Thank you to our sponsors, supporters, volunteers, and attendees for TASTE 2018! With over 400 auction items, unique tastes from around the area and jamming music, this year’s event was bigger and better than before. This year’s new Holy Wino Wine Pull and Mobile Bidding took TASTE 2018 to a new level of fun.
Keep up to date with Holy Angels events on our Facebook page and keep an eye out for TASTE 2019 deadlines and dates!
Check out TASTE 2018 information below and photos here.
Join in on the Auction action and register for the NEW mobile bidding at TASTE 2018! Click the button below.
TASTE 2018 will take place Thursday, November 1, 2018. Stay up-to-date on details by selecting Interested in our Facebook event!
Taste 30+ vendors in one place!
From classic Louisiana staples like jambalaya to authentic Mexican delights, TASTE 2018 boasts more than 30 local restaurants and chefs under one roof! Your ticket or sponsorship allows you to taste as many delights as you like, including beer and wine samples. A cash bar is also available.
Groove to the sounds of WINDSTORM!
WINDSTORM will keep the party going all evening so you can dance the night away! The Holy Angels Choir will also perform.
Bid on silent auction items!
New in 2018: mobile bidding at our silent auction! Place bids from your cell phone to win gourmet gift baskets, jewelry and more! Community artists also create pieces especially for the TASTE auction, and our Angel Artists create more than 100 items in AngelWorks Enterprises for bidding.
Register for Mobile Bidding by texting HOLYTASTE to the number 52182 or by visiting holytaste.givesmart.com
Have fun while giving back to Holy Angels!
All auction and event proceeds benefit Holy Angels with approximately 86 cents of every dollar going directly toward client care.
Questions? Contact Kelley Matkins at 318-629-1711 or firstname.lastname@example.org.
2018 TASTE Committee
TASTE Chair, Sharon Driscoll
Sponsorship Chair, Julie Adams
Decorations Chair, Lori Armand
AngelWorks Chair, Mary Jean Lewis
Silent Auction Chair, Julie Kowalski
Chef Ambassador, Blake Jackson