drive for something of his own and his passion for farm-to-table led to a partnership with Smith Family Farms and Red River Brewing Company, which spawned Fat Calf Boucherie – a stationary food trailer outside of the brewery serving Smith Family’s beef and lamb and many other locally sourced items. His popular food trailer concept evolved quickly from a 10-item menu, parked outside the building, to a move of the 40ft. trailer inside the brewery and an expansion to a gastro-pub concept with a full menu of shareable and small plates, burgers, and sandwiches.
In addition to his new restaurant, Anthony and his wife have a side project, 2nd Act Supper Club, where they host underground dinners in various historic locations around Shreveport-Bossier. These dinners are where Anthony gets to let his creative juices flow, often pushing diners to try things out of their comfort zone. He is a long-time supporter of the Slow Food North Louisiana chapter where he has been involved in urban youth gardens and special dinners that celebrate heirloom and historically relevant foods of our region. Anthony has received several awards in NWLA over the years, and in 2015, he was recognized as one of ACFNO’s Best Chefs of Louisiana.
Sean Sullivan of Frank’s Louisiana Kitchen
Sean Sullivan grew up learning to cook from his mom and family members, and food is an important part of his heritage. He finally received the chance to follow his passion in New Orleans after leaving Tulane University. Starting at Charlies Steakhouse, one of the older New Orleans blue collar steakhouses, he worked his way up from dishwasher into the culinary ranks. Before moving to Shreveport he learned his craft at New Orleans institutions such as Brennans, Coquette, and the Seaworthy restaurant at the Ace Hotel. He now continues his journey at Franks Louisiana Kitchen in Shreveport, where he is proud to share Louisiana culinary traditions with modern twists in his new home.
Eleazar Mondragon of Ki Mexico
Eleazar was born and raised in Mexico where he unknowingly started his culinary career; coming from a family of great cooks and by eating some of the delicacies that exist around Mexico. When he moved to the States at the age of 17 he started culinary school at BPCC in 2010, then moved on to Le Cordon Bleu in 2011. Now he and his family own Ki Mexico where he enjoys cooking for all of his customers and friends.
Preston Lowder of Lowder Baking Company
Preston Lowder is a Shreveport, Louisiana native, father of three, and owner of Lowder Baking Company. Preston – a former Neuro-ICU RN – and his wife Sarah began their culinary career by baking small batches of king cakes during Mardi Gras seasons. Quickly growing out of their home kitchen and realizing that there are very limited options for freshly baked bread in our area, Lowder decided it was time to take the leap and expand. Lowder King Cakes developed into Lowder Baking Company – offering local, fresh baked goods using simple, high-quality ingredients.
Preston offers a new approach to bread making, using his knowledge and extensive training from San Francisco Baking Institute, while also applying his love of science and chemistry for the dough making process.
Rain or Shine (Rain Location is the Provenance Clubhouse)
Only 175 Tickets will be sold!
Shreveport Green is a partner of The Provenance Institute – learn more.
Purchase your tickets here: