It will come as no surprise to locavores in Shreveport-Bossier that Chef Anthony Felan’s new “semi-permanent food trailer” parked at Red River Brewing Company, Fat Calf Boucherie, serves incredible food. From pop-up dinner clubs and Slow Food North Louisiana events to his long tenure as Executive Chef at Wine Country …
Just days after his second-place finish in the prestigious Louisiana Seafood Cook-Off in Lafayette, Chef Anthony Felan of Shreveport’s Wine Country Bistro pulled off something equally impressive: Felan placed tickets on sale for his first-ever underground supper club, and the event sold out in less than an hour. In an …
Featured Photo: Anthony Felan (center) and Jason Brady serve whole hog-style pork at Wine and Swine in 2014. Wine and Swine, an afternoon-long wine tasting and cook-out held each April at Wine Country Bistro & Bottle Shop, will return for 2016 on Sunday, April 10. I’m sure that there will be …
Featured photo: Chef Anthony Felan’s chicken-fried rabbit porchetta, featured as part of the “Louisiana Lone Star Restaurant Night” in Austin, Texas on Tuesday, Oct. 13. On Tuesday, Oct. 13, 2015, Louisiana Culinary Trails – a program administered by the Louisiana Office of Tourism – hosted nine Louisiana chefs in nine restaurants …
Featured photo note: The featured photo in this post is Chef Anthony Felan at work in the kitchen of Wine Country Bistro and Bottle Shop, photographed for the Shreveport-Bossier Convention and Tourist Bureau by Jim Noetzel. If you’ve got a friend who loves food and lives in Austin, Texas, do …
Wine Country Bistro and Bottle Shop‘s annual whole hog barbecue and wine tasting party, Wine & Swine, will host what organizers are calling its “79th Edition,” 3-6 p.m., Sunday, April 12. While we’re pretty sure the party isn’t nearly 80 years old, we’ve also gotta respect Wine Country owner Jason …
Two years ago, when Chef Anthony Felan left Shreveport for California, the farm-to-table movement hadn’t really arrived in Shreveport-Bossier. Few restaurants were serving locally sourced ingredients and it remained to be seen whether consumers would demand it. There were a lot of connections that still needed to be made between …
