(SOLD OUT) Feast On Wheels with Shreveport Green
- This event has passed.
SOLD OUT! (10/12/20 update)
Join us for the Annual Shreveport Green’s Feast, this year, on Wheels on October 15, 2020! You don’t want to miss this very special farm-to-table meal in Greenleaf Park!
Feast high-lights local chefs and, most importantly, our local farmers by serving a meal sourced entirely of fresh, in-season foods found within 150 miles of Shreveport. We invite you to celebrate our wonderful Northwest Louisiana lifestyle. This year’s Feast is made possible by Ochsner LSU Health Shreveport and Frank’s Foundation.
Feast on Wheels is a 5-course meal served to-go, you can either enjoy your meal at home or bring your own blanket and picnic in Greenleaf Park. There will be live music for guests to enjoy as they dine under the stars with friends and family!
Tickets are $75, tickets are limited so purchase your tickets today! Reserved table sponsorships are $750 (6 tickets included).
Pick up your to-go cuisine from 5:30 – 7:30pm.
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.
Anthony Felan of Fat Calf Brassiere
Chef Anthony Felan 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 his 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 his 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, his drive for something of his own led him to create Fat Calf Boucherie, a stationary food trailer serving gastro-pub fare at Red River Brewing Company. In November of 2019, Anthony upgraded into a new brick and mortar restaurant, Fat Calf Brasserie, in the Highland community of Shreveport. This unique concept celebrates the great tradition of French neighborhood eateries. Known for serving shareable plates, hearty entrees, beer, wine, family and friends, brasseries dot the Paris landscape, offering respite from busy city life. In addition to their restaurant, Anthony and his wife, Amanda, have a wildly popular side project, 2nd Act Supper Club, where they host underground dinners in various historic locations throughout Shreveport. Anthony recently received the honor of being selected as a 2020 Chefs to Watch by Louisiana Cookin’ magazine.
Megan Chavez of Tempo Eatery
Finding a purpose in food, Megan began her culinary career in 2015 with the launch of a healthy Meal Prep company, Prepped Up Meals. She would later go on to create a new age diner concept at what was once deemed a “cursed” location and turn it into a fine dining diner experience that showcased farm to table style diner classics. With a holistic upbringing and wealth of knowledge in “food is medicine” concept, she advertently focuses on bringing client only the best ingredients.
Blake Jackson of Whisk Dessert Bar and 421 Texas
Chef Blake Jackson is the Executive Chef & Owner of Whisk Dessert Bar and Drake Catering and Managing Partner of 421 Texas. Blake has been growing his nouveau Louisiane style in Shreveport for the last 12 years, and has been working to help grow farmer & chefs relationships in our area.
Tootie Morrison of Abby Singer’s Bistro at the Robinson Film Center
Tootie is the Executive Chef at Abby Singers Bistro, Chef/Owner of Earnestly Tootie’s Chef Services. She is a Culinary Graduate of BPCC, and has appeared in local and national publications. She received a Culinary Scholarship through the Ross Lynn Foundation and traveled to Northern Africa (Morocco) in 2018.
Sean Sullivan of Frank’s Louisiana Kitchen
Food is an important part of Sean Sullivan’s heritage, learning to cook at a young age from his Mom and his other family members from south Louisiana. His professional career began in New Orleans with a job as a dishwasher at Charlie’s Steakhouse after leaving Tulane University. From there his career took off as a young cook at Coquette, Seaworthy and the world famous Brennan’s Restaurant. In 2017 he came home to Shreveport and joined the kitchen krewe at FRANK’S Louisiana Kitchen and has been the restaurant’s Chef de Cuisine for the past two and a half years. Practically every day of the year, he can be found building and leading his culinary team as they prepare from scratch, traditional south Louisiana cuisine with a contemporary twist for the fine folks of northwest Louisiana.
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.
Sarah & Preston Lowder of Lowder Baking Company
Preston & Sarah Lowder are both Shreveport, Louisiana natives. They began Lowder King Cakes by sharing small batches of king cakes and cookies made in their home. In January 2019, they expanded Lowder King Cakes to become Lowder Baking Company and opened the first brick and mortar location. Lowder Baking Company functions both as a commercial kitchen and retail storefront bakery. They specialize in daily fresh baked Breakfast Pastries, Fresh Baked Breads, Cookies, Brownies, Cookie Cakes, Coffee & Espresso – and Lowder King Cakes during the Mardi Gras season. Their fresh baked goods are made from scratch every day using simple, high quality ingredients.