A culinary journey starts at home.

 

Chef Cory Bahr's philosophy:
"I find the best damn ingredients I can and get out of the way."
This simple approach to food is something he learned from two of the best Delta cooks he knows — his grandparents.

Growing up, Cory inherited a passion for the outdoors and good food. Weekends were spent at the family hunting camp, running lines, hunting whatever was in season, and gathering firewood for the campfire. Cory describes his formative years: "I went to the School of Grandmother's Kitchen.'We were always cooking, canning, preserving, you name it."

Introducing Heritage Catering
In 2016, Cory Bahr expanded his culinary operations to include
Heritage Catering, his private chef and catering business.
This new venture allows him to handle special events and corporate dining not only in Monroe but around the region. "I am really proud of what we have been able to establish here, but I'm excited to take my Delta Cuisine on the road."   

 

 
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Cucumber and tomato salad with charred bread

Cucumber and tomato salad with charred bread

Whole roasted fish with chiles and garden herbs

Whole roasted fish with chiles and garden herbs

Avocado toast with arugula and farm egg

Avocado toast with arugula and farm egg

Charred okra with yogurt, Ruston peaches and cashews

Charred okra with yogurt, Ruston peaches and cashews

watermelon, Louisiana pickled shrimp, cucumber, sweet corn, labneh, tajin, and keffir lime

watermelon, Louisiana pickled shrimp, cucumber, sweet corn, labneh, tajin, and keffir lime

From TV's "Chopped" to Food & Wine's "Best New Chef."

 

Chef Cory Bahr has been recognized as Food & Wine's "People's Best New Chef" in America, Taste of the South's "Taste 50" and Food Network's "Chopped!" champion, the 2011 "King of Louisiana Seafood" and Louisiana Cookin' magazine's "Chef to Watch." 

In addition, Cory is a culinary ambassador for the state of Louisiana, a regular host of the Louisiana Seafood Cook Off & The Great American Seafood Cook Off, a director of the Louisiana Travel Promotion Association and the only non-New Orleans chef serving on the Audubon Nature Institute's "Gulf United for Lasting Fisheries Chef Council." 

Cory Bahr is also a spokesman for NOLA Tree Project's
#GreauxHealthyKids campaign and a passionate proponent for access to fresh, healthy food for all children.

 

 
Lacquered duck with vanilla bourbon sweet potato puree, collard greens and duck confit croquette

Lacquered duck with vanilla bourbon sweet potato puree, collard greens and duck confit croquette

Ham hock arancini

Ham hock arancini

Caramelized banana pudding

Caramelized banana pudding

"It's the front porch, with a couple of friends and ice cold beer.
It's Sunday patio parties featuring whole tables laden with antipasti, a whole succulent pig or goat roasting in La Caja China and a keg of Prosecco to cool it all down.
It's about feeling at home, kicking back, enjoying and savoring.
Just like you would do at your grandmother's  table."