The 37th Annual Red River Revel kicks off at 11 a.m., Saturday, Oct. 6, bringing with it more than 140 art vendors, three stages of live entertainment, roving street performers and more. But, as you may have guessed from the title of this post, some of us – and I could name some names, here – are mostly interested in doing one thing at the Revel: demolishing as much carnival food as possible. BBQ tacos? Yes, please. Peach cobbler cupcakes? Don’t mind if I do. Homemade crawfish and shrimp eggrolls? Come to papa.
When it comes to food, some of the most unforgettable experiences I’ve had in Shreveport-Bossier have happened at festivals, fairs and outdoor events: deep-fried pork ribs at Rho Omega’s Let the Good Times Roll Festival; fried plantains and Caribbean-style rice and peas at the Highland Jazz and Blues Festival; State Fair pork chops so large that they looked like something from The Flintstones. It’s not exactly health food, I know. But, thankfully, there’s a midway to walk, and 140 booths full of art to explore.
If you’re excited about the Red River Revel, you may be interested in checking out the official Red River Revel Media Kit, which includes a complete list of food vendors for this year’s event. We’ve got a gallery of photos from past Revels on our Flickr page, and are looking forward to shooting lots more photos this year.
For a full list of Red River Revel operating hours as well as admission prices and other useful information, visit the Red River Revel website.
