April 9, 2017 from 3-6pm
Tom Ramsey is a chef, sommelier, restaurateur, writer and media personality living in Jackson, Mississippi. At his “day job” as Chef and founder of stäge popups, he travels and cooks with chefs far better than him. Tom is also the contributing food and travel editor of Okra Magazine.
Tom won the premiere episode of Guy’s Grocery Games on the Food Network, made it to the quarterfinals on Season Three of ABC’s The Taste and appears on Appetite for Life and Bizarre Foods with Andrew Zimmern. Tom is a widely published writer of recipes, fiction, essays, op-ed pieces and magazine articles. His work has been featured in local, regional and national publications as well as in various online publications. He is currently writing his first book “Less” which he hopes will be available in his lifetime, but that’s really up to the publishing gods. By night, he wears a mask and a cape and fights crime…not really, but only because he doesn’t currently own a cape and a mask. If he had such things, well…one never knows what he might be up to next.
Chef Dustie on versatility of Louisiana products, “It’s no wonder Louisiana has the reputation for the best food in the nation. Look at the fresh ingredients we have to work with. From seafood to produce, Louisiana offers the most creative opportunities in the nation.
- Eating the Enemy, Animal Planet
- Bizarre Foods with Andrew Zimmern, Travel Channel
- Anthony Bourdain: No Reservations, Travel Channel
- Swamp People, A&E
- Swamp Pawn, CMT
- Seafood Paradise, Food Network
NEW THIS YEAR
SAINTE TERRE & MAHAFFEY FARMS TEAM: Evan McCommon and Holly Schrieber team up in an old fashion Farmer and Chef Duo to bring a true farm to table snack
Holly Schreiber A small-town girl with big dreams, Holly Schreiber left Benton to pursue the culinary arts in New York City. After graduating from the French Culinary Institute (now the International Culinary Center), she began working for her alma mater in the midst of such great chefs such as Chef Alain Ducasse and Chef Jacques Pepin, in addition to up-and-coming chefs and tastemakers like Chef LeeAnne Wong and David Arnold.
After falling in love with her experience working on The FCI’s television show Chef Story, Holly left The FCI to start Citizen Food, a culinary media and production consulting business focused on corporate and consumer recipe development, recipe testing services, food styling, and food writing. As the owner of Citizen, Holly worked on varied projects with national companies such as Kroger Foods, the Mexican Hass Avocado Board, both Hearst and Simon and Schuster publishing companies, and celebrity chefs such as Katie Brown, Ted Allen and Master Chef Alain Ducasse. She has been a contributor to Louisiana Cookin’ magazine, DRAFT magazine, and Country Living magazine and even had the fun opportunity to work as food stylist for Duck Dynasty’s Miss Kay during the satellite media tour for her first cookbook.
Holly and her husband, Derek now own Sainte Terre in Benton. The two met in New York City while working together at The French Culinary Institute and soon were making plans to start a venture of their own. Derek’s years of experience in hospitality at such New York meccas as Marriott Marquis, Planet Hollywood, and Les Halles (Concerted Management) and Holly’s culinary background made them the perfect team.
Although they specialize in bespoke wedding dinners and experiences, they also enjoy the creativity and flexibility of hosting cocktail, wine pairing and special dinner events in the space at Sainte Terre. The hope to continue creating out-of-the-box experiences that you might not expect to see in their small corner of NWLA.
FOOD PRIZE: One Pot Cooking
Join 2016 Food Prize winner Blake Jackson and other competing chefs (John Strand, Cindy Johnson, Darrell Johnson, and Monique Armand) will team up in a Mystery Basket one pot cooking demo in the middle of Wine and Swine with the final product being sampled out at the end!
As we love bringing in our culinary friends from around the country this year we are excited to highlight the incredible talent right here in our back yard.
THE BAND: Easy Money
THE WINE: Where do we start?
We will have a huge selection of over 75 wines to enjoy.
BONUS: Delicious local beer from Great Raft Brewing for those who aren’t partial to wine.
Other than the great food from the great chefs participating culinary team from Jason Brady Restaurant group will be cooking up some incredible classics with some new twists: Charbroiled Oyster, Smoked Salmon, Whole Roasted Smith Family Farms Lamb, Whole Roasted Mahaffey Pigs, along with a large spread of our take on Southern Classic sides!
THE AFTER PARTY:
The official Wine & Swine after party will be held at Tejas Kitchen Bar Patio. Tejas will have live music, and every Sunday features happy hour pricing all day long.