C'est la vie

Reserve boy receives Disney wish

Maya Trench puts region on basketball notice

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Table of Contents Editor’s column ---------------------------------- 6 Monsignor retires after 50 years’ service ---- 8 History behind Communion hosts ------------ 13 7 Questions with Maya Trench ---------------- 14 Tyler Cambre heads to Disney World -------- 19 ‘How To’ boil a turkey ------------------------- 24 Bonfires light up local tradition -------------- 29 Recipe: Black Eyed Peas and Sausage ------ 31 Dining --------------------------------------------- 32 River Region Map ------------------------------- 36 Parting Shot -------------------------------------- 38

The River Parishes Magazine, C’est La Vie Publisher ~ J. Kennon General Manager/Managing Editor ~ Stephen Hemelt Advertising ~ Monique Narcisse • Christine Browning • Regina Burrell • Jennifer Glidden • Richard Fry Contributing Writers ~ Ryan Arena • Monique Roth Graphic Designer ~ Reggie Picou 116 Newspaper Dr., LaPlace, LA 70068 • 985-652-9545

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Specialized content, community input directs your magazine

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his edition’s column picture was taken in front of St. Peter’s School in Reserve, which was quite the festive scene Nov. 22, 2014, thanks to the love of family, the wonderful work of the Louisiana State Police Troop B Children’s Grant-A-Wish Foundation and the quiet determination of Reserve 12-year-old Tyler Cambre.

Tyler was diagnosed with a brain tumor in 2012.

However, he recently learned a portion of the tumor had shrunk, clearing him for travel. The result was a wonderful holiday to every child’s dream location — Disney World.

C’EST LA VIE’s mothership From publication, L’OBSERVATEUR newspaper, has followed Tyler’s the story since 2012. We thought it editor’s best to continue documenting his desk journey of perseverance for readers with an expanded feature in this edition’s magazine.

We easily deemed the uplifting story worthy of our cover, as it brought so much joy to our office staff, and we hope it does for many of our readers in their homes.

This column you’re reading, and the new features you’ll find by turning the pages of C’EST LA VIE, are part of a content makeover for readers and advertisers in our continued effort to provide the best lifestyle magazine created by the River Parishes for the River Parishes.

We’ve talked to community members, poured over some of our favorite topics and focused on what’s best about this region to create an updated and improved magazine.

Our final answer ended up being pretty simple.

What we found is best about our home community is YOU. And, we want to write about and learn more about YOU. So as you turn these pages, pay special attention to some new bedrock features, all of which can be included to feature you or someone you know that deserves a special “shout-out spotlight.”

Each magazine edition will feature a personality profile of an impactful and dynamic figure in

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our community, of which we are lucky to have so many.

This edition’s profile centers on Monsignor Terry Becnel, who had plans to retire from the priesthood after his 75th birthday but retired a year early after spending nearly 50 years in service to God and community — his retirement capping a long run as pastor at Sacred Heart of Jesus Catholic Church in Norco.

Becnel also served in Lafitte, Bucktown, Houma and New Orleans.

We’ve also added a new feature, “7 Questions With …,” that allows readers to get to know some of the region’s newsmakers and shining stars in their own words.

This edition highlights Maya Trench, a West St. John High School junior guard who just might be the best basketball player in the parish.

You might be interested to find out what happened the first time she beat a boy in basketball. Turn the pages and let her tell you about it.

We also realized every lifestyle magazine, especially one serving the River Parishes, needs to include a recipe and a “how to”

feature.

Today’s C’EST LA VIE breaks down the art of “boiling” a turkey with the help of contributor Eddie Hitt and a recipe from LaPlace’s Shirley Brown, who has the perfect meal for you (especially around New Year’s Day) with her famous Black Eyed Peas and Sausage.

Perhaps our most interactive feature comes toward the end of the magazine with our “Parting Shot,” where we take the best submittals from local photographers and share them with our readers.

The coolest part about these features is the story content comes from YOU! So, please, take some time and enjoy them. Then, send us your thoughts about the magazine or your suggestions for future topics.

We look forward to hearing from YOU. Stephen Hemelt is general manager and editor of L’OBSERVATEUR and C’EST LA VIE. Call him at 985-652-9545, email him at stephen. hemelt@lobservateur.com or send a letter to 116 Newspaper Drive, LaPlace, La., 70068.

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After 50 yearS ...

‘I almost feel guilty now. I feel so good these days.’ — Monsignor Terry Becnel

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onsignor Terry Becnel had plans to retire from the priesthood after his 75th birthday, which would have rounded out his work as a priest at 50 years since the year he was ordained. But due to health complications, Becnel had to step down a bit early; he just missed his target, his retirement earlier this year saw him wrap things up around the 74-and-a-half mark.

“I almost feel guilty now,” Becnel said, sitting in an easy chair at his Norco home. “I feel so good these days.”

Becnel cannot only feel good about his health these days, but also a long, fulfilling career in the service of others.

His retirement officially capped a long run as pastor at Sacred Heart of Jesus Catholic Church in Norco. Becnel also served in Buras, Lafitte, Bucktown, Houma and New Orleans.

Each place was near and dear to his heart, but Norco was essentially home for the Vacherie native, who moved with his family to Edgard at the age of 5.

“I worked at the chancery (of the Archdiocese of New Orleans),” Becnel said. “I said I wanted to get back to a parish. I’m a country boy at heart.

Living in the city isn’t my cup of tea.”

Becnel said a major motivation for his journey into priesthood was family-driven. He hails from a Catholic family, and his brother was ordained into the priesthood in 1959. Tragically, he passed away in an automobile wreck in 1965.

A true inspiration was Fr. James Clement, Becnel said, a mentor of his during his formative years.

“He was a great influence upon

me,” Becnel said. “The thing that stuck out to me was just how driven he was to serve others, to be selfless, to rejoice in the victories of those around him. I wanted to be like him. He truly shared life with them.”

A conversation with former Sacred Heart secretary Earline Brady, who worked at the church for 28 years, indicates how closely Becnel indeed hit his target.

“He’s just a giving person,” she said of Becnel. “He wants to serve others. He never wanted to be served himself. It went right down to morning coffee. He’d always fix everyone’s coffee and never let you do it for him. He always waited on you.

It’s just how he was with everyone.”

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Whether performing marriage ceremonies, accepting Knights of Columbus awards or having fun with firefighters, Monsignor Terry Becnel is known as a man with plenty of friends who meets few strangers.

In some ways, Clement’s inspiration to Becnel was a gift that keeps on giving.

“He showed me what love, compassion and caring for others truly is,” Brady said. “He lives the life that Jesus taught us to live. He just opens your eyes, and it makes you want to live like that, too.”

Brady said Becnel “always seems to know people” when out and about, and if he doesn’t, “he knows someone who knows someone.” She also said that when one finds themselves close to Becnel, he’s likely to “include you and make you part of his life.

“He came up to visit us in Wisconsin,” said Brady, who moved with her husband to Wisconsin after retiring in 2010. “There’s a big produce farm up here, and we went there and wouldn’t you know it, he knew someone all the way out here. He doesn’t forget anybody. He has quite a memory on him.”

Becnel said serving others was in itself the most rewarding part of his calling, and he has helped many people along the way — he and the church were dedicated to assisting those in need, be it giving food to those who were hungry or providing financial assistance for utilities to others lacking the funds to pay.

“(Monsignor Terry Becnel) doesn’t forget anybody.

He has quite a memory on him.”

Earline Brady former Sacred Heart secretary Monsignor Terry Becnel’s journey into priesthood was family-driven, as he is the son of a Catholic family. His brother, who died in an automobile wreck in 1965, was ordained into the priesthood in 1959.

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Of course, spreading the Word of God at each Mass was another part of the vocation he cherished.

“People are hungry for the Word,” Becnel said. “And I always wanted to be there for them. It’s what I’ve done for 49-and-a-half years.”

Becnel has no regrets about retirement, though, as he’s spending more time these days on his hobbies. He especially enjoys vegetable farming and golfing, the latter a sport he enjoys playing with “so many wonderful friends” he’s made through the years.

Certainly, he’s made a major impact on their lives as well.

“He’s a very special person,” Brady said. “He’s 100 percent true to his calling. He was meant for it.”

— By Ryan Arena

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The history behind Communion hosts

oung Christians further solidify their relationships with God and the church by receiving their first Holy Communion, also known as Holy Eucharist. Many Christian denominations classify receiving Eucharist as a sacrament.

Some Protestants prefer to call it an ordinance.

In order to receive the Eucharist during regular Mass, many Christians must first receive it as part of a special ceremony.

Catholics typically receive First Holy Communion when they are eight years old or when the child is in the second grade.

The youngster must have already been baptized into the church, and it is usually required that he or she has confessed his or her sins through the Sacrament of Reconciliation.

Communion during standard Mass is an important component of the religious celebration. It marks the time during Jesus’ Last Supper, when he broke bread and shared wine with his disciples, offering his body as a sacrifice for their sins. The word “host,” which is given to the Communion wafer or other forms of bread, is

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derived from the Latin hostia, which means “sacrificial victim.”

Catholics believe that when the priest prays over the bread and the wine, the bread and wine then becomes the body and blood of Christ.

Many other Christians believe it is a symbol of Christ’s selfless act.

Several religions use wine and bread in some fashion during mass.

According to Catholic canon law, during Roman Catholic masses the communion host must be made from unadulterated wheat flour and water only to form an unleavened bread. The wine must be produced from fermented grapes.

After Vatican II in the mid1960s, the Church allowed the use of a darker, thicker host that tasted more like bread. In certain instances, a low-gluten host can be used to accommodate communicants with celiac disease, which is exacerbated by consumption of wheat protein. Orthodox religions as well as various sects of Christianity may use anything from leavened bread to soda crackers to matzo for their commu-

nion bread.

In many cases, the hosts are made by orders of nuns as a means of supporting their religious communities.

Hosts are made so that they will not spoil and can be sent to churches around the world. In the early days of production, wheat dough was rolled out and cooked between two heated iron molds, similar to a waffle iron.

The communion wafers were made in small batches. Today, even operations controlled by nuns use hightech equipment to produce the number of communion wafers required to be shipped. One of the first groups of sisters to produce Communion hosts was the Sisters of Perpetual Adoration in Clyde, Miss., near Kansas City.

Their monastery, which is still in operation today, has become the nation’s largest religious producer of altar bread, serving parishes in the United States, Canada, Mexico, Japan and Australia. The Cavanagh Company, which is based in Smithfield, R.I., is another major producer of religious hosts.

The family-run business estimates it serves 80 percent of the United States and Canadian market.

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7 Questions With ....

An Aspiring State Champion At West St. John, girls basketball was never considered one of the school’s top athletic endeavors … until recently. A big part is the play of junior point guard Maya Trench, who has been a cornerstone of the Lady Rams attack since eighth grade. West St. John has gone 110-21 over the past five seasons and has been to a Class 1A semifinal, championship game and two quarterfinals. Trench averaged 17.7 points per game last season to lead the Lady Rams, and doubles as the team’s leader in assists and steals. Also a tremendous rebounder and 3-point shooter, Trench’s allaround game set her apart as the top girls prep basketball star in St. John the Baptist Parish.

Hi, my name is Maya Trench and I am a junior guard at West St. John High School. I’ve had three successful seasons here at WSJ, and this season I set a goal of leading my team to the state championship.

1. What’s your favorite subject and why? My favorite subject is math because I enjoy challenges.

2. When’s the first time you beat a boy in basketball? The first time I beat a boy was at the age of 8, playing Biddy Basketball. He was upset. Guys always think they’re better than girls. I was excited, because at that point nobody could tell me I wasn’t the best.

3. What song/music do you listen to, to get pumped up before a game? My favorite song I listen to to get pumped up before a game is Disclosure by Latch. It’s an emotional song.

4. The last good movie you saw was … The Equalizer.

5. If you could do anything besides basketball: I would spend time with my family and travel. I love going on vacations. We’d go to Panama, go to the beach and race on the jet skis.

6. What is something no one would expect about you? I am not as serious off the court as I am on the court. Off the basketball court, I like to laugh and have fun with my friends.

7. Living or dead, what four people would you want to share a meal with? My mother, brother, father and, last but not least, my uncle.

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Reserve family Keith, Tyler and Kerrie Cambre show their stuff at Disney World in November during a special vacation granted through Troop B Children’s Grant-A-Wish Foundation following Tyler’s diagnosis of an astrocytoma tumor on his brain.

Can’t keep a strong boy down Reserve’s Tyler Cambre shakes off brain tumor, fulfills Disney wish

H Louisiana State Police Trooper Steve Orgeron greets Tyler Cambre before escorting him and his parents to the airport for their trip to Disney World.

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aving a week off of school for the Thanksgiving holiday is always a treat for a school-aged tween, but when that week is one spent in Disney World … and it’s your first visit … and it’s free … and it’s celebrating good health news after two years of treatments for a brain tumor … well, that’s just hard to beat.

Louisiana State Police Troop B Children’s Grant-A-Wish Foundation gifted that very scenario in November to 12-year-old Tyler

Cambre, a Reserve resident.

State Police escorted Tyler, along with his parents Keith and Kerrie, from St. Peters Catholic School in Reserve, where Tyler was attending a religion class, to the Louis Armstrong New Orleans International Airport Nov. 22 so the three could board a flight destined for Orlando, Fla. The Cambres spent a week in the Sunshine State, where they visited various Walt Disney World parks and enjoyed other activities Tyler was able to coordinate with

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trip planners.

The long-awaited vacation came after nearly two years of planning and waiting.

Tyler Cambre, left, speaks with Trooper Damian Scioneaux, middle, and Trooper Steve Orgeron before receiving a police escort to the airport to leave for Disney World.

The beginning When then 9-year-old Tyler took a trip to the eye doctor, his parents thought he might need glasses.

But neither he nor his family had any idea what was ahead. Something more was wrong, and it was far beyond a vision issue.

Tyler was diagnosed with an astrocytoma tumor on his brain. In April 2012 he had a surgery in which doctors were able to remove 80 percent of the tumor, with the other 20 percent deemed as inoperable.

Trooper Steve Orgeron said State Police first became aware of Tyler’s story in May 2012 through a L’OBSERVATEUR article, and following his surgery, Troop B attempted to grant Tyler’s wish of going to Disney World for the first time.

Unfortunately, because of medical treatments and his doctors’ recommendations, Tyler was not able to travel at that time.

Genevieve Curley, who worked with Kerrie at St. Catherine’s Hospice at the time of Tyler’s diagnosis, was instrumental in the newspaper articles that eventually led to the trip being granted, the Cambres said.

In conversations between Kerrie and Curley, Kerrie revealed one of Tyler’s most desired wishes was to visit Walt Disney World for the first time.

Given the medical expenses, it wasn’t a viable trip for the family, and Curley set out to find a way to raise the funds necessary to help Tyler’s wish come to pass.

“I think it would really raise his spirits,” Curley told the L’OBSERVATEUR in 2012.

“She’s so genuine,” Kerrie said of Curley. “She’s the most wonderful person you’ll ever meet. When Tyler first got sick, she’s the one who got it all started for the trip.”

Even though the women don’t work together anymore, Kerrie said Curley still calls her weekly to check up on her and get updates about Tyler.

“People like that are true saints,” Keith said. “It humbles you.”

The Support The community embraced the family, Kerrie said, adding “there are no words to explain” the support.

For the past two years, Tyler has been receiving proton radiation treatments at MD Anderson in Houston, with Keith and Kerrie even spending seven straight weeks with their only child in Texas for radiation in the summer of 2013.

The family has been financially responsible for paying for the radiation treatments, something they said would not be possible without the community’s support.

Pictured from left are Trooper Damian Scioneaux, Keith Cambre, Tyler Cambre, Kerrie Cambre, Trooper Steve Orgeron and Trooper Damian Lafonta posing for a group picture.

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Keith Cambre, in back, shows no fear sitting behind Tyler and Kerrie Cambre on Splash Mountain.

“The community really helped us with fundraisers,” Keith said.

Kerrie said “people we even just knew in passing” donated to the family, which was overwhelming.

Proton radiation was deemed most beneficial because of where the tumor is, Keith said, adding that type of treatment uses no hormones and has minimal side effects when compared to other treatments.

“As a father, you want to provide everything you can,” Keith said. “You have to have faith in God … it’s just definitely out of your hands.”

Tyler received the encouraging news in 2014 the tumor shrunk, and Kerrie said MRI testing will done every four months going forward, compared to every three months.

With the encouraging news came even better news Tyler was cleared for travel, which led to State Police finally being able to complete their effort to grant Tyler’s wish.

Keith said the family had not been on a vacation since Tyler’s diagnosis.

“This is a chance to put everything aside and enjoy time together without having to plan anything,” Keith said before the trip.

The Cambre family has some fun

Tyler, Kerrie and Keith Cambre prepare to depart for their trip through Disney World’s Space Mountain.

Kerrie and Tyler Cambre, bottom, come in fast on one of Tyler’s favorite rides, Aerosmith’s Rock ‘n’ Roller Coaster.

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The fun in front of an Epcot snowflake.

The Cambres, parishioners at St. Peter Church, spent Thanksgiving week in Florida, enjoying Disney World and other excursions. Keith and Kerrie laughed when they recounted the family’s stay at Disney’s Fort Wilderness Cabins.

“They arranged for him to have a golf cart there,” Keith said, adding how every Reserve boy needs a golf cart no matter where he is.

Kerrie said the trip was “overwhelming,” in the best possible way.

“It was the first time in a long time with no homework, no doctor’s appointments ... just spending time with Tyler,” she said. “That was the greatest part of the trip for me.”

Tyler’s favorite rides at Disney were Aerosmith’s Rock ‘n’ Roller Coaster and the Tower of Terror, and his request of Thanksgiving pizza was met and delicious, Kerrie said, adding his two fishing excursions also ranked high on the trip’s highlight list.

Now a seventh grader at Riverside Academy, Tyler is finally able to enjoy playing football and baseball again, and the Cambres said they will never forget their magical trip, as well as all of the people who made it possible.

Trooper Melissa Matey, who serves as the public information officer for Louisiana State Police’s Troop B, said the troop is always interested in learning more about children who qualify for their Grant-A-Wish program.

“We grant wishes as often as we’re able to financially and as often as we receive information about someone,” Matey said.

The Grant-A-Wish Foundation is open to children that have been diagnosed with a life-threatening illness. Children must live in the Troop B area, which consists of Jefferson, Orleans, St. Bernard, Plaquemines, St. Charles and St. John the Baptist Parishes. If you know of a child eligible for the program, contact Troop B at 504-471-2775.

— By Monique Roth

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How To For You Boiling a turkey for a holiday or any day

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ou can bake it, roast it, fry it or throw it in some gumbo, but one thing is relatively certain — you’re going to eat some, or a lot, of it during the holidays.

Turkey is normally one of the food centerpieces gracing tables on Christmas, New Years, Easter and every other holiday listed on calendar pages, and like other foods, people in South Louisiana have perfected a uniquely Cajun way of cooking the once-thought traditional bird — they’re boiling it.

LaPlace resident Eddie Hitt is one such local, who said he first boiled a turkey 10 years ago at a going-away party for nephew Jason Brockman, when he joined the U.S. Army.

Hitt said after he ate it for the first time, he got the recipe from his good friend Larry Scioneaux of Reserve and the rest is turkey history.

“My family requests it every year,” Hitt said. “My niece Katie Gautreaux just has to have it.”

Hitt said he’s tweaked the recipe over the years for his own specific taste. For example, the amount of seasoning used started with a 14 oz. bag of seasoning, but Hitt said he “just took it up a notch and basically doubled it for my taste.”

Like other local boiled delicacies — such as crabs, shrimp and crawfish — Hitt said you can add fixings to the pot along with the main dish.

“I add extra turkey necks to the pot,” he said, adding he and his son Brady eat the necks while preparing other food for family and friends.

When asked about any tips he would offer for someone who never boiled their bird, Hitt said “season it to your taste … maybe use less crab boil. You may not like it as spicy as I cook it.”

No matter the amount of spice, it seems as though the popularity of the boiled holiday bird is growing with no signs of stopping in South Louisiana.

Recipe, instructions on page 27 Eddie Hitt, left, first boiled a turkey 10 years ago. Today, he is part of a growing number of people who uses a boiling pot as his go-to turkey-cooking station.

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Eddie Hitt’s Boiled Turkey Recipe 1) Fill turkey fryer with enough water to cover turkey.

2) Add about half a jar of Zatarain’s Crab Boil — from a 63 oz. jar — to the water and mix well.

3) Use an injector to inject the seasoned water into the turkey and then soak the turkey in the pot of seasoned water for about an hour.

4) Remove turkey from the pot and start to boil the water.

5) Slowly lower the turkey — back into the pot and boil for the same amount of time you would fry a turkey — about 3.5 minutes per pound.

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about 20 minutes.

7) Place the turkey in the oven for a few minutes just to brown the outside.

8) Slice and serve.

Notes from Eddie: • I use the same type of fryer that I fry my turkeys in.

• The browning process in the oven is for appearance only, and not needed if you plan to slice it before too many people see it.

• Leftovers can be reheated in one of your chosen anniversary skillets. (For those not privy to Hitt’s skillet reference, every year he gifts his wife Beth with skillets, pots and pans, all while teasing her that she doesn’t cook enough.) c’est la vie ~ 27

AT FIRST LIGHT More than 100 bonfires will light up the sky in St. James and St. John the Baptist Parishes on Christmas Eve.

Bonfire tradition brightens holiday fun

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iant flames dance along the edge of the Mississippi River after dark on

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Christmas Eve in celebration as the tradition of the St. James and St. John the Baptist Parishes’ bonfires

creates a show families and friends gather along the levees to witness.

The local tradition extends as far back as the early 1900s — or perhaps even earlier — with the bonfires usually built by families that have been doing it for generations.

Jason Amato, St. James Parish councilman and Lutcher Volunteer Fire Department chief, is part of one of those families.

“My brothers and I have been building bonfires for 40 plus years,” Amato said.

“We just enjoy the chance to be together with friends and pass the tradition onto their sons.”

Amato said this year he had some friends bring their sons to help build the bonfires.

According to a history written by Emily Chenet Guidry in 1994, the tradition may descend from an ancient Celtic ritual of building large ceremonial fires to honor the sun.

However, there are a couple of popular theories for those in the River Region.

“It depends on what story you like,” Amato said. “(Some say) it used to be done to light the way for Santa Claus, or it was done to lead the way to midnight Mass.”

Besides being a local and family tradition, the Amato bonfires are a significant tourist attraction for the River Region, as people from all over the world are known to stop in and share in the experience.

“I think the uniqueness draws people in,” Amato said. “At 7 p.m., when all those fires go up at one time, it’s just an amazing place to be and sight to behold — that’s why it’s gone on for 100 years.”

Amato said his favorite part of the tradition is to see someone experience it for the first time, and this year he anticipates 110120 bonfire permits to be issued by his fire department.

— By Monique Roth

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Recipe For You Black Eyed Peas and Sausage 1 lb. sausage (cut into bitesized pieces) 2 tbs. celery chopped 1 tsp. sugar 1 tbs. chili powder 1 tsp. garlic salt

Longtime LaPlace resident Shirley Brown, right, seen with husband Walter Brown, who passed away in 2014, is known by many family and friends as a great cook who is happy to share.

1/4 tsp. black pepper 1 can whole tomatoes 2 cans black eyed peas 1 onion chopped

• Brown sausage (drain off

fat), and then add onion and celery. Sauté until onions and celery are transparent.

• Add other ingredients.

• Cook for 20 min., stirring occasionally.

S

hirley Brown has always enjoyed spending time in the kitchen.

The longtime LaPlace resident made homemade bread from her Evergreen Drive home, sharing it with neighbors and friends, according to daughter Pam Brown, who also lives in LaPlace.

“They would eat it just about in one day, especially if it was still warm,” Pam Brown said, joking “some would fight for it with their spouses and kids.”

Today, Shirley Brown resides in an assisted living facility in Hammond, but when she recently read in L’OBSERVATEUR about the publication’s annual Holiday Cookbook, she knew she had something to share. Pam Brown said her mom was adamant about submitting her famous Black Eyed Peas and Sausage recipe. Pam followed her mom’s instructions, and we are all to benefit.

“The way she fixed it, all the flavors just seemed to jump,” Pam Brown said. “People who do not like black eyed peas, like this.”

With New Year’s Day right around the corner, the delicious meal packed with flavor deserves its own spotlight so C’EST LA VIE readers can consider the traditional staple with a River Region twist this holiday season and beyond. Shirley Brown, 85, first broke out the meal when Pam was an adult, and although Pam doesn’t cook it herself, she sure knows how good it tastes.

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Dining St. John Parish

Popeye’s Fried Chicken 1603 W Airline Hwy., LaPlace 985-652-3030

Rotolo’s Pizzera

Aloisio’s Bakery

406 Belle Terre Blvd., LaPlace 985-359-1032

504-430-1194 • 504-858-8432

Avis’ Kitchen

Rotolo’s Pizzeria

2003 W Airline Hwy, Laplace 985-651-8684

3503 W. Airline Hwy., Ste. B, Reserve 985-536-3503

Bailey’s Andouille 513 W. Airline Hwy., LaPlace 985-652-9090

Belle Terre Country Club

Donut Hole

111 Fairway Drive, LaPlace 985-652-5000

421 W. Airline Hwy., LaPlace 985-651-4001

Best Wok Chinese Restaurant

Dragon Garden

530 Belle Terre Blvd., LaPlace 985-652-9989

Buddy B’s 2788 River Road, Garyville 985-535-3663

140 Belle Terre Blvd., Ste E., LaPlace 985-652-7250

El Mexicano 1036 W. Airline Hwy., LaPlace 985-652-4250

Cajun Persuasion 502 Belle Terre Blvd., LaPlace 985-359-1988

Frostop Drive-In Restaurant

LaPlace Southern Kitchen

411 E. Airline Hwy., LaPlace 985-652-6361

975 Cambridge Dr., Ste. B, LaPlace 985-359-1929

Gator’s Den

McDonalds

Old Highway 51 South, Manchac 985-386-7902

4297 U.S. Hwy. 51, LaPlace 985-652-5171

Hoof Daddy’s BBQ & Grill

McDonalds

1173 E. Airline Hwy., LaPlace 985-359-1677

1608 W. Airline Hwy, LaPlace 985-652-2600

Hibachi Supreme Grill

McDonald’s

1721 W. Airline Highway, LaPlace 985-652-5233

5387 W Airline, Hwy, Garyville

607 Belle Terre Blvd., LaPlace 985-856-7029

St. James Parish

Ruby Garden Chinese Restaurant

Aunt Ellies

3101 U.S. 51, LaPlace 985-653-8700

1934 Main St., Lutcher 225-869-4088

Sicily’s Pizza

Café Perique

4325 Hwy. 51, LaPlace 985-651-1800

1338 W. Airline Hwy., Ste. 7A, LaPlace 985-653-6731

214 Belle Terre Blvd., LaPlace 985-652-7010

234 East Main St., Gramercy 225-869-1774

IHop

Petra

Sonic Drive Inn

China King

220 Belle Terre Blvd., LaPlace 985-652-4468

10363 W. Airline Hwy, LaPlace 985-359-8888

100 Ormond Blvd., LaPlace 985-652-3168

849 N. Pine St., Gramercy 225-869-2000

Jacob’s Andouille

Pier 51 Seafood Restaurant & Oyster Bar

Subway

Chuck Lee’s Chinese Kitchen

136 W 1oth St., Reserve 985-536-0019

Kobe Japanese Steak and Sushi 506 Belle Terre Blvd., LaPlace 985-652-8880/652-8853

Chinese King

Work Day Cafe

New Orleans Hamburger and Seafood Co.

Jenny’s Overstuffed Poboy & Chicken Shop

1820 W. Airline Hwy., LaPlace 985-652-1227

769 W. Fifth St., LaPlace 985-652-9990

Huddle House

505 W. Airline Hwy., LaPlace 985-652-9080

Chili’s Grill & Bar

Wayne Jacob’s Smokehouse

3017 U.S. 51, LaPlace 985-651-0300

PJ’s Coffee 1808 W. Airline Hwy., LaPlace 985-764-7573

357 Belle Terre Blvd., LaPlace 985-652-8700

Subway 1616 W. Airline Hwy., LaPlace 985-652-4822

Subway 2701 W. Airline Hwy., LaPlace 1900 Hwy. 51, Ste. B, LaPlace 985-479-7827 985-652-9699

10560 Hwy. 70 W., St. James 225-473-3050

Creole House Cafe 3409 Hwy. 3125, Grand Point 225-869-3333

DJ’s Grille 21060 La. Hwy. 20, Vacherie 225-265-7600

Golden Grove Restaurant

1036 W. Airline Hwy., LaPlace 985-651-7888

Turn Arounds

Churches Chicken

1107 E. Airline Hwy., LaPlace 985-224-2818

935 La. Hwy. 641, Gramercy 225-869-1212

Waffle House

Grand Point Truck Stop & Casino

1601 W Airline Hwy, LaPlace 985-652-2089

Chung’s Havenely Sweets 607 Belle Terre Blvd., LaPlace 985-359-7987

32 ~ c’est la vie

Frenier Landing Restaurant & Oyster Bar 113 Dottie Lane, LaPlace 985-224-2178

4304 Hwy. 51, LaPlace 985-651-6111

3415 La. Hwy. 3125, Paulina 225-869-6960

c’est la vie ~ 33

Hymel’s Seafood Restaurant

Taylor’s Express Truck Stop

8740 La. Hwy. 44, Convent 225-562-7031

964 La. Hwy. 3125, Gramercy 225-869-1734

Jenny’s Overstuffed Poboy & Chicken Shop

Tod’s Catering

114 N. Airline Hwy., Gramercy 225-869-0899

Nobile’s Restaurant & Bar 2082 W. Main, Lutcher 225-869-8900

Oak Alley Restaurant

2180 S. Albert St., Lutcher 225-869-7000

Hot Wingz to Go 2345 W. Main St., Gramercy 225-869-3008

St. Charles Parish

3645 La. Hwy. 18, Vacherie 225-265-2151

Anita’s Smokin’ Steak Burgers

Paradise Smoothie

13145 U.S. 90 Ste. B, Boutte 985-785-2220

10850 Hwy. 3125, Ste. C, Gramercy 225-258-4448

Bamboo Garden

Pizza Hut

13491 U.S. 90, Ste. 6, Boutte 985-785-9929

1665 La. Hwy. 3125, Gramercy 225-869-6151

Bei Jing

Popeye’s

12895 U.S. 90, Ste. D, Boutte 985-331-8885

982 La. Hwy. 3125, Gramercy 225-869-6060

Breeze Cafe

Rajun Cajun Grill

124 Longview Drive, Destrehan 985-764-8800

22170 Louisiana Hwy. 20, Vacherie 225-265-3161

Boulevard Bistro

Sandwich World 10800 Hwy. 3125, Gramercy 225-869-3894

Sonic Drive In 852 N. Pine St., Gramercy 225-869-5666

Spectacular Tubers 1665 Hwy. 3125, Gramercy 225-869-5600

Lovecchio’s Deli

1974 Ormond, Ste. D, Destrehan 985-764-0050

29 Apple St., Norco 985-725-5683

Sailfish Food and Spirits

Dot’s Diner

Mariano’s Italian Eatery

12287 U.S. 90, Luling 985-308-0712

12179 U.S. Hwy. 90, Luling 985-785-6836

12371 Highway 90, Ste. A, Luling 985-785-7777

El Gato Negro

McDonalds

Shovel Heads Bar & Grill

3001 Ormond Blvd., Ste. 1, Destrehan 985-307-0460

3009 Ormond Blvd., Destrehan 985-725-1021

140 I-310 Service Rd., St. Rose 504-468-9007

El Mexicano

Mizu Japanese Restaurant

Southern Latte Cafe

12715 U.S. Hwy. 90, Ste. 140, Luling 985-785-7694

El Paso Mexican Grill 12895 U.S. Hwy. 90, Ste. A, Luling 985-331-1984

Frostop

12715 Hwy. 90, Ste. 190, Luling 985-785-8168

Mrs. Snowman 110A Lakewood Dr., Luling 985-331-1411

3001 Ormond Blvd., Ste. H, Destrehan 985-725-1116

Ormond Plantation Restaurant

Grand Café

13786 River Road, Destrehan 985-764-8544

50 Wade St., Ste. 1, Luling 985-308-1472

Sonic Drive In 12557 U.S. 90, Luling 985-331-0099

10405 Airline Hwy., St. Rose 504-472-0771

3001 Ormond Blvd., Ste. D, Destrehan 985-725-9099

10362 Airline Dr., St. Rose 504-466-0411

Cafe Ormond

The Howling Pepper

Sub Express

1974 Ormond Blvd., Destrehan 985-725-0741

109 St. Rose Ave., St. Rose 504-466-1944

Cajun Kitchen

IHOP

13322 U.S. 90, Boutte, Ste. Q 985-785-2405

14099 Hwy. 90, Boutte 985-308-0013

Cashio’s Food Villa and Deli

Iron Gate

At Cypress Lakes Country Club 10 Villere Dr., Destrehan 985-764-6868

Daddy’s Fried Chicken 15683 River Road, Hahnville 985-783-6743

Pizza Hut 12439 Hwy. 90, Luling 985-331-8380

P.J.’s Coffee of New Orleans 150 Ormond Center Court, Ste. T, Destrehan 985-764-7573

26 Apple St., Norco 985-764-9922

Subway 613 Paul Maillard Road, Ste. 200, Luling 985-331-2257

Subway

13299 U.S. 90, Boutte 985-308-0013

Popeye’s Famous Fried Chicken

Jas Café

116 Longivew Drive, Destrehan 985-764-1231

Subway

Popeye’s Famous Fried Chicken

(located inside Walmart) 13001 U.S. 90, Boutte 985-331-1786

13210 U.S. 90, Boutte 985-785-1377

Subway

Portside Restaurant

12715 U.S. 90, Ste. 120, Luling 985-785-3999

11698 River Road, St. Rose 504-5469-3111

Subway

Rotolo’s Pizzeria

12609 Airline Drive, Destrehan 985-725-1108

150 Ormond Center Court, Destrehan 985-725-2411

Subway

Little Tokyo 13371 U.S. 90, Ste. A, Boutte 985-331-0887

13441 Hwy. 90, Boutte 985-785-6499

Taste of Tokyo 1972 Ormond Blvd., Ste. E-2, Destrehan 985-764-1818

Tod’s Catering

100 James Drive East, St. Rose 504-464-1880

St. Rose Driving Range & Sports Bar

15805 River Road, Hahnville 985-783-6349

Take Away Donuts

Voodoo Grill

Happy Gardens II

Julie’s Restaurant

13899 River Road, Ste. A, Luling 985-308-1003

100 Melonie St., Ste. E, Boutte 985-308-0280

14984 U.S. 90, Paradis 985-785-2083

Hong Kong

Cucina Bon Creole

Sushi Cafe

Two Sisters Bakery

Grumpy’s

Buster’s Grill

1974 Ormond Blvd., Ste. I, Destrehan 985-725-2469 / 985-725-2488

15632 River Rd., Norco 504-469-8864

124 Longview Drive, Destrehan 985-764-1147

500 Willowdale Blvd., Luling 985-308-1640

307 Paul Maillard Rd., Luling 985-785-0200

Subway

Trey Wah (Chinese)

1950 Ormond, Ste. B, Destrehan

Chow’s Garden

1955 Ormond Blvd., Destrehan 985-725-9444

2180 S. Albert St., Lutcher 225-869-7000

15264 U.S. 90, Paradis 985-785-3888

13572 River Road, Destrehan 985-764-9389

34 ~ c’est la vie

Destrehan Donuts

14130 U.S. 90, Boutte 985-785-9818

Waffle House 14173 U.S. 90, Boutte 985-758-6499

Waffle House 10384 E. Airline Hwy., St. Rose 504-467-1522

Wingzzz 613 Paul Maillard Road, Ste. 400, Luling 985-308-0743

Zydeco’s II 13228 U.S. 90, Boutte 985-308-1058

c’est la vie ~ 35

36 ~ c’est la vie

c’est la vie ~ 37

C’ EST LA VIE Parting Shots

Milo the cat gets snuggly at home in Gramercy. Photo by Ali Joy Ray.

“Holidays are about experiences and people, and tuning into what you feel like doing at that moment.

Enjoy not having to look at a watch.”

— Evelyn Glenni, Scottish musician

Maria Arcuri of LaPlace submitted this fun photo of her fur baby Mila.

LaPlace sunset captured by LaPlace resident Ann Watson.

38 ~ c’est la vie

c’est la vie ~ 39

40 ~ c’est la vie