The New Orleans Wine & Food Experience is one of the premier events in the Big Easy, showcasing what the city does best. In its 27th Anniversary year, our New Orleans festival has become one of most incredible culinary events in the nation, attracting over 7,000 gourmands and connoisseurs as well as art and music lovers. We're also excited to share the bounty with all the locals who enjoy excellent food, exceptional wine, and a great time!
Each year, hundreds of wineries and restaurants participate. Menus feature local flavor and innovative new creations inspired by diverse cuisines. Top chefs from around the city create culinary experiences like no other. Over two dozen restaurants feature special dining evenings throughout the New Orleans festival. The weekend also features over 1,000 wines from around the world, with special tasting events from wineries. You can enjoy grand tasting events, promenade evenings in the French Quarter, and seminar series to hone your palate.
We also care about our community and want to make New Orleans a better place to live. Over the past 27 years, we have raised more than $1.2 million for local non-profit organizations. From food banks to culinary schools, our beneficiaries have been able to help our community and our culture thrive. We are proud to support our city in this way and look forward to announcing this year's partnering organizations.
If you're looking for a culinary getaway, want to rub shoulders with top chefs and winemakers, or simply enjoy the good food and wine, then book your ticket to this year's New Orleans Wine & Food Experience. Gather all the information you need here on our site to help get you prepared. We look forward to seeing you at this year’s event!
NOWFE is a non-profit organization with 100% of proceeds going to causes that support culinary education.
The Nunez Culinary Arts program prepares students for jobs in bakeries, restaurants, hotels, schools, and cafés. The Culinary Entrepreneurship program brings together principals of small business management with culinary skills for students who want to own their own food-industry business.
The SoFAB Institute documents and celebrates the food and drink of all cultures through exhibits, programming, and a range of media. Because everyone eats, all aspects of food and drink—culture and geography, anthropology and history, economics and politics, law and policy, media and the arts, science and technology—reveal the state of the world. SoFAB, home to the Southern Food & Beverage Museum, Museum of the American Cocktail, Pacific Food & Beverage, SoFAB Communities, Culinaria Policy Center, John & Bonnie Boyd Hospitality & Culinary Library, and SoFAB Media, is among the nation's most comprehensive cultural institutions studying food and drink.
Edible Schoolyard New Orleans (ESY NOLA) changes the way children eat, learn and live at FirstLine Schools in New Orleans, through a comprehensive, hands-on food education program that integrates organic gardening and seasonal cooking into the school curriculum, culture and cafeteria food programs. Our schoolyard gardens, teaching kitchens and reformed school cafeteria menus involve students in all aspects of growing, harvesting, preparing and enjoying food together, as a means of awakening their senses, cultivating a school environment that promotes a sense of pride and responsibility for our land and natural resources, and developing a love of fresh, seasonal foods.
The New Orleans Center for Creative Arts is Louisiana’s high school conservatory. The Culinary Arts Department offers a four-year course of study for talented and disciplined students who aspire to be chefs. NOCCA’s Culinary Arts program was developed in collaboration with the Emeril Lagasse Foundation and supported by Johnson & Wales University, which has created the first of its kind curriculum for high school students.
Culinary Arts is one of Delgado's premier programs, training students for careers in the food services and the restaurant industry. The Culinary Arts Department provides academic instruction through both theoretical and hands-on experiences; as well as, supervised practical work experience in the field of food service, culinary arts, and the hospitality industry.
The John Folse Culinary Institute is dedicated to the preservation and advancement of Louisiana’s rich culinary heritage. NOWFE’s annual donation funds a scholarship for the top culinary students to travel to the Bocuse Institute, in France, where they get hands-on experience with the French roots of Louisiana culinary traditions.
Interested in becoming a NOWFE Beneficiary?
Please contact our Executive Director, Aimee Brown at email@example.com.
A year and half before the very first New Orleans Wine & Food Experience (NOWFE) took place in 1992, a passionate group of wine lovers and purveyors, restaurateurs, hoteliers and arts aficionados gathered to establish the city’s most enduring annual wine and food event. They determined that 100 percent of the event proceeds — minus costs, of course — would benefit the arts, careers in wine, and the hospitality industry; and provide funds for other charitable organizations. The first NOWFE was hosted by the Sheraton Hotel. It began as a four-day event consisting of eleven vintner dinners at various restaurants, the Royal Street Experience, two Grand Tastings, seminars, and champagne brunches. That first year was very successful despite the fact that nearly zero tickets had been sold in advance. In fact, NOWFE made a $6000 profit and disperse $2000 each to three charitable organizations. After a banner first year, the event was moved to the larger venue of the Fairmont Hotel for the next two years.
Over the last several decades NOWFE has grown into an event that annually welcomes more than 7,000 attendees, yet still offers many intimate opportunities to mingle with winemakers, chefs and industry insiders at a plethora or festival events. Adhering to its original mission, NOWFE has contributed more than $1.2 million to local non-profit organizations, and continues to provide a one-of-a-kind experience for wine and food lovers.
Gail Varuso, President
Ewell Smith, Vice President
Susan Hislop, Treasurer
Tod Smith, Secretary
Jim Fein, Past President