The Bogalusa Blues and Heritage Festival is not only known for presenting incredible blues and other Louisiana heritage music. It’s earned a reputation for enriching the festival attendees’ experience by also making quality, hand-crafted art and fine food available.

And this year, renowned chef Gerard Maras, who has been called the “most important chef in New Orleans history,” will help ensure that the rave reviews continue by offering attendees shrimp and grits as well as red beans and rice with smoked pork sausage.

Maras, who owns a farm in Franklinton, gained acclaim at Commanders Palace, Mr. B’s Bistro and his own award-winning Gerard’s Downtown, which was named a top 15 new American restaurant when it opened in New Orleans. He is credited with initiating the now national farm-to-table approach of providing fresh food simply made.

Maras is just one of nearly 20 food vendors that will offer dishes like crawfish nachos and pasta, seafood platters, stuffed crabs, fried shrimp, chicken wraps and tacos, etouffee, grilled catfish with roasted corn, stuffed jalapenos, gyros, bacon wrapped shrimp, smoked sausage poboys, BBQ nachos, jambalaya, Cajun fried chicken and fish, smoked chicken wings, hamburgers, hotdogs, kettle corn and roasted peanuts.

And the nearly 20 art vendors for BBHF IV are equally as exciting. Visitors will get to peruse and purchase pottery effigy vessels and other art, numerous types of jewelry, prints of blues musicians, metal art, woodcrafts, reverse painting pieces, mini top hats, crocheted hooded scarves, knitted items, wax hand sculptures, and even flavored pepper jelly.

For additional information and to purchase tickets, visit online at www.bogalusablues.com. This year’s festival is Friday, Sept. 25, and Saturday, Sept. 26, at Cassidy Park.

Malinda White is the executive director of the Bogalusa Blues and Heritage Festival.