Food Prize Events, Menus, and Chef Bios

2 DAYS. 14 CHEFS. FORK YEAH!

Clear plates. Full BELLIES. can’t lose!

Every year, the Food Prize Golden Fork highlights local chefs to compete for Food Prize glory and a cash grand prize. This year, we are changing things up and introducing an all-new approach to our food competition. We have invited seven of our 2020 Golden Fork Chefs to pair up with seven celebrity chefs from across the country. Together, each pair of chefs will create a dish and compete at Come and Get It for the Golden Fork championship!

Additionally, six of the celebrity chefs will participate in the Food Prize Demo Kitchen Live event on Saturday, October 2nd where these chefs will teach you the tricks of the trade and serve up delectable bites just for you!

Come and Get It Chef Pairings

Seven local chefs are paired with seven celebrity chefs. They have been tasked with creating a dish featuring their unique tastes and talents for you to judge the Golden Fork Champion!

CHEFS NIEMA & JOSH

The Dish: African peanut crab with spicy toro toast, crab fat mayo, fermented honey, coriander kosho, and burnt seaweed. Niematulai Longstratt

Born in Sierra Leone, Niema is the chef and owner of RNL Cookery Corner where she prepares and shares her deliciously creative authentic African cuisine which she fuses with American flavors. In addition to cooking, Niema also owns and operates RNL Authentics, an African clothing line.

Josh Harmon

Josh is an Eater chef of the year and taste maker rising star. He was also named one of 17 chefs to look out for in the U.S. by zagat. Born in Tennessee, raised in Texas and California highschool graduate. Harmon has been exposed to a variety of cultures that have led to his “progressive American” cuisine.

CHEFS SEAN & BARCLAY

The Dish: Citrus and chili bok choy, star anise pork cracklings, pecan miso, and pickled chanterelles. Sean Sullivan

Sean is the head chef of Frank’s Louisiana Kitchen where he upholds their dedication to providing the best and freshest seafood, meats & produce available. Every dish is crafted from scratch, using authentic, time-tested Louisiana recipes and techniques.

Barclay Dodge

Barclay has spent the last thirty years traveling to exotic places from North Africa, the Mediterranean, South East Asia, Central America, Australia and Sub-Saharan Africa. The flavors & cultures of the east have always intrigued himand he finds himself heavily delving into the markets, restaurants and cooking classes whenever he travels.

CHEFS TOOTIE & REGINA

The Dish: “Southern Surf and Turf” - Coffee and black pepper braised brisket with collard green-shrimp and grit croquettes, port reduction, and rosemary biscuit. Tootie Morrison

Tootie is the executive chef of Abby Singer’s Bistro and owner chef of Earnestly Tooties Chef Services. In 2015 she became the Louisiana Food Prize Battle for the Golden Fork champion, has appeared on the Food Network and was recognized as one of Louisiana Life Magazine’s Great Louisiana Chefs of 2017.

Regina Charboneau

Born and raised in Natchez, Mississippi, the River runs through Regina’s veins. Chef Charboneau has worked as a camp cook in the bush of Alaska, created and owned restaurants in San Francisco, been chef de cuisine on a set of luxurious vintage railway cars, served as the culinary director of the American Queen Riverboat, and written cookbooks.

CHEFS JON & DEREK

The Dish: Whole wing Yakitori, featuring smoked maple tare. Saffron and egg onigiri with nori mayo. Plated in squid ink and beetroot noodle nest. Finished with toasted sesame, pumpkin seed, and house made pickles. Jon Ortiz

Jon migrated from Goldsboro, NC to study music and food in Shreveport. He got his start working under many restaurant and bar owners and selling fried chicken in the parking lots of bars on the side. He worked at The Port Grill for some time before becoming head chef at The Noble Savage and then setting out on his own to start East Side Fire.

Derek Desko

Derek hails from the midwest, where corn and mayonnaise are mainstays in most meals, and white bread & tomato sandwiches are a summer staple. Desko received his formal culinary education at the Le Cordon Bleu Institute of Culinary Arts in Pittsburgh where he was named valedictorian of his class.

CHEFS ANTHONY & JOSH

The Dish: Yaki charred miso eggplant, chocolate eggplant pudding, enoki conserva, textures of puffed wild rice, and curry cashews. Anthony Felan

Anthony is the owner and executive chef of Fat Calf Brasserie, a local restaurant serving French-inspired southern cuisine. In addition, Anthony and his wife, Amanda, have a side project, 2nd Act Supper Club, where they host underground dinners in various historic locations around downtown Shreveport.

Josh Boneé

Joshua has been named executive chef of Meddlesome Moth, the popular restaurant located in the heart of the Dallas Design District. With a passion for Southern and Asian cuisines, Boneé most recently honed his skills at Fine China at The Statler Hotel and Flora Street Cafe along side acclaimed Chef Stephan Pyles.

CHEFS ALLISON & TRISTEN

The Dish: Collard green potlikker braised octopus- black grits, green tomato and corn chow chow, charred corn foam, tabasco beurre monté, cracklin, and micro celery. Allison Gras

Allison is co-executive chef of Cypress By The Revenir and Revenir Restaurant. She attended the Louisiana Culinary Institute for her culinary degree has been in the restaurant industry for over six years. Allison is passionate about utilizing local ingredients, modern cooking techniques, and creating community around food and beverage.

Tristen Epps

Born in Trinidad, Tristen’s passion for global cuisine began at a young age. His culinary endeavors have led him to jobs across the U.S. and over three continents. Tristen has also been a member of the American Culinary Federation (ACF), placing nine times in competitions, including three 1st place wins.

CHEFS MEGAN & RANDALL

The Dish: Birria Soup Dumpling- Cilantro oil, fried leeks, fried chili garlic with lime zest. Megan Chavez

Megan is a self-taught chef who took on the culinary world at the age of 12 by entering cooking competitions. She realized the importance and power of quality ingredients and mindfulness of what we eat and turned it into an exciting flavorful experience to involve everyone. She opened Prepped Up Meals before the age of 25 and is the former chef/owner of Tempo Eatery. Randall Braud

Randall is a nominated Rising Chef Star of the Year by CultureMaps Tastemaker awards 2021. He is also a featured Dallas StarChef for StarChefs based in Brooklyn. He is currently Executive Chef for Barcelona Wine Bar in Dallas, a small Spanish restaurant group based out of Connecticut. “Learning Spanish cuisine has brought me closer to learning so much more about my own country’s cuisine” says Randall.

GOLDEN SHAKER COMPETITORS

Haley Horne

Bear’s

Serving up: “The Perfect Pear” — Gin, honey, champagne, with pear-infused syrup.

Shalom Sahlie

Frank’s Louisiana Kitchen & Cocktails with Shalom

Serving up: “Awoke Dragon” — Jefferson’s bourbon, pecaninfused poblano liqueur, rosemary oolong tea syrup, with homemade ginger bitters.

Walker Adams

Fat Calf Brasserie Serving up: “Dirty Work” — Vanilla bean and lemongrass infused gin, cacao nib, smoked rosemary infused Italian bitters, and plum cordial.

Food Prize Demo Kitchen Live

Saturday, October 2, Doors at 11:00 a.m.

Six of our national celebrity chefs will cook live for you and teach you the kitchen tricks and tips that help them make their masterpieces. Best of all — you’ll be sampling each of their creations!

Chefs Tristen Epps and Regina Charboneau

Chicken n’ dumplings with crawfish gravy and Regina’s dumplings.

Chefs Randall Braud and Derek Desko

Watermelon atchara with grilled chicken thighs.

Chefs Josh Harmon and Josh Bonee

Nashville hot catfish sandwich with homemade pickles.