For nearly three decades, Baton Rouge residents have visited the Red Stick Farmers Market to fill their baskets with fresh produce, seafood, meats, baked goods, and handcrafted products from local producers.

This summer, BREADA is offering a new way to experience those same ingredients — not through a market basket, but through an immersive culinary experience.

The Big River Economic and Agricultural Development Alliance (BREADA) has announced its inaugural Summer Culinary Series, a collection of chef-led classes, tastings, and educational experiences designed to bring consumers closer to the farmers, fishers, and food artisans who help shape Louisiana's food culture.

Hosted inside the newly renovated Teaching Kitchen at Main Street Market, the series reflects a growing appetite among Baton Rouge residents for experiences that go beyond simply dining out.

From learning how to pair sake with Louisiana seafood to understanding wine through the eyes of a professional sommelier, the Summer Culinary Series aims to create meaningful connections between local food and the people who enjoy it.

"As interest in local food and culinary experiences continues to grow in Baton Rouge, we are excited to create something that not only offers exceptional food and drink experiences, but also strengthens the connection between consumers and the farmers, fishers, and food artisans who make those experiences possible," said BREADA Executive Director Darlene Adams Rowland.

The new series arrives at an important moment for Baton Rouge's food scene. Consumers are increasingly interested in knowing where their food comes from, who produced it, and how seasonal ingredients can elevate the dining experience.

For BREADA, that mission has been central since the organization's founding.

Approaching its 30th anniversary, BREADA has spent decades strengthening local food systems through the Red Stick Farmers Market and Main Street Market. The Summer Culinary Series builds upon that work by creating opportunities for community members to interact with local food in a more hands-on and educational setting.

Every experience in the series will feature ingredients sourced directly from Red Stick Farmers Market vendors, reinforcing BREADA's commitment to supporting local producers and keeping food dollars circulating within the regional economy.

"The Summer Culinary Series provides an exciting opportunity to utilize the newly renovated Teaching Kitchen as it was intended," Rowland said. "Creating immersive experiences that advance BREADA's mission of connecting consumers with local food and the people who produce it."

An Elevated Start with Sake & Omakase

The series begins with what promises to be one of the most unique dining experiences of the summer.

Sake & Omakase will bring together nationally recognized sake educator Chris Johnson, known throughout the industry as the "Sake Ninja," alongside acclaimed chef Thien Nguyen, winner of 225 Magazine's Best Chef award, and registered dietitian Nick Bennett.

Guests will enjoy a five-course tasting menu built around seasonal ingredients from Louisiana farms and fisheries while learning the art of sake appreciation and food pairing.

With only 20 seats available each evening, the event is designed to create an intimate atmosphere where guests can engage directly with culinary experts and ask questions throughout the experience.

The event will take place June 17 and 18 at Main Street Market.

Learning to Taste Like a Sommelier

Later this summer, wine lovers will have an opportunity to sharpen their palates through Taste Like a Somme.

Led by Level 3 Sommelier Scott Higgins, the class will guide participants through professional wine evaluation techniques while pairing wines with thoughtfully curated charcuterie boards featuring seasonal ingredients from local vendors.

Whether attendees are casual wine drinkers or aspiring enthusiasts, the experience is designed to make wine education approachable while highlighting the connection between local ingredients and exceptional hospitality.

Taste Like a Somme will be offered on July 15 and July 29.

Building Community Around Local Food

While the classes themselves are expected to attract food enthusiasts, BREADA sees the Summer Culinary Series as something larger than a collection of events.

The program represents a new way to strengthen relationships between consumers and local producers while fostering a deeper appreciation for Louisiana's agricultural heritage.

By creating opportunities for people to learn directly from chefs, beverage experts, and local food advocates, the series reinforces the idea that local food is about more than ingredients — it's about community.

The Summer Culinary Series is intended to become a recurring seasonal program, with future offerings planned throughout the year to celebrate the unique flavors and traditions of Louisiana's changing seasons.

For Baton Rouge residents looking for a memorable night out, an educational culinary experience, or a new way to support local agriculture, BREADA's newest initiative offers all three.

Summer Culinary Series Events

Sake & Omakase
June 17 and June 18
Doors Open: 6:15 p.m.
Program Begins: 6:30 p.m.
$150 Individual | $250 Couple

Taste Like a Somme
July 15 and July 29
$100 Individual | $175 Couple

All events will be held at Main Street Market's Teaching Kitchen and are limited to 20 guests per session.

For tickets and additional information, visit breada.org/summer-culinary-series.