One of Shreveport’s most beloved chefs has officially hung up his apron. In a symbolic passing of the torch, Chef John Strand has handed over the keys to Magnolia Pit to proud new owners, Chef Val and Taneia Benn.
But before saying goodbye, Chef Strand hosted one last unforgettable dinner to celebrate his career.
A Farewell Dinner for a Shreveport Culinary Icon
Several Shreveport residents and devoted fans of Chef Strand’s culinary creations bustled into the Magnolia Pit on a recent Friday evening for a final, magnificent seven-course dinner.
This was a meal prepared by one of the chefs who helped make Shreveport a true culinary destination. For years, Chef Strand has poured his heart and soul into feeding our community and challenging the norms of what we think should be on a plate.
I have to admit, there were some dishes I thought I wouldn’t enjoy, but I was proven delightfully wrong. The L’Arpege Egg was too beautiful to eat, I almost didn’t touch it. But once I dug in, I found myself wanting that dish at every meal now. And the Duck Wellington? It was one of the best meals I have ever had. The thought of it now being taken away with the Chef’s retirement is bittersweet.
A Night of Perfection and Poignant Farewells
As each dish made it to the table, Chef Strand explained the story behind every single course. It was a night of celebration, storytelling, and poignant farewells…