For the Love of Beer: A Celebration of Great Raft Brewing
6:30 pm18:30

For the Love of Beer: A Celebration of Great Raft Brewing

Date: Tuesday, May 16th

Time: 6:30pm

Location: Sainte Terre

Price: $75/person (includes tax and gratuity)

Come join us as we celebrate all things Great Raft!  We are kicking off American Craft Beer Week by recognizing where it all started for Shreveport/Bossier City…Great Raft Brewing.  Great Raft has put Shreveport on the map in ways we have never been before, bringing recognition to artisan production in our area and reviving a sense of local pride. 

Jennie Merrill, the Director of Education for the Southern Food and Beverage Museum will be joining us in a spirited conversation with Andrew and Lindsay Nations to discuss the birth of Great Raft, their inspirations and process, the re-release of fan favorite Southern Drawl, and why we should all be drinking more beer.

To open the evening, Sainte Terre’s Chef Holly Schreiber will be preparing small bites paired with some of Great Raft’s most coveted beers, followed by a 3-course paired dinner on the grounds using Mahaffey Farms meats and produce.

Live music, beer trivia and other surprises will make this an evening with friends that you do not want to miss!

For the Love of Beer:  A Celebration of Great Raft is the first in a series of new events by Sainte Terre.  ‘Terre Talks’ will be highlighting local artisans, tastemakers and healers - pairing education with creation.  Upcoming events will include a marriage boot camp with Marriage and Family Therapist Tom Moore, wedding photography and floral workshops, food and wine intensives, and more!  

Beverage Catering provided by Fete LA


1st Course:

Herb Marinated Gulf Shrimp Roasted Beet Ricotta Crispy Sweet Corn Fritter

2nd Course:

Mahaffey Fried Chicken Confit / Honey Thyme Syrup Summer Succotash
Smoked Parsnip Puree
Cheddar Lager Biscuits and House-Churned Butter

3rd Course:

Rhubarb and Creole Cream Cheese Napoleons

Passed Small Bites:

Chicken Skin Wontons // Ginger Curry Poutine // Fig & Prosciutto Tartlets // Honey and Garlic Duck Wings

Paired with all your Great Raft favorites:

All My Tomorrows Old Mad Joy Commotion Farmhouse Slang Born in a Barn You, Me & Everyone We Know
and of course...Southern Drawl! 


Eat Here: A Culinary Celebration of Shreveport-Bossier
7:00 pm19:00

Eat Here: A Culinary Celebration of Shreveport-Bossier

Join the Shreveport-Bossier Convention and Tourist Bureau for the second installment of "Eat Here: A Culinary Celebration of Shreveport-Bossier.” This night of food, culinary history and conversation will be held at Sainte Terre in Benton, 7 p.m., Friday, Sept. 23, and will explore the delicious stories behind popular local dishes including stuffed shrimp from Eddie's Seafood & Soulfood Restaurant, ice box pies from Strawn's Eat Shop, all-the-rage Hawaiian cuisine from the Ono’s Traditional Hawaiian Cuisine and more. Two new short videos about food in Shreveport-Bossier will be premiered. Chef Holly Schreiber of Sainte Terre will create a special dish for this event that will imagine an iconic Shreveport-Bossier food of the future. In addition to the public, this event will be attended by 8 visiting food writers representing publications ranging from AAA Southern Traveler to

Tickets must be purchased in advance (no sales at the door). A cash bar will be available.



Script & Sangria
6:30 pm18:30

Script & Sangria

Don’t wine about that bad handwriting!  Come hang at our next Girl’s Night Out and learn how to write the trendiest script like a pro!

The queen of all things pretty, Taylor Toms of All Things Taylor-Made, will be joining us to guide you through creating your own scripted wooden cheese board, Derek and Hillary (from Sainte Terre/Fete LA) will be teaching how to make the tastiest summer sangria with each guest creating a half-gallon of your own blend to take home, and Chef Holly will be guiding you through an artisan cheese tasting AND teaching how to make your own perfect cheese plate for your next party!

Get crafty, enjoy some amazing cheeses from around the world, and brush up on those cocktail skills!

Included in price per person:

  • Beautiful wooden cheese board  ($30 value)
  • 1/2 gallon growler of sangria to take home ($25 value)
  • Heavy appetizers, Sangria and Champagne
  • Beginner Artisan Cheese Course
  • Lots of fun!

This event is sold out!  Please check back for more events in the future!

Four Hands: A Collaboration of Caddo + Bossier with Chef Gabriel Balderas and Chef Holly Schreiber
6:15 pm18:15

Four Hands: A Collaboration of Caddo + Bossier with Chef Gabriel Balderas and Chef Holly Schreiber

"There is something very special about a four hands dinner. It brings together cooks who may not know each other very well but it helps to cement a friendship and showcase their different cooking styles." 
-Food & Wine Gazette-

Join us for a memorable occasion of a collaboration dinner at the peak of the season showcasing the emerging culinary scene of Northwest Louisiana.

The beautiful Sainte Terre will be the setting of this merger of two styles, in Four Hands: A Collaboration of Caddo + Bossier with Sainte Terre's Holly Schreiber and El Cabo Verde's Gabriel Balderas.

As with our previous dinners, the seating will remain limited for this eight course plated meal with wine pairing by Sainte Terre's owner, Derek Schreiber. 

Sainte Terre Mother's Day Brunch
12:00 pm12:00

Sainte Terre Mother's Day Brunch

Give your mother an extra special treat this year!  The Sainte Terre Mother’s Day Brunch will be one to remember for you and your family.  Come enjoy a station-style Louisiana brunch, unlimited Bellini bar and custom wrist corsages for all mothers created by Botanical Occasions.   

Due to limited seating, please make reservations in advance!

(Children ages 0-5 are welcome for free, Ages 6-20 are $30.  Please be aware that we do not have highchairs available.)

This event is sold out! Thank you for your support and keep an eye out for upcoming events!

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Pineywoods Supper Club Kick-Off Dinner
6:00 pm18:00

Pineywoods Supper Club Kick-Off Dinner

  • Sainte Terre

Come join us for the kick off dinner for the Pineywoods Supper Club! Founders Evan McCommon, Derek Schreiber and Holly Schrieber will be hosting our inaugural event on the grounds of Sainte Terre with Chef Holly Schreiber preparing a family-style dinner using the best locally-sourced meats and produce that spring has to offer!



Trailblazers & History-Makers Wine Experience
6:00 pm18:00

Trailblazers & History-Makers Wine Experience

  • Sainte Terre

Join us for our first in a series of wine experience classes meant to educate those new to wine and inspire those who have learned to appreciate the intricacies that make it an art.  This class will be an in-depth look at wineries and varietals that put their respective styles on the map.

Focusing on California, we will be featuring six iconic wines from six landmark wineries that became and remain the gold-standards of their particular styles.  Certified Specialist of Wine and Sommelier Wallace McKeel will be joining us to help guide your experience with techniques on how to critically taste and contemplate what makes these great wines and places so impressive.  Our own Chef Holly will be pairing each of the wines with six classic dishes that compliment and elevate the wines creating an immersive sensory learning experience like no other.

In order to maintain an intimate hands-on educational experience we will limit attendees to 50, so act now to secure your seat!

This event has SOLD OUT! Thank you so much for your support!

If you would like to be added to our email list for future events, please let us know!  Send an email to!

Cook the Book: Lee Anne Wong's Dumplings All Day Wong
6:00 pm18:00

Cook the Book: Lee Anne Wong's Dumplings All Day Wong

If we were to curate our perfectly planned last meal, there would be no question that it would have to include a dim sum course.  Those little packages of doughy goodness filled with beautiful combinations of flavors are one of the best comfort foods you can imagine.

While working at The French Culinary Institute, Chef Holly had the great pleasure of having Chef Wong as a friend, colleague and mentor, and values her impact on the culinary world. Chef Wong honed her skills in the kitchens of Chefs Marcus Samuelsson and Jean Georges Vongerichten, and later returned to her alma mater as Executive Chef of Event Operations.  What some may consider a 'dream' job, Lee Anne worked weekly with the FCI deans (Soltner, Sailhac, Pepin, Torres), in addition to other mega chefs (from Batali to Colicchio) to create demo experiences for students. Wong was in the top 4 of Season 1 of Top Chef, and later became the Culinary Producer of the show, in addition to a frequent guest on Cooking Channel's Unique Eats, and winner of Iron Chef America Season 10, Episode 1 against Michelin-rated Chef Marc Forgione. She now has two of her own restaurants in Hawaii, Koko Head Cafe and Hale Ohuna.

In this class, we will be celebrating Chef Lee Anne Wong's cookbook Dumplings All Day Wong - a comprehensive guide to creating any type of dim sum dish you can dream up! Learn the art of making a variety of dumplings and doughs, including wontons, shumai, gyoza, and bao, learn hands-on cooking techniques for short ribs and korean fried chicken, in addition to quick pickling methods.

On the Menu:

Pork and Chive Dumplings

Miso Short Rib Dumplings

Ginger Crab Rangoon Dumplings

Korean Fried Chicken Dumplings

Teriyaki Salmon Gyoza

Pork and Shrimp Shumai

Lobster and Kaffir Lime Har Gow

Pork and Crab Soup Dumplings

French Onion Soup Dumplings

Char Siu Pork Buns

Black Vinegar Dipping Sauce

Ponzu Dipping Sauce

Quick Pickled Cucumbers

This event is sold out!  We will be announcing more cooking classes soon!  Check back!



Cocktails and Couture: All About That Braid
7:00 pm19:00

Cocktails and Couture: All About That Braid

Who doesn’t love a girl’s night out with cocktails, hair and makeup?  To kick off our first Cocktails and Couture series, come enjoy a hands-on class with Robyn Stewart and Faith Good from Couture Cosmetics and Salon to learn how to recreate the newest make up trends and boho braids for 2016!

Plus, from Cosmopolitans to Choco-spressos, the crew from Sainte Terre and Fete LA will be teaching how to make the best martinis in town. 

Each guest will leave with a swag bag full of samples and treats, plus we will have giveaways all evening!

Cocktails and Couture: All About That Braid
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Cook the Book:  David Chang's Momofuku
6:00 pm18:00

Cook the Book: David Chang's Momofuku

Sainte Terre is hosting a series of cooking classes taught by our very own Chef Holly.  The classes will be based off of cookbooks that Holly has personally worked on, or believes is significant to kitchen and culinary culture. 

Chef David Chang is a French Culinary Institute grad (like Holly!) and began his rise to fame with opening his first restaurant, Momofuku Noodle Bar in 2004.  Chang made waves in New York City at the time by taking what he and many considered 'street food' and elevating it to another level by raising the standard of ingredients and preparation. Many considered him to be 'breaking all the rules' of what was considered fine dining.

He soon opened Momofuku Ssam, Momofuku Ko (where he received his first Michelin stars!), Momofuki Milk Bar (where pastry chef Christina Tosi made a name for herself), Ma Peche, Fuku, and now additional outposts in Sydney and Toronto.

Dave's personality is opposite of what you would imagine of a Michelin-star chef - he is irreverent, laid back, and he likes to fight the system.  You would love to hang out and have a beer with him.  He cares about making food approachable, and that is why we are celebrating him!

In this class, we will be learning the art of making both steamed buns and ramen noodles from scratch, in addition to working with pork belly, developing a beautiful dashi and stocks for ramen, and more!

On the menu:

Steamed Buns with Braised Pork Belly

Momofuku Ramen

Bacon Dashi 

Banh Mi

Confit Fingerling Potatoes

This class is sold out!  Please visit us in the coming months for more fun culinary adventures! 



Sainte Terre Valentine's Dinner 2016
5:30 pm17:30

Sainte Terre Valentine's Dinner 2016

Come join us for the 2nd annual Valentine's Day dinner at Sainte Terre! Treat your sweetheart to a romantic evening featuring an exciting menu paired with fabulous wines. Live music will be provided by the talented Elm's District band from Lake Charles, LA. Seating is limited - reservations required!

$100/person (plus tax)

Date: Sunday, February 14th

Time: 5:30pm Cash Bar Opens, 6:00pm Dinner Begins


1st Course:

Jumbo Lump Crab Au Gratin, House-made Brioche Toast

2nd Course:

Fried Green Tomato Salad, Chargrilled Shrimp, Mahaffey Bacon, Remoulade Hollandaise

3rd Course:

Lobster Bisque in Puff Pastry, Short Rib with Creamy Corn Relish

4th Course:

Fig, Guanciale & Gorgonzola Dolce Agnolotti, Duck Confit, Spiced Pecan Brown Butter

5th Course:

Toffee Tiramisu, Salted Caramel Brittle, Pine Nut Ice Cream

Cost includes 2 bottles of wine and 2 glasses of champagne per couple or 1/2 carafe of each wine pairing and 1 glass champagne for singles

Remaining seating is very limited.  Please call for availability: 318.936.9544.

Cook the Book: Chef Alain Ducasse -  Ducasse Made Simple
2:00 pm14:00

Cook the Book: Chef Alain Ducasse - Ducasse Made Simple

Sainte Terre is host to a series of cooking classes taught by our very own Chef Holly.  The classes are based off of cookbooks that Holly has personally worked on, or believes are significant to kitchen and culinary culture. 

Our first Cook the Book class will feature one the first of Chef Alain Ducasse's cookbooks that were adapted for an American audience.  Holly had the amazing pleasure of testing and translating these recipes prior to publishing in the US.  

Ducasse is a classically trained French chef who set the bar for haute cuisine across the world.  He is the first chef to own restaurants with 3 Michelin stars in 3 cities, and is also only one of two chefs to hold 21 Michelin stars throughout his career.  That's crazy y'all!!

We will be celebrating French cooking techniques and classic cuisine for this class (and also tasting some fun French wines!). Learn how to work with and de-vein an entire lobe of foie gras, tackle using both phyllo and pastry dough, work with live lobsters and various preparation techniques of this classy crustacean, hone your knife techniques, and more! 


Crispy Foie Gras Mousse Triangles

Lobster Newburg

Pascal Vegetable Tartlets

Crepes with Chocolate Mousse