WEDDING VENUES P.42
PIZZA
WHITE SAUCE, SAUSAGE, PEPPERONI, BLACK OLIVES AND TOMATOES
FROM JOE’S PIZZA AND PASTA ITALIAN RESTAURANT IN SULPHUR
18 NOUVELLES DE VILLES
Round up of what’s happening in Acadiana
22 UN VOYAGE AU VILLAGE
One of the best places to peruse antique shelves is Sunset, home to numerous shops chock full of fun.
24 L’ART
Sue Zimmermann — artist, teacher, traveler
64 RECETTES DE COCKTAILS
A new speakeasy in downtown Lafayette offers a fiery craft cocktail named for the tumultuous era of banana republics
66 DÎNER DEHORS
Maw-Nita’s dishes live on at Pinchers in Maurice
La Maison
A local interior designer gives her traditional home a classic yet modern makeover.
70
De La Cuisine Holiday Drinks And Some Num Nums
72
En Français, S’il Vous Plaît La Connexion Caribbéenne
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Ilove this time of year. Not just for the holidays, but for the end of one year and the beginning of another. If you’re a planner, you probably feel the same way. There’s something exciting about a fresh year, a clean slate, another beginning. It’s the perfect time to lay plans and make goals. I’m not really talking about resolutions, although those are great too. But I’ve never been much of a resolution kind of person. Those feel too grand for me, and I feel pressured to keep them (which, I realize, is the whole point).
I prefer the word plans over resolutions. At the start of each year, I love to crack open a new journal, label the top “2025 Plans” and go to town. I write goals, plans, things I’d like to do or accomplish and places I want to go. The process on how to accomplish those things is a whole different animal, and I’ll admit that I’m no expert on how to write a SMART goal or how to achieve a goal in 30 days or 365 days. Some people use a bullet journal; others make notes in their phones. Whatever the method or whatever the goals, the planning is the exciting part.
For me, dreaming about all of the possibilities of a new year is fun, and the end of the year is when I start looking for inspiration. Where are the new restaurants, best places to visit, most interesting books to read? What could I aspire to, reach for, discover? Now is the time I dig into my favorite magazines and also spend a little while doing research online or talking to people to get ideas.
Within the pages of this issue, there are lots of events, a delicious cocktail recipe, as well as top pizza spots to try out around Acadiana. It’s time to get out a pad and paper, your laptop or your notes app and start sketching out this year’s list.
What are your 2025 plans?
Reine Dugas, Editor Reine@AcadianaProfile.com
It’s Carnival, Dahling!
Round up of what's happening in Acadiana
BY LISA LEBLANC-BERRY
Carnival season makes its flamboyant entrance with the Twelfth Night Parade Extravaganza (January 4) at the Lake Charles Event Center. Revelers hail the kings and queens of over 60 Mardi Gras krewes as they parade in elaborate costumes. This year, guests who find “babies” in slices of king cake will be the lucky recipients of lavish grand prizes from local businesses. Some of the costumes will be exhibited in the new Mardi Gras Museum of Imperial Calcasieu that will showcase over 50 years of costumes, opening in late 2025 in the Nellie Lutcher Cultural District. A “wagging, talking dog,” Norah Jean, will be among the animatronics guiding visitors through the lifelike exhibits (visitlakecharles. org/event/mardi-gras-twelfth-night/46271/).
Light Up the Night
St. Martinville The faith-based St. Lucy Festival of Lights (December 14) emulates the true meaning of Christmas with a live nativity, Holy Mass and the lighting of St. Martin de Tours Church Square. Train rides, a chariot parade, live Cajun music and food, a scavenger hunt and appearances by Mr. and Mrs. Claus add to the merriment. Visitors should check out the significantly transformed, nearby St. Martinville courthouse, a project that began in 2016 (cajuncountry.org/event/ st-lucy-festival-of-lights/725/).
Come One, Come Y’all
Thibodaux The Y’Allstars Southern Skate Showdown will be rolling into Thibodaux (January 30-February 2). The international roller derby tournament will pit high-level roller derby teams against each other over four actionpacked days (yallstars.com).
A Victorian State of Mind
Jefferson Island Experience an Old South Victorian Christmas at the circa 1870 Joseph Jefferson Home (named for the actor who built a hunting lodge on Jefferson Island and played the part of Rip Van Winkle on stage over 4500 times) and the 15-acre, semi-tropical Rip Van Winkle Gardens, both festively decorated for the season (through December 31; ripvanwinklegardens. com). Enjoy the soul-warming chicken and sausage gumbo for lunch at Café Jefferson and asked to be seated in the glassed-in porch with a stunning view of Lake Peigneur.
LAKE CHARLES
Casual New Eateries
Patacon Latin Cuisine, a locally owned Latin American restaurant known for its authentic cuisine, is expanding into Youngsville (208 Centre Sarcelle, next to CC’s Coffee House; facebook.com/ PataconLLC). Jersey Mike’s recently opened in Youngsville (1911 Chemin Metairie Parkway) inside a newly constructed center in front of Sugar Mill Pond, featuring the signature Jersey Mike’s decor, artwork and surfboards. For added convenience, the new location has a pickup window (jerseymikes.com).
Cool School, New Rules
Broussard The city of Broussard will be the location of the third charter school in Lafayette Parish. Approval was granted to the Lafayette Charter Foundation, Inc., to establish Broussard Charter Academy, a Type 2 charter school, by the Louisiana State Board of Elementary and Secondary Education. A Type 2 charter school does not have an enrollment restriction by school districts and can enroll students from across the state or region. (lafayettecharterfoundation.org).
Aglow on the Bayou
New Iberia Celebrate New Iberia’s Christmas Parade and holiday events (December 9-14; bayoutraditions.com) including Pancakes & PJs with Santa, a Taste of Main, Santa in the City and the Queen City Christmas Festival. More than 100,000 Christmas lights are installed throughout the downtown parade route for the Queen City Christmas Parade. The events culminate with an evening boat parade and fireworks on Bayou Teche from the Lewis Street Bridge (Bayou Landing) to the Jefferson Street Bridge (Pelicans on the Bayou).
Leading the Way
Lafayette Acadiana Center for the Arts (AcA) has announced the selection of global experiential design and technology company Art Processors and local architecture firm Moliere Chappuis Architects to lead the design of the Louisiana Music Museum (LMM), to be housed in the Historic Lafayette Hardware Store (121 W. Vermilion St.) next door to the AcA, as part of a complete historic renovation and site redevelopment (opening in 2026). Grammy nominated musician, Jane Vidrine, was recently appointed as inaugural director of the LMM (acadianacenterforthearts.org).
YOUNGSVILLE
Antiquing in Sunset
Now that we’re rolling into the holidays, it’s time to think gift-giving, but how about saving the earth at the same time? Antiquing, thrifting and perusing consignment shops are the ultimate recycling, not to mention finding that elusive item your mamaw will adore. One of the best places to peruse antique shelves is Sunset, home to numerous shops chock full of fun.
BY CHERÉ COEN
The name alone cries out for shoppers. What you’ll find inside, even better. The throwback to the ‘60s, run by artist and unapologetic hippie Marvel Guidry, is not only filled with everything you can imagine, from collectibles to fashion, but peace signs, Bob Marley images and other counterculture memorabilia. Look for rare albums, books, quartz crystals, kitchen items and much more. Guidry also dabbles in glass art, so pick up one of her original peace sign sun catchers. She proudly displays a sign proclaiming, “Never apologize for your art.”
Sunset Antique Market and the Sunset Rail Stop Flea Market
These two markets feature massive square footage arenas filled with antiques, arts and collectibles. The Sunset Antique Market, located in the town’s old sweet potato warehouses, offers 10,000 square feet of everything from household items to lawn and garden accessories and reclaimed lumber. Over at the Sunset Rail Stop Flea Market, their 6,000-square-foot space inside historic buildings contains items from more than 25 vendors. If you’re hungry, DDee’s Café next door serves up local fare.
BAYOU SOME STUFF
798 Napoleon Ave., Sunset 337-331-5577 facebook.com/marvelbss
SUNSET ANTIQUE MARKET
151 Leo Richard Lane, Sunset 337-212-2091 facebook.com/ SunsetAntiqueMarket
SUNSET RAIL STOP FLEA MARKET
312 Anna St., Sunset 337-945-9188 facebook.com/ SunsetRailstopFleaMarket
THE FUNKY FLEA
829 Napoleon Ave., Sunset 337-258-5404 facebook.com/ TheFunkyFlea
The Funky Flea
There’s artwork, antiques, midcentury retro furniture and accessories and so much more in this funky shop. On a recent visit, we found some cool photographs from the turn of the 20th century and pottery from the Arts and Crafts movement. Owner Claudette Simon loves funky works of art and items harkening back to the atomic era so if you close your eyes, you’ll swear you’re sitting in your grandparents’ — or maybe your parents’ — home from the 1950s-’60s.
WATERCOLOR SURPRISES
BY JOHN R. KEMP
An American psychologist once wrote that “a musician must make music, an artist must paint, a poet must write, if he is to be ultimately at peace with himself.”
For years Lake Charles artist Sue Zimmermann had a “practical” career and painted simply for her own pleasure. That is, until she realized she had a “God-given artistic talent” that she must share with others.
“All my childhood, I participated in creative endeavors, particularly with two neighborhood friends who were equally creative,” says Zimmermann, born in 1952 and a lifelong resident of Lake Charles. “My creative tendencies continued in high school and college, but I never grasped that it was a talent that not everyone had. It wasn’t until my adult years that I realized this.”
That realization came gradually to Zimmermann who graduated in 1974 from McNeese State University with a degree in consumer science. She considered majoring in art but was persuaded to apply herself to a more “practical field.” With that practical field under her belt and marriage in 1976, a friend urged her to sign up for a weekly art class, one that she continued for the next 15 years. Instructors came and went, but the one who most influenced her approached to art was Lake Charles artist Jerry Wright and his watercolors. During those years, she also attended other workshops given by various accomplished and well-known artists such as Louisiana artists Judi Betts and Doug Walton.
“My weekly art class was my ‘me time’ as a young mother,” she says. “During that 15-year span I only painted in class, never at home.”
(Top Left) Lotus Pond (Top Right) No Sails Today (Facing Page, Top) Sand Fence (Bottom) Nets are Drying
Sue Zimmermann — artist, teacher, traveler
Then in 1992 Zimmermann joined the staff of the Children’s Clinic of Southwest Louisiana. Over the next two decades, she held various positions including education coordinator, patient services and public relations. About the same time, she read a book that “focused on simplifying life for women.” A chapter on creativity made her realize that she had “this God given artistic talent” that she was not sharing with others. She decided to “embrace this talent.” Moving forward, Zimmermann set up a studio in her home and began a self-study in art and design to hone her skills. Eventually, friends encouraged her to show her work at The Frame House Gallery in Lake Charles. When her paintings began to sell, she says, “I knew I had made the right decision.”
With her art career now on its way, Zimmermann retired from the clinic in 2011. For the next decade or so, she embraced “an overwhelming desire” to teach art classes and “share what knowledge in art and
design I had learned.” During those same years, Zimmermann traveled with her husband to various scenic locations across the United States, Canada, Central America and Europe, all along keeping journals with quick watercolor sketches, documenting her travels.
“About 12 years ago, I took a plein air workshop in Italy with artist Brenda Swenson,” she says. “I fell in love with it. She focused on painting in journals, and I was sold. I began painting on sight, journaling each of my vacation trips. These journals are precious to me. Each painting brings back the moment and every detail of my surroundings as I sat and painted.”
When it comes to subject matter, Zimmermann enjoys being outdoors, taking photographs for later paintings back in her studio. The resulting paintings show a masterful touch of color and composition that capture her “love” of the landscape.
“Although I have been successful in painting historic architecture, marsh birds and flowers,” she says, “my favorite subject is the landscape. I am in awe of the beauty of our world. I choose sights that capture the moment, or the design, or the lighting, or whatever made it special to me. I get excited about sharing that in my artwork and showing others the beauty that can be found in even an ordinary scene.”
Zimmermann paints in what she describes as an Impressionistic style. “I like to use symbols or suggestions to depict shapes particularly in the background and save the detail for the center of interest,” she says. “I try to emphasize the one thing that first attracted me to the scene, whether it be the subject, colors, shadows or atmosphere, and downplay the rest of it.”
To create these “symbols or suggestions,” Zimmermann prefers to paint with watercolors because, as she says, “it’s like a give and take relationship.”
Watercolor, she continues, seems “to have a personality of its own. It goes where it wants to go on the paper. But as I have learned the properties of watercolor, I have learned to take control of the flow of the paint and also take advantage of the ‘surprises’ it gives me on the paper. After painting with watercolor for 40 years, I’m still getting those surprises. That’s the joy of the medium.”
Sue Zimmermann
Residence
Lake Charles
Education
Consumer science, McNeese State University, 1974 Art workshops
Medium Watercolor
Representation
The Artisans’ Gallery, Lake Charles
Historic City Hall Arts & Cultural Center, Lake Charles
Imperial Calcasieu Museum, Lake Charles
Favorite Imagery
The natural landscape Web suezimmermann. com
Those “surprises” can now be found, among other places, at Lake Charles Memorial Hospital, CHRISTUS Ochsner SWLA Foundation, Memorial Internal Medicine on Nelson Road, and SOWELA Technical Community College.
After years of painting, Zimmermann says her hope is to remind viewers of the “beauty and wonders of the world around them and evoke a sense of peace and good feelings.”
Elegant Abode
A local interior designer gives her traditional home a classic yet modern makeover.
BY MISTY MILIOTO
PHOTOS BY HAYLEI SMITH
Kennedy Williams, who graduated with a bachelor’s degree in interior architecture in 2018, founded August Interiors Studio in 2021 while living in New Orleans with her husband. That year, they decided to move to Lafayette to be closer to family and purchased a home in River Ranch. “[The home] is on the smaller side, but [it’s] perfect for this phase of life and our little family,” she says.
The couple, who has a daughter, August Anne, and two dogs, Teddy and Luna, enjoys cooking and sitting outside with a cocktail in the cooler months. The cottage-style home, with its classic Acadiana elements, was built in the late 2000s and only had one previous owner.
While most of the home features original hardwood flooring, Williams decided to add marble tile in the bathrooms and a hand-painted terra cotta tile in the powder bath. She also added brick flooring in the kitchen and laundry area as an ode to the French style that is common to homes throughout the area. “I didn’t use a contractor and subbed out the work myself,” she says. “I did work with Flooring & Accessories for stone and tile work, and I cannot recommend them enough.”
Because the couple loves to cook, Williams wanted to create more counter space in the small kitchen. She added an island that can be moved if needed, and she had a butcher block made at Top’s Appliances & Cabinetry that’s perfect for food prep. She also added Calacatta Gold marble for the countertops on the perimeter and subway tile as a backsplash that continues to the ceiling. Williams hired C&D Cabinets
The stylish living room now features a sofa in a custom fabric by Kelly Ventura, chairs in an antique chocolate velvet and a custom locally made ottoman on castor feet. Homeowner and interior designer Kennedy Williams added accessories available through her shop, August Interiors Studio Shop.
The classic and clean-lined kitchen flaunts pendant lights from Visual Comfort with custom lamp shades, Farrow & Ball light blue paint and polished nickel pulls on the cabinetry, Calacatta Gold marble on the countertops and subway tile backsplash that Williams brought to the ceiling, a butcherblock-topped island and herringbone-patterned brick flooring.
top left: Williams designed her daughter’s bedroom with custom draperies; Miss Li fabric by Pierre Frey on the cornice, crib skirt and pillow; sconces from Visual Comfort; and a locally made custom ottoman covered in pink silk velvet. bottom left: Another view of the daughter’s bedroom shows the subtle grasscloth wallpaper, Stark wool carpeting, a French Louis XVI antique cabinet with marble top (used as a changing table) and artwork by Alexis Walter. top right: The calming master bedroom features Schumacher wallpaper, artwork by Alexis Walter, lighting from Visual Comfort and an antique bench.
out of Mississippi and decided to hide the appliances inside the cabinetry for a clean look.
The 1,800-square-foot home, which consists of three bedrooms and two-and-one-half baths, now features a classic palette of blues and neutral colors. Williams chose a sofa for the living room that shows off a bit of her personality. “It’s feminine and bold, but pairs well with the rest of our home,” she says. “Pattern and texture are the heart of any design. The sofa and draperies in the living room are louder than anything else, but [they are] such a focal point.”
Her goal for a home, as is always the case with her designs, is to achieve timelessness. She also wanted the spaces to feel elegant yet livable. Some of these elegant touches include the green grasscloth wallpaper from Phillip Jeffries in the nursery and a printed wallpaper from Schumacher in the main bedroom. Since she was pregnant when she began the design (and with two dogs), Williams opted for durable, quality items. “We used wool rugs in most every room, and that has been the best investment,” she says.
The overall design — inspired by travel, books, old movies, fabrics and antiques — embodies a transitional vibe with traditional elements. “I love incorporating [antiques] with more modern pieces and lighting,” Williams says.
Aside from the antiques, most of the furniture is custom made. “I believe in investing in pieces that will last decades or more,” Williams says. “My parents still have beautiful pieces from my grandparents that they have recovered over the years, and that [is a] principal that transfers to my design and style.” For example, Williams had the authentic Maison Jansen-stamped balloon-back chairs in the dining room (originally dark green) recovered in a haze antique velvet.
“Because I am an interior designer, the design work is never done,” Williams says. “I love to add new things every so often, whether it be a new accessory or piece of art.”
The master bedroom also boasts custom Matouk bedding and monogramming by New Orleans-based Sophisticated Thread, a custom half canopy and draperies in cream linen, antique marble-topped nightstands and a Stark wool rug. All furniture and items can be ordered at August Interiors Studio Shop.
Now That’s a Piece of
PIZZA!
Grab yourself a tasty slice of comfort
BY Eric Cormier
PHOTOS BY Joseph Vidrine
AAs easy as it is to find boudin on the roads and byways of Acadiana, a food lover can also seek out pizza. ¶ The ancient art of making a pizza is practiced in convenience stores, fast food restaurants, casual restaurants and pizzerias. ¶ Old standards like pepperoni and cheese or all-meat pizzas are prepared every day. Adventurous pizza makers create pizzas with Thai peanut sauce, Philly cheese, corn maque choux, barbeque chicken, shrimp, blue crabs and pineapple à la Hawaiian style pizza. ¶ All this means is that the region's pizza fans can have a slice any way they want. What follows are a few of Acadiana's pizza establishments that are worth a slice or a whole pie.
ALESI PIZZA HOUSE
LAFAYETTE The history of pizza in Lafayette starts with Alesi on Johnston Street.
Founder Mariano Alesi opened the restaurant with a sign advertising "pizza pies" in 1957. In 1962, he built a new restaurant at its current location.
Mariano's family still owns and operates the restaurant, and the recipes created years ago are still satisfying
ALL MEAT PIZZA GROUND MEAT, ITALIAN SAUSAGE, CANADIAN BACON, PEPPERONI AND BACON
customers. The neon sign in front of the restaurant is bright and stands as a beacon for lovers of traditional Italian food in the Hub City.
Those recipes originated from Sicily and belonged to owner Mike Alesi's mother Mariana.
The restaurant's calling cards are the pizza sauce and dough. Each is prepared in-house.
Mike finds pleasure in traditionally preparing pizzas ... that is, he likes to get his hands into the action.
4110 Johnston St., Lafayette 337-984-1823, alesipizzahouse.com
“It is the whole idea of getting into it. Rolling the dough. Stretching the dough. We even throw it in the air sometimes,” he said.
Toppings featured for individual pizza creations are cheese, pepperoni, Italian sausage, Canadian bacon, ground meat, chicken, shrimp, tomato, meatball, onion, broccoli, bell peppers, mushrooms, black olives, green olives, jalapeño, pineapple and anchovies.
The specialty pizzas on the menu include the Pizza Alesi; Pizza La Mike;
Pizza Alesi
which is the Alesi with two half antipasto salads; vegetarian pizza with onion, bell peppers, mushrooms, black and green olives and the All Meat and Everything pizzas (check below for more about the Pizza Alesi, All Meat and Everything pizzas).
“The crust and the sauce are what make a pizza,” said Alesi.
Keeping the original Italian foodways — in Lafayette's first Italian eatery — alive with Mike are Charles, Mariano and Josh.
Everything The name says it. When you visit the restaurant, look at the toppings and remember the dough and pizza sauce are homemade, using special family Sicilian secrets.
All Meat That hankering for protein will be met with this one. Ground beef, Italian sausage, Canadian bacon, pepperoni and bacon top the crust. If you end up taking some home, do not feel bad. It is filling.
The family namesake. It is regarded as "The Works" and has cheese, onions, bell peppers, mushrooms, pepperoni and bacon. Several generations of Lafayette-area pizza lovers have dined on this.
CUSTOM PIZZA
WHITE SAUCE, SAUSAGE, PEPPERONI, BLACK OLIVES AND TOMATOES
JOE’S PIZZA AND PASTA ITALIAN RESTAURANT
SULPHUR Ask Joe's Pizza and Pasta Italian Restaurant owner Jack Salaliagu what is his purpose in life.
With a serious face, the 49-year-old will reply, "Pizza."
Many people open restaurants touting their main dish or cultural theme. Then you meet a person like Salaliagu, who thinks, eats and breathes the object of his culinary obsession.
"Pizza is an art. I do love it. It is my passion," he said.
Joe's menu features Italian standards like linguini and shrimp, mussels and clams marinara, lasagna, baked ziti, spaghetti carbonara and spaghetti.
All the dishes are prepared with a lot of Sicilian know-how. Yep, Salaliagu is from Palermo, Sicily. Now you get it.
"Our pizza at Joe's is the best. We make our dough fresh every day. We make our pizza sauce fresh every day. And we use the best mozzarella cheese — whole milk," Salaliagu said.
Customers can order basic pizzas like cheese only, supreme, all meat or chicken alfredo.
The fun starts with the toppings, which can be added to any of the latter pizzas or to build your own.
Pepperoni, sausage, Canadian bacon, black olives, bell peppers, onion, fresh tomato, hamburger and mushroom are just a few of the items you can choose from.
Salaliagu and his kitchen crew will take care of the rest ... oh and a little olive oil is thrown in the mix too.
"I feel good when I have people who have been to Italy or Sicily, and they eat here and tell me the pizza is better out of my kitchen. We use the best products, which makes a difference," he said.
The pizza sauce is zesty, full-bodied and rich.
"We use olive oil in it. That is special," Salalilagu said. As for the pizza artist and his choice of pizza to eat, he says, "I like a cheese pizza. I love it. I will eat it for breakfast."
TRY THESE
Pepperoni and Cheese Nothing is better than a slice of pepperoni and cheese pizza. From children to the elderly, this is the go-to for many Joe's patrons wanting to indulge their hunger for meat, cheese and sauce.
Chicken Alfredo Jack says many customers order this because they love the flavor of the meat and Alfredo sauce. The staff makes it from scratch every day. Sulphur's lunch crowd keeps the pizza oven busy ordering this pizza.
White Sauce
Base This pizza is unpretentious. It is flavorful. Those who eat it feel refreshed afterward. Olive oil, cheese and maybe some spinach will most likely help a pizza itch get scratched.
TRY THESE
PIZZA MARGHERITA
ROMA TOMATOES, FRESH BASIL AND FRESH MOZZARELLA
This
CROWLEY AND SCOTT Brady Benton could not shake the desire to return to the pizza business.
Benton, 56, is the chief operating officer of Rochetto's Pizzeria with locations in Crowley and Scott.
Both locations feature a combination of Italian and Cajun culinary influences.
Before the restaurant's opening in 2009, Benton served in the Louisiana National Guard for over 28 years. He worked as a business development manager for Coca-Cola Bottling Company United for 15 years in Lafayette.
“Well, I grew up in the pizza business. My dad Sidney Benton opened his first pizza restaurant when I was 11. I started working there at 13 through high school. I always wanted to get back into the business,” he said.
ROCHETTO’S
For those who remember, Pizza Palace is the eatery where Benton learned the science of pizza making.
Every day, Benton and his crew prepare the pizza sauce and cracker crust.
“Tomato pureé and diced tomatoes are just a few of the ingredients that go into our sauce," he said. "We also make our dough fresh every day. I use bottled spring water to make sure the crust has the same consistency.”
The Tiger Pride pizza is ordered frequently. Here are the toppings: pepperoni, beef, shrimp, purple onions, gold bell peppers, jalapeños and mozzarella cheese.
Cajun Rage is another specialty pizza that is worthy of sampling. This pizza is made with blackened chicken, spicy Cajun tasso, onions, red bell peppers and mozzarella cheese and topped with fresh-cut green onions.
“We are a full-scale Italian restaurant. We pride ourselves on making quality
products at a reasonable price,” Benton said. “The Lafayette area has a strong history of independent pizza restaurants. We hold our own.”
By the way, what pizza does Benton like? “A traditional pepperoni and cheese pizza. On our thin crust, it is hard to beat,” he said.
Cajun Pepperoni Italian with a Cajun flare is featured with this
their
Double pepperoni, jalapeños, cane syrup and mozzarella cheese over tomato sauce is how this piece of culinary art is built.
2445 Rice Capital Parkway, Crowley, 337-250-4481 806 S. I-10 Frontage Road, Scott, 337-456-8026 rochettos.com
Meat Lovers Folks in Crowley and Scott are known to enjoy well-prepared meat.
pizza excites
tastebuds with pepperoni, beef, Italian sausage and Canadian bacon with mozzarella cheese and tomato sauce.
Pizza Margherita For some, the essence of an exquisite pizza is found in a simple preparation with quality products. Roma tomatoes, fresh basil and fresh mozzarella oregano over house tomato sauce is how this pizza is prepared. Pizza bliss.
pizza.
SARRICA’S LITTLE ITALY
LAFAYETTE At Sarrica’s Little Italy in downtown Lafayette, a foodie will find a Sicilian man, a Colombian woman and their adorable daughter.
What is the bond that makes their family vibrant and strong?
Love, work and pizza.
The result of their formula for success? Lots and lots of Acadiana pizza lovers who flock to their outdoor restaurant.
“They love the love we put in it. We use great quality ingredients imported from Italy. We are real. We pull love and sacrifice into the food we prepare,” Santi Sarrica explains.
Food observers in the Hub City realize that Sarrica’s has been an overnight sensation. The Sarrica family left New York for Lafayette a year and a half ago.
With help from Santi’s father-in-law, the family eked out an existence and started making pizzas in their home.
Eventually, their customer base grew, and operations were moved to a food truck before moving to the downtown location.
The pizza that customers love the most is the Italiana, which is made with San Marzano sauce, mozzarella and Burrata cheese, prosciutto di parma, cherry tomatoes, homemade pesto, balsamic glaze and oregano.
The Carnivora made with San Marzano sauce, Mozzarella, pepperoni, ham, bacon, spicy chorizo, oregano and olive oil is prepared regularly by the Sarricas.
Yet, the Esmeralda is a pizza that excites the family every time it is ordered. Mozzarella, apple, strawberries, feta cheese, honey and a balsamic glaze prepared together on the in-house pizza dough is delicious. The pizza is even more special because it is named after Sarrica’s baby girl.
“Pizza is not just good food. It is more than that. It means everything to us. We love it,” Sarrica says. “And without my wife, who does so much behind the scenes, if not for this woman, we would not be able to do what we do.”
537 B. Jefferson St., Lafayette 337-614-6875
sarricasitalianpizzala.com
ITALIANA PIZZA SAN MARZANO SAUCE, MOZZARELLA, PROSCIUTTO DI PARMA DOP, BURRATA, CHERRY TOMATOES, PESTO, BALSAMIC GLAZE, OREGANO.
TRY THESE
Vulcano Pizza A bit of heat induced by jalapeños will make a pizza lover sweat but the pain is worth it. Sarrica’s pizza sauce — made with the best tomatoes from Sicily — is the secret to this masterpiece.
Caprese Special Pizza A salad on top of dough is the best way to describe this pizza. It is delicious. The freshness of the ingredients is tasted with each bite.
Campagnola
Those souls who have not experienced the pleasure of eating artichokes combined with bacon should question their life priorities. Two different cheeses and fresh oregano take this pizza to another mind-altering level.
TONY’S PIZZA
LAKE CHARLES Any serious conversation with pizza as a centerpiece in Lake Charles starts with Tony’s Pizza. When Charles Dickson — of Turkish and Greek heritage — opened the pizzeria, he wanted to provide quality pizza and a family atmosphere.
The clan has owned Tony’s Pizza since 1968. In August, the restaurant staff celebrated the business’ 57th year in existence.
Today, Tony’s Pizza is operated by Charles’ sons Adonis, Sterling, Dimitrios and Chris (Sterling’s son). The Dickson
VEGGIE PIZZA BROCCOLI, SUNDRIED TOMATOES, ARTICHOKE HEARTS, ONIONS, BELL PEPPER, MUSHROOMS, GREEN AND BLACK OLIVES.
family will tell anyone that without their longtime and newer staff members, the restaurant would not be as successful or have such longevity.
“It is rewarding to be able to keep it going for the family and our team,” Chris said. “Tony’s is one of the oldest restaurants in the community. My grandfather started it, and my dad and uncles worked with him to build it. All of them established wonderful relationships with our customers.”
Tony’s Special is the pizza that gets the attention of most people who visit the restaurant. The pizza toppings are pepperoni, Italian sausage, Canadian bacon, ground beef, onions, bell peppers and mushrooms. Those interested in a little heat should order jalapeño peppers on the pizza.
Tony’s is also known for spaghetti and meatballs. The Dicksons decided to place the combination on a crust.
Chris said, “That started for birthday parties. As I grew up and started
Greek Pizza It is a Greek thing. This pizza has beef gyro meat, feta cheese, black olives, fresh tomatoes, spinach, onions and mushrooms. A pesto sauce is the base.
335 E. Prien Lake Rd, Lake Charles 337-477-1611
tonyspizzainc.com
playing sports, Dad would make and bring that pizza to the parties. It was something wild and crazy. Then all the other players’ dads and coaches started ordering the pizza.”
Tony’s pizzas start with a rich and zesty sauce.
“The sauce — it is unique. A lot of people like it. There are different spices and seasonings not traditional to Italian fare. A few Greek seasonings go in to add uniqueness,” Chris said.
Another customer favorite is the shrimp Alfredo pizza. It is made with Alfredo sauce, grilled shrimp and mozzarella cheese.
Tony’s Super Deluxe A Tony’s special on its own is as filling as it is a staple for pizza eaters. The super deluxe edition has additional flavor compliments of beef gyro meat and black olives.
Veggie Pizza: Tony’s homemade pizza sauce is complemented by a wonderful mix of broccoli, sun-dried tomatoes, artichoke hearts, onions, bell peppers, mushrooms, green and black olives.
Weddings are held year-round these days, and while couples can certainly get engaged any time, Thanksgiving through Valentine’s Day ‘tis the season for saying “I do” to – well, saying “I do.” Once the question has been popped and answered, don’t waste a second before booking your dream venue. Experts agree this should be the first item on your wedding planning to-do list because popular venues often book a year or more in advance. If you don’t yet have a location in mind for your Acadiana wedding, we’ve rounded up a list of venues across the region with beauty, visual variety, loads of amenities and – of course – romance.
RENDEZVOUS
ACADIANA
NUPTIALS BY MELANIE WARNER SPENCER
HISTORIC GRANDEUR GRAND OPERA HOUSE OF THE SOUTH CROWLEY
The circa-1901 Grand Opera House of the South is a no-brainer for the historyor theater-loving couple. Located in charming and historic downtown Crowley, couples can choose from three separate areas at the Grand Opera House or secure them all. Book the Grand Theater and exchange vows right on the performance stage for a truly dramatic entrance into marriage. For smaller, more intimate weddings, the third-floor Grand Ballroom can accommodate 75 guests and is also perfect for a bridal shower or rehearsal dinner. The ballroom is defined by exposed brick walls, wood floors and ceilings, plus a wealth of windows offering a bird’s-eye view and a flood of natural light. For larger weddings, the first floor’s Grand Hall — awash in a mix of white walls and columns, tongue-and-groove wood and exposed brick — can
accommodate up to 500 guests. Le Grand Hall’s amenities include a full kitchen, two seating areas, a bride’s room, entertainment space and a full bar. thegrandoperahouse.org
OUTDOOR WOW-FACTOR RIP VAN WINKLE GARDENS
NEW IBERIA
If you’ve always dreamed of an outdoor wedding amid moss-draped, 350-year-old oak trees in a lush, approximately 15-acre, semi-tropical garden, add Rip Van Winkle Gardens to your wish list. Originally the site of a hunting lodge built by actor Joseph Jefferson in 1870, couples can book the Bayless Center or the Orangerie Facility at Rip Van Winkle Gardens for a one-stop shop indoor, outdoor or combination event, complete with bar services (packages include a wine and beer bar or an open bar option). On-site tables, chairs, linens, parquet floors, chandeliers, lighting and other décor are also available for rent. Three pet-friendly, traditionally
EXPERT ADVICE
If you’ve never rented a venue or worked with onsite staff, we consulted with Lafayette-based wedding and event coordinator Kerri Clark at Threaux Events on things to know when booking and planning your wedding.
What do you recommend couples look for when deciding on a venue?
Kerri Clark: One of the main things that couples don’t necessarily think about is how a venue will photograph. Honestly, why would they? That’s not something I learned until I started planning
furnished cottages on the grounds can provide overnight accommodations and a continental breakfast, creating an even more seamless experience for the couple and a few of their family members, bridal party or guests. ripvanwinklegardens.com
NON-DENOMINATIONAL CHURCH VIBES L’EGLISE
ABBEVILLE
Couples who love the look and feel of a sweet little rural chapel will want to “swipe right” on the restored European-style church L’Eglise in Abbeville. Surrounded by verdant grounds, L’Eglise can accommodate up to 400. The exterior is painted white, with the bell tower adding architectural interest to the otherwise simple architecture of the structure.
left Grand Opera House of the South top L'Eglise bottom Rip Van Winkle Gardens
weddings. Things like dark walls and ceilings, lots of random colors, anything with a red or orange tone and LED lights will make things more difficult for your photographer. Another huge thing to think about is their rain plan. Often couples will choose a space that has beautiful landscaping
and plenty of space for a tent, or a venue that allows for an indoor/ outdoor reception, without thinking of what may happen if the weather is less than desirable. Couples need to be sure that if they do have to move things indoors, they still love that plan as well.
The 6,000-square-foot courtyard brings the words enchanted garden to mind and can be transformed to fit a variety of decorative styles and themes. L’Eglise’s house wedding planners and event coordinators can provide complete or day-of services and couples can choose from a variety of decorations, food and beverage and entertainment options for a complete package. bookthechapels. com/about-leglise
BIG BASH BALLIN’ L’AUBERGE CASINO RESORT
LAKE CHARLES
If your motto as a couple is go big or go home and the high roller lifestyle is the only one for you, consider L’Auberge Casino Resort in Lake Charles. Host a destination wedding weekend
What’s the biggest mistake many couples make when choosing a venue?
I think the biggest mistake is probably not being clear on all the fees associated. As I mentioned before, sometimes venues will offer items like tables and chairs, but it costs extra to rent
them. If your estimated guest count is 150, but 175 people show up, will that cost you per head and when will that be due? One of my least favorite things to do is to tell someone they need to get their checkbook out at 11 p.m. to pay for something they didn’t expect.
right Warehouse 535 far right University of Louisiana at Lafayette
without leaving the region and let the L’Auberge staff do all the work. Meeting and event rooms abound with 13 contemporarily designed spaces accommodating from 53 to more than 1,400 guests. With eight restaurants and bars, concerts, shopping, resort pool and lazy river, arcade, golf club, spa and barber shop, and the casino — of course — you and your guests won’t have (or even want) to leave the property. Book the apartment-sized ground-floor suites near the pool which include a private patio, spacious bathroom with ceiling mount faucet and butler service upon request. llakecharles.com
RUSTIC COOL WAREHOUSE 535
LAFAYETTE
This World War II-era warehouse is a veritable party palace. With six distinct party spaces to choose from in over 25,000 square feet, you and your guests can party indoors or out in the gazebo, yard or on the front porch, and in large, open or smaller, more intimate rooms with hardwood floors and exposed brick. Ambient lighting runs throughout the venue, which has an event coordinator, catering and three full-service bars. The space is prime for live music due to its state-of-the-art sound system, so couples who were born to boogie will not want to sleep on this one. warehouse535.com
What questions should couples ask when touring venues and meeting with venue managers?
Clark: Piggybacking on my previous answer, when discussing a plan B with a venue, the couple should confirm whether or not there will be additional costs involving moving things due to weather. Another big question is how long they allow for set up and break down. You don't want to assume you can come back the next day to clean up, and then find out after a day full of celebrating that you have to clean up immediately after the reception. It's always a good idea to ask if the venue provides items like tables, chairs, linens [and so forth], and if they are included in the fee or if there is a separate rental fee. As a couple, before entering into a contract with a venue, you should just be very clear on what you want for your day, make a list and be sure the venue can provide or will allow for those things.
ELEGANT SOPHISTICATION
UL ALUMNI HOUSE
LAFAYETTE
From its ornate wrought iron gates to the classic gardens and interior, the UL Alumni House in Lafayette is a top pick for traditional couples. Book the entire circa-1937, French provincial style Maurice Heymann House — designed by A. Hays Town — with boardroom addition and garden (for three days
and more than 100 guests); the house and gardens (for eight hours and a maximum of 100 guests); or simply choose from the gazebo (for up to 30 guests) or the fountain and rose gardens space (a maximum of 100 guests). The formal, light-flooded living room space with a grand piano and expansive window is one of countless areas with picture-perfect appeal. alumni.louisiana. edu/weddings
What are some of your favorite, more recent venue trends that couples might want to consider?
Clark: Something I've noticed lately is venues including functional prep spaces and overnight accommodations. It makes the day run so much more smoothly if you're not jumping from place to place. If the bridal party can be in one spot, getting their hair and makeup done, already where they're going to take photos, all their belongings can stay where they are, that makes my job exponentially easier.
9TH ANNUAL
A Southern woman has a legendary mystique. Storytellers have long tapped into the world’s fascination with a woman who is feminine and speaks her mind; gracious, but in no way a pushover; and possesses the strength and force of a hurricane. The Southern Woman has earned the fitting nickname: Steel Magnolia.
We would like to thank the following professionals and businesses who participated in the photoshoot:
VENUE: River Oaks Catering
FLOWERS: Les Amis Flowers
SELECT CLOTHING: Dillards
MAKE-UP AND HAIR: Wendy Campbell, Victoria Arsemont, Sarah Morvant, Dillards Elisse Grubb with Chanel
STYLING: Len Henry
PHOTOGRAPHY: Danley Romero with Romero & Romero
LEFT TO RIGHT Mica Smith, Dr. Katherine Thimmesch, Dr. Mechelle Roberthon, Dr. Amanda Logue, Dr. Cassandra Pillette, Dr. Emily Foreman and Lecy Albarado
Mica Smith
Owner Cajun Fitness & The Warehouse Event Venue
Mica Q Smith, owner of Cajun Fitness, began her career with the hope of helping others improve the quality of their lives. Now 26 years later and with 5 locations across Greater Acadiana, Mica has successfully assisted decades of clients in finding their best fit through personal training and group fitness instruction. Fostering a welcoming culture, Cajun Fitness offers its members a clean, fun, enthusiastic environment where physical fitness meets peace of mind. A leader in the community and member of many local institutions such as The Rotary Club, The Rayne Historical District Association, and the Civil Service Board, Mica also volunteers to teach GED courses and Healing Care Groups to trustees at the Rayne Police Department; instilling in them a confidence that prepares them for life once they are able to return to society. As if that wasn’t enough, Mica is also the owner of The Warehouse Event Venue in Rayne, an exceptional space in the heart of Rayne, LA. It’s able to help create memorable events from weddings to retirement parties.
Lecy Albarado
Board Certified Psychiatric Nurse Practitioner Owner/CEO
Acadiana Psych Associates, LLC
A psychiatric nurse since 1994 and one of the first psychiatric nurse practitioners in Acadiana, Lecy Albarado is passionate about serving her community through comprehensive mental health services and beyond. An educator at heart, Lecy has served on the Speaker Bureau for seven years, holding events for other clinicians on the newest pharmaceutical medications used in psychiatry. Helping to foster a legacy that she began, Lecy also spends many hours dedicated to precepting Nurse Practitioner students from Universities across Louisiana, Alabama, and even as far as Florida, helping them reach their academic goals and setting them up for a path to success in a field in need of fresh talent. Through this work, she is doing her part for the continued growth of the profession and improving access to meet the demands of our underserved region. A native to North LA, Lecy enjoys spending time with her family and fur babies on Toledo Bend Lake, creating faith-based art, and remaining active within her church community.
Dr. Cassandra Pillette
Board Certified Family Medicine Physician
Ochsner Lafayette General
A self-described Lafayette home girl born at Lafayette General Hospital, Dr. Cassandra Pillette was inspired to join the medical profession after seeing the dedication of the nurses and doctors who worked to save her grandfather from an emphysema diagnosis. The devotion offered to her family through that difficult time instilled within her a drive to help care for her community through awareness, approachability, and compassion. A proud alumni of Northside High School, Dr. Pillette graduated Summa Cum Laude from Xavier University of Louisiana, with Honors in Chemistry before obtaining her Doctor of Medicine Degree from Louisiana State University Health Sciences Center in New Orleans. Upon graduation, she returned home to Lafayette where she completed her residency at University Medical Center. Serving her Lafayette neighbors for the past fifteen years, Dr. Pillette is proud of the lifetime bonds that her profession has offered her. To be an instrument in improving the health of her community affords her the profound opportunity and honor to leave a legacy that will surpass her existence.
Dr. Amanda Logue
Chief Medical Officer/Regional Medical Director
Ochsner Lafayette General
Born and raised in Baton Rouge, Dr. Amanda Logue found her true home in Lafayette around 15 years ago when she began her medical practice upon completion of her Internal Medicine training.
“Acadiana has been an incredible and enriching place to grow personally and professionally,” says Dr. Logue. Over the past decade, she has embraced challenging but rewarding leadership roles at Ochsner Lafayette General and takes great pride in remaining calm and focused through stressful circumstances, always finding ways to put patients first in decision-making and showing up each day with a commitment to earning the trust of the colleagues and the communities she serves. A member of several professional organizations, including the American College of Physicians, the Association of Clinical Research Professionals, and the American Academy of Physician Leadership, Dr. Logue believes that a true leader is measured by who she lifts up. By that measure, she strives to live up to this standard each day and is proud to spend time committed to developing and coaching those she works with to continue her dedication to excellent leadership in health care.
Dr. Emily J. Foreman
Co-Owner Dentist
Camellia Dental
Lafayette native Dr. Emily Foreman is passionate about providing her patients with the utmost quality of dental care and helping them achieve healthy and beautiful smiles. A partner at Camellia Dental with Dr. Katherine Thimmesch and Dr. Mike Malone, Dr. Foreman remains at the forefront of the latest and most modern dental procedures available. She is active in several dental organizations and maintains high levels of continuing education to offer her patients the finest care available. Camellia Dental is a full-service familyoriented practice along with a special focus on cosmetic dentistry. Ever involved with philanthropic efforts within their community, Dr. Foreman and Dr. Thimmesch recently participated in the Louisiana Mission of Mercy which provided dental care to underserved members of the community. Dr. Foreman, a mother of three to Leah, Drew and Vivian, loves volunteering at her church and children’s schools. She and her husband Andrew are also involved with several Mardi Gras krewes and love embracing the Cajun culture of the region.
Dr. Katherine Thimmesch
Co-Owner Dentist
Camellia Dental
An Acadiana local, Dr. Katherine Thimmesch is proud to be serving the same community in which she was raised. Born in Opelousas, Dr. Thimmesch initially gained interest in dentistry by working for Dr. Mike Malone while attending ULL for her undergraduate degree. Upon completion of her studies at LSU Dental School in New Orleans, Dr. Thimmesch returned to Lafayette to work with Dr. Malone as well as her associate, Dr. Emily Foreman. After over a decade of practicing together, Dr. Thimmesch and Dr. Foreman bought the practice from Dr. Malone and built a new state of the art dental facility for Camellia Dental, where they are some of the few dentists in the area that are active members of the American Academy of Cosmetic Dentistry. Specializing in general and family dentistry, Dr. Thimmesch is proud to continue serving her Acadiana neighbors. In addition to her love for the dental profession, Katherine also enjoys giving back to the community with various charities and participating in missions to help the underserved. Along with her husband Toby and her three children Anne Katherine, Grace Ellen, and George, Dr. Thimmesch enjoys traveling and experiencing the great outdoors with her family and friends.
Dr. Mechelle Roberthon
Speaker, Consultant, CEO | Organizational Development Firm
Dr. Mechelle Roberthon Enterprise
A Speaker, Consultant, and CEO of an Organizational Development Firm whose mission is to assist organizations in achieving behavior and performance excellence across their systems, policies, procedures, and staff. What sets her firm apart from other firms is their practical approach to development issues. She takes complex concepts and makes them easier to understand and implement. A member of the board of directors for One Acadiana and AMIkids, the Boys & Girls Clubs of Acadiana- HR advisory committee, and so many more local philanthropic and educational organizations, Dr. Roberthon feels that her cup is filled when she is able to serve others and add value to their lives. The proud wife of Kevin Roberthon, she is also a Certified Professional in Talent Development (CPTD), a Modern Classroom Certified Trainer (MCCT), and a Microsoft Office Specialist (MOS). In her spare time, Dr. Roberthon loves a good series and spending time with good friends.
GIFT GUIDE
Le Grenadier’s Banana Wars
A new speakeasy in downtown Lafayette offers a fiery craft cocktail named for the tumultuous era of banana republics
BY LISA LEBLANC-BERRY
PHOTO BY ROMERO & ROMERO
When considering a memorable cocktail to enliven chilly winter gatherings, the cozy warmth of holiday spices and indulgent desserts often come to mind. Le Grenadier’s Banana Wars cocktail adds a festive, sweet element that will spark conversations during any celebration.
“It’s supposed to be fun, not overcomplicated,” says Mia Stanford. She’s the proprietor of Lafayette’s hot new speakeasy-themed craft cocktail bar with weekly burlesque shows, tarot card readings, celebrity DJs and pizza vending machines stocked by Sarrica’s Little Italy across the street.
“People really love fire,” Stanford says. “We add Angostura bitters and caramelize the brown sugar by lighting the Banana Wars cocktail on fire with a neutral base like Everclear. The festive flames last around 1 ½ minutes.”
With 15 years of experience in the beverage industry, most recently as director of sales for the Sazerac division in Houston, Stanford created Le Grenadier’s enticing craft cocktails, naming them after history and literature. A native of Lawtell, she returned to Acadiana during COVID lockdown and began scouting properties for her elegant downtown speakeasy.
LE GRENADIER
522 JEFFERSON ST., LAFAYETTE
While the Banana Wars libation is named after a tumultuous political era in Central America that spawned banana republics, the cocktail’s essential flavors and presentation are reminiscent of Bananas Foster. The iconic dessert was created in 1951 at Owen Brennan’s Vieux Carré Restaurant, when his brother, John, ran a produce business that had a surplus of bananas. Five years later, the restaurant was relocated to Royal Street and renamed Brennan’s.
Just as Bananas Foster, flamed tableside, is a symbol of celebration, the Banana Wars cocktail also makes its presence known with a dramatic fiery finish. Banana liqueur and brown sugar are used for both the dessert and the cocktail, while the rum is replaced by overproof rye that packs a punch.
The festive, easy-to-make Banana Wars cocktail reminds us that even in the midst of history’s storms, there’s always room for a little sweetness and celebration.
Fill a glass with crushed ice (for dilution). Pour the 2 oz. overproof rye, 1.5 oz. banana liqueur and 4 heavy dashes Angostura bitters over the ice. Garnish with dried banana chips and a sprinkle of brown sugar. Finishing touch: Add 4 heavy dashes of Everclear (or additional Angostura bitters). Carefully light the top with a torch for a dramatic flair.
HOME BAR
Banana Wars Cocktail
BAYOU COOKING PAST AND PRESENT
BY ERIC CORMIER
BY JOSEPH VIDRINE
Many restaurant owners and chefs have been influenced by their grandmothers. Pinchers owner and head recipe guy — Kevin Colomb — is one of them.
The 33-year-old Erath native is building a long and distinguished career in the culinary industry. He has worked the back and front of the house (restaurant lingo for kitchen and eating area) in several Acadianaarea eateries. Colomb learned the intricacies of restaurant operations. He upped his food business sense by attending the University of Louisiana at Lafayette’s Hospitality Management program.
When Colomb decided to open his food establishment, he knew what well of experience to draw upon: a lady his family affectionately refers to as Maw-Nita. She is his father’s mother.
Maw-Nita’s dishes live on at Pinchers in Maurice
PHOTOS
1
Macdaddy Fries
Eating mac-ncheese tends to bring adults back to childhood. This version of the dish is an adult enhancement. The flavor of the crawfish and cheese will get you dancing a Cajun waltz.
2
Red Fish Acadiana
A saltwater fish prepared with ingredients that harken back to old South Louisiana cooks. This is a plate full of culinary satisfaction.
3
Shrimp Stew
It is truly a blessing to indulge in a bowl of stew influuenced by traditional Cajun culinary kitchen skills. The roux gravy and fresh shrimp belong together.
PINCHERS
9511 MAURICE AVE., MAURICE 337-740-8888
EATPINCHERS.COM
The end result of Maw-Nita’s help is tasted in many of the restaurant’s menu items.
“I watched her cook. We wrote recipes together. And I tucked all of that away,” Colomb said. “To this day she helps out. For instance, when we did barbeque, I needed a rice dressing. She helped out with the recipe.”
Pinchers is located on the south side of Maurice, right off Maurice Avenue (Louisiana Highway 167).
The establishment has garnered the attention of Cajun food lovers from all over the region.
The menu screams old-fashioned bayou cooking flavor. One of the restaurant’s most famous items is the crawfish wontons. The menu describes them as “rich and cheesy crawfish stuffed wontons, deep-fried until golden brown and served with cane syrup.”
An entree that regulars order is the Landry platter, which happens to be inspired by Colomb’s cousin who is from Delcambre — home of the famous shrimp festival.
“On this plate, you’ll get shrimp straight from the Gulf and bought in Delcambre,” Colomb said. “It has fried shrimp, grilled shrimp, stuffed shrimp, a shrimp pistolette and shrimp etouffee over rice.”
One dish that comes straight out of Maw-Nita’s kitchen — but is prepared for commercial purposes — is the Cajun eggs and rice.
“This is so good,” Colomb said. “We cook eggs and shrimp together and serve them over rice.”
Colomb’s cooking skills have served his team well.
He started his ownership journey with long-term food truck stops in Erath and Kaplan before taking the plunge with the big restaurant location in Maurice. He has loved every moment of business ownership.
“My dad helped me get started years ago. We’ve all grown together,” Colomb said. “And we have done good.”
Colomb likes to push himself. He aspires to be the best version of himself every day.
When there is a chance to sit down and take a break to eat though, Colomb prepares a menu item associated with Maw-Nita.
“We call it Maw-Nita’s famous fish. It’s her fried catfish recipe with our Pinchers sauce,” he said.
FESTIVE SIPS AND SNACKS
Holiday Drinks And Some Num Nums
BY MARCELLE BIENVENU
PHOTO & STYLING BY EUGENIA UHL
It appears that the holidays are upon us, and I have done little to nothing in preparation. I checked the pantry and freezer and the stash of liquor in the bar cabinet. Not too bad.
While it was rather late to try to hostess a cocktail party, there was still time to invite the neighbors for a drinks and num-nums. My mother coined this phrase whenever she had to prepare pick-up foods for a festive gathering. Her take for casual affairs was that the food had to be easy to pick up, so no plates, forks or knives. She always had a stash of cocktail napkins with holiday themes. The food had to be served cold or at room temperature so she wouldn’t be stuck in the kitchen while everyone else was having fun.
My bar is usually stocked with vodka, gin, bourbon and scotch with lots of mixers so anyone can belly up and prepare their own mixed drinks. Beer and white wine is always in the under-counter fridge. And for some reason, there’s plenty of red wine lined up behind the bar.
But why not offer a couple of warm holiday drinks in case the weather is nippy?
HOLIDAY DRINK
Rum Toddys
Personally, my favorite rum is Meyers’s dark rum but any dark rum is fine.
3 (6-ounce) cans pineapple juice
3 tablespoons fresh lime or lemon juice
¼ cup molasses
½ cup dark rum
Cinnamon sticks (broken in half) for garnish
Combine the pineapple juice, lime or lemon juice and the molasses in a saucepan and cook over look heat. Remove from the heat, add the rum and serve in small cups garnished with the cinnamon sticks. Makes about 6 servings
NUM-NUM
ARTICHOKE BALLS
These are easy to assemble and can be made ahead of time and stored in the refrigerator until time to serve.
3 garlic cloves, pureed
2 tablespoons olive oil
2 (8-oz) cans artichoke hearts in brine, drained and mashed
2 eggs slightly beaten
½ cup grated Parmesan
¼ cup grated Romano
¾ cup Italian bread crumbs
1. Cook the garlic in the oil over medium heat. Add the artichokes and eggs and cook over low heat about 5 minutes, stirring constantly. Remove from the heat and add ½ cup bread crumbs and ½ cup of cheese (combined).
NUM-NUM
SESAME CHEESE STRAWS
Tip: I like a little jolt in my cheese straws, so I add more cayenne and a bit of smoked paprika.
½ pound sharp cheddar cheese, shredded
1 (2 1/4-ounce) jar sesame seeds
½ cup softened butter
1¼ cups all-purpose flour
1 teaspoon salt
⅛ teaspoon cayenne (or more to taste)
1. Preheat the oven to 400 degrees.
2. Allow the cheese to reach room temperature. Toast the sesame seeds in a heavy skillet, stirring constantly over low heat until golden brown, about 20 minutes. Cool.
3. Combine the cheese, butter, flour, salt and cayenne pepper and work the dough until the mixture is thoroughly blended. Add the sesame seeds.
4. Roll the dough to ⅛-inch thickness. Cut into 4 ½-inch strips. Bake on a baking sheet until golden brown, 12 to 15 minutes.
5. Remove and cool on a wire rack. They can be stored in an airtight container for two to three weeks. Makes about 5 dozen
2. Roll into balls using about 1 tablespoon of the mixture. Roll in mixture of ¼ bread crumbs and ¼ cheese. Chill until firm. Makes about 4 dozen
HOLIDAY DRINK
Brandy Mocha
You can make this beverage in the microwave.
2 cups milk
1 ounce square semisweet chocolate, grated
1-2 tablespoons sugar
1 tablespoon instant coffee granules
¼ cup brandy
Sweetened whipped cream
Pour the milk into a 4-cup glass measuring cup. Microwave on high for 5 to 6 minutes. Stir in about four tablespoons of the grated chocolate, the sugar and coffee granules. Add the brandy and pour the beverage into cups and top with whipped cream and the remaining grated chocolate. Makes about 6 servings
La Connexion Caribbéenne
aux quatre-chemins des cultures
PAR COLBY LEJEUNE
ILLUSTRATION PAR SARA WILLIA
Malgré que l’hiver louisianais nous renouvelle la mémoire — des fois poliment, des fois rudement — que nous-autres on est bien partie du continent nord-américain, et malgré que, culturellement, on partage beaucoup de vrai rapports historique avec notre parenté français loin au nord, ainsi que, de plus de plus, avec les portions anglais de ce continent, icitte dedans le sud de la Louisiane, historiquement, les plus forts de notres affinité culturelles a été putôt au sud — dans les Caraïbes français et espagnol, et encore plus loin.
De l’évidence pour la force de ces connexions culturelles se trouve dans ça qu’on appelle le vocabulaire
des îles, le nom donné à la collection de mots partagé en travers de notre partie du monde colonial équatorial. Beaucoup de ces paroles a leurs origines dans les langues natives de cette région: pour exemple, ravet (aussi ravert) c’est un mot qui se trouve seulement dans la Louisiane et dans les Caraïbes, ultimement pris d’une langue Tupi de l’Amérique du sud — d’ayoù on a aussi giraumont, un mot bien connu dans la Louisiane, les Caraïbes et le Brésil. Une autre parole d’origine sud-américaine est lagniappe, originalement un mot quechua ñapa qu’est toujours utilisé dans beaucoup de régions du vieux empire Inca. Plusieurs de ces termes caribéen et sud-américain a aussi navigué bien loin de cette section du Nouveau Monde: boucane, maragouin, latanier, pirogue, ananas, manioc, et ouragan, c’est tout des paroles familieuse ici-là, mais aussi ailleurs dans le monde francophone.
Naturellement, on partage aussi beaucoup de paroles d’origine africaine: gombo et févi, pour exemple, vient tous les deux, comme la plante même, de l’Afrique subsaharienne. Gombo a été emprêté avec une langue Kimbundu de l’Angola d’ajourd’hui, tandis que le mot févi a été pris d’une langue Gbe, aux côtes du Nigéria et du Bénin. Févi, dehors de cette petite portion de l’Afrique, existe seulement dans la Louisiane — mais gombo, originalement kigombo, est rendu partout dans les Amériques: dans l’Haïti, Cuba, Porto Rico, la République Dominicaine, l’El Salvador, le Venezuela, le Brésil, et ailleurs, cette légume est toujours connu comme quingombó ou bien quelque forme abrégé.
Y’a d’autres mots que, même si ça trouve leurs origines dans l’Europe, ils ont gagné des nouvelles significations — ou bien conservé des vieilles —qu’est asteur unique à ces territoires: la parole grègue, un article inévitable de la vocabulaire de la vie de chaque jour dans la Louisiane, se trouve aussi dans Cuba, ainsi que sus les îles de Maurice et de Réunion dedans l’océan Indien. Comme de fait, on partage beaucoup, beaucoup de mots avec Maurice, la Réunion, l’Haïti, la Guadeloupe, et les autres sociétés français creoles, tel que: bougre, cabri, chevrette, et poban — juste pour nommer quelques’unes — et avec Maurice et Réunion spécifiquement: mâchoiron, manglier et pâtira; et notre langage partagé atteste une époque quand la Louisiane, le boute nord des Caraïbes, était — culturellement et, avant le chemin de fer et les automobiles, physiquement — beaucoup plus connecté avec notres cousins et cousines français et espagnol au sud que avec notre voisins américain au nord. T
