225 Magazine [February 2024] by Baton Rouge Business Report

FEBRUARY 2024 • FREE VALENTINE'S DAY 39 MID CITY GRAS 56 PACE CENTER 58

For the love of

PaSta! inside Digging into house-made pasta, ramen, sauce, bread + more!

A meatball and spaghetti from Monjunis Italian Café & Grocery

PATIENT TRAVIS CLARDY IS BACK ON THE JOB AFTER HE WAS SIDELINED WITH SEVERE NECK AND ARM PAIN. A FEW MONTHS AFTER NECK SURGERY, HE IS BACK DOING THE TYPE OF HARD CORE WORK THAT KEEPS OUR ECONOMY RUNNING. SCAN THE QR CODE TO SEE THE VIDEO OF TREVOR’S REMARKABLE STORY

BACK

ON THE “BULL”

Whether it’s on the bulldozer or in the carpool line, getting your back-BACK (and neck!)- is the goal. Dr. Eric K. Oberlander is an award-winning spine specialist who has developed one of the largest practices in the country. As one of the few board certified neurosurgeons in Louisiana who has fellowship training in minimally invasive and complex spine surgery, his services are in high demand. Join the 7,000 patients that see Team Oberlander per year. AL TU AC R O EV TR

Board Certified Neurosurgeon TheNeuroMedicalCenter.com

T EN TI PA

Eric Oberlander, MD

DY AR CL

This Month [ F E B R U A R Y ]

@ BREC VIBIN’ YOGA Jefferson Hwy Park Feb. 1 + 15 | 6-7 p.m. Feb. 24 | 8:30-9:30 p.m. Followed up by Power Up Yoga

CHEFS R’ US

ZOO + ME MORNINGS

BREC’s Baton Rouge Zoo Feb. 13 | 9:30-11:30 a.m.

SUNSHINE SOCIAL: MASQUERADE BALL Milton J. Womack Park Feb. 16 | 6-9 p.m.

Highland Road Community Park Feb. 1 + 15 Forest Community Park Feb. 5 6-7 p.m.

TEA FOR TWO Baringer Art Center Feb. 17 | 10-11:30 a.m.

FLEX, BODY + STRETCH

MARDI GRAS MASK PAINTING

Jefferson Hwy Park Feb. 7 | 5:30-6:30 p.m.

Kernan Ave Park Feb. 17 | noon-3 p.m.

IPT BLACK HISTORY MONTH CELEBRATION

Independence Event Center Feb. 10 | 10 a.m.-3 p.m.

Baker Rec Center Feb. 17 Anna T. Jordan Community Park + Cedar Ridge Dr. Park Feb. 23 6-7 p.m.

SWEETHEART SOIREE

PLUS NIGHT

Independence Event Center + Lawn Feb. 10 | 4:30-8:30 p.m.

FAMILY GAME NIGHT

SUMMER HIRING APPLY TODAY!

brec.org/careers GEAUX FISH! CATFISH RODEO Howell Community Park Feb. 24 | 7:30-11:30 a.m.

MEET THE ARTISTS CLOSING RECEPTION Bluebonnet Swamp Nature Center Feb. 25 | 2:30-4:30 p.m.

LITTLE PICASSOS

Baringer Art Center Feb. 27 | 4:30-5:30 p.m.

Highland Road Park Observatory Feb. 17 | 7-10 p.m.

BREC.ORg/thismonth BREC does not discriminate on the basis of race, creed, color, national origin, sex, disability, age, religion, veteran status or sexual orientation in its programs and activities.

DESIGN AND BUILD YOUR

YEAR Y

Y LEA TR

NG DI

INDU S

OUTDOOR PARADISE

ARRAN T

COMING SOON… OUTDOOR LIVING!

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Our revamped building will feature an incredible showroom where you can view our expert craftsmanship and cutting-edge designs up close. Collaborate with our team of experts and bring your vision to life in our design consultation room. Once the layout is set, visit our tile and outdoor kitchen showroom offering a vast array of top-quality materials SCAN TO LEARN MORE and cutting-edge appliances.

TUESDAY BLUE PLATE SPECIALS

17.99

WITH FAB FIFTY VOUCHER

Wednesday, February 14 (Anti-Valentine’s Day) 6PM – 10PM $

TUESDAY, FEBRUARY 6

RED BEANS & RICE

20 PER PERSON

W/ SAUSAGE LINK & CORNBREAD

1st Drink Is Free Special Menu Available DJ Ma3stro • Photo Booth Tarot Card Reader Event T-shirts For Sale

TUESDAY, FEBRUARY 13

SAUTEED LIVER & ONIONS W/ MASHED POTATOES, GREEN PEAS & ROLL

TUESDAY, FEBRUARY 20

CRAWFISH ETOUFFEE W/ RICE & FRENCH BREAD

“The Break-up Bar”

TUESDAY, FEBRUARY 27

in The Loft at 1717

12.99

HAMBURGER STEAK

100 PER PERSON

W/ MASHED POTATOES, GRAVY & ROLL

Reserved Seating • Open Bar Snacks • Sweets • Free T-Shirt

For guests 50+ may swipe at the kiosk to print a ticket to redeem.

Purchase your tickets at thequeenbr.com Space is limited. Buy your tickets early!

SCAN THE QR CODE TO CHECK OUT OUR FEBRUARY ENTERTAINMENT LINE UP IN 1717

TheQueenBR.com MUST BE 21+

1717 RIVER RD. N • BATON ROUGE, LA 70802

GAMBLING PROBLEM? PLEASE CALL 1-877-770-STOP

CONTENTS //

Features 13 Who is crafting beautiful, handmade chocolates 18 What the future holds for the Baton Rouge African American Museum 39 How many rose orders local florists see for Valentine’s Day 56 Why this Mardi Gras krewe focuses on sustainable throws And much more…

Departments 13 What’s Up 18 Our City 23 I Am 225 24 Cover story 39 Style 51 Taste 56 Culture 60 Calendar

ON THE COVER

For the love of PASTA

Patrick Wong makes ramen noodles from scratch at Boru.

MONJUNIS’ RED SAUCE is so beloved, the restaurant bottles and sells it. Each week, it distributes 300-600 cases of the sauce to Capital City outlets. Monjunis’ sauce, spaghetti and a meatball were the centerpieces for our cover shoot. Features Writer Maggie Heyn Richardson and Digital Staff Writer Olivia Deffes staged the trio, photographed by Staff Photographer Collin Richie for our cover story on noodles. Hungry? Dig in on page 24.

COLLIN RICHIE

24 6

[225] February 2024 | 225batonrouge.com

• AD WILL RUN AS IS unless approval or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees. Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS This ad design © Melara Enterprises, LLC. 2023. All rights reserved. Phone 225-928-1700

Scan for pizza, wine & cocktail menus

Happy Hour SIGNATURE COCKTAILS STARTING AT $5 ALL DAY MONDAY TUESDAY – FRIDAY 11AM-6PM SUNDAY 5PM – 9PM

Entertainment LIVE MUSIC WEDNESDAY-SATURDAY 6:30-9:30PM SATURDAY & SUNDAY BRUNCH UNTIL 4PM SUNDAY JAZZ BRUNCH 10:30 AM- 2PM

Promotions SPECIAL VALENTINE’S DAY MENU TUESDAY 50% OFF SELECT BOTTLES OF WINE 10% OFF HEALTHCARE WORKERS & FIRST RESPONDERS 15% OFF DRINKS FRI & SAT NIGHTS FOR SERVICE INDUSTRY WORKERS NOW OPEN UNTIL MIDNIGHT ON FRIDAYS & SATURDAYS Chef David Dickensauge | CEO Yilena Hernández

225.408.5062 | 7673 PERKINS RD SUITE C-1

225batonrouge.com | [225] February 2024

This ad

EDITOR'S NOTE //

Some of the colorful pastas in stock at Cannatella Grocery

How we got that shot

LLIN

Flour child

HIE

225 Digital Staff Writer Olivia Deffes, Staff Photographer Collin Richie and Features Writer Maggie Heyn Richardson

Jennifer Tormo Alvarez 225 Editor-in-Chief COLLIN RICHIE

TALKING TO A pasta maker is like talking to a poet. They can’t resist flowery (or, ahem, flour-y) imagery and metaphors. Noodles deserve nothing less than textural, playful adjectives. Chef Elton Hyndman, who makes fresh pasta at his Baton Rouge restaurant Nino’s, calls the twisted, tubular casarecce pasta a “stabbing pasta,” the kind you can dig your fork into. He compares gnocchi to “little clouds.” He describes the ridges and folds on pasta as “sauce caverns.” It’s clear he’s studied this—he can rattle off the history of pasta or unpack how a dish like puttanesca got its name. It’s a similar vibe for ramen makers. Boru owner Patrick Wong talks about the “bounciness” of fresh noodles. He can explain why it’s important to slurp them. Pasta is a worthy muse. It’s elegant but affordable. Refined but approachable.

It’s comfort food, but it’s also the thing you want to share with a romantic date, Lady and the Tramp-style. Our culinary worlds begin at childhood with mac ‘n’ cheese, SpaghettiOs and ravioli. When it’s shaped like letters of the alphabet and enveloped in a creamy sauce, pasta teaches kids that food can be fun. Then we grow up and graduate into the wonderful world of bucatinis and fusillis. We discover that pasta sauce that’s light can be just as heavenly as one that’s heavy, like the simple, garlicky Spaghetti G.O.P at DiGiulio Brothers, or a creamy, peppery plate of cacio e pepe at a restaurant in Rome. We learn that the best ingredient is actually pasta water itself—how there’s a certain kind of magic that happens when starchy, salty liquid emulsifies a sauce. Is it any wonder why we love pasta so much? Dig into the fascinating, alluring world of noodles in Baton Rouge in this month’s cover story, starting on page 24. Navigate where to find handmade noodles and pasta, which varieties to pick up from local markets for an at-home pasta night, the power of sauce and bread, and more. Have a happy Mardi Gras and a sweet Valentine’s Day. Pasta la vista!

RIC

STAFF PHOTO

No, there wasn’t a murder inside 225 Staff Photographer Collin Richie’s studio. It was just a mess of Monjunis red sauce, thanks to this month’s cover shoot. And that meatball on our cover is heavier than it looks, says 225 Digital Staff Writer Olivia Deffes. She and Features Writer Maggie Heyn Richardson dropped Monjunis spaghetti noodles on top of a meatball—over, over and over again—while Richie captured our cover photo. The splashes of sauce were all worth it.

[225] February 2024 | 225batonrouge.com

Max Miller, author of , OBOC 2024 selection y tor His g Tastin

Kickoff Party Friday, March 8, 5-7 p.m. Main Library at Goodwood Live Music | Free Food | Children’s Activities Edible Book Festival | Community Organizations

7711 Goodwood Blvd • ebrpl.com • Reference Service: (225) 231-3750

Issue Date: Feb2024 Ad proof #3 • Please respond by e-mail or phone with your approval or minor revisions. • AD WILL RUN AS IS unless approval or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees. Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS This ad design © Melara Enterprises, LLC. 2024. All rights reserved. Phone 225-928-1700

SWEET AND SAVORY SPECIALS OFFERED

Publisher: Julio Melara

EDITORIAL

Chief Content Officer: Penny Font Editor-In-Chief: Jennifer Tormo Alvarez Managing Editor: Laura Furr Mericas Features Writer: Maggie Heyn Richardson Digital Staff Writer: Olivia Deffes Multimedia Editor: Oscar Tickle Staff Photographer: Collin Richie Contributing Writers: Cynthea Corfah, Jillian Elliott, Gabrielle Korein, Tracey Koch, Benjamin Leger Contributing Photographers: Ariana Allison, Jillian Elliott, Gabrielle Korein, Amy Shutt

ADVERTISING

Director of Consumer Sales: Michelle Lanoix Team Leader: André Hellickson Savoie Assistant Sales Manager: Manny Fajardo Multimedia Consultants: Jamie Hernandez, Kaitlyn Maranto, Cassidie Tingle Digital Operations Manager: Devyn MacDonald Partner Success Manager: Paul Huval Content Creator: Ashleigh Ward Digital Ops Assistant: Derrick Frazier

STUDIO E

MON: 11AM-9PM | TUES-THURS: 11AM-10PM FRI: 11AM-11PM | SAT: 10AM-11PM | SUN: 10AM-9PM

3145 GOVERNMENT ST | 225.636.5157 | ELSIESPIES.COM

Director: Taylor Gast Creative Director: Tim Coles Corporate Media Editor: Lisa Tramontana Content Strategist: Emily Hebert Project Manager: Kendall Denney Account Executive: Judith LaDousa

MARKETING

Marketing & Events Coordinator: Taylor Andrus Marketing & Events Assistant: Mallory Romanowski

Make baseball season a

HIT!

ADMINISTR ATION

Business Manager: Tiffany Durocher Business Associate: Kirsten Milano Office Coordinator: Sara Hodge Receptionist: Cathy Varnado Brown

PRODUCTION/DESIGN

Director of Creative Services: Amy Vandiver Art Director: Hoa Vu Senior Graphic Designers: Melinda Gonzalez Galjour, Emily Witt Graphic Designer: Ellie Gray Design Consultant: Carlin Mumphrey

AUDIENCE DEVELOPMENT

Audience Development Director and Digital Manager: James Hume Audience Development Coordinator: Ivana Oubre Audience Development Associate: Catherine Albano Customer Service Coordinator: Kathy Thomas

Tailgate with

[225] February 2024 | 225batonrouge.com

EQUESTRIAN CENTER & RV CAMPGROUND

A publication of Melara Enterprises, LLC Chairman: Julio Melara Executive Assistant: Brooke Motto Vice President-Sales: Elizabeth McCollister Hebert Chief Content Officer: Penny Font Chief Digital Marketing Officer: Erin Pou Chief Operating Officer: Guy Barone Chairman Emeritus: Rolfe H. McCollister Jr. Circulation/Reprints 225.928.1700 • email: circulation@225batonrouge.com 9029 Jefferson Highway, Suite 300, Baton Rouge, LA 70809 225-214-5225 • FAX 225-926-1329 • 225batonrouge.com ©Copyright 2024 by Melara Enterprises, LLC. All rights reserved by LBI. Reproduction in whole or in part without permission is strictly prohibited. Business address: 9029 Jefferson Highway, Ste. 300, Baton Rouge, LA 70809. Telephone (225) 214-5225. 225 Magazine cannot be responsible for the return of unsolicited material—manuscripts or photographs—with or without the inclusion of a stamped, self-addressed return envelope. Information in this publication is gathered from sources considered to be reliable, but the accuracy and completeness of the information cannot be guaranteed.

F E E D B AC K / / W H AT ' S O N L I N E / /

Reader’s replies

TOP STORIES

COLLIN RICHIE

Start new holiday traditions at these Baton Rouge restaurants open on Christmas Day

These Baton Rouge neighborhoods are all decked out for the holidays These Christmasthemed pop-up bars in Baton Rouge will get you into the holiday spirit

DIGIT

505.3K

The number of views on Bria Black’s (@briablack7) TikTok about Dillard’s Old Fashioned Tea Cakes. Black posted about tasting Junius Dillard’s tea cakes after reading our Dec. 2023 feature on the soul food staple. “My grandma used to get these for us all the time growing up. Eating them again took me right back to 2002 sitting in the living room cracking open a bag with her,” Black wrote. “If you are ever in Baton Rouge on a Saturday, stop by the farmers market and go by the Dillard’s Old Fashioned Tea Cakes stand. … They are so good (and) this man was SO SWEET.” Thousands of commenters were charmed. On the arrival of Baton Rouge’s first Aldi, a chain known for its low prices and trendy specials: “You’re going to love it!” —@meg_nn

ARIANA ALLISON

GABRIELLE KOREIN

COURTESY THE QUEEN

December 2023’s most-read articles at 225batonrouge.com

SAVE THE DATE Best of 225 Awards Show support for your local favorites in this year’s awards. Here’s the schedule: Now to Feb. 7 Write-in nominations are open. On a fill-in-the-blank ballot, Capital Region residents can make their picks for Baton Rouge’s best businesses and people. Feb. 27 to April 3 Voting is live at 225batonrouge. com/bestof225. The people and businesses that received the most nominations will be listed on the final ballot.

“I’ve been to the one in Central just once. I was far from impressed.” —@auntiemame2

SCAN TO VOTE!

Comments and analytics are from Dec. 1-31, 2023. They have been lightly edited for clarity and brevity.

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LIVE MUSIC BY CHRIS ALLEN 225batonrouge.com | [225] February 2024

When you need a mammogram,

is your krewe. Before you second line this Mardi Gras season, ensure your first line of defense is taken care of… your mammogram. Mambo over to Woman’s Imaging Center for our Mardi Gras Mamm-o-thon. Our 3D mammography technology will help keep your parade rolling for years to come. Get screened by February 13, 2024, to receive a Mardi Gras giveaway.* Call 225-924-8265 to schedule your mammogram today. while supplies last

W H AT ' S U P / /

February

CANDY

crush

The mother-daughter team behind Chocolate Bijoux makes handmade sweets that look like gems B Y MAG G IE H E YN R I C HA R D S O N / / P H OTO S BY CO L L I N R I C HI E

225batonrouge.com | [225] February 2024

W H AT ' S U P / /

LIAA KHALAF IS a fan of good chocolate. A big fan. A fan known for traveling with an extra carry-on to fill exclusively with chocolates found on international trips. “Every time we traveled, she would come home with a stash,” recalls Aliaa’s daughter, Maram. “Literally, she’d have a bag she’d stuff with chocolate we would buy along the way.” That personal passion helped spark the creation of Chocolate Bijoux, the artisan chocolate venture Aliaa and Maram launched last February in Baton Rouge. The boutique brand, known by its alluring, colorful confections, sells at pop-ups, in local retail outlets Maram and Aliaa Khalaf launched and direct to consumers. The Chocolate Bijoux in diminutive, detailed sweets come February 2023. in 15 handmade flavors, including pistachio-mallow, candied hazelnut and best-selling honeycomb crunch. Aliaa makes the chocolates by hand, while Maram, a biology and education major at LSU, takes care of the business side. What ultimately prompted the duo’s Wonka-esque foray was a simple problem: Aliaa’s chocolate stash ran dry during the pandemic. Travel restrictions, combined with the shutdown’s infusion of boredom, inspired the married mother of four to learn to make artisan chocWhere to find Chocolate olate herself. Bijoux treats locally “She doesn’t like • Jubans Restaurant Hershey’s,” Maram • Light House Coffee says. • Local Supply The kitchen • Mulberry Market was familiar • Local Pop-Up Feb. 24 at the Electric Depot territory for Aliaa, a Over the practiced culinarian ensuing months, accustomed to Maram took cooking for her samples of family of six from scratch. She the chocolates to friends and watched YouTube videos on contacts at LSU, as well as to chocolate making and ordered culinary influencers, receiving callets (meltable pellets) of highencouragement about the candy’s quality chocolate and candy molds taste and eye-popping beauty. The in various shapes. Then, she started glossy shades not only define the experimenting, ultimately settling brand; they signal the handmade on a style that achieved lustrous fillings within. Dark blue is coconut exterior colors through tempered, cream, for example. Light green is dyed cocoa butter. pistachio, and black is nougat.

Sweets search

[225] February 2024 | 225batonrouge.com

Shapes also coordinate with the seasons. Expect to see hearts this month for Valentine’s Day, while Christmas brings shiny balls and bells. The Khalafs also offer custom chocolate bars that can be styled with messages, as well as made-to-order boxes for weddings and events. And while milk chocolate is by far their best seller, they offer dark and white chocolate, too. Find them on Instagram at @chocolatebijoux.

DIGIT

92% Percentage of Americans who planned to celebrate Valentine’s Day with chocolate and candy last year, according to the National Confectioners Association

Get the whole family outside to explore this SPRING with BREC! Join the competition + fish with the whole family!

GE AU X FI SH ! CA TF IS H RO

[ F E B . 2 4 ] B R EC

.O R G / G E AU X

DE O

Explore the exciting world of rocks, gemstones, + fossils!

R O C K IN ’ A T T H E

[MAR. 9]

B R E C .O R G

S WA M P

/RO CKIN

FISH

Race through 5 miles of trails!

Work with local scientist to document native species!

CO M IT E RI VE3R] RU N [MAR. 2

VERR B R EC .O R G / R I

BIO BL ITZ 20 24

[APR. 26 + 27] Z B R EC .O R G / B I O B L I T

Celebrate 27 years of connecting people to nature!

PA R T Y Y A D H T R I S W A M P B AY 1 8 ] Y

Pawfect for Pet Lovers!

B R EC

[M T H DA MPBIR A W S .O R G /

All our pet friendly programs coming this SPRING! PETS AND PADDLE

DOG DAY AT THE SWAMP

[ M AY 4 ] B R EC .O R G / P E T S N PA D D L E

[ M A R . 1 6 + J U N E 1 5 ] B R EC .O R G /S WA M P D O G

Give your pup a chance to paddle with you on one of our lakes!

Bring your dog out to explore the swamp trail and get some good sniffs!

For more awesome events this Spring visit

BREC.ORG

W H AT ' S U P / /

W H AT ’ S N E W

Compiled by Jillian Elliott

COURTESY RAD DAD ALTERNATIVE

Buzz feed

S AY W H AT ?

Not your dad’s hemp store

Mid City’s getting sweeter CounterspaceBR has opened in the former home of Gov’t Taco, joining its Bocage location and upcoming bakery in Zachary. Owner Sarah Joy Hays’ expansion plan brings CounterspaceBR back to its Government Street roots, where she got her start by participating in MidCity Makers Markets and opened CounterspaceBR’s first location in the former White Star Market food hall. During its soft opening phase, Counterspace Mid City will offer a smaller menu featuring its celebrated cookies, desserts and specialty coffees while partnering with neighbor Cypress Coast Brewing Co. to release a king cake-themed beer. It will serve its full menu starting Tuesday, Feb. 20. counterspacebr.com

—Jenna James, owner of Government Street’s new hemp boutique, Rad Dad Alternative, which opened its doors near Barracuda Taco Stand late last year. The store sells hemp-derived CBD and THC products including gummies, pills, seltzers and topical rubs, but it does not carry any smokable forms of CBD or THC. raddadhemp.com

ARIANA ALLISON

“We want to be an approachable space where people feel comfortable coming in, asking questions and hanging out.”

DIGITS

ISTOCK

Box office knockout A24’s new sports drama The Iron Claw, filmed in Baton Rouge in 2022, has been received positively by critics and made a profit at the box office. The film features Zac Efron, Jeremy Allen White and Harris Dickenson in the tragic true story of the Von Erichs, an American professional wrestling family.

$15 million The Iron Claw’s estimated budget

$29 million

The Iron Claw’s gross earnings (as of Jan. 15) Source: IMDB

On shelves now BLDG 5’s best-selling artisan lemonade is now carried by regional supermarkets across the South, including several Associated Grocers member stores and Rouses Markets. Owners Brumby and Misti Broussard say the bottled lemonades, which come in unique flavors like Ginger Blueberry Rosemary and Pear Basil Jalapeno, are produced using the same process as BLDG 5’s locally made lemonade but on a larger scale. bldg5.com

Mexican moves

• Local legend and Shreveport-born Superior Grill is opening its first Lafayette location in 2024 on Kaliste Saloom Road. It will be one of five locations in the state, with two in Baton Rouge. superiorgrill.com

Plan your party Mardi Gras parades are set to roll throughout Baton Rouge this month. Map out your schedule with this handy list of local krewes. Feb. 2: Krewe of Artemis Feb. 3: Krewe of Orion and Krewe Mystique de la Capitale Feb. 4: Mid City Gras Feb. 9: Krewe of Southdowns Feb. 10: Spanish Town Feb. 12: Krewe of Shenandoah

ISTOCK

• Magnolia Restaurant Group, which runs Umami Japanese Bistro and Geisha, Sushi with Flair, has scooped up the former location of The Velvet Cactus on Old Hammond. The group will re-open the space as The Patio and offer Mexican food with a twist, according to news reports.

S A V E T H E D AT E

225batonrouge.com | [225] February 2024

ISTOCK

• Ponchatoula-founded The Pink Agave is opening on Nicholson Drive. The restaurant is known for its tacos and large cocktail menu—including its popular margaritas. pinkagavetaqueria.com

INSIDE A growing community

OUR CITY

garden

Jason Roberts and his sister, Angela Machen, are leading the transformation of the Baton Rouge African American Museum at its new downtown home. They are the children of the museum's late founder and activist Sadie Roberts-Joseph.

[225] February 2024 | 225batonrouge.com

OUR CITY //

Breaking ground The Baton Rouge African American Museum is entering a new era

COLLIN RICHIE

COURTESY JASON ROBERTS

anyone who looked like them being shown as THERE WAS A party in the streets of downtown contributing to the American story,” Roberts last summer for the Baton Rouge African says. American Museum. Timed with Juneteenth, the Over the years, interest in Roberts-Joseph’s festivities celebrated the museum’s official move collection grew and she continued to amass to a new, larger home. more artifacts, eventually moving the collection A brass band played, snoballs flowed and in 2001 to its former home, the Odell S. Williams supporters of the museum carried items from Now And Then Museum of African American its longtime location in a former shotgun History. house on South Boulevard to the new nearly Through her work, Roberts-Joseph also 8,000-square-foot site at 805 St. Louis Street. became close with now-Mayor Sharon Weston And though things have been quieter for the Broome, to whom she voiced her desire to museum since that jubilant day—it’s currently one day move the museum to a larger, more open by appointment only—the family behind prominent space downtown. After Robertsit has been working hard to make the new site Joseph was killed in 2019, Broome took action. more interactive and educational. “After her passing, Mayor Angela Machen and Broome took it upon herself Jason Roberts, children to ensure that my mom’s of the late activist and wishes were met,” Roberts BRAAM founder Sadie says. Roberts-Joseph, are The following year, the spearheading the project. Metro Council agreed to “I see now how move the museum into a important this is to the former municipal building a community. It is not just few blocks from the Raising about preserving our Cane’s River Center. BRAAM mother’s legacy,” Machen was also allotted $250,000 says. “It’s more than that. Machen and Roberts as grand marshals in the Krewe of Oshun parade in Capital Outlay funds to It’s filling a need. … It’s transform the space. using history to build Working with an architect and in phases, futures.” the initial renovation will open up the former The full transformation of the museum will office building to better display Roberts-Joseph’s break ground as soon as this month, according to collection. Machen and Roberts. “At the last location, everything was kind of Student resource and small business centers pushed together because she was lacking space,” are slated to launch this summer, along with Roberts says. “So the new location will allow us history reading and recording rooms. There will more space to actually spread her collection out.” be space to display rotating works from local The renovation will also open the museum artists. A bus from the Baton Rouge Bus Boycott up to an outdoor courtyard where Machen and that Roberts-Joseph acquired before her death Roberts envision hosting events with other will also be restored and worked into the design. nonprofits. “She was relentless,” Machen says. There are plans to add on a teaching kitchen The museum’s history dates back to the ’90s, soon, where African cooks can host demonstrawhen Roberts-Joseph started showcasing a small tions. The duo wants to build up to providing exhibit at community centers and churches racial sensitivity training in the future, too. during Kwanzaa and Black History Month. It Right now, Roberts and Machen are working included posters and newspaper clippings gifted to ensure they have the proper funding in place from Odell S. Williams, a retired school teacher to get construction rolling and completed. They who would sneak the items into classrooms to plan to launch a brick pavers fundraiser in the teach about Black Americans’ contributions coming weeks. during the segregation era. “This is going to be a community effort,” “(Williams) didn’t feel as though any Black Machen says. “This belongs to the community. child could truly feel as though they were a part It’s for the community.” braamuseum.org of the American story if they had never seen

COLLIN RICHIE

B Y LAU R A F U R R M E R I CA S

A Bo Didley lifecast by Sharon McConnell Dickerson

What’s on display A few of the cultural and historical artifacts visitors can find at BRAAM:

• African masks. Roberts says his mother’s collection of African masks is a major attraction for museum visitors. It includes masks from Gambia, Nigeria and Ghana. • Bo Didley Lifecast. Artist Sharon McConnell Dickerson donated a lifecast of the legendary blues artist Bo Didley to Roberts-Joseph. Dickerson is a blind sculptor known for her collection of lifelike and specialized molds of legendary musicians. • Centuries-old editions of The Baton Rouge Gazette. The museum features framed clippings from the long-defunct newspaper that show what life was like for enslaved people in Louisiana during the 1800s. • A slave’s work pass. This historic artifact was used when an enslaved person was hired out, often to work at another plantation. They were required to wear passes at all times or faced punishment. • A collection of periodicals featuring President Barack Obama. A large bookshelf features a display of magazines and books that celebrate the candidacy and inauguration of America’s first Black president.

225batonrouge.com | [225] February 2024

OUR CITY //

Planting the seed

DIGIT

By Jillian Elliott

AMID THE CHAOS of campus parking, a serene escape is hidden in plain sight: LSU’s Community Garden at Hill Teaching Farm. The garden serves as an on-campus sanctuary for students with a wide range of majors and nationalities— and it’s growing. “It’s here so that students have that opportunity to grow fruits, vegetables and herbs, because a lot of students either live in dorms or apartments and they just don’t have access to the yard space they probably did when they were growing up,” says organizer Kiki Fontenot, an associate professor at LSU’s School of Plant, Environmental and Soil Sciences. Fontenot runs the program with her colleague Ed Bush. Together, they mentor students of all experience levels, guiding them through the gardening process each season.

JILLIAN ELLIOTT

In a hidden community garden at LSU, students learn skills and friendships blossom

[225] February 2024 | 225batonrouge.com

New plots at LSU’s Community Garden at Hill Teaching Farm, where students can grow fruits, veggies and more

LSU students installed new garden beds at the community garden in December.

COURTESY ALESSANDRO HOLZAPFEL

OUR CITY //

“We are coaches,” Bush says. “They don’t have to worry about knowing everything about gardening.” The garden was originally built and supplied with beds, seeds and tools through a student sustainability fund grant, meaning the program is free for students willing to put a little time and hard work into their plot. Its positive emotional impact is undeniable, according to George Gababa, an LSU junior from Kenya. “My garden is a good refresher for me,” Gababa says. “I don’t play any sports. This is one way of refreshing my mind.” Gababa feels the benefits go beyond having a relaxing hobby. It’s also “cost-savvy,” he says, citing a time he used one of his favorite ingredients, cabbage, from his garden for a full month before having to visit the grocery store. Participants join the garden to grow fresh fruits and vegetables, but many stay because it cultivates a strong community. “Every time I’m out here, I get to meet someone else who is maybe part

of another organization that I would never usually interact with,” says junior Aidan O’Neal. Fontenot has noticed the program has organically become popular with international students, and she attributes the trend to how students have bonded over their newfound interests. Gardeners often gather to share their produce and dishes. The club holds a banquet each year, when students cook with what they’ve grown. This academic year, the community garden’s influence has not gone unnoticed. A new grant was awarded to the program to extend its reach on campus and allow students on the waitlist to get growing. Students installed 16 new plots in December. As beds open up for new participants, Fontenot and Bush hope to spread awareness about the garden so more students can cash in on grocery savings, learn skills and foster a community. Interested LSU students can apply for a plot in the garden be emailing Alessandro Holzapfel at aholzapfel@ agcenter.lsu.edu.

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Mohit ‘Mo’ Vij THERE’S A STORY behind the glammy technology park @Highland that likely escapes its many daily passersby. The sleek modern building that opened at the corner of Highland Road and Bluebonnet Boulevard in 2018 is the pet project of Mohit “Mo” Vij, a pioneering entrepreneur who has launched two successful tech companies and enthusiastically headquartered them both in Baton Rouge. Vij, a transplant from India who earned graduate degrees at LSU, first founded General Informatics, an information technology company now with 250 employees from Texas to the Carolinas, in 2001. His latest venture, 365Labs, is a platform for law enforcement entities that grew from General Informatics’ work with public safety clients. “With General Informatics, we were working with law enforcement as an IT service provider,” says Vij, 52. “And you could start seeing the gaps or the issues for them, and we said, ‘Hey, there’s an opportunity here.’” 365Labs is a game changer in streamlining public safety record keeping, says Vij, helping law enforcement officers save valuable time. The company has quickly won accolades for its work. Last year, it was named the third-fastest-growing public safety company on the Inc. 5000. It also earned the No. 2 spot on the LSU100 list of fastestgrowing businesses owned by LSU alumni. Since the company’s products were first released in 2021, it has expanded to 75 cities across 11 states. Meanwhile, @Highland continues to serve as Vij’s companies’ impressive headquarters, showcasing to visiting clients and partners that Baton Rouge is capable of hosting high-growth tech companies. The businesses located within the complex will be joined this month by a sleek rendition of the sushi restaurant Tsunami on the ground floor. And two additional phases of the development are expected to break ground this year: Residences @Highland with 200 modern one- and two-bedroom apartments, and Market @Highland featuring two floors of restaurants and retail. “Our visitors want to check us out. They want to see our software and see who we are,” Vij says. “They can see we’re more than a mom-and-pop operation.”

—MAGGIE HEYN RICHARDSON

COLLIN RICHIE

“One thing I really enjoy about our business is that we have so many people visiting us every week, and it’s a chance to show off Baton Rouge.”

225batonrouge.com | [225] February 2024

COVER STORY //

DIGIT

4 quarts: 1 pound The minimum recommended ratio of water to pasta. Some chefs suggest as much as 5 to 6 quarts, though. The right ratio will prevent overcrowding of the pot, giving the pasta room to bloom inside the boiling water. Always start cooking with cold water, and wait to salt it until it’s boiling.

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a parade of

B Y O L IV IA DEFFES + M A G G IE H E Y N R IC HARDSO P H OTO S N B Y C O L L IN R IC H IE Intro + sid ebars by Jennifer To rmo Alvar ez

PasTa! Unpacking the glorious world of pasta in Baton Rouge

WHAT A GIFT flour and water have given us. These are the two key ingredients, after all, in most pastas. A simple, carefully kneaded dough is carved into bow-shaped farfalle, squiggly spaghetti or twisted fusilli. Its textured, porous surface makes a hospitable canvas for a chunky marinara, a spicy arrabbiata or a creamy carbonara. And an elegant plate of it is just the thing you want for that romantic V-Day dinner. A heaping bowl of it is the comfort food prerequisite for a Netflix-and-chill kind of night. Pasta in Baton Rouge doesn’t look quite like what you might twirl a fork around in Naples. Because as with all other food groups, our local chefs always come to play. Portions are generous. Sauce is luscious, creamy and never underseasoned. Forget a pasta party—it’s a pasta parade. At long-running eateries like Monjunis Italian Café & Grocery or Gino’s Restaurant, the family red-sauce recipes span generations. Nino’s and Overpass Merchant are plating

tender, house-made pasta. At Boru, the textural noodles are handcrafted with care for slurpable bowls of ramen. At Italian-inspired markets like Cannatella Grocery and Randazzo’s Italian Market, shoppers can snatch up fresh pasta to build renditions of Bolognese or mac ‘n’ cheese. It’s no wonder pasta is having a moment on TikTok, from baked feta rigatoni recipes to farfalle-shaped earrings to, yes, pasta-water-scented candles. It’s the same reason pasta has remained a pantry hero in the era of inflation. All that’s needed to make a chef-quality meal at home is a humble $4 box of pasta, salt, water and a block of a good-quality Parm or a basket of plump, farmers market tomatoes. Pasta is as baroque as it is basic, as fancy and fashionable as it is easy and casual. Pasta is for everyone. And we absolutely do not have to travel to Rome to savor our own unique slice of it all. Stick a fork in it.

WHAT’S IN A NAME?

Pasta Pasta first entered the English language in the 1870s, from the Latinized version of the Greek word for “barley porridge.” In Italian, “pasta“ translates to “paste,” which makes sense considering how pasta is made. Water and flour are the basis for most pasta dough.

Sidebar Sources: International Pasta Organisation, Eataly, Tasting Table, Italy Magazine, MasterClass, NYT Cooking, Food Network, Mashed and Smithsonian Magazine

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e S h hAp t e

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Overpass Merchant’s Shrimp Pesto Pasta includes small-batch dried gemelli from the owners’ pasta line, Il Supremo.

KEY TERM

al dente

Al dente means “to the tooth” in Italian, but that doesn’t mean crunchy. Perfectly cooked pasta is toothsome, walking the thin line between tender with a bit of chew. How can we master this at home? Start tasting the pasta a couple minutes before the box instructions say it will be done. Strain it just as it’s approaching al dente, because it will continue to cook as it cools. Leave it underdone if you plan to finish cooking it in a sauce. Pro tip: Invest in a pasta pot. It allows you to resubmerge the pasta in its cooking water to gently reheat before serving.

inG

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Where to find handmade pasta dishes in Baton Rouge B Y M AG G I E H EY N R I C H AR DS ON

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The Puttanesca at Nino’s boasts house-made casarecce: an S-shaped, tube pasta.

ESTAURATEURS NICK HUFFT and Lon Marchand are known for inventive casual concepts like Overpass Merchant, Curbside Burgers and Gail’s Ice Cream. But lately, they’ve been spending a lot of time on pasta. More than a year ago, the business partners started an artisan pasta division called Il Supremo, which makes small-batch, dried pasta for their restaurants and a growing number of others across the Gulf South. Get a taste of the pasta in Baton Rouge at Overpass Merchant. Tube-like bucatini is plated in the Garlic Chicken Pasta. Short, twisted gemelli is the star of the Shrimp Pesto Pasta, and Veal Bolognese is served with creste di bruco, an elbow macaroni with ridged fins. The three pasta types are part of a revolving door of unexpected shapes that are both fun to eat and hold sauce well. Watch for the flower-like fiori this spring, as well as pappardelle with spicy lamb gochujang sauce, Hufft says. The pasta is made in New Orleans, where it’s sold at weekly pop-ups and on the menu of another Hufft Marchand Hospitality eatery, Junior’s on Harrison. It’s served in about 20 other restaurants between Houston and Florida’s 30A, Hufft says. The fun part has been using dies (the cutters used to create shapes)

to make varieties you don’t see every day, he adds. “When we get new dies, chefs get excited about how to use them with seasonal sauces,” Hufft says. Elsewhere, Nino’s chef Elton Hyndman has made a point of making and serving his own fresh pasta since he took over the restaurant’s operations back in 2009. “It was the first decision we made,” says Hyndman, who had previously worked in restaurants in New Mexico where he learned to make fresh pasta. Nino’s pasta is made by hand daily with coarse-ground semolina and features a tender texture, Hyndman says. The dough is run through an extruder outfitted with dies to make spaghetti, used in Nino’s housemade Bolognese and the Lombardia with fresh shrimp, capers and lemon garlic butter. Hyndman also makes lumache, a small shell-like pasta, for both red and white Ragu, and the S-shaped tube pasta, casarecce, for Puttanesca, a traditional rustic pasta of tomatoes, capers, olives and other pantry items. “Fresh pasta is so different from dried pasta,” Hyndman says. “I mean, dried pasta is great— everyone loves dried pasta—but fresh has a very specific texture and mouthfeel you don’t get from dried.” theoverpassmerchant.com and ninos-italian.com 225batonrouge.com | [225] February 2024

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KEY TERMS

know your

SauCes

Marinara is perhaps the most iconic pasta sauce, but there are many other Italian classics you’ll find reimagined around the Capital Region.

Aglio e olio Garlic and olive oil provide a masterclass in how delicious simplicity can be. Try it at: DiGuilo Bros. Italian Cafe. The G.O.P also features parsley.

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Arrabbiata Red sauce, but make it spicy. Garlic, tomatoes, chili pepper and Pecorino Romano mingle for a creamywith-a-kick sauce often served with penne. Try it at: La Contea

Alfredo In Italy, this Parmesan sauce traditionally owes it richness to butter. Here in America, we add lots of cream. Try it at: The Little Village

Cacio e pepe A simple blend of cheese, pepper and sometimes butter are tossed with a twirling pasta like spaghetti. Try it: Pizza Byronz. The restaurant has a specialty pizza version.

Carbonara A creamy, silky sauce that is emulsified with pasta water and raw eggs. Try it at: Palermo Ristorante

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LiQuid

Love

How Monjunis’ red sauce became a thing B Y M AG G I E HE Y N R I C HA R D S ON

The red sauce at Monjunis Italian Café and Grocery is a century-old family recipe, now so popular the restaurant bottles and sells it.

Pesto This brilliant green sauce gets its color from basil and its texture from pine nuts, grated hard cheese, garlic and olive oil. Try it at: Gino’s Italian Restaurant

Puttanesca Italy’s pantry-staples pasta is a mishmash of flavorful ingredients like capers, olives, garlic and anchovies. Try it at: Nino’s

Vodka A splash of vodka emulsifies velvety, caramelized tomatoes. Try it at: Fratelli’s Italian Grill

ROM CARBONARA TO primavera, and from Bolognese to garlic and olive oil, there’s no shortage of methods to adorn your pasta. But one sauce trumps all: the ubiquitous red gravy that girds so many old-school Italian restaurant favorites. “I use my Sicilian grandmother’s recipe,” says Monjunis Italian Café and Grocery founder and owner Jimmy Rosso. The Goodwood Village spot is known for its original red sauce, a century-old formula that’s unapologetically sweet. “She’d make it in a two-gallon pot and let me watch.” Rosso’s grandparents were part of the wave of Sicilian immigrants who arrived in New Orleans in the early 1900s. After working in the Crescent City, the couple migrated north to Shreveport and opened small Italian dry goods stores, he says. By the time he was a senior in high school, the family’s food-centric culture propelled Rosso to enter the catering business—a pursuit that ultimately led him to open the first Monjunis in Shreveport in 1983. The restaurant debuted in Baton Rouge in 2005. Monjunis’ red sauce has been so popular that for Rosso’s first decade in business in Shreveport, he obliged customer requests to bring it home in jars. But demand outpaced this cottage approach, prompting him to eventually take the product to a south Louisiana copacker. A bottled version of the original sweet sauce, along with a lower-sugar tomato basil option, are sold in the restaurants and in supermarkets in Shreveport and Baton Rouge. Rosso sells 300-600 cases of the sauce a week to Capital City outlets alone. Meanwhile, the Baton Rouge restaurant makes 12 six-gallon pots in the morning, which are usually depleted by the end of the day. Rosso says the secret to the sauce is its simplicity. “It’s probably only got six ingredients,” he says. “It’s also a quick cooking sauce.” But the real magic may lie in that the original red sauce is also the poaching medium for the restaurant’s meatballs. Rosso’s kitchen team drops in hand-rolled, uncooked beef meatballs, enabling their rendered fat to impart flavor. The completed gravy is draped over several of the Monjunis anchor dishes, including Chicken Parmesan, Shrimp & Eggplant Extraordinaire, Lasagna and Spaghetti. “My grandmother called it gravy. My grandfather called it sauce,” he says. But for Rosso, it’s just what he grew up with. monjunis.com

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Number of shapes of pasta produced globally

600+

digit

Where to find it: The brand has been building a presence in New Orleans, but get your hands on a container of noodles closer to home at Iverstine Farms Butcher, or by sending a DM to Il Supremo’s Instagram to coordinate a pickup from Overpass Merchant or Curbside Burgers.

Hufft Marchand Hospitality Group— known for favorites like Gail’s Fine Ice Cream, Curbside Burgers and Overpass Merchant—has also been lowkey growing a pasta line. You may have even tried Il Supremo’s fresh noodles in Overpass Merchant dishes like Shrimp Pesto or Veal Bolognese.

1 + 2. il supremo

Have a pasta party with fresh and fancy finds from neighborhood markets and local vendors

NO NEED TO venture to a sit-down restaurant for a plate of fresh pasta—or to book a plane ticket in order to try pasta from Italy. Local markets make it possible to source handmade pasta or dried noodles imported from The Boot, so you can prep easy, at-home dinners that still feel elevated. Mix and match varieties and flavors, experimenting with how the textures of different shapes and sauces cling to each other. Pam Cannatella stocks Cannatella Grocery on Government Street with both dried, imported Italian pasta and fresh strands made in the back of the familyowned shop. Fresh pasta is stored in the fridges next to the sauces and pre-made dinners her husband, Grant, prepares. “Fresh pasta is just so much better,” she says. “Everybody that has had it agrees. I mean I didn't know any different till I (started making it).” Cannatella’s fresh pasta is crafted with semolina flour and water. The dough is extruded through bronze dies, molding it into shapes that will better stick to sauces. Fresh pasta has a quicker cooking time than dried. Cannatella ensures the dried selection is just as curated and special. Of course, she keeps the classic shapes and brands but also has fun with red chili linguinis and rainbow-striped bow tie noodles, which she says are big sellers. “I use an online marketplace where I can purchase (pasta) imported from Italy,” she says. “I just go through, and look at the quality of it and what I think looks nice and will sell well. We've been open almost five years, so I've kind of picked up on what's going to sell and what's not going to sell.” Local businesses like Cannatella Grocery provide the tasty tools that help transform weeknight mundane meals into memorable dishes. And, all you have to do is boil the water, simmer the sauce, grate the Parm, light some candles and get that fork twirling. cannatellagrocery.com

B Y OL I VI A DEF F ES

PasTabilitieS

Oh, the

COVER STORY //

penne

cavatappi

macaroni

fusilli

rigatoni

bucatini

spaghetti

Where to find it: Baton Rouge stockists include Fleurty Girl, Alexander’s Highland Market, Bet-R Neighborhood Market, Calandro’s Supermarket and Calvin’s Market, just to name a few.

farfalle

The Louisiana-born brand’s pasta is carved into shapes like fleur de lis, alligators and crawfish and then air dried for three days. The generations-old company used to call Baton Rouge home but was acquired by L.H. Hayward & Company in 2019 and moved operations to New Orleans. Despite the move, it has stayed true to its original techniques.

5, 6 + 7. dagostino handmade pasta

know your PaSta Shapes

Where to find it: 240 Capitol St. in Denham Springs, not far from the town’s Antique Village.

What looks like a little yellow cottage from the outside is a hidden gem for pasta in Denham Springs. In addition to its restaurant menu, the shop offers take-and-bake options and fresh egg pasta by the pound for customers who want to recreate their signature dishes at home. Cheese ravioli, anyone?

3. randazzo’s italian market

Where to find it: Gourmet Girls Studio Park storefront at 1660 Lobdell Ave.

Gourmet Girls is known for its fresh, savory and sweet items for lunches, snacks and big gatherings. Its retail shop also stocks goodies to make anyone the hostess with the mostess. Our team has been obsessing over this Greenomic Good Hair Day Pasta, with eye-popping packaging that makes it a great gift. Though the boxes may seem too pretty, what’s inside tastes just as good as it looks.

gourmet girls

Cannatella Grocery makes fresh pasta and also imports dried pasta from Italy.

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a e R l

Boru’s noodles are extruded through a machine imported from Tokyo, made with eggs, salt, water and superfine wheat from Canada or rice flour.

Ra M e n House-made noodles are a must for Boru owner Patrick Wong BY MAG G IE H EYN R ICH A R DSO N

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HEN HE WAS thinking about opening a Baton Rouge ramen shop in 2018, Patrick Wong embarked on some serious field research. He was no stranger to the restaurant world; his family owns the sushi restaurant Ichiban. But the entrepreneur wanted to see ramen shops in action. “I trained in Tokyo and Yokoyama for about a month to learn the feel of real ramen shops, the true way it’s done,” Wong says. “I wanted to bring the authentic product back home.” That meant learning to make broth simmered for 36 hours, long enough to distill pork bones to their bare essence and leave behind liquid gold with off-the-charts umami. But Wong, who also studied under ramen chef Keizo Shimamoto in New York, didn’t stop there. He wanted to serve noodles from scratch. Wong’s Boru Ramen debuted in late 2020, serving ramen constructed with two types of homemade noodles: Mazeman and Hakata. Mazeman noodles, which are thicker, are deployed in the Crawfish Mazeman: a brothless, fiery dish with fried crawfish tails, yellow corn, spices and negi leek oil. The What’s the difference? thinner Hakata noodles are used in the It’s not just that one rest of the bowls. is eaten with chopWong contends that the majority sticks and the other of ramen shops in the U.S. buy their with a fork. They are crafted with differnoodles, but making them in house ent ingredients and allows him to control their texture. techniques. Pasta “You can really tell the difference,” he typically comprises says. “Ours have a kind of ‘bounciness.’” durum-wheat semolina flour and water or The restaurant makes fresh noodles eggs. Noodles can be about three times a week. Using an made from a variety extruder imported from Tokyo, it of flours, eggs and combines superfine wheat from Canada, root vegetables, and eggs, salt and water. Mazeman noodles they often use salt. But both continue include rice flour. to evolve—especially Noodles aren’t just a key ingredient with growing interin ramen. They’re also a delivery device, est in gluten-free a kind of edible highway and cooling varieties. mechanism for the hot broth. That’s why slurping them is customary in authentic ramen shops where only chopsticks, not spoons, are used. Slurping the noodles allows diners to effectively pull the hot soup into their mouths. “For ramen,” Wong says, “the texture of the noodles is just so important.”

noodles VS. pasta

More ramen, please Chow Yum 2363 Hollydale Ave.

Miso or Kanpeki with pork belly. umamibr.com

Soji: Modern Asian 5050 Government St.

One of Baton Rouge’s earliest ramen shops features four specialty bowls with painstakingly made broths. chowyumbr.com

Finbomb Sushi Burrito Poke Ramen 660 Arlington Creek Center Drive, Suite F

The hip Mid City restaurant includes Beef or Malaysian Coconut Curry ramen with shrimp on its pan-Asian menu. eatsoji.com

Umami Japanese Bistro 3930 Burbank Drive Umami’s steaming bowls include: Seafood, Spicy

Choose from four bowls, like the Ooo lala with pork loin and ground pork, or the Garlic Lime Shrimp. finbombsushi.com

JINYA Ramen Bar 10000 Perkins Rowe, Suite 160

location serves more than a dozen varieties. jinyaramenbar.com 3 Woks Noodle Bar 1717 River Road (Inside The Queen) Order quick-service Miso or Shoyu with chicken, beef or shrimp. thequeenbr.com/3woks

Boru’s Crawfish Mazeman is a brothless ramen with thick noodles made inhouse with rice flour.

COMING SOON

Hikari Ramen Noodles Corporate Boulevard

The national chain’s local 225batonrouge.com | [225] February 2024

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OOD GNOCCHI SHOULD taste like little potato clouds. This is the philosophy of chef Elton Hyndman, who makes it from scratch at his restaurant, Nino’s. “The lightness always takes people by surprise,” Hyndman says. A plate of Nino’s gnocchi is often an introductory course for local diners. Some have never tried it before, while others haven’t tasted a fresh, handmade version. The gnocchi are like tiny, pillowy dumplings, made to order with egg, flour, russet potato, oil and salt. The ingredients are simple, but the secret sauce is the technique. Gnocchi is tricky—add too much flour or overwork the potato, and it gets dense and heavy. Overcook it, and it could end up mushy. Nino’s employs a light hand, fluffing its potatoes with a fork and adding flour slowly and deliberately. It hand-rolls each morsel on a ridged wood board. The ridges

Ready to Roll

The secrets to airy, tender potato pasta, from inside the kitchen at Nino’s By Jennifer Tormo Alvarez

The lightly fried gnocchi at Nino's, with butternut squash puree, grilled onion, roasted pepper, julienned salami, melted cheese and fresh herbs

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COVER STORY //

tongue twiSters

STOCK PHOTO

look decorative, but serve an even more important function. “They’re like little sauce caverns—a place for the sauce to land,” Hyndman says. Today, that sauce is a butternut squash puree, coating poachedthen-pan-fried gnocchi. It’s finished with grilled onion, roasted pepper, julienned salami, melted

cheese and fresh herbs. The kitchen started making the pan-fried gnocchi as bar snacks for the staff to munch on while they worked. The crispy-but-fluffy gnocchi proved so addictive, they deserved a spot on the menu. Nino’s reinvents its gnocchi dish around four times a year with different sauces and techniques.

a carnival connection In Verona, Italy, gnocchi has its own holiday. Gnocchi Friday is a Carnival tradition, celebrated annually on the last Friday before Lent. Verona’s Carnival king, Papà del Gnoco, travels the city brandishing a giant gnocchi on a fork. Gnocchi is legendary here because it saved the city during a 16th century famine. Wealthy families gave impoverished residents ingredients to make gnocchi.

Other versions have cloaked the dumplings in sauces made from pesto, blue cheese, Asiago cream or roasted corn. Served as an appetizer, it’s the kind of plate that lends itself to sharing, as diners can stab a fork into each tender dumpling. And for Hyndman, fresh and house-made is the only way to serve gnocchi—or any kind of pasta. “Fresh pasta has a lot more bounce than dried pasta,” he says. “When you eat a forkful of fresh spaghetti, the shapes aren’t as uniform and the noodles don’t sit together the same way. Texturally, it helps the dish’s bite and its ability to hold sauce.” ninos-italian.com

GNOCCHI ISN’T SUPER common on Baton Rouge menus, so Hyndman says diners often ask him to pronounce the word. And that’s OK—even the writers at food outlet Mash acknowledge that gnocchi is “difficult to spell, tougher to pronounce and almost impossible to get just right.” The truth is that even in Italy, pronunciations will vary based on regions and accents. But here in the states, something close to nyow·kee will get you by. Here’s a primer on American pronunciations of some other pasta dishes.

cannelloni

pappardelle

fusilli

penne

linguine

tagliatelle

ka·nuh·low·nee fyoo·si·lee lin·gwee·nee

orecchiette

paa·paar·deh·lay pe·nay

ta·glee·uh· teh·lee

ow·ray·kee· eh·tay

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CruMbs left An ode to bread: Pasta’s trusty side piece is the glutenous gift that comes along with dining at Italian restaurants BY O LIVIA DE FFES AHH, BREAD. IT’S the side or starter just too good to neglect, even if it means going into carb overload. Pasta’s crusty, pillowy sidekick is versatile enough to satisfy a rumbling appetite before entrees are served or to sop up saucy remnants and claim a spot in the Clean Plate Club. Whether served as loaves, rolls, baguettes or slices, and dunked in seasoned olive oil, slathered with butter or perched on the side of a hearty plate of spaghetti, bread perfectly complements pasta. Because let’s face it: Nothing goes better with a plate of carbs than a side of carbs.

la contea 7970 Jefferson Highway If you walk into La Contea and think it smells like fresh bread, that’s because the restaurant bakes up its own house-made rolls and crostinis. The rolls arrive before the meal, served with a healthy dusting of Parmesan and a side of olive oil with a house-made herb blend. Save a roll or two for your dish—it’s the perfect sponge to clean up any remaining splatters of sauce. laconteabr.com

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a toaSt to Bread Local restaurants make homemade bread worth savoring every last crumb. Here are some to try

the little village

14241 Airline Highway | 447 Third St.

rocca pizzeria 3897 Government St.

Braided Italian sesame loaves are baked to order and done up with generous brushings of olive oil and dustings of black pepper and Romano cheese. Ideal for experimenting with flavor combos, order a loaf accompanied with an entourage of olive tapenade and a roasted garlic bulb. littlevillagebr.com

We can knot forget about the tangy Garlic Knots at Rocca. The doughy texture is elevated with a pass through the accompanying fluffy whipped provolone. Go all in with a ravenous bite, or try to unravel the tie before chowing down. roccapizzeria.com

gino’s italian restaurant

bistro italia

KEY TERM

11903 Coursey Blvd.

4542 Bennington Ave. A house special, Gino’s regulars know its signature bread by name. The Laurence Bread rolls’ crispy cheese crust is brushed with oil and sprinkled with sesame seeds before being tucked into a paper doily and placed into a basket for serving. ginosrestaurant.com

At this casual spot slinging family recipes, the garlicky, cheesy Focaccia Bread is served sliced up and sprinkled with herbs. Like a cheesy pizza with the sauce on the side, this bread is made for sharing. bistro-italia.business.site

palermo ristorante 7809 Jefferson Highway

Complimentary breadsticks are the opening act you won’t forget. They’re served warm and with a little bit of local love courtesy a brushing of olive oil and a custom Red Stick Spice Co. blend. palermobr.com

Scarpetta

In Italy, “fare la scarpetta”— using bread to soak up leftover sauces—is a ritual at casual restaurants. The literal translation, “make the little shoe,” encouraged diners not to waste food during an era when people were hungry enough to “eat their shoe.“

s d n e i r f h t i w r e tt e b

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ASK

THE EXPERT Q. WHAT ARE THE RISK FACTORS FOR CORONARY HEART DISEASE? A. There are a variety of risk factors for coronary heart disease, including but not limited to, elevated cholesterol, elevated blood pressure, and diabetes. Most people don’t “feel bad” with high blood pressure, elevated cholesterol or diabetes, which is why it is so important to have an annual physical with your doctor to screen for these conditions. It is estimated that coronary heart disease is responsible for one-third of deaths of individuals over the age of 35. It is also estimated that half of middle aged men and one-third of middle aged women will develop some manifestations of coronary heart disease in their lifetime.

FEBRUARY IS AMERICAN HEART MONTH

To Maintain a Heart Healthy Lifestyle Follow These Tips: Visit with your healthcare provider at least once per year Stop smoking Aim to exercise 150 minutes minimum per week Maintain a healthy weight and incorporate fresh vegetables, fruits, and proteins into your diet For more information on Hypertension, please visit

BATONROUGECLINIC.COM/HEALTH-TIP-HYPERTENSION/

TO SCHEDULE AN APPOINTMENT WITH ONE OF OUR PROVIDERS AT THE MAIN CLINIC OR PRAIRIEVILLE, PLEASE CALL (225) 246-9240. FOR NEW ROADS, CALL (225) 638-4585. MAIN CLINIC: 7373 PERKINS ROAD BATON ROUGE, LA 70808 l (225) 246-9240

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INSIDE What’s on the racks in a local stylist’s closet

Booming blooms Roses are red, and they’re popular too. Here’s how local florists prep the rubycolored buds for Valentine’s Day BY O LIVIA DE FFE S PHOTOS B Y COLLIN R IC H IE

HOW TO KEEP BLOOMS BEAUTIFUL Fresh N Fancy’s tips: • Trim stems and replace the vase’s water every other day.

COLLIN RICHIE

• Check out the care cards that come with the arrangements.

225batonrouge.com | [225] February 2024

STYLE //

DURING FEBRUARY, LOCAL florists are too busy to stop, but they sure get to smell the roses. For flower shops, Valentine’s Day is one the biggest holidays for orders, ahead of Mother’s Day and Christmas. Valentine’s Day prep starts early for florists like Billy Heroman’s, which orders blooms as soon as November to ensure all three locations are ready. Despite offering a variety of flowers, Billy Heroman’s says roses, especially red ones, are always the best sellers. This year, the shop submitted an order for about 60,000 flowers for the holiday week. “To put it into perspective, we usually do about 2,000 deliveries on Feb. 14. I would say that roses or some version of roses make up a little over half,” Treasurer Ben Heroman says. “On an everyday basis, roses make up about 5-10% of our deliveries.” Red roses are the main Valentine’s Day request for Fresh N Fancy florist Dominique Rogers, though her clients have also been wanting elaborate carnations. Her clients are increasingly interested in the unexpected. Think: longstemmed roses or unordinary colors like black and bright blue. And, Rogers is rarely delivering the standard dozen. “In the past year, I’ve noticed that trend with the 100 roses requests,” she says. “Nowadays, the ladies or whoever’s getting roses, do not want a dozen roses, they want 100 roses or 50 roses.” Rogers’ clients love to take photos and show off their bouquets. Some who are planning at-home Valentine’s Days have even requested large home interior displays for romantic dinners. Though aisles will shortly be flooded with frantic lovers picking through plushy teddy bears and cheesy greeting cards, local florists say you can’t go wrong with a flower or two—or 100. “Research within the flower industry has shown that flowers are the most remembered gift,” Heroman says. “Everybody can remember the last time they received flowers.”

THE IMPACT OF AN EARLY MARDI GRAS

Usually, a Wednesday Valentine’s Day is ideal for florists, Heroman says, but Mardi Gras might be a distraction this year. Fat Tuesday falls the day before, meaning lovers may be out of town or preoccupied with parades. Heroman and Rogers also note customers may see a price increase on flowers this year, due to supply and demand.

[225] February 2024 | 225batonrouge.com

HOW TO ORDER Don’t procrastinate. Though a big flower shop like Billy Heroman’s might have a few premade arrangements, it’s best to order early. Fresh N Fancy orders will close a week before the holiday, but leftover flowers may be available. Billy Heroman’s: By phone, in person or billyheromans.com. For Fresh N Fancy: Order at freshnfancydesigns.com. Make special requests by phone or email.

HONEY, I THE KIDS SHRUNK

Not affiated with the film

Future of Photography Meets 3D Printing

STYLE //

WARDROBE FILES

The art of style

Inside the closet of local fashion stylist Tiffany Hill, whose style can’t be boxed in BY CYN TH E A CO R FA H // P H OTOS B Y COLLIN R I C HI E

IFFANY HILL’S WARDROBE is a reflection of her essence: multi-layered and timeless. Exploring her closet feels like time traveling. It is filled with meaningful vintage and thrifted pieces that have history and unique stories. The 30-year-old fashion stylist, model and wardrobe and style consultant collects pieces that have dimension, color, texture and can create defined silhouettes. “I purchase clothing with the intention of not just wearing it once or twice,” Hill says. “I have this rule of thumb when I’m trying on clothes: I have to be able to automatically create three outfits in my mind (with that item).” Poking out of her curated closet: a plaid flannel long-sleeve shirt, a silk patterned bomber jacket and an ’80s-style blazer. There’s a cropped, green, long-sleeve with a texture like bubble-wrap. A cream-colored coat looks simultaneously fuzzy and cozy. Hill reimagines and mixes staple and statement pieces in fresh ways.

[225] February 2024 | 225batonrouge.com

On her Instagram, the California native shares video diaries of her clothing. One unexpected outfit combines a camouflage baseball cap, a fitted tank, a vintage ankle-length skirt with a tiger-like pattern, a metal-chain waist belt, long gray socks and Birkenstock slides. Mixed metal accessories, like a stack of necklaces, bracelets, rings and gold hoops, add shine and complete the look. This exploratory blend of masculine and feminine is Hill’s speciality. “I really love when my clothes lay on my body in a beautiful way,” she says. She loves to play with contrast. Think: cozy and polished or baggy and structured. For her, flipping traditional looks on their head is a reminder of what style is about: freedom of expression. Since she was a child, her parents encouraged her to explore her authentic style. She played dress-up in her mother’s heels, wore large black tutus to the mall, dyed her hair with red Kool-Aid and tried every hairstyle

One of her favorite pieces of jewelry Hill worked for more than two years at Time Warp, the area’s biggest vintage clothing store. There, she discovered a twisted, vintage sterling silver bracelet inscribed with “December 26,1979“ and “I love you.” The bracelet reminds her of how infinite love is and how jewelry and clothing can hold memories and meaning.

STYLE //

under the sun. The freedom she was given as a child only grew as an adult. She continues to push herself to think outside of the box for her personal and professional styling services. “I love belts,” Hill says. “I don’t ever wear belts for the purpose of how they’re supposed to be worn. I like my clothes to be tailored. If I have a belt that’s going through my belt loops, it’s not there to serve its purpose as far as holding up my pants. It’s there to add an extra element of style.” She has a generous collection of belts rolled up in a purse, not to mention an assortment of hats that scream it-girl; statement sneakers, boots and mules; shelves of artsy jewelry in an elegant jewelry box; and a variety of mixed metal necklaces and chains showcased on a necklace stand. For Hill, shopping secondhand is deeper than a trend—it means opting out of fast fashion and its harmful impacts on the environment. She values the clothes and accessories that were made before her time, giving them new life and bringing the love they carry into the next generation—all while expressing her truest self through fashion. “My style is a reflection of my confident, graceful and dope essence. Confidence is what solidifies “I have this rule of thumb when I’m trying on clothes: I have the outfit. Grace allows me to give myself space to evolve with style#1 as I am evolving as a woman,” Issue Date: OCT 2023 Ad my proof to be able to automatically create three outfits in my mind.” • Please respond by e-mail or phone your “I approval or minor shewith says. get to tell arevisions. story everyday through my •—TIFFANY AD WILL RUN AS IS unless approval or final revisions are received withintlashae.com HILL clothing. And that’s dope.” 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees.

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SPECIAL ADVERTISING SECTION

CHAMPIONS of

DIVERSITY Success in the workplace is built on a culture that values diversity in background, perspective, thoughts and ideas.

SPECIAL ADVERTISING SECTION

Associated Grocers Team

ASSOCIATED GROCERS HOW DO YOU PROMOTE DIVERSITY, EQUITY & INCLUSION? Associated Grocers recognizes and

supports the differences in culture, ethnicities, orientation and identities of all employees. Our customer base and workforce throughout the marketplace are diverse. We have administrative positions that include marketing, technology and merchandising, and have more laborintensive support such as our distribution team and truck drivers. Internal promotion opportunities encourage growth so that employees can recognize future career potential and career longevity. We offer a variety of employee-focused events to boost morale and increase productivity and community service opportunities through our 501 c3 nonprofit affiliate, AGives! These activities are

aimed at bringing together our team members who come from different backgrounds and life experiences.

WHY IS THIS IMPORTANT? Every position within Associated Grocers, from the order selector to the CEO, is important to the success of our retailers. Our service relies upon having a great workforce. People give the best of themselves when they work in an environment of inclusivity, ultimately feeling connected to their workplace. We strive to create a people-focused culture built upon our core values around service to each other, our company and our retailers. We continue to make certain this fundamental value is at the forefront of every decision we make.

WHAT IS YOUR VISION FOR THE FUTURE? Our goal is to continue building, developing and expanding a workforce that reflects the values and dynamics of our marketplace and the communities in which our retailers operate.

WHAT ADVICE DO YOU HAVE FOR OTHERS? Encourage change and recognize and embrace differences. Utilize the experiences and cultures offered by your employees. It will encourage an environment of forward thinkers and cultivate a well-rounded corporate business perspective.

8600 ANSELMO LANE, BATON ROUGE, LA 70810 / 225.444.1000 / AGBR.COM / 46

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SPECIAL ADVERTISING SECTION

Owner Danielle Brecheen (front) with her staff

BRECHEEN PIPE & STEEL HOW DO YOU PROMOTE DIVERSITY, EQUITY AND INCLUSION?

WHY IS THIS IMPORTANT TO YOUR ORGANIZATION?

When I began working in this male-dominated industry in 1985, there weren’t many women in the industrial space and it was difficult trying to develop long-term partnerships. But because of my determination and drive to succeed, my company has done just that. It has been very important to me to promote women in this highly competitive industry. Because of the hardships and challenges I faced in the 1980s, I felt the need to promote more women into industrial sales and, ultimately, leadership positions. I most enjoy working with high school-aged women and encouraging them to strive for success.

It takes workers with different backgrounds and interests to come together as a winning team in the steel industry. We have college graduates, high school graduates and some that never finished high school, many of whom have been trained and promoted to higher paying positions.

WHAT HAS BEEN MOST REWARDING ABOUT THE EXPERIENCE? In the past 39 years, I have seen the inclusion of more women in the industrial space. Women are now operators, welders, engineers, etc. It makes me happy

to see how much better, and fairer, the job market has become. It’s particularly rewarding to get positive feedback from clients about how courteous and prompt our deliveries are, and how well-mannered our warehouse staff is. I feel the overall diversity of our work culture has brought out the best in our employees and makes us more approachable to our customers.

WHAT IS YOUR VISION FOR THE FUTURE? The continued availability of on-the-job training opportunities will enable us to promote and retain our employees. And that’s important, since employee longevity is conducive to a strong, successful and diverse team.

2340 AMERICAN WAY, PORT ALLEN, LA 70767 / 225.749.3553 / BRECHEENPIPEANDSTEEL.COM / 225batonrouge.com | [225] February 2024

SPECIAL ADVERTISING SECTION

The CareSouth Team

CARESOUTH MEDICAL & DENTAL HOW DO YOU PROMOTE DIVERSITY, EQUITY, AND INCLUSION? We want to be inclusive in everything we

do, and we think we’ve done that in our philanthropic giving. We’ve given between $3 million and $4 million through programs such as the American Heart Association’s HBCU Scholars Program at Southern University and the American Cancer Society. We have a diverse group of customers, so our staff is representative of them in age, race and/or ethnicity.

WHY IS THIS IMPORTANT? Since we’re an all-

encompassing organization, we’re able to recruit, attract and retain top-tier talent. The diversity of our staff

enables them to relate to our patient population and provide quality care and excellent customer service.

WHAT HAS BEEN MOST REWARDING? Being able to

retain our employees because it shows that we’re doing things the right way. That’s been particularly beneficial as we’ve expanded and grown over the last seven years from 57 to 176 employees.

WHAT IS YOUR VISION FOR THE FUTURE? We plan to continue to make inclusivity a central goal and to be intentional with the services we provide—primary care, dental and behavioral health services, podiatry,

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gastroenterology, infectious disease, women’s health and pediatrics. Looking ahead, we also plan to add a full suite of geriatric care for our aging population, to be supported by a new 30,000-square-foot facility in 2025.

WHAT ADVICE DO YOU HAVE FOR OTHERS TO PROMOTE DIVERSITY? Examine your customer base

and ensure that your workforce is representative of them. Don’t reinvent the wheel. Start small and consider adding programs over time to ensure that you’re equitable across the board.

CARESOUTH.ORG

SPECIAL ADVERTISING SECTION

(From left) Interim Chief Executive Officer Theo Richards, Mechanic Helper Jonathan Williams, Safety, Security & Risk Manager Ravena Budwine, Bus Operator Cindi Kidder, and Bus Operator Susan Watson

CAPITAL AREA TRANSIT SYSTEM (CATS) HOW DO YOU PROMOTE DIVERSITY, EQUITY AND INCLUSION? We focus on three areas:

• Workforce: By reaching and recruiting diverse people to join our workforce and by ensuring a fair and equitable hiring process. • Workplace: By sustaining a culture built on diversity, equity, inclusion and respect, with equal opportunity for all. • Community: By providing equitable customer access to our services, and a commitment to strong community partnerships that promote these values.

WHY IS THIS IMPORTANT TO YOUR ORGANIZATION? At CATS, diversity is what drives us—no matter who you are, where you

are from, how you think or whom you love. We connect all people to places, to opportunities, and to chances. We will always strive to be better. We pledge this to everyone.

staff member, proactively developing relationships with DBEs and encouraging their participation in our procurement opportunities.

WHAT IS YOUR VISION FOR THE FUTURE? We

Advancing diversity and equity in public transit requires meaningful public involvement, particularly for communities with LEP (Limited English Proficiency) and disabilities. By prioritizing the needs and concerns of these communities, we can create more inclusive and equitable public transit systems that benefit everyone.

plan to focus on partnerships with community organizations, schools, and workforce development agencies, and increase advertising to promote job opportunities to a diverse audience. We will also promote and invest in equitable opportunities for training, career development and leadership development. We will maintain a robust Disadvantaged Business Enterprise (DBE) program, including a dedicated

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WHAT ADVICE DO YOU HAVE FOR OTHERS?

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FOR TEENS! AT EXPRESSWAY PARK What is the CLUB? The CLUB is Boys & Girls Clubs of Metro Louisiana’s oﬃcial Teen Center in Baton Rouge. The CLUB oﬀers after-school and summer programming for teens ages 13-18.

What programs are oﬀered? Our programs empower youth to excel in school, become good citizens and lead healthy, productive lives. Some of our programs include: •

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Boys & Girls Clubs of Metro Louisiana Administrative Oﬃce 8281 Goodwood Blvd., Suite C Baton Rouge, LA 70806 225.383.3928 50

[225] February 2024 | 225batonrouge.com

INSIDE Thai-inspired recipes

That’s amore

COLLIN RICHIE

Bonta del Forno’s quality cuisine transports diners from a Denham Springs strip to a delicious Italian dream

225batonrouge.com | [225] February 2024

TA ST E / /

R E S TA U R A N T R E V I E W

Bonta del Forno Ristorante Italiano BY B E N JA MIN LEG E R // P H OTOS B Y COLLIN R I C H I E About 225’s food critic: Benjamin Leger previously served as managing editor for 225 and was the editor of its Taste section from 2012 to 2021, editing, writing and steering the direction of its food coverage in print and online. He is passionate about all things food and food journalism, and has written about the greater Baton Rouge area’s cuisine and culture for nearly two decades. bontadelforno.com 2660 Sac Au Lait Blvd., Denham Springs Monday-Thursday, 5-9 p.m. Friday, 5-10 p.m. Saturday, 10 a.m.-2 p.m. and 4-10 p.m. Sunday, 10 a.m.-8:30 p.m.

AS MUCH AS you would want to snub your nose at the proliferation of strip malls in our region, you can’t argue that some of the best food can be found in those nondescript, cookie-cutter shopping centers. In the case of Bonta del Forno—in a maze of strip malls next to Bass Pro Shops in Denham Springs—the owners have gone to great lengths to make the interior more inviting, with nods to villas and wine cellars in the Italian countryside. The walls are a mix of plaster and exposed brick, and the interior features arched doorways, cozy fireplaces and intimate dining rooms with big wooden tables. It’s maybe a little much, but the restaurant gets kudos for creating ambiance. And the real success anyway is the food. I joined some friends there one weekday evening, eager to try what its website describes as “reworked traditional Italian dishes.” A glance at the menu, and the average south Louisianian might struggle to figure out dishes like the Costolette di Agnello al Rosmarino or Linguini con Gamberetti Cremosi. Thankfully, there are descriptions under each to help you relay to your server that you’d like the lambchop or the shrimp linguini, respectively. Or, you could just point.

We began our meal with wine and cocktails and an order of the Funghi Ripieni di Salsiccia, a stuffed mushrooms starter. Complimentary bread arrived first at the table: Two warm, mini baguettes were doused in lots of olive oil, grated Parmesan and a dried herb mixture, but could have used more salt and pepper. The mushroom appetizer came next, baked in a hot casserole dish loaded with enough cheese to

[225] February 2024 | 225batonrouge.com

THE BASICS: Isaias Gomez opened Bonta del Forno in July 2020 as the main tenant of the Sac Au Lait strip center near Bass Pro Shops. Gomez’s background in restaurants includes part ownership of Sarita’s Mexican restaurant in Denham Springs. He brought on Chef Alba Sabillon for this reworking of classic Italian cuisine with an extensive wine and cocktail menu and a private wine room for small parties. WHAT’S A MUST: The spinach and prosciutto salad (Insalata di Rucola con Prosciutto) is packed with delicious ingredients. The seasonal Spaghetti alla Vongole offers fresh clams in a wonderful garlicky white-wine sauce. The Costolette di Maiale Impanate is a hefty serving of breaded pork chop and garlic-roasted potatoes.

completely hide what was inside: several small portabella mushroom caps topped with crumbled Italian sausage. The sausage at Bonta del Forno is house-made, and while it was a

little dry in this dish, the flavors were all there. Coupled with the rich topping, this casserole made for some cheesy goodness. For a little balance before we headed into entree territory, we

TA ST E / /

wanted something veggie-centric. We opted for the Insalata di Rucola con Prosciutto, with spinach, prosciutto, slivers of sauteed oyster mushrooms, almonds, dried cranberries and shaved Parmesan. The serving was huge—enough for four people to give it a try with still some left over. And the balsamic reduction that served as a dressing was drizzled lightly enough that it didn’t overwhelm. My only complaint was that the prosciutto wasn’t sliced thinly enough, making it chewy and hard to pull apart. For our entrees, we wanted to sample a couple of pasta dishes as well as some red meat that exemplified the restaurant’s twists on classic Italian. I was interested when I saw that mussels appeared twice on the menu, as an appetizer and in a pasta dish. But when the server told us that the seasonal clams dish, Spaghetti alla Vongole, was available, I had to give it a try. It’s rare to see a pasta dish with

fresh clams on a menu in the Capital Region. This one featured spaghetti and a light white-wine sauce with bits of onion, garlic and parsley. The beautiful ivory-white clams were fresh and plentiful— making the bowl heavy—and the sauce was addictive. Even my partner, who is usually seafood averse, was dipping bread into the pool of briny sauce. Our other pasta dish was

lovely crust on the outside. It was covered in an herb-flecked cheese sauce that was good, but we all wished a bit for a zesty marinara as a counterpoint to the savory meat. The potatoes were more boiled than roasted, but still tasty with a shower of Parm and parsley. Of the entrees, the clams were the clear winner. It’s something I’d definitely get again. And a return trip would also give me the opportunity to try something with a marinara or another tomato Spaghetti alla Carbonara sauce (which everyone at my table at Bonta del Forno realized was missing from our choices that evening) or perhaps the recurring Red Fish Croquettes Spaghetti alla Carbonara. It special that fans of the restaurant featured large chunks of pork rave about. cheeks and a nice eggy sauce that While I’m not sure I can say coated the noodles, but it wasn’t Bonta del Forno steps too far seasoned enough to be as flavorful outside the box of traditional as the clams dish. Italian fare, as its website boasts, For our meat entree, we went it certainly has enough interesting with the Costolette di Maiale takes and fresh, quality food to Impanate, featuring a breaded transport and pan-seared chop served Issue Date:pork Feb2024 Ad proof #1 diners out of the strip • Please respond by e-mailpotatoes. or phone withThe your approval or minor revisions. malls and into a delicious Italian with garlic-roasted • AD WILL RUN AS IS unless tender approval orwith final revisions are received within fantasy. pork chop was super a 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees.

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TA ST E / /

DINING IN

Bring the heat A Thai-inspired spread to spice up dinnertime B Y TR AC E Y KO C H / / P H OTO S B Y AM Y SHU T T

THAI FOOD IS my go-to comfort food. I crave all of the spices, flavors and textures in the different dishes, from the rich, creamy curries to the spicy stir-fried noodles and the cool, crunchy fresh lettuce wraps. As much as I like to order Thai takeout, I wanted to try my hand at making some of my favorite Thai-inspired dishes at home this month. All of these recipes are surprisingly easy, and I was able to find all of the ingredients at local grocery stores. I hope they spice up dinner at home any night of the week.

[225] February 2024 | 225batonrouge.com

TA ST E / /

Spicy Thai Lettuce Wraps

Drunken Noodles with Shrimp

1 head butter or bib lettuce leaves 2 tablespoons vegetable oil 3 cloves minced garlic 1/3 cup chopped green onion bottoms 1 teaspoon fresh grated ginger 1 teaspoon red pepper flakes 1 pound ground chicken ½ teaspoon salt 2 tablespoons low-sodium soy sauce 1 tablespoon toasted sesame oil 1 tablespoon seasoned rice vinegar 1 teaspoon hot sauce or Sriracha 1 tablespoon light brown sugar ½ cup julienned carrots 1/3 cup chopped green onion tops 2 teaspoons toasted sesame seeds

1. Line a baking sheet with paper towels and rinse the

lettuce leaves under cold water. Place the lettuce leaves onto the lined baking sheet and pat them dry. Place them in the fridge until you are ready to serve.

2. In a heavy nonstick skillet, heat the vegetable oil over medium-high heat and add in the garlic, green onion bottoms, grated ginger and red pepper flakes. Saute for 10 seconds.

3. Add in the ground chicken and salt. Continue cooking until the chicken is no longer pink and is cooked through. 4. While the chicken is cooking, whisk together the soy

sauce, sesame oil, rice vinegar, hot sauce and light brown sugar. Pour the mixture into the chicken once it’s cooked and continue cooking for another 5 minutes.

5. Fold in the julienned carrots and green onion tops, and pour the spicy chicken into a serving dish. Sprinkle the chicken with toasted sesame seeds and serve with the lettuce leaves and Creamy Thai Peanut Sauce (recipe follows) for dipping or drizzling on top.

On the menu • Spicy Thai Lettuce Wraps • Creamy Thai Peanut Sauce • Drunken Noodles with Shrimp Recipes by Tracey Koch

Creamy Thai Peanut Sauce

1. Cook the rice noodles

according to the package directions. Reserve about 1/3 cup of the cooking water, and then drain the noodles. Toss them with 1 tablespoon of the toasted sesame oil. Set them aside.

2. In a small bowl combine

the soy sauce, rice vinegar, fish sauce, oyster sauce, brown sugar, remaining sesame oil and the reserved cooking water from the noodles. Whisk until blended and set aside.

3. In a large nonstick skillet or

2 cloves minced garlic 1 teaspoon minced fresh ginger 1/3 cup creamy peanut butter ¼ cup seasoned rice vinegar 1 tablespoon low-sodium soy sauce 2 tablespoons agave nectar 1 tablespoon fresh lime juice ½ teaspoon kosher salt ¼ teaspoon red pepper flakes 1 tablespoon toasted sesame oil ¼ cup vegetable oil

wok, heat the vegetable oil over medium-high heat. Add in the red pepper flakes and heat them for 10 seconds. Add in the minced garlic and ginger and continue cooking for 30 seconds.

4. Add in the shrimp and continue to saute for another 2 minutes. 5. Add in the sliced red onions,

sliced jalapeno, bell peppers and carrots, and saute for 3 minutes.

1. Combine all of the ingredients except the sesame and

vegetable oils in the bowl of a food processor or blender.

2. Turn on the processor, and slowly pour in the sesame and vegetable oils until the dressing is smooth and creamy.

3. Pour the dressing into an airtight container and chill

8 ounces wide rice noodles 2 tablespoons toasted sesame oil ½ cup low-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon fish sauce ¼ cup oyster sauce 2 tablespoons light brown sugar 2 tablespoons vegetable oil ½ to 1 teaspoon red pepper flakes 4 cloves minced garlic 1 teaspoon fresh chopped ginger 1 pound large peeled and deveined shrimp 1/3 cup sliced red onion 1 fresh jalapeno, seeded and sliced 1 red or yellow bell pepper, sliced ½ cup sliced carrots ½ chopped green onion 2 tablespoons fresh Thai basil or fresh sweet basil leaves

6. Add in the cooked rice noodles and soy sauce mixture. Continue cooking and stirring for 1 more minute.

7. Turn off the heat, sprinkle in the

until ready to serve. Serve the Creamy Thai Peanut Sauce alongside the spicy lettuce wraps, or toss with your favorite salad greens.

green onion and basil leaves, and serve.

225batonrouge.com | [225] February 2024

INSIDE

Printed coasters

Welded metal cutouts

Handmade necklace

COLLIN RICHIE

CULTURE

What the new PACE Center means for Gonzales

[225] February 2024 | 225batonrouge.com

Plant seeds

Upcycled jewelry

Treasures, not trash A local parade’s crafty approach to keepsake, sustainable Carnival throws B Y O LI VI A D E F FES

Decorated acorns and nutshells

COURTESY MID CITY GRAS

Handmade strands of beads

WHAT GOES UP, must come down. The same applies for Mardi Gras throws. While people will wave their hands and scream for anything from plastic beads to cheap stuffed animals, most of what is tossed off floats ends up stomped on and left behind for street sweepers to gather at the end of the night. Mid City Gras sees throws a little differently. The self-proclaimed “nutty” parade and nonprofit launched in 2018, with a squirrel mascot and a mantra of showing off the creativity of the community its parade rolls through. Mid City Gras encourages its members to give out handmade items that those in the crowd would want to keep instead of discarding Decorated bottle cap on the street. magnets In another effort to promote sustainability in Mid City, the parade also prohibits krewes from discarding trash off their floats. “Since its inception, the parade was meant to not only bring the community together, but to really encourage inclusivity and to have things that people would like to keep (after catching), instead of just a lot of junk,” Mid City Gras Vice President Leslie Gilliland says. “One of the things that really sets us apart from most other parades Catch the parade is there’s this Mid City Gras rolls down North Boulevard on emphasis Sunday, Feb. 4, starting at 1 p.m. midcitygras.org on the

handmade—or if nothing else, something that’s meant to be kept.” Its krewes think outside the box about what to toss to the crowd. Some create keepsakes like printed coasters and welded metal cutouts. Others forage like squirrels to find acorns, discarded king cake babies and charms. Armed with glitter and glue, they upcycle the trinkets into magnets, bracelets and handmade strands of beads. “When you walk out after the parade, there’s almost nothing on the ground, unlike most parades where there’s just a bunch of beads that nobody wants or just a bunch of trash,” Gilliland says. “That’s part of the goal. We have not told any of the krewes that they can’t throw plastic, but we’re strongly encouraging handmade and crafted.” These one-of-a-kind pieces can take more time, effort and money to put together. But Gilliland says the parade’s moderate size—with a 3-and-a-half to 4-mile route and crowd of a few thousand—helps make it doable. The keepsake-throw approach also works because Mid City is home to many artistic people eager to show off their craftiness. “Right now, and hopefully forever, we are keeping that neighborhood parade,” she says. “It’s of the area, and it’s an illustration of the area because that was always the idea. And, it was always the mission to stay inclusive and not feel exclusive.” A few mass-produced plastic beads and typical Mardi Gras throws will likely find their way into the parade. But Gilliland says the prevalence of handmade and reusable items grows each year. It’s good reason for those in the crowd to pocket items to keep and treasure—long after the last float or walking krewe rolls on by.

225batonrouge.com | [225] February 2024

C U LT U R E / /

On pace

By Maggie Heyn Richardson // Photos by Ariana Allison

The Price LeBlanc PACE Center fulfills Ascension Parish’s growing need for a new culture and arts venue AFTER NEARLY A decade of planning, the much-anticipated Price LeBlanc PACE Center debuted last month in Gonzales. The 25,000-square-foot performing arts center, complete with an auditorium and versatile breakout rooms, provides a new local option for corporate events and weddings—and it is set to support Ascension Parish’s growing arts scene. “It’s one of the best-equipped theaters we have in greater Baton Rouge,” says Theater Manager Jacob Sullivan, who formerly ran the LSU Union Theater and most recently worked for the Alabama Shakespeare Festival. “We are fully equipped with top-of-the-line theatrical instrumentation.” The facility’s 2024 calendar is now open for booking and will likely include shows produced by outside arts groups and internally by the PACE Center’s team. Expect to see a live outdoor concert series later this spring on the facility’s grounds, says PACE Center Executive Director Jaycee Gill. Significant planning and strategy went into designing a facility that

can be easily adapted for different types of events. Its state-of-theart sound and lighting should help attract and deliver quality performances, Gill says. Domain Architecture designed the building. The auditorium/ ballroom, dressing rooms, spacious restrooms and a concession area comprise the first floor. The second floor holds administrative offices and two classrooms, which can be used for break-out sessions, business meetings or as extra dressing rooms for large performing arts groups, Gill says. But the 8,400-square-foot auditorium/ballroom is the main attraction. Its theater-style seating can accommodate around 900. The ballroom’s walls were built with acoustical fins to reduce feedback and are illuminated by soft, changing LED lights, Sullivan says. The PACE Center is situated on Boyle Bayou in Heritage Crossing, a new mixed-use development that includes housing, several restaurants and the soon-to-open Alexander’s Heritage Market. “The vision for the project has been in place for long time,” Gill

[225] February 2024 | 225batonrouge.com

says. “It was talked about since before the 2016 flood and has been a real passion project for Mayor (Barney) Arceneaux and many leaders in the community.” The flood and the pandemic delayed the project, but neither event slowed growth in the area. The population in Ascension Parish has nearly doubled since 2000, according to U.S. Census data. “It answers such a need in the area,” Gill says.

Price LeBlanc PACE Center Theater Manager Jacob Sullivan and Executive Director Jaycee Gill

HAVE A SEAT

The Price LeBlanc PACE Center is located 1.5 miles from Interstate 10 at 2824 St. Anthony Ave., near the intersection of LA 30 and LA 44 in Gonzales. Visit priceleblancpacecenter.com for more info.

C U LT U R E / /

ARTS agenda

This month’s biggest art and music events

weddings 2024

Compiled by Olivia Deffes

FEB. 2

COURTESY L’AUBERGE CASINO & HOTEL

Go back to the Motown days at a performance from The Temptations at L’Auberge Casino & Hotel. Watch as legend Otis Williams performs with a group of newer artists to bring renditions of the band’s hits like “My Girl” and “Papa Was a Rollin’ Stone” to the stage. lbatonrouge.com

FEB. 4

Pop into the LSU Museum of Art to see a pop art display for Access for All Day: All About Warhol. The museum will offer free admission along with music, arts and crafts, and games based on its Andy Warhol exhibit. lsumoa.org

FEB. 7 + 8

Enjoy a candlelit evening of modern-meets-classical piano music at the Cary Saurage Community Arts Center for Baton Rouge Symphony’s “The Piano Men Return: A Concert with Candles.” The performance combines the work of Polish composer Chopin and American singer Billy Joel. brso.org

SHOW OFF YOUR

FEB. 14 FEB. 9

“No Matter What Kind of Black You Are,” a debut art exhibition by local photographer Courtland Myles, will be on view at the River Center Branch Library. Its photos encourage viewers to see the beauty of Black identities. ellemnop.art/nomatterartshow

Singer-songwriter Grace Potter will bring her Mother Road tour to Chelsea’s Live. The Vermontborn musician known for her solo music and covers is sure to rock some of her hits along with music from her newest release Mother Road. chelseaslive.com

FEB. 22

Submission deadline is March 15

FEB. 23

COURTESY MANSHIP THEATRE

IN THE PAGES OF INREGISTER WEDDINGS 2024!

GE CA S

INO &

HOTE L

Singers Pam Tillis and Lorrie Morgan join forces for their popular touring act Grits and Glamour, which will make a stop at the Manship Theatre. Formed in 2009, the tour features banter and harmonies in a show full of country flair. manshiptheatre.org

Special Day

RT C OU

’A YL ES

Get ready for a night of laughter when comedian Ron White takes the stage at L’Auberge. Also known by his nickname “Tater Salad,” White cracks up audiences with his storytelling, often giving funny takes on tales from his childhood and his life and career as a comic. lbatonrouge.com

WEDDING, ENGAGEMENT and ANNIVERSARY

announcements available

For more information and to submit announcements, visit inregister.com/weddings 225batonrouge.com | [225] February 2024

CALENDAR //

FILE PHOTO

February

Where play aro to Baton R und o this monuge th C ompiled b y Olivia Deff es

all month

LET THE GOOD TIMES ROLL Though it falls early this year, Mardi Gras is still a party here in Baton Rouge and the surrounding Capital Area. With so many local parades to catch, there’s no need to travel to New Orleans to get in on the Carnival action. Get decked out in all the purple, green, gold or pink, and prep your voice for yelling ‘Throw me something, mister!’

all month

OUT TO THE BALLGAME Watch as LSU Baseball throws out the first pitches of the new season after its National Championship win. Grab your peanuts and Cracker Jacks, and head out to Alex Box Stadium to watch the Tigers battle against teams from VMI, Central Arkansas and Northern Illinois. lsusports.net

ASSOCIATED PRESS/ JONATHAN MAILHES

ON THE ROAD NEW ORLEANS

504

FEB. 9: The 54th Annual Greasing of the Poles, sonesta.com FEB. 13: Mardi Gras Day, neworleans.com/events/holidays-seasonal/mardi-gras FEB. 22-26: New Orleans French Film Festival, neworleansfilmsociety.org/frenchfilm-festival

[225] February 2024 | 225batonrouge.com

TO K PHO STOC

CALENDAR //

16-18 AND THE OSCAR GOES TO…

Take in a group of Oscar-nominated short films at Manship Theatre, and place bets on which will receive the most coveted prize in show business. Covering genres of liveaction, documentary and animation, each showing provides the chance to see over an hour’s worth of shorts. manshiptheatre.org

ARIANA ALLISON

Myra N. Richardson is the founder of 225 Fest.

GET YOUR FEST ON Celebrate Baton Rouge at the secondannual 225 Fest downtown. The event showcases local restaurants, food trucks, musicians, artists and other talented people who contribute to the rich culture of the area. During its debut, 225 Fest saw over 14,000 attendees. This year, it expects bigger crowds and an even better time. 225fest.com

LAFAYETTE

FEB. 6, 20 + 27 Pause and relax with your little ones for a story at the West Baton Rouge Parish Library’s Main Branch. The library’s Winter Children’s Storytime provides the opportunity for kids and their caregivers to enjoy a 25-minute time slot on Tuesday mornings filled with stories, songs, rhymes, activities and more. wbrpl.com FEB. 9 Celebrate the Lunar New Year and immerse yourself in the sights, sounds and flavors of Asian cultures for the second annual Night Market BTR. This year, the popular event moves downtown to offer more space for attendees, vendors, performances and activities. nightmarketbtr.com FEB. 10 Celebrate Carnival season at the 11th annual Baton Rouge Mardi Gras Festival. It features live music and entertainment, like a visit from the Mardi Gras Indians, plus a Vendor’s Village and food court. Set up your lawn chairs, don some beads and get ready for good times. batonrougemardigras festival.com FEB. 17 + 18 See beautiful blooms at the Baton Rouge Camellia Society’s Show and Sale held at Burden Museum and Gardens. Admire award-winning camellias grown by members of the society, and shop from hundreds of camellias to take home. americancamellias.com

nominate us! Issue Date: Feb 2024 Ad proof #2 • Please respond by e-mail or phone with your approval or minor revisions. • AD WILL RUN AS IS unless approval or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees. Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS This ad design © Melara Enterprises, LLC. 2024. All rights reserved. Phone 225-928-1700

Even if your pipes weren’t,

we have you covered.

MORE EVENTS Subscribe to our newsletter 225 Daily for our twiceweekly roundups of events. 225batonrouge. com/225daily

337

Emergency Drain Cleaning Emergency Plumbing Grease Trap Pumping Available 24-7

FEB. 9-13: Le Festival de Mardi Gras a Lafayette at Cajun Field, gomardigras.com FEB. 25: Dancing with the Stars Live, heymanncenter.com

LMP 5430

225-925-8710 | www.rotobr.com 225batonrouge.com | [225] February 2024

FRAMED //

In every issue of 225, you’ll find a free print on this page. FRAMED celebrates life and art in Baton Rouge, each one featuring a local photographer, place or graphic designer. Cut it out to hang in your cubicle, or frame it for your home gallery wall. Show us where you hang them by tagging them on social media with #225prints.

[225] February 2024 | 225batonrouge.com

PHOTO BY COLLIN RICHIE FOR ‘225’ / collinrichiephoto.com GET FEATURED We love spotlighting local photographers, artists and designers for this page! Shoot us an email at editor@225batonrouge.com to chat about being featured.

• Please respond by e-mail or phone with your approval or minor revisions. • AD WILL RUN AS IS unless approval or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines. • Additional revisions must be requested and may be subject to production fees. Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS

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THE GOOD LIFE

HAPPENS TOGETHER.

For young Chambliss Harrod, dove hunting with grandpa inspired a lifelong love of the sport. Now with a family of his own, Dr. Chambliss Harrod is proud to chase deer and ducks with the next generation — and he knows that the best memories are made without back pain. At the Spine Center of Louisiana, Dr. Harrod performs minimally invasive laser spine surgery, robotic spine surgery and other procedures to help patients get back into the woods or whatever they’ve been missing. Call us today and see what we can do for you and your family.

spinecenterla.com

BATON ROUGE • PRAIRIEVILLE • HAMMOND • WALKER • COVINGTON

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