Flavor of Louisiana adds vendors

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Crawfish meat pies and shrimp pasta will be on the menu for guests who stop by the Legacy Café booth at Flavor of Louisiana, Northwestern State University’s spring seafood celebration.  From left are Crisy Bernard, Jill Bankston, Legacy Head Chef Karen Wallace and Sharon Leone. Guests will be able to wander from food booth to food booth tasting a variety of Louisiana seafood dishes prepared in many different ways, along with beverages, desserts and options for non-seafood eaters. Flavor of Louisiana, NSU’s biggest spring fundraiser, will be at 6 p.m. Friday, April 8 in Prather Coliseum.  Tickets are$75 per person or $125 per couple and are available at www.northwesternstatealumni.com/fol.

The Loft at Five Thirty will be serving shrimp alfredo at Flavor of Louisiana, Northwestern State University’s celebration of spring that will include food, music and more. Chefs and restaurateurs from all over the state will participate, offering samplings of seafood dishes, along with options for non-seafood eaters, craft beers, cocktails, coffee and specialty desserts. From left are Loft at Five Thirty owners Angela and Ron Bolton with NSU’s Cristy Bernard and Sharon Leone.
Roma’s Italian Kitchen will bring a Mediterranean flair to Flavor of Louisiana as they serve the Chef’s Special (chicken, shrimp and scallops in pink sauce) and Black Ink Linguine during the food festival and spring fund raiser at Northwestern State University. From left are owner Lim Marevci and head server, Hailey Clark, Jill Bankston and Cristy Bernard.