225 Magazine [February 2022] by Baton Rouge Business Report

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FEBRUARY 2022 • FREE LSU GYMNASTICS 19 BRUNCH AT LEOLA'S 61 MARDI GRAS IN BR 71

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Sweet tooth As Carnival season and Valentine's Day converge this month, you'll find an abundance of sweet treats in Baton Rouge

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The

King Cake Burger r

ude With Gratit hanks, and T

S𝗁𝗁𝗁𝗁𝗁𝗁𝗁𝗁𝗁𝗁𝗁𝗁𝗁&

Mike

CONTENTS //

Features 19 How LSU

gymnasts dream up their fascinating floor routines

53 The local clothing designer who makes Mardi Gras sparkle

66 What to do with your

crawfish boil leftovers

71 How local creative minds are preparing for the return of Carnival

Chocolate creations by Netflix star and local pastry chef Tyricia Clark

And much more…

Departments 12 19 25 26 53 61 71 76

What’s Up Our City I am 225 Cover story Style Taste Culture Calendar

ON THE COVER

YES, QUEEN! It seems only fitting to have a king cake on our cover during Mardi Gras season. But this time, we couldn’t resist putting the spotlight on Gourmet Girls’ elegant “Queen Cake.” During Carnival season, the Studio Park spot dishes out this stunning creation, a homemade brioche pastry filled with Champagne mousse, sprayed with edible gold lustre and topped with edible flowers. 225 staff photographer Collin Richie captured the cake in all her glory, along with the rest of the baked goods featured in this month’s cover story. Turn to page 26 to see them all. Mouth watering yet?

[225] February 2022 | 225batonrouge.com

COLLIN RICHIE

Sweet tooth

EDITOR'S NOTE //

Take a slice SOME PEOPLE PLAY drinking games, taking shots every time they hear a humorous quote repeated on a TV show, or to mourn when the opposing team scores a touchdown. But last year, I turned king cake into a game of its own. For every beloved Mardi Gras parade that was canceled, I sampled a different dessert. I ordered a stunning version with bourbon-roasted peaches, cream cheese and walnut ginger streusel from Rosch Bakehaus. I dug into the fudgy perfection of the Zulu King Cake by The Ambrosia Bakery. I ventured to New Orleans to try the famed pink strawberry king cake at Brennan’s; drove to Belle Chasse to taste Balestra’s pumpkin cannoli concoction; and day-tripped to Lafayette to snag a Boston creme take from Meche’s. I even mailed my grandma a gooey butter cream cheese king cake for her birthday. She cried when she opened it. My parade of king cakes wasn’t the same as the beautiful blur of the parades themselves, of course. I’m not sure anything can really compete with a day that’s all about tinsel, glitter, costumes and getting to see seemingly everyone you know at a downtown parade. But trying one new king cake a week—or ahem, two or three—almost made up for how much I missed everything Issue Date: Adyear. proof #3 else about MardiFEB Gras2022 season last • Please by e-mail or fax with by yourMaggie approval orHeyn minor revisions. This respond month’s cover story Richardson • AD WILL RUN AS IS unless approval or final revisions are received within 24 hours 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.

Tell me your king cake stories

is in that spirit. Starting on page 26, we explore how local bakers turn dessert into mood-lifting works-of-art. As we spoke with bakers around town, we were struck by how our conversations about their creations always came back to the customers. They love making treats because they’re baking for you. They know that a good dessert can greatly improve the best or worst day—and sometimes even make your whole season better. So if you spent January sick with the omicron variant, sad because your favorite event got canceled again, or you’re just in a post-holiday-hangover, it’s OK. Let’s all make February our do-over. Our second chance at a fresh start and a new year. After all, in just a couple weeks, we’ll finally be parading in the streets again. And if, well, that somehow changes too … at least we’ll always have king cake.

Happy Mardi Gras,

Jennifer Tormo 225 Editor

225 Daily will be covering Carnival sweets all season long, and we’d love to know about your favorites! Email me at jennifer@225batonrouge. com to tell me about an inventive take you’ve seen around town, or one that you just have to make the drive for. It might end up in 225’s newsletter (and probably my kitchen). Don’t forget to subscribe to 225 Daily at 225batonrouge. com/225daily.

The last course 225’s February issue marks the last for our longtime managing editor, Benjamin Leger. If you have been a fan of the magazine over the past decade, you can thank Ben. He has been the heart and soul of 225 for 10 years, bringing his immeasurable wisdom and wit to every story and photo shoot that has crossed our pages. He will be so missed, and 225 wishes him the best on his next great adventure.

Let’s find your

perfect match 8

[225] February 2022 | 225batonrouge.com

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EVERYTHING YOU NEED FOR THE

perfect date

Publisher: Julio Melara

EDITORIAL

Editorial Director: Penny Font Editor: Jennifer Tormo Managing Editor: Benjamin Leger Features Writer: Maggie Heyn Richardson Digital Content Editor: Dillon Lowe Staff Photographer: Collin Richie Contributing Writers: Cynthea Corfah, Olivia Deffes, Tracey Koch, Domenic Purdy, Meg Ryan Contributing Photographers: Ariana Allison, Amy Shutt

ADVERTISING

Sales Director: Erin Pou Account Executives: Manny Fajardo, André Hellickson Savoie, Jamie Hernandez, Kaitlyn Maranto, Audrey Taunton Advertising Coordinators: Devyn MacDonald, Brittany Nieto

CORPOR ATE MEDIA

Editor: Lisa Tramontana Content Strategist: Allyson Guay Multimedia Strategy Manager: Tim Coles Account Executive: Judith LaDousa

MARKETING

Marketing & Events Assistant: Taylor Falgout Events: Abby Hamilton

ADMINISTR ATION

Assistant Business Manager: Tiffany Durocher Business Associate: Kirsten Milano Office Coordinator: Tara Lane Receptionist: Cathy Varnado Brown

PRODUCTION/DESIGN

Production Manager: Jo Glenny Art Director: Hoa Vu Graphic Designers: Melinda Gonzalez, Emily Witt

AUDIENCE DEVELOPMENT

Audience Development Director and Digital Manager: James Hume Audience Development Coordinator: Ivana Oubre Audience Development Associate: Jordan Kozar A publication of Melara Enterprises, LLC Chairman: Julio Melara Executive Assistant: Brooke Motto Vice President: Penny Font 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

Corporate Blvd at Jefferson • 225.925.2344 townecenteratcedarlodge.com • 10

[225] February 2022 | 225batonrouge.com

©Copyright 2022 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, 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 / / Drag queen London Manchester performing at Cheba Hut’s Halloween Drag Brunch

THE NOMINATIONS ARE officially open for the 2022 Best of 225 Awards. That means now’s your chance to write in your choices for the best local restaurants, shops and personalities. This is the time when you can nominate your favorite in every category. The top nominees will advance to the final round of voting later this spring. Here are the details:

COLLIN RICHIE

Don’t forget to write in! About our story on Prehistoric Park in Henderson from the December issue:

“This is a great place to visit. Very well done.” —Sandra Richmond

Jan. 5-Feb. 9

Write-in nominations are accepted at 225batonrouge.com/ bestof225, where you can fill in the blank with your favorites. This—and only this—determines the final ballot. Nominations close at 5 p.m.

Stay updated on 225’s social media and website to see when the winners will be announced!

FILE PHOTO BY COLLIN RICHIE

Late June

About our story on the rise of drag brunches in Baton Rouge:

“Good for Baton Rouge. Drag shows are cool!” —Casey Mills

“Only about 15 years late to the party.” —Lacey Backes Cangiolosi

About our ‘225 Daily’ story on healthy eating in the new year:

MJ’s Cafe

March 3-April 7

Final voting goes live on our website. Capital Region residents can choose from the top nominees in each category on the final ballot.

COURTESY NICOLE SCHWEITZER LEGRANGE OF CML PHOTOGRAPHY

Prehistoric Park

“The article is a reminder that Baton Rouge does NOT have very many healthy restaurants! I do love the four that are mentioned. You can add to your list those restaurants that have a good selection of vegetables, such as Albasha, Serop’s, Swagat, and Bay Leaf. I use Ochsner’s Eat Fit app to find some healthy menu items at other restaurants.” —Janis Kile

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Childhood comes and goes in a blink. We’re here through the stages of your life, with the strength of the cross, the protection of the shield. The Right Card. The Right Care.

01MK7641 11/21

225batonrouge.com | [225] February 2022

February 3

Know their

names

Black History Month is a good time to reflect on the contributions of Black leaders whose names are memorialized around the Capital City

MISSISSIPPI RIVER

southern University

1 A.P. Tureaud Sr.

Tureaud Hall at LSU 15 S. Stadium Drive New Orleans attorney Alexander Pierre Tureaud Sr. was a champion of Black civil rights, handling nearly all the desegregation cases filed in Louisiana from the 1940s to the 1960s. When he died in 1972, U.S. Supreme Court Justice Thurgood Marshall delivered the eulogy. Tureaud Hall at LSU is named for him. In 1953, his son, A.P. Tureaud Jr., was the first Black undergraduate to enroll at LSU.

Downtown

Odell S. Williams

Arnett William “Ace” Mumford

2 Dr. Leo Stanley Butler

Dr. Leo S. Butler Community Center 950 E. Washington Street Leo S. Butler was the first man to receive a diploma from McKinley High School, and moved on to complete both undergraduate and medical degrees from Howard University in Washington, D.C. Heavily involved in the Baton Rouge community, Butler volunteered countless hours to Blundon Home, an orphanage for Black children. Butler was also a civil rights activist and served as director of student health services for many years at Southern University. He died in 1978.

110 7

8 5

2 4

LSU

4 Thomas Delpit 1

A.W. Mumford Stadium Southern University The late Ace Mumford coached the Southern University Jaguars football team between 1936-1942 and 1944-1961, breaking only when normal operations at the school were interrupted by World War II. Under Mumford’s direction, Southern earned a reputation as a football powerhouse. He still holds the record for the most wins in Southern football history.

Frank Hayden

Frank Hayden Hall Southern University A Memphis native who graduated from Notre Dame University, Frank Hayden was a well-known, nationally respected sculptor who taught at Southern University. Several significant pieces are installed throughout Baton Rouge, including the “Marche de Galvez” bronze relief and the Oliver Pollock monument in Galvez Plaza. Frank Hayden Hall houses Southern’s Department of Visual Arts. Hayden died in 1988.

Thomas Delpit Drive This New Orleans-born entrepreneur changed the face of fried chicken in Baton Rouge, founding the first Chicken Shack in front of his home on East Boulevard in 1935. His son, Joe Delpit, worked for the family business and later took it over, helping the brand to become an indelible part of the local culinary scene.

The Odell S. Williams Now and Then African American Museum (renamed the Baton Rouge African American Museum) 538 South Blvd. In 2001, the late Sadie Roberts-Joseph opened Baton Rouge’s only museum dedicated to Black history inside a building donated by New St. Luke Baptist Church. She named it for a beloved high school teacher, Odell S. Williams, who advocated that children should learn about Black history. Williams graduated from McKinley Senior High School in 1939 and earned a degree in education from Southern University in 1952. She died in 2012.

Gustav “Gus” Young

Rev. Theodore Judson “T.J.” Jemison

Gus Young Avenue Young was a prominent civil rights activist who promoted voting rights for Black people. He was a member of local chapter NAACP board and was one of the leaders of the 1953 Baton Rouge bus boycott.

T. J. Jemison Boulevard A portion of East Boulevard was renamed for Jemison in 2015, a significant American civil rights leader who organized the 1953 bus boycott in Baton Rouge. The event served as a model for the Montgomery bus boycott organized by Dr. Martin Luther King Jr. Jemison was also a founding member of the Southern Christian Leadership Conference and served as president of the National Baptist Convention USA from 1982 to 1994.

—MAGGIE HEYN RICHARDSON

[225] February 2022 | 225batonrouge.com

W H AT ’ S U P / /

DIGITS

The number of bubbles in a glass of Champagne just after you pour it, according to scientist Gérard Liger-Belair in a study published in The Journal of Physical Chemistry B. Liger-Belair refuted the claim often used by food journalists and bloggers that a glass features 15 million tiny bubbles, saying that the vast majority of the dissolved carbon dioxide actually escapes without forming in the glass.

STOCK PHOTO

1 million

Kitchen confidential Sharpen your cooking skills— with your partner by your side—at the Louisiana Culinary Institute’s Couples Night

IN ANTICIPATION OF Valentine’s Day, the cooking school will teach you and yours how to prepare a sultry meal together. Held on Feb. 10 from 5-8 p.m. and taught by chef instructor Jeanne Mancuso, the course shows couples how to make a three-course romantic dinner incorporating wines into many of the dishes. Learn to make a Brussels sprouts salad with manchego, spicy almonds, bacon and lemon mango dressing; chardonnay and pecorino risotto; seared scallops with prosecco butter sauce; and chocolate cake with port and vanilla bean crème anglaise. Tickets are $250 per couple and must be purchased in advance. LCI offers leisure classes covering a variety of culinary topics year-round. lci.edu

Red Stick goes RED CARDIOVASCULAR DISEASE IS the No. 1 killer of females, an alarming fact that many women don’t take seriously until it’s too late. And like other public health concerns, the disease disproportionately impacts low-income people. To bring attention to this important health issue, the American Heart Association coordinates local Go Red for Women luncheons to raise money and share important information that can save lives. Baton Rouge’s Go Red for Women event takes place this year on Feb. 15 at the Raising Cane’s River Center, beginning at 10:30 a.m. with an online auction, activities and a luncheon with a keynote speaker. Don’t forget to wear red. heart.org

STOCK PHOTO

“I feel like my feet are not touching the ground today, because the ancestors are carrying me.” –Keith Plessy, first cousin, thrice removed of the late Homer Plessy, who was formally pardoned by Gov. John Bel Edwards in New Orleans last month. In 1892, Plessy bought a train ticket in New Orleans as a challenge to Louisiana’s Jim Crow laws, and was arrested for sitting in the whites-only, first class section. His case, Plessy v. Ferguson, went to the U.S. Supreme Court where the nation’s “separate but equal” laws were upheld. The ruling stood until the Supreme Court later found segregation unconstitutional in 1954 in the Brown v. Board of Education case. In 2009, Keith Plessy and Phoebe Ferguson, a descendant of New Orleans criminal court Judge John Howard Ferguson, started the Plessy and Ferguson Foundation. The New Orleans foundation promotes equity by educating communities on the famous case. 225batonrouge.com | [225] February 2022

W H AT ’ S U P / /

W H AT ’ S N E W

ARIANA ALLISON

Buzz feed

Now accepting 2nd semester applications for grades 2nd, 3rd, 4th, 5th and 7th. 2022-2023 Open Enrollment begins February 14.

Space is limited. At The Brighton School, we prepare and empower students with dyslexia and other language-based learning differences to succeed.

Grades 1-12

Baton Rouge’s leader in the field of educating students with dyslexia.

12108 Parkmeadow Ave • Baton Rouge, LA • 225.291.2124 • thebrightonschool.org •

‘Good food fast’ The local Rouge-A-Roux food truck has been reimagined as Big Bad Bites, a fast-casual restaurant that opened in Gonzales at the end of 2021. The menu ranges from debris and jerk chicken sandwiches and cheese-stuffed boudin balls to products from local brands like City Gelato and Louisiana Lemonade. Owners Kaitlin and Cory Hebert hope to offer restaurant-quality dishes with the convenience of counter-ordering and drive-thru service. bigbadbites.com

Betting by the Bowl?

ENRICHMENT ACTIVITIES FOR ADULTS

50 AND ABOVE

GIVE THE GIFT OF ENRICHMENT

LEARN MORE

online.lsu.edu/olli

[225] February 2022 | 225batonrouge.com

The new Adventurefuls™ cookie

Cookie craze Girl Scout Cookies are back! Girl Scouts will be taking southeast Louisiana presales from now through Feb. 25, when booth sales will begin and run until March 13. This season, be sure to try the new Adventurefuls™ cookie—a brownie-like cookie topped with caramel and sea salt. And, of course, stock up on Thin Mints® while you still can. girlscoutcookies.org

COURTESY GIRL SCOUTS LOUISIANA EAST

The Louisiana Gaming Commission hopes to launch online sports betting ahead of the Super Bowl on Feb. 13, according to news reports. As of mid-January, State Police were determining the suitability of the launch, with the possibility of further delays. In the meantime, sports betting is currently legal at select locations around the state.

W H AT ’ S U P / /

FEBRUARY 2022 STOCK PHOTO

THEATERWORKS USA PRESENTS:

DOG MAN THE MUSICAL FEB 6 | 2:00 PM

MARTY STUART’S PSYCHEDELIC JAM-BO-REE FEB 11 | 7:30 PM

Calling young pros Capital Region young professionals should save the date for May 26. That’s when a new annual young professionals conference will be launched by the Baton Rouge Area Chamber and Forum 225. Details are still to come, but the groups hope to connect recent grads and young workers with personal and professional opportunities—keeping talent in the region. forum225.org

Lights, camera, COVID Don’t worry. Omicron doesn’t mean your favorite TV show is going anywhere. Last month’s staggering local COVID-19 infection rates did delay some Louisiana productions by about a week, but the projects pushed forward afterward. The film business has adapted to the pandemic just like every other industry, according to Katie Pryor, executive director of Film Baton Rouge. Pryor also hinted at a busy first quarter. “I’m looking forward to some fun news very soon,” she says. filmbatonrouge.com

Dog days

INNOVATION NATION LIVE!

The latest news concerning local pups New shop comes to Perkins Rowe The Urban Hound aims to open Feb. 1 at Perkins Rowe in the former Sur La Table spot. The store will stock dog treats, food, toys, accessories and other goodies. theurbanhoundbr.com Pandemic pets get boarded Pet adoptions skyrocketed locally and nationally during the pandemic, but with the return of normal work and travel schedules, new owners are looking for things to do with their pets. Baton Rouge pet boarding and day care centers like PetSuites and Dogtopia reported a 25% increase in animals in 2021 compared to 2020. A pet costume contest The CAAWS Mystic Krewe of Mutts Parade is back, and so is its signature Dog Costume Contest. Head to the Galvez Plaza stage at noon Feb. 13 to watch the cutie pets strut their stuff during a show emceed by Jodi of 96.1 The River’s Murphy, Sam & Jodi Show. Turn to page 71 for more of this month’s Mardi Gras festivities, and for more on the Krewe of Mutts, visit caaws.org.

FEB 13 | 2:00 PM

G. LOVE & THE JUICE

WITH SPECIAL GUEST JONTAVIOUS WILLIS FEB 17 | 7:30 PM

AQUILA THEATRE PRESENTS:

MACBETH

FEB 20 | 2:00 PM

GET TICKETS TODAY! M A N S H I P T H E AT R E . O R G • 2 2 5 - 3 4 4 - 0 3 3 4

Supported in part by a grant from the Louisiana Division of the Arts, Office of Cultural Development, Department of Culture, Recreation & Tourism, in cooperation with the Louisiana State Arts Council, and the National Endowment for the Arts, a Federal agency. This program is made possible in part by a grant from the Arts Council of Greater Baton Rouge, funded by the East Baton Rouge

225batonrouge.com | [225] February 2022

W H AT ’ S U P / /

Rockin’ tacos

By Domenic Purdy // Photos by Ariana Allison

Inside Rock Paper Taco’s first brick-and-mortar, now open on Chimes Street THE NEWEST ADDITION to Baton Rouge’s taqueria scene, Rock Paper Taco, seeks to redefine what tacos can be. “I always playfully correct someone when they call us a Mexican restaurant,” owner Joshua Duke says of his new restaurant, which opened at the end of 2021 right off LSU’s campus at 166 W. Chimes St. The restaurant is the first step in a long-planned expansion since its March 2018 launch as a food truck in the parking lot of Tin Roof Brewing Company. Duke says his vision for the restaurant since the beginning has always been a “mixture of Americanized tacos with classic tacos and ingredients.” One of its signature tacos, the Dynamite, consists of a waffle in the shape of a tortilla filled with bacon, fried chicken and maple butter served with a side of Steen’s syrup, probably the farthest thing from a classic carne asada street taco. With taco names like the “Spock,” “Claw,” “Fire” and “Surfer,” Duke isn’t afraid of keeping the menu creative and the restaurant playful. “My wife came up with the name a long time ago, and we laughed, thinking it was silly,” Duke says. “Then we started thinking of all the marketing aspects and ways to have fun with that.” Like other restaurants along Chimes Street like City Slice and The Chimes, Rock Paper Taco serves cocktails. Duke’s restaurant is unique, however, because its drinks, with the exception of more than a dozen beers on tap, are made purely from agave spirits. The full bar serves up a variety of margaritas and cocktails made exclusively with tequilas and smokey mezcals. Drinks like the old fashioned and Moscow mule, classically made using whiskey and vodka, respectively, instead use these agave spirits to create drinks unique to Rock Paper Taco. “It really goes along the lines with our tacos in trying to be a little different and outside the box,” Duke says. Inside, the restaurant is defined by exposed brick columns, wood and tile accents, and lots of LSU colors. Purple and gold neon light fixtures of hands gesturing “rock,” “paper” and “scissors” line the walls. There is outdoor seating for patrons to enjoy the cool weather. Next, Duke plans to expand to a second location next to his other restaurant, Olive or Twist, on Perkins Road. It is expected by the end of spring. And Duke still has big goals for the restaurant’s first brick-and-mortar. Whether it’s weekly Taco Tuesday rock, paper, scissor tournaments; free delivery to campus buildings; or mimosas during weekend brunch, Duke wants to emphasize what he believes to be the most important aspect of a restaurant: a fun experience. “Hopefully people will be drinking too-strong-of-margaritas, having a great time and eating some good tacos,” Duke says. rockpapertaco.com

[225] February 2022 | 225batonrouge.com

Everything your growing child needs is close to home.

You’re never far from the care your child needs at Ochsner. We offer general pediatrics at our new Bluebonnet South location plus specialty aproviders across the Baton Rouge region to help your family face anything, minor or major.

To schedule an appointment, call 225-240-4713 or visit ochsner.org/batonrouge.

Dr. Truc Dinh

Same-day, next-day and video visits are available!

Ochsner Health Center – Bluebonnet South 10150 Bluebonnet Blvd | Baton Rouge, LA 70810

Ochsner Health Center for

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

@ BREC CAMP-IN: LET’S GET CRAFTY

Lovett Road Park Feb. 5 | 8 a.m.-5 p.m.

GEAUX RED GALA

Jefferson Highway Park Feb. 5 | 7-10 p.m.

LEARN YOUR TELESCOPE

Highland Road Park Observatory Feb. 5 | 3:30-7:30 p.m.

SCIENCE ACADEMY

ART UNWINED: CLAY SWEETIES! Drusilla Lane Park

Feb. 12 | 10:30 a.m.-noon

TEEN POP UP & UNPLUG

Independence Community Park Feb. 12 | 11 a.m.-1 p.m.

STEM EXPANSION

PLUS NIGHT

Feb. 19 | 3:30 p.m.-7:30 p.m.

Highland Road Park Observatory Feb. 12 | 7-10 p.m.

Highland Road Park Observatory

SUNSHINE SOCIAL: PIRATES + PRINCESSES

Feb. 5 + 12 + 26 | 10 a.m.-noon

Jefferson Hwy. Park Feb. 18 | 6-9 p.m.

FIRST FREE SUNDAYS Magnolia Mound

SPRING ESPORTS TOURNAMENT SERIES: SUPER SMASH BROS. ULTIMATE

Feb. 6 | 1 p.m. + 2 p.m. + 3 p.m.

FAMILY GAME NIGHT

Independence Community Park Feb. 11 + 25 | 6-8 p.m.

COMITE CLASSIC Comite River Park Feb. 12 | 9 a.m.-1 p.m.

I HEART MY ZOO DAY

BREC’s Baton Rouge Zoo Feb. 12 | 9:30 a.m-4 p.m.

SUMMER CAMP REGISTRATION BEGINS MARCH 5! brec.org/summercamp

Red Oaks Park Feb. 19 | 12:30 p.m.

10 + UNDER TENNIS TOURNAMENT

Highland Road Community Park Tennis Center Feb. 19 | 8:30 a.m.-noon

SATURDAY MORNING STUDIO: HOMETOWN AMERICA Milton J. Womack Park

Highland Road Park Observatory

HOMESCHOOL DAY

North Sherwood Forest Community Park Feb. 24 | 9 a.m.-noon

SOLAR VIEWING

Highland Road Park Observatory Feb. 26 | noon-2 p.m.

SWAMP ART SPECTACULAR: MEET THE ARTIST RECEPTION

Bluebonnet Swamp Nature Center Feb. 27 | 2:30-4:30 p.m.

MARDI GRAS CAMP Various Locations Feb. 28-March 2 7:30 a.m.-5:30 p.m.

Feb. 19 | 10:30 a.m.-noon

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.

I N S I D E : Southern University’s new master plan

Floored! LSU Gymnastics shares how a floor routine comes together

CHRIS PARENT / COURTESY LSU ATHLETICS

B Y M AGGI E H EY N R I C H AR DS ON

A PERFECT 10. Fans of LSU gymnastics recall last season when All American gymnast Kiya Johnson helped the Tigers defeat Arkansas in a January 2021 meet with a flawless floor routine. A powerhouse across all four apparatus, the LSU junior from Dallas is especially known for her performances on floor. That night, Johnson combined three powerful tumbling passes, a dynamic leap pass and several other moves demonstrating her athleticism and artistry. Each skill flowed seamlessly into the next, and was timed with a piece of music that showcased Johnson’s energy and personality. As the contemporary mashup played, Johnson flipped, leapt and danced her way to the closing pose, while her teammates mimicked her movements in support, going wild with the announcement of a perfect 10.

225batonrouge.com | [225] February 2022

OUR CITY //

CHRIS PARENT / COURTESY LSU ATHLETICS

LSU gymnast Kiya Johnson was the 2021 SEC Floor Exercise Champion.

While each apparatus in women’s gymnastics has its own appeal, there’s something magical about the floor exercise. Insiders say this is by design. Unlike the beam, bar and vault, the floor gives a female gymnast the opportunity to connect visually with the audience and draw them in as she demonstrates a back-to-back succession of her best skills. “It’s elegant, beautiful and crowd-pleasing, and when we talk about welcoming people into our party, we do it on floor,” says LSU Gymnastics assistant coach Courtney McCool Griffeth, a 2004 Olympian and former University of Georgia gymnast who now coaches LSU gymnasts on their floor routines. The floor, Griffeth says, is a time when athletes are looking at the

crowd, and eliciting enthusiasm—and energy—from both spectators and their fellow teammates. As a college gymnast, Griffeth says she constantly worked on her own dance moves after hours in the gym, and helped teammates tweak their floor choreography. When she got into coaching later, choreography was a natural fit. She says it’s all about helping a gymnast find the right program. “As a coach and choreographer, I approach each individual first with what they want to do, what they like, and try to figure out what kind of vision we want to bring to life,” Griffeth says. Finding the right music is the first step, she says. “We’ll go back and forth for a while listening to things,” Griffeth says. “I’ll

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ask, ‘What do you think of this? Do you like this count? Do you like the whole song? Do you like this rhythm? Is this kind of the genre you want?’ I try to take a dive deep into what they’re really enthusiastic about.” Griffeth says she’s constantly searching for and banking pieces of music she feels fit her athletes. Once a piece is identified, she cuts it and creates the bones of a routine, giving the gymnast a chance to further personalize it and “let loose.” Lasting only about 80 to 90 seconds, floor routines must connect several requirements, including tumbling passes, leap passes and dance moves that demonstrate flexibility, balance, strength and artistry. Having the opportunity to create a personalized floor routine comes later

in a gymnast’s career, Johnson says. Younger gymnasts compete in what’s called compulsory gymnastics, during which athletes at the same numerical level are required to deploy the same routines. It’s only when gymnasts advance to optional gymnastics that they have the freedom to choreograph a routine that highlights their skills and point of view. If they advance to collegiate competition, they can change floor routines each season. “As we get closer to the season, I try to pick out floor music that speaks to me, in a sense, something you could see yourself dancing to,” says Johnson, who was the 2021 SEC Floor Exercise Champion. “Before this year, I never really picked out my music.” Johnson says the floor is one of her favorite exercises. For the 2022 season,

OUR CITY //

how extreme are you?!

ts #1 Issue Date:ex October 2021 Ador proof e sp trem brec

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COLLIN RICHIE

she’s rolled out a new routine set to hip-hip that showcases her technique and the solid “awareness” she demonstrates in the air as she takes off and lands. Griffeth says athletes have to listen carefully to their music and recognize where they need to be at each moment in the piece. Transitioning neatly from dramatic tumbling passes to dance moves and leaps is a big part of ensuring a floor routine earns as many points as possible, she adds. “It’s all about the details,” Griffeth says. “Small adjustments make a big difference. That’s what we work on throughout the fall.” This season, watch as Johnson’s tumbling passes include a double pike and one-and-a-half punch front layout, as well as some new dance moves. “I have a couple of spots where I can just groove on my own, or change it up each time that I do it,” Johnson says. “I think this year it’s going to be me getting more comfortable with doing that. And it’s been really fun. I feel like it’s kind of like a weight lifted off, and I’m enjoying it.” In February and March, LSU Gymnastics will host four home meets in the Pete Maravich Assembly Center, taking on Auburn, Alabama, Kentucky and Utah. Griffeth says she’s looking forward to the gymnasts engaging the fans, and the fans supporting the gymnasts in return. “We would love for everybody in the crowd to do so many parts of our routines with us,” Griffeth says. “(Our athletes) have got to be very inviting with their performances, so everybody can enjoy it and jump into it with them. We just want the PMAC to be a big party, earn those 10s and drop the mic.” lsusports.net/sports/gm

LSU Gymnastics assistant coach Courtney McCool Griffeth (right) coaches Johnson and her fellow teammates on their floor routines.

LMP 5430

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Southern of tomorrow

G D

B C

Some highlights from the master plan Southern developed with the help of Center for Planning Excellence. Buildings in blue in the rendering are proposed new construction projects; buildings in green are renovations. Find out more at suscotlandvilleplan.com. A) Pedestrian access: Better lighting and a new pedestrian bridge will make it safer for students who live in the cluster of on-campus housing complexes to get to class.

E COURTESY CPEX AND SINEKTICS

B) Lake Kernan: Boardwalks and other improvements on the lake will create a serene and natural gathering place. C) Student Union: A new $70 million structure will replace the Smith-Brown Memorial Student Union, which will eventually be demolished for a quad and green space.

Designed for the future

D) Riverfront bluffs: The views of the Mississippi River from the bluffs will be upgraded with canopies, historical markers and branded lettering. Reinforced concrete steps will also prevent erosion.

Southern University looks to attract students and connect to its surroundings with master plan BY B E N JA MIN L E G E R

ake a drive through Southern University’s campus today, and you’ll see a lot of construction. There are new sports facilities being built around A.W. Mumford Stadium and renovations to existing buildings. There’s a new Center for Innovation and Entrepreneurship in the works right next to the Valdry Center for Philanthropy, which itself opened in 2019. And with this flurry of construction activity comes a need for the university to still look like a cohesive campus. Southern released a sweeping campus master plan last fall. It’s a blueprint for a future version of the historically Black college and university, with a more pedestrian-friendly landscape; a new student union and student housing;

[225] February 2022 | 225batonrouge.com

a riverfront bluff promenade to rival downtown’s riverfront; and plenty of other improvements. The university partnered with the Center for Planning Excellence on the project, launching a two-year deep dive into how the physical campus might grow, how it might welcome visitors and how students might get from class to class. “When we engaged with CPEX on this, we had already started some of this work and needed a way to pull it all together,” says Southern University Foundation CEO Alfred E. Harrell III. “We needed to make sure that what we do fits into our comprehensive strategic plan.” That broader plan for the university might be less visible than the campus

upgrades, but it’s just as important. Southern aims to up enrollment to 20,000 by 2030.(For context, it welcomed about 7,500 for the fall 2021 semester.) Harrell says this much larger student population would be half traditional, in-person students and half online students. And to attract those new students, the look of the campus and having topof-the-line facilities are paramount. “Thirty years ago, a young African American student would look to HBCUs first, because those were schools they felt spoke to their experience, or that was where their parents went,” Harrell says. Now, he adds, access to information and more mobility has expanded their search

E) Alumni Center: Located near the famed “Red Stick” sculpture, this will provide event space with views of the river. F) College of Nursing and Allied Health: The sought-after nursing program regularly gets more applicants than it can accommodate. The master plan includes a 59,000-square-foot addition. G) Athletics facilities: Southern athletes would gain a 100,000-square-foot indoor athletics facility, and visitors would be able to use a 2,000-car parking garage on game day.

OUR CITY //

COURTESY CPEX AND SINEKTICS

The bluffs provide some of the best views of the river in Baton Rouge. CPEX’s proposal includes a riverfront walk, concrete steps—similar to those downtown—that also offer reinforcement of the bluffs, and shade canopies. CPEX community planner Lyneisha Jackson says the improvements would help attract more visitors to campus and to Scotlandville.

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A new student union at Harding Boulevard would be prominently placed and provide multiple uses, such as event space, a bookstore and even student apartments on the top floor.

COURTESY CPEX AND ESKEWDUMEZRIPPLE

to consider an HBCU’s rankings, its facilities and the overall experience on campus compared to other universities. For CPEX’s part, much of its work has focused on a facelift to the campus and connecting it to the Scotlandville community. That includes streetscape improvements along Scenic Highway, a new gateway entrance at Scenic and Harding Boulevard, and beautification of the secondary entrance on Swan Avenue. The new student union will be located in an area more accessible to the nearby community, and a new alumni center will offer event space and sweeping views of the Mississippi River. “This is an area of the city that’s Jackson. “There’s a Family Dollar been disinvested in over the years,” (right outside the campus entrance) says Camille Manning-Broome, CPEX’s and not much else.” president and CEO. “It was wonderful Southern owns some parcels of land for Southern to take a leadership role near campus on Scenic Highway that to say, ‘we want to lift up the entire it could redevelop for much-needed community.’” fresh food markets. There’s also a In CPEX’s discussions with students stretch of Swan Avenue that currently and faculty, many spoke of the need plays host to pop-up food trucks for places to eat just outside campus. serving the campus population—it “It is a food desert, and the could be redeveloped for a pedestrianstudents and faculty told us they need oriented district of cafes and walk-up Issue Date: FEB fresh 2022 Adsays proof #4 somewhere to access food,” restaurants. Scotlandville Plaza has • Please respond by e-mail or fax with your approval or minor revisions. CPEX community planner already • AD WILL RUN AS IS unless approval Lyneisha or final revisions are received withinbecome 24 hours a space for community

activity, with the weekend Scotland Saturdays market and the Southern Cofe coffee shop across the street. Harrell says the community outreach should go even further than gathering spaces. Part of the university’s strategic plan focuses on bringing its resources and education into Scotlandville and north Baton Rouge. Its highly ranked College of Nursing and Allied Health could provide urgent care services to nearby residents while also training students. Southern’s AgCenter could take a more

active role in solving the food desert issue in this part of the city, as well. “Universities have a tendency to be insular—everything they do from research to programming tends to stay on campus,” Harrell says. “We understand the overall mission is to educate students, but ultimately the best use of that education and research is to activate it within the community. It gives us an opportunity to practice what we teach right here.” Southern will officially launch its capital campaign this summer with a goal of raising $760 million over the next five years to achieve its strategic plan. Many of the major construction projects, such as the new student union, are expected to break ground later this year. subr.edu and cpex.org

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.

Best Desserts at a Local Restaurant 2021

MON: 11AM-9PM

TUES-THURS: 11AM-10PM

ELSIESPIES.COM

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FRI: 11AM-11PM

3145 GOVERNMENT ST

SAT-SUN: 10AM-11PM

225.636.515

I AM 225 //

Chocolate creations Peek at some of Clark’s desserts on 225’s table of contents page in this issue. Turn to page 6.

Tyricia Clark

COLLIN RICHIE

ONE OF NETFLIX’S very own School of Chocolate contestants lives right here in Baton Rouge. Local pastry chef Tyricia Clark won the hearts of many when she competed to win $50,000 on the Netflix cooking reality show, School of Chocolate. Clark is the owner of T Cakes, a pastry business that sells extravagant cakes, breads, gourmet chocolates and tasty baked goods like cinnamon rolls, king cakes, pies and cheesecakes. The 33-year-old has baked since she was in high school. She started her career bringing cupcakes to class, and now, the Baton Rouge native is known across the world for her creative, themed cakes and participation in School of Chocolate. Since the TV series debuted in 2021, Clark’s social media following has skyrocketed to more than 20,000 followers. “The show was a once-in-a-lifetime opportunity,” Clark says. “I soaked up everything I learned. The friendships, the connections and the knowledge I gained were invaluable.” The local pastry chef was pushed to new limits at the School of Chocolate academy. She was mentored by world-renowned French chocolatier

Amaury Guichon to create gravity-defying chocolate showpieces and mind-bending pastries. Some of her favorite creations from the competition included a chocolate heart with a gooey caramel middle; and a glossy chocolate spaceship atop a galaxy-inspired chocolate base. She was called the “shine queen,” because she was known for her skill in buffing chocolates to give them a polished shiny finish. The show wasn’t Clark’s first rodeo with chocolate, though. She attended Louisiana Culinary Institute and was chosen for an apprenticeship program where she got to work with international chocolate master Jean-Francois Suteau at The Greenbrier, a historic resort in West Virginia. On the final episode of School of Chocolate, Clark was released from the competition by another competing chef after contributing to the winning chocolate showpiece. Chef Guichon says on the show if he was able to reward someone for most improvement, it would be Clark. Since wrapping up the series, Clark is back in the kitchen and sharing her creations with

the Capital Region. She sells her pastries and chocolates online and at pop-ups around town like Local Pop-Up at Electric Depot. This year, Clark plans to offer gourmet chocolate holiday specials. For Valentine’s Day, customers can order chocolate confections and bon bons. For Easter, Clark plans to sell upscale handcrafted chocolate eggs. Customers can also request custom chocolate orders online. Local pickup and nationwide shipping will be available. School of Chocolate fans will be able to show their love for Clark by ordering her upcoming T-shirts. She plans to release exclusive merchandise this year with some of her nicknames and popular quotes from the show, like “shine queen” and “I’m in therapy for that.” Clark has also been helping develop the dough recipe at Lighthouse, an upcoming pizza joint and bar scheduled to open this spring in Scotlandville. “I’ve always loved food, but it was a hobby or passion that I would ignore,” Clark says. “I never imagined I’d have this career. But pastries always found their way back to me.” Find Tyricia Clark on Instagram at @eatsbytcakes

—CYNTHEA CORFAH

“Baking is one of the few times when my brain actually slows down and can focus on one thing. The kitchen is kind of like my safe space. It’s a controlled environment where everything slows, I feel a sense of relief and I get to see the transformation of raw ingredients into different creations.” 225batonrouge.com | [225] February 2022

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24%

Lemon meringue pie by Elsie’s Plate & Pie

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The growth in sales of baking products in 2020 over 2019. That amounts to more than $26 billion in profits for the industry, and reflects an increase in sales to at-home bakers.

C OV E R S T ORY

by maggie heyn richardson

Sweet tooth

photos by collin richie

Nobody does pastries quite like Baton Rouge. Here’s where to get your fill, right in time for Valentine’s Day and Carnival season

42%

Increase in baking cookbook sales in 2021. The rise in popularity is also connected to streaming baking shows like The Great British Baking Show. Its judge Paul Hollywood and former judge Mary Berry are responsible for two of the three best-selling baking cookbooks in late 2021.

OUISIANA IS THE home of culinary excess, so it’s no surprise we like our sweets, well, sweet. Forget restraint. King cakes are better when stuffed, iced and showered in dyed sugar. Bread pudding isn’t finished until enrobed in sweet rum sauce. Beignets aren’t beignets without powdered sugar. Even savory dishes like cornbread and mustard greens get a lift from an innocent pinch of sugar, swear many home cooks. Why? Because sugar has been on our tables since the 18th century, when the state’s sugar cane industry first took off. Our menu continues to be influenced by sugar cane’s byproducts—cane syrup, local rum, and of course, the everyday sugar we spoon with abandon into coffee and use to create our favorite cakes, pies and pastries. Sure, sugar calls for moderation. But if there’s ever a time to flex your sweet tooth, February is it. Awash in king cakes, Valentine’s Day treats and rewards for January discipline, the month is packed with opportunities to explore the many ways Baton Rouge relishes dessert. Here is a small sampling. Additional reporting by Meg Ryan and Jennifer Tormo // Sidebars by Benjamin Leger SIDEBAR SOURCES: NDP GROUP, BAKE MAGAZINE, FOODNAVIGATOR-USA, PINTEREST AND LOCAL AND NATIONAL MEDIA

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Royal family THE HARBINGER OF Carnival season, king cakes are the gastronomic expression of Louisiana’s joie de vivre. In the weeks leading up to Fat Tuesday, these tri-colored brioche rings are all the rage, gracing tables with their tempting flavors, plain cinnamon or filled, with the promise of a hidden plastic baby inside. The roots of king cake reach back centuries to Old World Europe, when some form of the pastry was served on Jan. 6, the Feast of the Epiphany, to signify the three kings’ arrival in Bethlehem. Still in France today, the cakes are confined to Twelfth Night only, when families serve galette du rois, almond-filled puff pastry baked with ceramic trinkets inside. No surprise, king cakes are enjoyed in Louisiana throughout Carnival (and more recently, during other holidays) with wild abandon. One is never enough, not when there are so many variations. New iterations appear all the time, like this Queen Cake from Gourmet Girls, one of several specialty versions made by the Bocage catering company. In this elegant pastry, a homemade brioche ring is filled with Champagne mousse and sprayed with edible gold lustre and topped with edible flowers. “It’s gold, and different,” says Gourmet Girls owner Katia Mangham, “so why not name it ‘queen.’” gourmetgirlsbr.com

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Yes, queen! This elegant take on the king cake has been dubbed a “Queen Cake” by Gourmet Girls. A homemade brioche ring is filled with Champagne mousse and sprayed with edible gold lustre and topped with edible flowers.

Others to try

KEY WORD galette des rois The traditional French style of king cakes, made of puff pastry and stuffed with frangipane (almond filling). Another version common in France is a brioche ring with decorations on top that make it resemble a crown—likely where our Mardi Gras king cake originated. Families only served it once a year, usually around the Epiphany. The tradition also included tucking tiny ceramic figurines, known as fèves, inside.

20,000+ Number of king cakes Ambrosia Bakery usually bakes each season. The Baton Rouge-famous bakery will ship anywhere from 2,000-3,000 king cakes a year, according to co-owner Felix Sherman Jr.

Poupart’s Traditional French King Cake Find this Lafayette bakery’s galette des rois at several independent supermarkets in Baton Rouge. Heat before serving. It’s a delectable option to the more common tri-colored brioche ring. poupartsbakery. com Gambino’s Bakery Fans of filled king cakes know there’s nothing like Gambino’s doublestuffed option. This is also one of the few bakeries that still bakes the baby inside. Find it on Instagram at @gambinosbr For more local king cake coverage, subscribe to 225 Daily at 225batonrouge. com/225daily.

225batonrouge.com | [225] February 2022

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The marvel of the

macaron STEPHANIE BUECHE HANSEN loves how kids respond to her macarons. The hand-painted, scratch-made cookies at her Coursey Boulevard bakery, Les Amis Bake Shoppe, come in a range of technicolor flavors and styles. But the best flavor for a kid? It’s whatever their favorite color is right now. They can’t wait to get their hands on the aqua-blue macaron covered with rainbow sprinkles (the Cake Batter flavor). They’re dying to bite into a purple one (Chocolate Lavender). “They don’t really care about what it might taste like,” Hansen says. “It’s cool because it encourages kids to try flavors they wouldn’t otherwise.” Dainty on the outside, the magic of the macaron is how it crumbles when you bite into it. The airy shells melt into the creamy filled centers. The macaron—not to be confused with the macaroon, its sister cookie made with flaky coconut—is the perfect union of textures. Plus, these delicate discs are like works of art. Common requests at Les Amis lately include

Others to try

Variety of macaron flavors at Tredici Bakery, another local bakery that dishes up the treat

macaron-adorned wedding and birthday cakes, or hand-painted client logos for a custom-branded treat. “They are the show piece, the centerpiece,” Hansen says. “I like that you can do so much with them.” But to truly appreciate a good macaron, you should know there’s a tricky science to them. Any seasoned TV-baking-competition viewer has learned these meringue-based cookie sandwiches are one of the more intimidating desserts to make. “It’s not that they’re difficult; they’re temperamental,” Hansen explains. “There are so many steps to making to them, and if you screw up, you typically won’t know until they’re out of the oven. And even then, it’s hard to know why, where or when you went wrong.” They’re so tricky, in fact, that some local grocers, coffee shops and even bakeries commission Les Amis to make their macarons for them. The small-but-mighty bakery might churn out a couple thousand scratchmade macarons in a single week. But that’s OK. It has its recipe down to an art. lesamisbakeshoppe.com —JENNIFER TORMO

Flavor-full! Macaron flavors at Les Amis Bake Shoppe rotate and change regularly, but the day of our 225 shoot the team was dishing out King Cake, Raspberry, Salted Caramel, Cake Batter, Nightcap (a hazelnut shell with Bailey’s and Kahlua inside!), Vanilla Bean, Almond and Old Fashioned. Yes, please!

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‘C’ is for

cookie...

Others to try Ju Ju Bees Cookies Order ahead, because this Prairieville business founded by Julie Boies has amassed quite a following for its handpainted sugar cookies. Find it on Instagram and Facebook Eloise Market and Cakery M.J. Schmidt might be known for celebratory cakes, but don’t miss her homemade macarons in flavors like red velvet, lavender, pistachio and many others. Find it on Instagram and Facebook

SMALL AND INNOCENT. Artful and irresistible. Cookies are the first sweets we fall in love with as children, and the ones we keep returning to as adults. These days, they’re also one of the trendiest desserts around. Crisp-tender macarons seem to be everywhere in the Capital City, their bright hues adding excitement to the dessert plate. And specialty cookies personalized for every occasion continue to grow in popularity around town. Cookies are a bedrock offering at Tredici Bakery, a 6-year-old boutique patisserie in Mid City. Founder Monica Shaughnessy makes 57 different flavors of macarons and turns out scores of specialty cookies for showers, birthdays, anniversaries and other special events. Shaughnessy starts with an almond-flavored batter, rolling it thin and using her collection of 100 different cookie cutters—or her own deft hand—to create everything from butterflies to neckties. After the cookies cool, she paints the icing on by hand, allowing each layer of color to harden before applying the next one. Whether an ultrasound image for a baby announcement cookie or an intricate pattern on Dad’s beer mug, Shaughessy’s designs are precise and perfect. While Tredici is a specialorder bakery, its Mid City shop is open for face-to-face sales one day per year: Valentine’s Day. tredicibakery.com

Netflix and bake

Hand-painted specialty cookies by Tredici Bakery

The Great British Baking Show topped the list of reality shows on Netflix in 2021. American viewership of the UK baking competition grew 48% since the start of the pandemic. Similarly, the baking show Nailed It rounded out Netflix’s top four reality shows.

225batonrouge.com | [225] February 2022

C OV E R S T ORY

Sweet Circles

THERE’S NOT A day of week that doesn’t jibe with a box of doughnuts. Weekdays are made better with a couple dozen in the workplace kitchen. Saturday mornings are more memorable with some chocolate glazed, or a bag of doughnut holes. And where would Sunday worship be without a welcoming tower of boxes, each holding finger lickin’ goodness? Friendly, fun and even soothing, a doughnut breakfast makes everything OK. From Krispy Kreme to Shipley’s to District Donuts and to numerous mom-and-pops, doughnut loyalties run deep in Baton Rouge. There’s no question, however, that the most widespread local brand is Mary Lee, which first opened in 1969 at 9833 Florida Blvd. near Sharp Road. Number of Mary Lee That location is still Donuts locations in in operation, along the Capital Region with another 20 in the region. Straightforward in their simplicity, the shops open at 5 a.m., inviting early birds with the distinct aroma of warm, sweet fried dough. Glazed is the workhorse of the Mary Lee menu, but its fans crave other options too, including chocolate, sprinkled and cream-filled. Puffy and light, the doughnuts here have a distinct high rise, delivering sinkyour-teeth satisfaction. Doughnuts fo’ sho’nuts. maryleedonuts.com

Others to try Thee Heavenly Donut Big, bold and blinged, locally owned Thee Heavenly Donut’s pastries are sinfully delicious. This time of year, sample fried king cakes made in the fashion of its signature doughnuts. theeheavenlydonut.com

Sambath Donuts & Thai Food Start your morning off with fresh, hot doughnuts made daily, and return in the afternoon for a taste of the Pacific Rim. Find it on Facebook

[225] February 2022 | 225batonrouge.com

C OV E R S T ORY

Spiked

sweets

FOR CHEF AMANDA Schonberg, “taking a shot” has a whole new meaning. The face behind Chef Schonberg’s Sweets, this culinary creative has found success baking “sweets designed with adults in mind.” Her alcohol-infused and artfully decorated confections give customers a taste of their favorite liquor and dessert in one bite. Rising to popularity now are her alcohol-infused cupcakes, made in Louisiana-inspired flavors like Boozy Bride (a riff on New Orleans-style wedding cake, this almond liqueur cupcake is topped with a Disaronno buttercream); and Bourbon St. Boy (a chocolate bourbon cupcake made with Maker’s Mark, a chocolate fudge buttercream and a cherry topping), plus other fun flavors. The cupcakes’ specific alcohol flavor remains strong even when some of its content bakes out. “We like to bake low and slow, so that some of the essence still remains,” Schonberg says. “But, aside from putting it in baked goods, we also always add it to the frosting. So there’s a double dose. I hate for people to buy something and not be able to taste it.” Schonberg’s inspiration behind baking with liquor came from her mother’s pound cake recipe made with Disaronno and cherry juice. The chef took the family staple and began experimenting with other alcohol flavors in pound cake. After the cakes grew a following, Schonberg began getting requests for something lighter— resulting in cupcakes. Her flavor combinations are inspired by her fans’ favorite spirits. “It all comes from the customers telling me what they like and the flavors that are down here in the South,” she says. After deciding to follow her passion for cooking, Schonberg attended BRCC and graduated with a degree in service management. Her sweets business started as a side hustle while working at Costco. Today, the chef uses the management and marketing skills she gained working in corporate kitchens to operate her licensed cottage bakery. “Your success comes from what you do outside of the kitchen,” she adds. Cupcakes are baked fresh to order and are typically purchased by the dozen. Local delivery is available. chefschonberg.com

2014

Year in which then-Gov. Bobby Jindal signed into law a bill allowing the mostly unregulated sale of homemade food products, such as jarred and baked goods, candies and syrups.

83%

Women made up the vast majority of cottage food makers nationally, as of 2018 numbers.

Others to try Spiked Scoops

Operating online and out of an ice cream truck, Omar James sells alcohol-infused ice creams, gelatos and sorbets in nearly 30 different seasonal flavors. Try the Carrot Cake with Spiced Rum; the Pineapple Upside Down Cake; or the Wedding Bliss. spiked-scoops.myshopify.com

Alcohol-infused cupcakes by Chef Schonberg’s Sweets

–MEG RYAN

225batonrouge.com | [225] February 2022

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PHOTOS COURTESY THE BAKERS

Maru Bread Co.

Batch Baking Co.

Cottage bakes

Dream Tarts

Baton Rouge artisan bakers share some of their all-time favorite creations As told to Jennifer Tormo

King cakes BY BATCH BAKING CO.

“I absolutely love making king cakes. As a non-native Louisianan, having my king cakes embraced has made me feel welcomed in Baton Rouge and in the baking community here. Every time I make a batch I think about how lucky I am to have the chance to bake them here.”

Coconut Croissants BY MARU BREAD CO.

“These twice-baked coconut croissants are really flaky and crunchy, which I love. My daughter likes these even though she’s not a big fan of coconut!”

—OWNER MOEKO GLYNN

—OWNER SARAH GARDNER

Birthday Tart BY DREAM TARTS

Layers of almond pastry crust filled with homemade lemon curd; fresh berry with mixed berry jam; and classic vanilla enveloped in a fluffy whipped cream cheese “Baking is a form of self expression for me. Baking makes me feel better! I love challenging myself to create something beautiful from simple ingredients. Knowing that my tart cakes are being shared and bringing loved ones together is the best part about running my small business.”

—OWNER MISBAH ULLAH

[225] February 2022 | 225batonrouge.com

Vegan Mixed Berry Cheesecake BY PLANT-BASED SWEETS BY LOTUS

House-made graham cracker crust and soy-free cheesecake filling topped with locally sourced organic berries and berry sauce “This was my mother’s favorite dessert. She passed away in 2003, so every time I create it I feel like it’s an ode to her. When I met my husband (co-owner Allen Howard), one of his favorite desserts is cheesecake, too, so to be able to create it vegan is very special.”

—CO-OWNER MARIA HOWARD

C OV E R S T ORY

Cottage baking and the pandemic The pandemic gave people more time at home to try out new hobbies. It also put many restaurant workers out of work and looking for ways to pivot. According to The Washington Post, this led many states to finally ease up on restrictions for at-home food businesses. Cottage food sales are now legal in all 50 states, though each state has different rules on things like permit requirements, food safety training, caps on income and which shelf-stable products are allowed to be sold directly to consumers.

Rosch Bakehaus

Louisiana Citrus Cake

BY ROSCH BAKEHAUS Meyer lemon pudding cake, Meyer lemon curd, satsuma preserves, mascarpone whip and salted honey sage buttercream

“I love making things that bring people joy and are a part of their special celebrations. I think the care that goes into wellcrafted, handmade things comes through and can give greater meaning to the using and consuming of them. And when all the fruit and flowers and herbs come from gardens in the neighborhood, it becomes a celebration Issue Date: FEB 2022 Ad proof #2 of place and of season as well, which is even more special.” • Please respond by e-mail or fax with your approval or minor revisions. • AD WILL RUN AS IS unless approval or final revisions are received within 24 hours —OWNER MELODIE REAY 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.

Tout va bien boulangerie

Yashi Baked

Rosemary Sourdough Bread

LSU Tart Cake BY YASHI BAKED

BY TOUT VA BIEN BOULANGERIE

Almond cookie with a whipped frosting and berry filling

With fresh rosemary from the garden

“It brings me so much joy to bake these macarons and tart cakes and make someone’s day more special. I love to see the smile on my clients’ faces when they see how simple ingredients can create something so delicious and beautiful!

“This loaf is a crowd favorite and is one of the six flavors of sourdough bread offered at Tout va bien. Our small batch breads are made with minimal and high quality ingredients that are full of nutrition and flavor.”

—CO-OWNERS HUGO AND CAT THÉFENNE

—OWNER YASMEEN MASARATH

Laissez les bon temps rouler! As you prepare for a good time, let the experts at EWC reveal beautiful skin and deliver flawless brows.

YOU’LL WALK IN AND STRUT OUT EVERY TIME. Download our app and book your next reservation

Heritage Crossing coming in 2022 TOWNE CENTER: 225-228-1373 | HIGHLAND PARK: 225-228-1383 PERKINS ROWE: 225-800-3636 | RIVER RANCH: 337-446-2330

LIKE US ON

225batonrouge.com | [225] February 2022

C OV E R S T ORY

Life of

pie

THERE ARE CAKE people, and there are pie people. And you’ll never convince a pie devotee that a well-executed version of their beloved baked good isn’t the greatest dessert ever made. Sure, it’s homespun—a humble creation prepared with seasonal produce or pantry ingredients. But that crust. Turning out a pie crust whose texture straddles tender and flaky is high art. It can be the culinary equivalent of chasing the white whale. “It was really important to me to create a quality homemade product people could get excited about,” says Pie Eyed Food Truck founder Ryan Dunham, part of the family who founded Le Chien Brewing Company in 2020. A complementary business of Le Chien, Pie Eyed sells its sweet and savory hand pies and other small bites outside the Denham Springs microbrewery. Diners enjoy them on the patio. All of Pie Eyed’s hand pies are made from scratch using butter from grass-fed cows, Dunham says. The savory pies are baked, but the sweet pies are deep fried for extra decadence. “I really wanted people to indulge in the dessert pies,” Dunham says. There’s a s’mores pie; a cherries jubilee pie set off by orange zest and brandy; and the fluffernutter, with homemade marshmallow fluff, peanut butter and chocolate chips. Look for a cinnamon-scented king cake hand pie this month. And don’t forget the crowd favorite blueberry, drizzled with lemon glaze.

[225] February 2022 | 225batonrouge.com

These cutie hand pies are served out of a food truck! Find the Pie Eyed Food Truck’s sweet and savory creations outside of the Le Chien microbrewery in Denham Springs.

Others to try Elsie’s Plate and Pie From chicken pot to chocolate cream, the 2021 winner of 225’s Best Desserts at a Local Restaurant keeps turning out a wide variety of sweet and savory pies. Pastry chef Brant Palazzo, hired in October 2021, is introducing rotating new flavors, including peanut butter and jelly, salted maple and midnight espresso. Red Stick Farmers Market Longtime farmers market vendor Buddy Miller routinely brings popular pecan pies made from pecans harvested at his Plantation Pecan farm in Waterproof, LA.

S P EC IA L A DVERTIS IN G S EC TIO N

CELEBRATES

BLACK HISTORY MONTH Local businesses offer messages of support for Baton Rouge’s African American community and the positive impact it has had on our city. In this special section, readers will also learn about the new Black History Trail, which gives Capital City visitors and residents an opportunity to explore the Black influence on our culture, food, music, arts, and more. SPONSORED BY:

S P EC IA L A DVERTIS IN G S EC TIO N

HONORING BL ACK HISTORY

BATON ROUGE

Rooted in history, our city and rich culture were shaped by the contributions of inspiring African Americans. From enjoying soulful flavors and the sound of blues from world-renowned artists to learning about iconic moments of the civil rights movement, discover what makes Baton Rouge the great city it is today through the Black History Trail.

Walk the steps that others took before us and explore Baton Rouge at

VISITBATONROUGE.COM/ BLACKHISTORY.

S P EC IA L A DVERTIS IN G S EC TIO N

MLK Holiday BR Celebration February 16th - 20th

“ Walking in Legacy” “Black History Month again provides us an opportunity to celebrate and commemorate the strong threads of African American contributions that make up the rich fabric of American history. This month, I invite you to walk in legacy with us as we honor the work, life, and ideals of Dr. Martin Luther King, Jr.”

Mayor-President Sharon Weston Broome TO GET INVOLVED OR VIEW SCHEDULE, VISIT MLKHOLIDAYBR.COM @mayorbroome

MayorPresidentSharonWestonBroome 225batonrouge.com | [225] February 2022

• AD WILL RUN AS IS unless approval or final revisions are received within 24 hours 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 •S ANY P ECTYPOS IA L A DVERTIS IN G S EC TIO N This ad design © Louisiana Business, Inc. 2022. All rights reserved. Phone 225-928-1700 • Fax 225-926-1329

Boys & Girls Clubs of Metro Louisiana in partnership with Baton Rouge Recreation Department (BREC) opened our first Teen Center located on Alaska Street this past semester. This partnership began during the Summer of 2021 when we opened the Alaska Street BREC for our Summer Enrichment program.

Boys & Girls Clubs of Metro Louisiana’s mission is to enable all young people, especially those who need us most, to reach their full potential as productive, caring, responsible citizens. Our nine Clubs, located in East Baton Rouge, St. Tammany, Jefferson and Orleans Parishes, provide a safe, positive, and engaging environment for kids with a focus on helping them reach their full potential.

Teen Services Director: Bobby Jones, Jr. (Former Club member)

To learn more or make a contribution, visit bgcmetrolouisiana.org This ad was made possible by our sponsors

[225] February 2022 | 225batonrouge.com

S P EC IA L A DVERTIS IN G S EC TIO N

Associated Grocers proudly supports inclusivity and diversity.

#WeGotYou A variety of career options are available throughout Associated Grocers.

JOIN OUR TEAM! For employment opportunities, visit AGBR.com

“Dedicated to the Support and Success of the Independent Retail Grocer.”

S P EC IA L A DVERTIS IN G S EC TIO N

CELEBRATE the History

HONOR the Past

EDUCATE the Future

EMBRACE

the Diversity

ELIMINATE the Exclusion

To g e t h e r w e h a v e the energy to move Baton Rouge forward

[225] February 2022 | 225batonrouge.com

S P EC IA L A DVERTIS IN G S EC TIO N

EXPERIENCE

Baton Rouge’s DYNAMIC BLACK HISTORY Trail FROM PIVOTAL Civil Rights events to the rhythmic pulse of the blues, Baton Rouge’s Black History Trail celebrates the creativity, ingenuity and persistence of the African American experience in the Capital Region. Introduced in June 2021, the Trail brings to life key moments that helped shape the city and continue to influence it today. “In 2020, we took this initiative on after looking at our offerings and determining this was really missing,” says Karron Alford, Visit Baton Rouge Director of Marketing and Technology. “We interviewed about 30 community leaders and brainstormed about what we needed to include on the first Black History Trail.” The Trail is divided into five inviting components: History & Museums, Food, Music, Art, and Events & Festivals, with stops that include attractions, experiences, seasonal events and historic markers. The result is a dynamic encounter that both visitors and locals are enthusiastically embracing, Alford says. “It’s one of our most requested pieces since our launch.” High points include Southern University, a national treasure and the largest HBCU (Historically Black Colleges and Universities) in Louisiana. The institution was first founded in 1880 just 15 years after the 13th Amendment freed slaves. A trip through the flagship campus includes scores of things to see, including one of the finest collections of African art in the country, and a chance to watch the Human Jukebox, Southern’s famed marching band. Baton Rouge’s roots as a birthplace for bus boycotts in the Civil Rights era is also acknowledged with historic markers documenting where Black residents boycotted the bus system in 1953 to oppose segregation. Organized by civic

[225] February 2022 | 225batonrouge.com

Southern University is Louisiana’s largest HBCU and home of the famed marching band The Human Jukebox.

Teddy’s Juke Joint is a popular venue with music lovers.

SPECIAL ADVERTISING SECTION

The Baton Rouge African American Museum was founded by the late activist Sadie Roberts-Joseph in 2001.

Chef Celeste’s Bistro is one of several restaurants featured on the Black History Trail.

The Walls Project partners with local artists to create murals in underserved communities.

leader and pastor T.J. Jemison, the boycotts served as a model for those later organized in Montgomery by Dr. Martin Luther King, Jr. The Baton Rouge African American Museum, founded by the late activist Sadie Roberts-Joseph in 2001, is another must-see. The museum includes powerful exhibits that trace the challenges and triumphs of local Black residents. “I feel like the Black History Trail is going to be like the ‘Green Book’ of Black history sites, says Pat McAllister-LeDuff, niece of Roberts-Joseph and a longtime community activist in Scotlandville. “It’s very, very essential for our nation, not just Baton Rouge, and I’m hoping it’s going to be frequently visited.” Food is fundamental to any visit to Louisiana, and the Black History Trail invites visitors to enjoy dining out at Black-owned restaurants. Visitors have discovered spots like Zeeland Street Market, where owner Stephanie Phares prepares Southern plate lunches with fresh vegetables, and a full breakfast six days a week. The Chicken Shack, known for its signature fried chicken and open since 1935, is also part of the Trail, along with coffee house Southern Cofe and many other restaurants. “The Black History Trail is a great way to promote the city’s Black-owned businesses and Black history, both externally and internally,” says community activist and Black Restaurant Week founder Geno McLaughlin. “It’s a good way to show off our treasures and to finally tell the entire story of our history.” The Black History Trail’s many experiences also include discovering the work of Black artists and listening to Black musicians, who have been instrumental in establishing Baton Rouge’s unique “swamp blues” sound. From Mardi Gras parades to history museums, and from food festivals to art openings, there’s no shortage of events and sites along the Trail that celebrate Black history and culture in Baton Rouge.

225batonrouge.com | [225] February 2022

Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER S •P ANY ECTYPOS IA L A DVERTIS IN G S EC TIO N This ad design © Louisiana Business, Inc. 2022. All rights reserved. Phone 225-928-1700 • Fax 225-926-1329

IT’S A

brand new day IN EBR!

IT’S A NEW DAY IN EBR!

Visit ebrschools.org to find the school that is right for you. With limitless amounts of untapped potential in Baton Rouge, the East Baton Rouge Parish School System is thrilled about the exciting opportunities available for every student. From Cradle to Career, EBRPSS offers opportunities for all families with access to a high quality network of early childhood education, top-rated magnet and arts programming, and career education opportunities. Together we’re building a pathway to bright futures!

[225] February 2022 | 225batonrouge.com

Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER S • ANY P ECTYPOS IA L A DVERTIS IN G S EC TIO N This ad design © Louisiana Business, Inc. 2022. All rights reserved. Phone 225-928-1700 • Fax 225-926-1329

Celebrating BLACK HISTORY MONTH “I am proud to continue in the legacy of my maternal and paternal grandmothers, who were both cosmetologists. My mission is to keep building upon their foundation and take it to unimaginable heights. As a trichologist, I am aware that health and wellness are vital to improving issues of hair loss and scalp disorders.”

SADAIREA AUGUST, OWNER

As a tribute to the African American women who have paved the way, we are offering 20% OFF consultations in February. 10319 OLD HAMMOND HWY. SUITE C1, BATON ROUGE, LA | 225.441.5381

CULTIVATEDROOTSSALON.COM 225batonrouge.com | [225] February 2022

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BECOME A PART OF THIS SAFEST COLLEGE IN LOUISIANA

#2 PUBLIC

UNIVERSITY IN LOUISIANA

SAFESTREETS

U.S. NEWS & WORLD REPORT

TOP UNIVERSITY IN LOUISIANA FOR STUDENT ENGAGEMENT

ONE OF LOUISIANA’S BEST EDUCATIONAL VALUES

WALL STREET JOURNAL/TIMES HIGHER EDUCATION

MILITARY FRIENDLY SCHOOL — 8 YEARS STRAIGHT

FORBES

QUICKEST TIME TO DEGREE COMPLETION IN LOUISIANA

VICTORY MEDIA

[225] February 2022 | 225batonrouge.com

LOUISIANA TECH UNIVERSITY

Plan a visit today at latech.edu/visit

S P EC IA L A DVERTIS IN G S EC TIO N

YOU SEARCH. WE FIND. library services career resources kids library online courses, e-books, and streaming media workshops homework help

Your Library team is skilled at helping you find the tools and resources you need to keep you moving forward. You can search our Digital Library, call a librarian, or even text our team with your top challenges and questions.

Visit ebrpl.com/DigitalLibrary • Available 24/7 Online • ebrpl.com • Reference Service: (225) 231-3750

ETHNIC SKIN CARE

s r e e n o i P

We love working with all skin types, and have noticed there is a void in the market for resources surrounding ethnic skin care. Even some major skincare brands, service providers, and aesthetic services are not tailored to all skin types. It is our mission to bring awareness, products and services to our ethnic skin women.

11939 Bricksome Avenue Baton Rouge, LA 70816 (225) 610-0028

blackandblancla.com

[225] February 2022 | 225batonrouge.com

A DV E RT I SE M E N T

ROBERT L. NEWTON JR., PHD Associate Professor

I discovered my interest in psychology as a student at Hampton University. While earning my PhD in Clinical Psychology at the University of Florida, I was trained in research, therapy, and assessment and learned that research is my passion, particularly in regards to the health of African Americans. My decision to focus on research was heavily influenced by my personal experiences of losing close family members to chronic diseases that are prevalent in the African American community. Within six years, I lost my dad, maternal grandparents, and an uncle to hypertension, diabetes, and obesity.

For more than 20 years, my research at Pennington Biomedical (PB) has been specifically designed to alter lifestyle behaviors to prevent chronic disease in African Americans because the health disparities that exist need to be addressed. It is important to me that these inequities are eradicated, and through my work, I can positively affect the health of the people in the African American community – my community. Our studies at PB have shown that we can improve fitness, reduce weight, decrease waist circumference, and increase physical activity. The success of our studies has been and will continue to be through participation. We need community organizations, businesses, and groups to continue to partner with us and we need community residents to participate in our studies. Moving forward, I will continue to focus on altering lifestyle behaviors, as well as the identifying the social, structural, and environmental factors that influence behavior and chronic disease amongst African Americans. Currently, PB has several studies going on, including: • RAATE – an exercise study for African Americans who are 60 years of age & older; • FIINAAL – an insulin nasal spray study for African Americans who are between the ages of 45-65 years old, and • VICTOR – an online COVID-19 study for African Americans who are 65 years of age & older.

To learn more about or participate in any of these studies, call 763-3000, or visit www.pbrc.edu for more detailed information.

225batonrouge.com | [225] February 2022

I N S I D E : Emily Sharpe’s big modeling breaks / Inside the new Vintage Violet

Shine on Glittery local clothing brand Queen of Sparkles gets ready for its first Mardi Gras season B Y O LI VI A D E F F E S / / P H OTO S B Y CO LLIN RICHIE

STYLE //

weaters, dresses, blazers and skirts—there is almost no article of clothing that entrepreneur Jaime Glas hasn’t thought about embellishing. The Baton Rouge native has built her Queen of Sparkles brand to be fun, glittery and functional for everyday wear. She jazzes up comfy sweatshirts and sweaters with rhinestones, feathers, beads and sequins to create one-of-a-kind pieces suitable for a variety of occasions. For Glas, these bold designs aren’t about making the wearer the center of attention, though. “I design sparkly clothes because it makes me happy,” Glas says. “I’m just trying to make pieces that make people feel happy and confident.” In just eight short months, Queen of Sparkles has grown to be a popular Baton Rouge brand stocked at stores like Bella Bella, Rodéo Boutique and Wanderlust by Abby. “It means a lot when you put yourself out there and people support you,” Glas says. “It’s crazy. I never thought any of this would happen.” It’s a mild day during our chat in December, and Glas has just dropped Queen of Sparkles’ holiday line, with sweaters and skirts

covered in Christmas trees and festive cocktails. And she already has her eye on south Louisiana’s next big celebration. “I think Mardi Gras is my favorite holiday to design for,” she says. “I know the customers for Mardi Gras fashion will be crazy and out there.” While Glas makes clothes yearround, there’s no season for glitter quite like Carnival season—and she says she’s prepared for whatever weather the season throws her way. Her first Mardi Gras line debuted in

“I’m just trying to make pieces that make people feel happy and confident.” —Queen of Sparkles founder Jaime Glas

[225] February 2022 | 225batonrouge.com

January, adorned with big sequins and rhinestones. From sweaters to shortsleeved dresses, you’ll be able to find almost anything to wear for a season that will hopefully be full of parades and fun. When she was a student at LSU, Glas studied engineering and business. Though she always loved fashion, she never really knew if she could make it into a career. Once she was in the professional world as an engineer, Glas found a way to marry her industry with that love for clothes and fashion. In 2014, she founded HauteWork—a brand of flameresistant clothing fit for women’s bodies—after she realized most engineering safety gear only came in men’s sizes. After being an engineer for seven years, her love for glitzy clothes and game-day style pulled her in a new direction. In 2018, Glas co-founded the company Sparkle City, specializing in glittery garments for holidays, game day and other occasions. In March 2021, Glas launched her own brand, focused on bringing sparkles and glam to everyday fashion. Though Queen of Sparkles is the name of her brand, Glas says she has owned the royal title long before

she added shiny beads to crewneck sweatshirts. “Queen of Sparkles has been my nickname and Instagram handle since I got an Instagram in 2013,” Glas says. “All my friends’ kids call me Aunt Sparkles, too. I’ve always dressed like this. My fashion has always been kind of out there and sparkly.” After branching out and starting her own company, Glas got to work designing sparkly game-day sweaters and party-style tops with rainbow fringe sleeves and tulle necklines. Glas says she loves the creative freedom that comes with designing holiday collections and day-to-day pieces. “My favorite part of the business is the design part,” she says. Though Glas has designed show-stopping pieces for special events, she says she hopes Queen of Sparkles grows to become a larger lifestyle brand and a household name. “I’ll always sell game-day and holiday pieces, but to me, it’s more of a lifestyle,” Glas says. “The focus is to be a brand that has a variety of products and sparkly things for everyone. I want to do bags, shoes and maybe even sparkly dog collars. The sky’s the limit. I don’t want to stop.” queenofsparkles. com

Ione E. Burden Symposium

Discovering 300 Years of Louisiana’s German Coast Symposium SATURDAY, MARCH 5, 2022 Distinguished speakers will discuss the German settlers of Louisiana, and include:

Jay M. Schexnaydre,

President, German-Acadian Coast Historical & Genealogical Society: German Influence on Louisiana Foodways.

Jennie Merrill,

Director of Education, Southern Food and Beverage Museum: German Influence on Louisiana Foodways.

Jane Boddie,

Director of Evergreen Plantation: From the bottom of the European feudal system to the master of the house in two generations: The German Coast Families of Evergreen Plantation.

A country lunch and speaker’s reception are included. Fee: $40 Reservations are required | Tickets available at: BonTempsTix.com

Located at Burden Museum and Gardens 4560 Essen Lane · 225-765-2437

LSU.EDU/RURALLIFE

225batonrouge.com | [225] February 2022

STYLE //

Cover girl

From food to fashion, Emily Sharpe is cooking up quite the career—all before her graduation day at LSU

COLLIN RICHIE

BY OL I VI A DEF F ES

[225] February 2022 | 225batonrouge.com

YOU MIGHT RECOGNIZE Emily Sharpe’s face. She has graced the covers of local and international publications like GEZNO Magazine and MOEVIR Magazine. Her food and fashion businesses—Sharpe’s Style Cooking and Catering and House of Terriane LLC, respectively—have popped up at festivals and events around Louisiana. But the LSU student is proud to have gotten her start in Baton Rouge. In fact, she even modeled for a 225 magazine style spread back in 2017. “225 was the first magazine that was serious about wanting to book me professionally,” Sharpe remembers. “I was so excited about the opportunity. 225 gave me the confidence that I had something going on.” Sharpe started out as a model in 2015, and her go-getter attitude has since allowed her to expand her resume with a few more roles like business owner, pageant girl, singer and entrepreneur. Originally from Kenner, Sharpe moved to the Capital City at the end of 2015 to start studying at LSU. While at LSU, she says she learned a lot about entrepreneurship, which she has always been interested in. “Being from the New Orleans area, I’ve seen a diverse group of business owners growing up,” Sharpe says. “This showed me that anyone could do it. But I didn’t see enough Black women in entrepreneurship, so I didn’t know if it was something I could do. Once I got to LSU, I realized I was in the perfect environment to build my own business.” Sharpe says her passion for business comes from her late father, Terry Sharpe, who always told her she could own anything she wanted. “My father always saw what I couldn’t see yet,” she says. “He definitely inspired me to pursue entrepreneurship and business.” Sharpe is now a senior at LSU, and she has already taken the business skills she has learned in college to grow into an entrepreneur. In 2020, she stepped up as co-owner of Sharpe’s Style Cooking and Catering, which hosts pop-up events and has been featured at many

STYLE // Emily Sharpe in GEZNO Magazine, photographed by John Weatherall with hair by Janet Hammonds and makeup by Leah Trim.

2022

IMAGES COURTESY EMILY SHARPE

Emily Sharpe in IMIRAGEmagazine photographed by Nelson Cosey and styled by Semaj Atkinson, with makeup by Kourtney and hair by Janet Hammond.

festivals throughout the state. The family business was started in 2017 by her parents. Sharpe’s Style specializes in Cajun food and southern Louisiana dishes like fried fish, seafood balls, crawfish pies and more. “After my dad passed away, I was forced into the role of being a co-owner, so I just had to remember what I watched my parents do,” Sharpe says. “I took the role with no problem because I love seeing how food can bring the people of a community together.” Even though she was already juggling school with the responsibility of co-owning her family business, Sharpe still had the idea to create her own fashion shop. In April of 2021, she launched House of Terriane, which she calls a “mobile fashion closet for every size.” House of Terriane sells original graphic tees designed by Sharpe, as well as a curated collection of lounge sets, dresses, accessories and more. It carries sizes Small to 4X, but Sharpe says she’s still trying to grow the brand to be even more size inclusive. “Whatever type of event you have, we want to be the brand to make you feel good and confident wherever you

are,” Sharpe says. “We’re trying to be a brand that’s in everyone’s closet.” Though it may seem like Sharpe has a lot on her plate between her modeling career and her businesses, she’s always looking for more projects to take on. In 2022, Sharpe plans on releasing more collections for her clothing brand, taking Sharpe’s Style Cooking and Catering to more festivals, traveling to New York to negotiate the next moves in her modeling career, and participating in the Miss Black America Pageant. “To be honest, there’s a lot coming up next in 2022. This year will be a roller coaster, but I’m excited.” Sharpe is the definition of a go-getter, but she says her journey is not without challenges. She’s learning to embrace trial and error. Before ending our interview, Sharpe wants to leave some advice for anyone trying to push through changes in their lives: “Believe and trust in yourself,” she says. “It sounds so simple, but it’s not. We all go through ups and downs, but always have confidence that you can do it. If you fail, it’s OK. Because you can always do it again.” Find her on Instagram at @emm_sharpe

JAN 5 – FEB 9

MAR 3 - APR 7

VOTE & WIN $1,000 Cast your vote for your Best of 225 favorites and you will be automatically entered to win $1000 from Campus Federal Credit Union.* The winner will be announced on April 11

SCAN THE QR CODE OR VISIT

225BATONROUGE.COM/BESTOF225 SPECIAL THANKS TO OUR SPONSORS

Must be 18 or older to enter drawing. No purchase required. Employees, Board of Directors and vendors of the Credit Union are not eligible to win.

225batonrouge.com | [225] February 2022

STYLE //

So retro

Take a trip to yesteryear inside Mid City’s newest shop By Olivia Deffes // Photos by Ariana Allison

BATON ROUGE’S NEWEST vintage boutique The Vintage-Violet will have you feeling like you’re walking through a time capsule of nostalgic goodies. The 800-square-foot store at 449 Hearthstone Drive is the perfect place to go if you’re looking to find clothes, accessories, vinyl and decor reminiscent of the past. Though the shop may be small, it’s bursting at the seams with one-of-a-kind pieces from 1950 to 2005 waiting to receive a new life. Owner Kelly Lee has had a dream of opening a vintage shop in Baton Rouge for some time. Lee decided to take the first steps in achieving her dream by purchasing all the merchandise before she found a storefront. “I knew if I just start buying the clothes, then I’ll have to do something with them,” Lee says. “I started buying stuff in early April, and I would store it away in two storage units. The storage units got more and more full, and I thought that I either had to open a store or I had to start unloading the clothes.”

Lee’s theater background is what initiated her love for vintage dressing. As an actress, she loved dressing up in period costumes for a production. The name of the store is even a nod to her acting days: She has played three characters named Violet. “I always loved the way vintage clothes make you feel,” Lee says. “They have this built-in reminiscence about them that regular clothes don’t have. It’s very nostalgic.” After looking around for spots to open up shop, Lee landed in Mid City just off Government Street next to the Ogden Park shopping center. After seeing her friend, Time Warp owner Joshua Holder, have success with his nearby long-running vintage store, Lee decided this part of Baton Rouge has the perfect vibe for her dream shop. In November, Lee opened The VintageViolet’s doors and made her dream a reality. The whimsical store now houses all the pieces she cramped into her storage units. From old band tees to jeans from the 1980s, you can find it all in one place.

LOCALLY OWNED AND OPERATED

EYE CARE FOR ALL AGES GLASSES | CONTACTS ACCESSORIES ROUTINE/MEDICAL EYE EXAMS MULTIPLE LENS OPTIONS

Dr. Katherine Dronka, OD, ABCMO, FAAO

Bringing innovative technology to the local community and providing the highest level of care to all of our patients.

PEDIATRIC EXAMINATIONS COSMETIC ENHANCEMENT OPTIONS MEDICAL TESTING FOR VARIOUS EYE DISEASES

Variety of insurances now accepted

112 South Range Ave • 225-243-1950 • eagleeyecarela.com • 58

[225] February 2022 | 225batonrouge.com

STYLE //

The store is awash in nostalgia. Retro music plays through the speakers. A vintage television shows classic films and TV shows. Lee wanted her store to be an environment where her customers could feel a true transcendence of time. “You can step into the store and get away from what’s on the other side of our walls,” Lee says. “We wanted to

The Vintage-Violet opened late last year at 449 Hearthstone Drive.

make this a spot where you can chill out a little bit and feel like you’re not in the real world.” Lee sources her merchandise mostly online from vendors in bigger cities in cooler climates. She says the heat and humidity of the South can cause older fabrics to dry rot. By purchasing from northern vendors, she can collect older pieces in better conditions. “I have hand-picked every single item that you see in store,” Lee says. “I know it needs to be vintage, but it also needs to make sense for today’s fashion. What I carry should be good, wearable vintage clothing that looks good on and feels good on without feeling ‘costume-ish.’” Lee wants her customers to feel like they’re giving new life to old pieces. She likes to say that they’re not buying pieces but instead, they’re “adopting” them. “I like to think about how people have worn almost all our pieces,” she says. “All of these pieces are well taken care of, and it’s clear that someone really loved them. We may not know the stories of the clothes, but it’s fun to guess at what they could be.” Find it on Facebook

“You can step into the store and get away from what’s on the other side of our walls,” Lee says. “We wanted to make this a spot where you can chill out a little bit and feel like you’re not in the real world.” —The Vintage-Violet owner Kelly Lee

C E L E B R AT E

VALENTINE’S DAY AT

FEBRUARY 11, 12 & 14 Reservations required. To reserve your dinner reservation, call 225-224-4142.

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I N S I D E : Reinventing crawfish boil leftovers

Let’s brunch Whether it’s on a board or on a plate, Leola’s is adding a dose of delicious to the local brunch scene

COLLIN RICHIE

The Bagel & Lox was one of several components on the brunch board during our visit— and it can also be ordered as a dish, as seen here.

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Yep, the The Big “A” Special tacos are served not in taco shells, but in flapjacks.

THE BASICS: Corey and LeAnn Ringe marked a year anniversary for their lunch and brunch cafe at Circa 1857 this January. The spot has become a must-try for the weekend brunch crowd, thanks to its colorful boards, mimosa flights and fresh ingredients. Reservations are a must. Sit on the patio for a nice meal with live music in the background.

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

Brunch at Leola’s Café & Coffee House BY D.J. BE AUTICI A / / PHOTOS B Y COLLI N R IC H IE Our food critic’s name may be false, but the credentials are not. This gastronome has studied the history, cultivation, preparation, science and technology of food for more than 30 years. leolascafeandcoffeehouse.com 1857 Government St. Wednesday-Friday, 8 a.m.-2 p.m. Saturday-Sunday, 9 a.m.-2 p.m.

I HAVE BEEN so curious about this place since I first learned of its existence. Located in the affable and lovely Circa 1857 complex, Leola’s— stemming from a childhood nickname of one of the owners—offers weekday lunches and a much-talked-about musically accompanied weekend brunch. Boards are the star for brunch, but there’s a caveat: They are pre-order only. You must commit to one blindly

WHAT’S A MUST: The brunch boards are so popular, you have to request them when you book a reservation. But it’s worth it for the smorgasbord of tasty items like 16-hour brisket, caprese quiche and more. If you don’t want to commit to a sharable board, go for a variety of sandwiches, toasts and straightforward breakfast fare.

ahead of time when making an online reservation on the restaurant’s website. They feed 2 to 3 adults and generally include items found on the regular menu along with some seasonal options. Given the seasonality of the boards, part of the fun is you just don’t know what you’ll get. And if gorgeous social media posts are any indication, the boards are large, colorful and varied in tastes and textures. On arrival for our Sunday outing,

we were told the brunch board would take 30 minutes to prepare, which surprised us given the required reservation. But the live music was gracious and soulful, the dog-friendly courtyard peaceful and the weather agreeable, so the wait wasn’t an issue. While waiting, you could definitely get your drink on with a wide variety of cocktails or a mimosa flight—with four different juices—served from the cozy outdoor bar area.

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TA ST E / /

Once our brunch board arrived, it was huge and loaded with bagels and lox, brisket, a caprese quiche and caprese salad, avocado toast, hummus, pancakes, fruit and cheese. Whew! Everything looked super fresh and beautifully arranged. The homemade 16-hour brisket was fatty deliciousness without oppressive smoke. The avocado toast was rather basic, but the crustless quiche was definitely not—it had abundant mozzarella, an airy texture and a flourish of balsamic vinegar. Garlicky with a touch of texture and bright lemon flavor, the fresh housemade hummus was a delightful dip accompanied by lots of veggies. Though the pancakes were fluffy with a mild sweetness, we found their addition to the board didn’t really stand out. You don’t see many bagel-and-lox options in the South, and that’s a pity. It’s long been a Northeastern specialty, and we were pleased to see it make an appearance down in south Louisiana and on our board. The bagel was chewy and could have used a slight touch more toasting. The smoked salmon was a peachy orange color and deliciously briny, hinting at a proper

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The Quiche Caprese and house-made Hummus & Veggies can be ordered as individual plates or as part of the loaded, sharable brunch board.

curing. This addition was a welcomed treat. Many of these items appear on the regular menu, meaning you could devote your meal to a full order of bagels and lox, caprese quiche and others. Across the courtyard, we spied what we thought were tacos served in V-shaped metal holders at another table. Upon menu inspection, we read that these taco-adjacent eye catchers were in fact orders of The Big “A” Special consisting of cheesy eggs, potatoes and crumbled bacon all enveloped within—wait for it— flapjack “shells” with a side of maple honey butter. We couldn’t help but wonder how the diners would tackle such monstrosities. The answer? With a fork, possibly because the soft flapjacks might not hold their shape in a handheld delivery method. Reservations are a must at Leola’s whether you get a board or not. We watched as some wayward souls dropped in and were turned away. But once here, you are welcome to stay a while. With such a friendly staff, gorgeous setting and live music, linger you’ll want—and linger you should. Issue Date: Feb 2021 Ad proof #1 Afterrevisions. all, it’s brunch y’all. • Please respond by e-mail or fax with your approval or minor • AD WILL RUN AS IS unless revision requests are received within 24 hours. • Additional revisions must be requested and may be subject to production fees.

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TA ST E / /

DINING IN

After the

boil

A delicious chowder recipe to use up all those spicy crawfish boil leftovers—plus some tasty ways to round out the meal B Y TR AC E Y KOC H // P HOTO S B Y AM Y S HU T T

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Issue Date: FEB 2022 Ad proof #2 TA ST E / /

• Please respond by e-mail or fax with your approval or minor revisions. • AD WILL RUN AS IS unless approval or final revisions are received within 24 hours 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.

THE WEATHER AFFECTS the way I cook, or at least what I am in the mood to eat. Since our weather in south Louisiana is so On the menu unpredictable, I seem to rely on the second • After the Boil half of that first statement. By mid- to Crawfish Chowder late-February, I also begin to crave craw• Greek-style Sensation fish. To be truthful, I am not particularly Salad Dressing big into crawfish boils. But I do really enjoy Recipes by Tracey Koch the leftovers that come after the boil. I have • Maggie’s Favorite used the leftover potatoes to make a killer Brown Butter potato salad; the sausage in spicy omelets; Chocolate Brownies Recipe by Maggie Koch and the crawfish in etouffees and pastas. The recipe I came up with this month uses all of those leftovers in one dish. It is a rich, creamy chowder filled with crawfish tails, potatoes, corn and a hint of smoky andouille sausage. It will warm your heart and soul, and it’s a fantastic way to repurpose ingredients. You don’t have to have leftovers from a crawfish boil to make this tasty chowder—there are plenty of frozen crawfish tails available in our grocery stores throughout the year. Remember to support our local farmers and only buy Louisiana crawfish!

After the Boil Crawfish Chowder With the height of crawfish season approaching, I came up with a recipe that not only uses all the crawfish tails leftover from a traditional crawfish boil, but also highlights many of the extra leftovers: the sausage, potatoes and corn. I created a well-balanced, rich and creamy chowder filled with all these spicy ingredients. This hearty chowder is deliciously satisfying and easy to put together. It is an excellent way to repurpose your leftovers.

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Servings: 6 4 tablespoons butter ½ cup chopped andouille sausage ½ cup chopped onions ½ cup chopped bell pepper 2 cloves garlic, chopped 4 tablespoons flour 2 cups chicken broth 4 cups whole milk 2 cups boiled potatoes, cut into chunks 2 cups corn 1 teaspoon Creole seasoning 2 teaspoons hot sauce ¼ teaspoon dried thyme 2 pounds cooked and peeled crawfish tails

1. In a large heavy pot, heat the butter

until melted. Add the chopped andouille, onions and bell pepper. Sauté about 3 to 4 minutes, or until the onions and peppers are soft and the andouille begins to brown.

2. Add the garlic and sauté for 20 to

30 seconds, or until the garlic becomes fragrant.

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3. Sprinkle in the flour and continue

stirring for another 1 to 2 minutes. Carefully whisk in the warm chicken broth until the mixture is smooth and beginning to thicken.

4. Use a wooden spoon to continue stirring as you add in the milk. Keep stirring until smooth and the mixture coats the back of the spoon. 5. Add the boiled potatoes, corn, Creole

seasoning, hot sauce and dried thyme. Allow the mixture to start to simmer, stirring often to prevent it from sticking to the bottom of the pot.

6. Fold in the crawfish tails and continue cooking another 5 to 6 minutes to make sure the crawfish are heated through. Adjust the seasonings if needed. Serve the chowder along with crusty bread and salad.

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Greek-style Sensation Salad Dressing

Sensation salad originated in Baton Rouge and is one that I tend to order whenever I can. I usually have some Sensation dressing made in my fridge at all times. I created this variation in a pinch because I didn’t have all the ingredients for a traditional Sensation dressing. As it turns out, it has become a new family favorite. I substituted crumbled feta studded with garlic and Greek herbs in place of some of the other cheeses found in a traditional Sensation dressing recipe. The balance of the feta along with the tangy lemon juice, red wine vinegar and garlic blended perfectly together. It’s great to serve over a side salad with a creamy chowder or soup because it helps cut the richness of the chowder and rounds out the meal. In the spirit of keeping this salad on the Mediterranean side, I like to throw in some store-bought roasted chickpeas and toasted slivered almonds to give the salad a little more crunch and texture.

Servings: Yields 2 cups of dressing 2 cloves garlic, minced ¼ cup crumbled feta with garlic and herbs ½ cup grated Parmesan cheese ¼ cup fresh lemon juice ¼ cup red wine vinegar ¼ cup olive oil ½ cup vegetable oil ¼ teaspoon dried mint ¼ teaspoon dried oregano ½ teaspoon kosher salt ½ teaspoon fresh ground pepper

1. Place the garlic, feta and Parmesan in a mixing bowl. Use a fork to combine.

2. Whisk in the lemon juice and vinegar to form a paste.

Continue whisking as you drizzle in the olive and vegetable oils.

3.. Add in the dried herbs, salt and pepper. Cover the dressing

and allow it to chill for at least 30 minutes so the flavors can come together. Toss over your favorite greens.

4. Keep the remaining dressing in an airtight container in the fridge for up to 1 week.

Maggie’s Favorite Brown Butter Chocolate Brownies Baking requires precision and a bit more patience than cooking. My daughter, Maggie, is a wonderful baker who far surpasses me in this department. When it comes time to bake something, I am always happy to turn the kitchen over to Maggie and let her do her magic. These brown butter brownies are a combination of a few recipes she has come across and tweaked into a dark-chocolate-lover’s dream. The texture is moist and surprisingly light for a brownie, while the dark chocolate flavor is enhanced by the rich nuttiness of the brown butter. These brownies are not overly sweet but just sweet enough. It’s the perfect way to end any meal.

Servings: Yields 16 brownies ½ cup flour ½ cup Hershey's Special Dark Cocoa powder ¼ teaspoon salt 1 stick plus 2 tablespoons butter 1 ½ cups dark or semi-sweet chocolate chips 3 large eggs 1 tablespoon vanilla 1/3 cup white sugar ¾ cup light brown sugar ½ cup toasted chopped walnuts (optional)

1. Heat the oven to 350 degrees. Line an 8-by-8-inch pan with parchment paper. Sift together the flour, cocoa and salt in a mixing bowl. Set aside.

2. Place a small pot over medium-low heat and melt the butter. Once the butter is completely melted, raise the heat to medium.

3. Swirl the pot over the medium heat while the butter continues to cook for an additional 3 to 4 minutes. The butter is ready once it has turned a deep golden-brown color and smells nutty.

4. Turn off the heat and add a half-cup of the chocolate chips into the brown butter. Stir until the chocolate is melted and the mixture is smooth and silky. 5. In a separate mixing bowl, add the eggs,

vanilla and white and brown sugar. Use an electric mixer on high to beat everything for 5 minutes, or until the mixture is thick, fluffy and light in color. Turn the mixer to low, and carefully add the butter-chocolate mixture to the fluffed sugar and eggs until well blended.

6. Use a rubber spatula to fold the dry

ingredients into the wet until well combined. Add in the rest of the chocolate chips and the optional nuts. Pour the batter into the prepared baking dish.

7. Bake the brown butter brownies in the

heated oven for 25 to 30 minutes, or until a tester inserted into the middle comes out clean. Remove the brownies from the oven and allow them to cool completely before cutting into squares.

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CULTURE I N S I D E : Arts + music events

Carry on, Carnival! Some familiar faces from local Mardi Gras parades reflect on a return to the revelry I NTERVI EWS BY OL I VI A DEF F ES AND BENJAM I N L EGER

COLLIN RICHIE

THE PARADES ARE ready to roll. That’s been the mindset of most parade krewes in the Baton Rouge area ahead of the 2022 Mardi Gras season. Following the lead of nearby New Orleans, which as of press time is going forward with most of its parades (on modified routes to accommodate short-staffed police and medical personnel teams), the Capital Region is looking to return to its Carnival celebrations after taking last year off because of the pandemic. Last fall, krewes like Orion, Mystique de la Capitale and others started taking to social media to announce their 2022 schedules of balls, parties and, most importantly, the parades. (Follow them to stay up-to-date on any last-minute changes.) After what has felt like ages since Baton Rougeans have been able to celebrate the season, we figured those groups who march, dance and perform in the parades are just as excited to hit the streets. 225 talked to the leaders of some of those groups about the return of Mardi Gras.

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Bayou Cirque

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From large puppets to aerial performers, this performing group brings the carnival to Carnival. We talked with Bayou Cirque co-founder David Gabel about what whimsical performances the group has in store this season. Catch its spectacular shows during Spanish Town, Mid City Gras and other balls and parades around Louisiana. What impact did last year’s parade cancellations have on Bayou Cirque? Mardi Gras is where we make most of our commission, so to completely lose that really hurt us. We were supposed to participate in six balls and parades combined (last year).