The very first digital magazine presents local cuisine, Mardi Gras culture | New


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SHREVEPORT-BOSSIER, Louisiana – The Shreveport-Bossier Convention and Visitors Bureau has launched its very first digital magazine, Shreveport-Bossier Travel Magazine: The 2021 Culinary Issue with a strong emphasis on local food and Mardi Gras culture.

This free magazine allows readers to enter the cuisine of North Louisiana by clicking through 16 pages of interactive stories that focus on the style of Shreveport-Bossier cuisine. This vibrant piece includes everything from grilled, whole, and vegan options to king cakes and other Mardi Gras staples, plus unlimited libations. The electronic magazine is available now. Click here to see.

“This year we were forced to implement more innovative ways of telling local stories,” said Stacy Brown, chair of the Shreveport-Bossier Convention and Tourist Bureau. “This new magazine aims to highlight the favorite subjects of our inhabitants: food and drink.”






The magazine opens with a message from Brown welcoming visitors to Shreveport-Bossier and hoping for a fresh start to responsible travel in 2021. The remaining pages are chock-full of tantalizing imagery, behind-the-scenes footage, interviews with locals , and more. . Each story is tied to local restaurants, popular menu items and more, while providing a richer look at the resilient culinary community of Shreveport-Bossier. Some of the cookware include:

  • Gator Grillin ‘in the East Bank District
  • Alcohol is not a bad word in Shreveport-Bossier
  • Keeping the tradition of the cake of kings
  • White and Black interview with Robert Trudeau
  • Mardi Gras staple foods
  • Signature meals of Shreveport-Bossier
  • Your perfect place for brunch based on your zodiac sign

On the cover of this issue of Shreveport-Bossier Travel Magazine, foodies will find an immaculate array of Cajun dishes and quick bites around an alligator stuffed with black pudding and wrapped in whole grilled bacon, prepared by grill master Aaron “Peanut Hanning.

“Although ‘alligator grilling is a therapeutic art form, I’m not much different from dads grilling in their backyard while drinking a cold beer,” said Hanning, who also co-owns Frozen Pirogue. . “I take pride in making a meal that everyone can admire and enjoy. My grilled alligator takes the cake because there’s just no more Louisiana than that. “

Joining him in this two-page article will be Beaux Hayes, owner of Beauxjax Crafthouse, and Doug Rogers, owner of Bayou Ax Throwing Company. They are friends and business partners with properties in the East Bank neighborhood and the Plaza of Bossier City. Each of their locations has suffered and persevered through COVID-19 struggles in the bar and restaurant industry. Click here to learn more about their history.






Culinary issue 2021

“This is just the start,” said Brandy Evans, associate editor of the Shreveport-Bossier Travel Magazine and vice-president of communication at the Tourist Office. “We’ve only scratched the surface of what Shreveport-Bossier has to offer. But in this issue, we wanted to pay tribute to the dedicated community of bars and restaurants, as well as preserve the traditions of Mardi Gras in Shreveport-Bossier. “

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To read the culinary stories found in the Shreveport-Bossier Travel Magazine: Culinary Issue 2021, Click here.

For more gastronomic pleasure, mark your calendars for the return of 318 Restaurant Week, from March 15 to 20.

For more information on things to do in Shreveport-Bossier, visit www.Shreveport-Bossier.org.

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Amanda P. Whitten

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