Located in the Highland community of Shreveport, Fat Calf Brasserie is a casual and quaint neighborhood establishment that offers French-inspired Southern cuisine with an eclectic craft cocktail and wine program. In November 2019, he, along with his wife and mother-in-law, opened Fat Calf Brasserie. His popular food trailer concept evolved from a 10-item menu parked outside the building to moving inside the brewery and expanding to a full menu. Fat Calf Boucherie started as a stationary food trailer at Red River Brewing Company, serving gastro-pub style fare utilizing locally raised meat. In 2017, Anthony's drive for something of his own led to his first business endeavor. His love for Louisiana and his family brought him back home in 2010, where he joined the team of Wine Country Bistro and quickly moved up to Executive Chef. His experience cooking in some of the Bay Area's best restaurants, as well as his childhood memories of working in his grandfather's garden, instilled in him a deep respect for fresh ingredients. Chef Anthony Felan is a graduate of Le Cordon Bleu College of Culinary Arts in San Francisco where he began his journey in the culinary world.
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