Us Up North Kitchen, Shreveport’s outstanding, lunch-only eatery run by Chef Hardette Harris, will host 318 Restaurant Week: “Made Up North” on Tuesday, March 17 at 7 p.m. This casual, five-course dinner will feature food and conversation from a handful of fascinating people who are creating food worth celebrating in Shreveport, Minden and Ruston. Tickets are $45 apiece and may be purchased here. Us Up North Kitchen is located at 300 N. Allen Street in Shreveport. Tickets must be purchased in advance.

RSVP to the official Facebook event for “Made Up North.”

Chefs and entrepreneurs who’ll share their creations include Emerson Hot Tamales (Minden), Harrice Daniels/Just Dinner by Harrice (Shreveport), Chef Kimlin Hall/Chindian Flavors (Ruston), Chef Hardette Harris/Us Up North Kitchen (Shreveport), and Nicholas Maywether/Dalicious Cakes & Bakery (Shreveport). I’ll be on-hand to facilitate conversation and good times throughout the evening.

Chef Kimlin Hall, of Ruston’s Chindian Flavors pop-up, will prepare a course for “Made Up North” on March 17.

Here’s the complete menu for the night:

Emerson Hot Tamales (Minden, LA)
Tomato Cucumber Canapes with Simply Delicious Ranch Dressing by Harrice Daniels (Shreveport, LA)

Callaloo with Collard Greens, Okra and Pumpkin by Kimlin Hall of Chindian Flavors (Ruston, LA)
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Main Dish
Smothered Chicken Breast over Purple Hull Peas, Rice and Gravy by Chef Hardette Harris of Us Up North Kitchen (Shreveport, LA)
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Assorted Pound Cakes By Nicholas Maywether of Dalicious Cakes (Shreveport, LA)

The night will begin with two North Louisiana originals: Minden’s famous Emerson Hot Tamales, which are the best that I have had in Louisiana, and Harrice Daniels’s beloved ranch dressing. Next up, making her first-ever appearance in Shreveport, will be Chef Kimlin Hall of Chindian Flavors. Hall will be serving Trinidadian callaloo, a bracing and delicious Caribbean staple. Chef Hardette Harris will serve her to-die-for smothered chicken. Baker Nicholas Maywether will close out the night with an assortment of pound cakes. Non-alcoholic beverages will be included, and guests are allowed to BYOB.

As different as all of these courses are, they are similar in that they are often thought of as “soul food” or comfort food. Throughout the night, guests will hear from several of the participating chefs about those terms, as well as how they began cooking for the public and their plans for the future.

Chef Hardette Harris’s superb smothered chicken, available weekly at Us Up North Kitchen in Allendale.

While we’re talking local foodenter to win $565 worth of gift certificates to dine at Shreveport-Bossier restaurants. Get your entries in before March 21!

318 Restaurant Week is coming up, March 16-21. Browse a complete list of lunch and dinner specials and one-night-only events here.

20× is a publication of The Shreveport-Bossier Convention and Tourist Bureau.