DINING
Talented chefs and staff create tasty dishes and amazing dining experiences across Acadiana
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Best of Dining
The best restaurants, dishes and chefs across Acadiana
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Incredible art, music and performance spaces in Acadiana
October/November
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Recettes de Cocktails
Bourbon tales and classic cocktails are elevated with fall flavors at Fremin’s in Thibodaux
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My Cajun heritage goes back several generations, but I didn’t learn as much about my culture as I would’ve liked to, especially when it comes to cooking. However, there is one dish (literally only one) that I’ve mastered, and that’s chicken andouille gumbo.
Now, I say that, but it’s taken me most of my life to get it right. I can’t count how many failed attempts I’ve made over the years. I read many different recipes, watched videos, got tips from fellow cooks, but somehow, I could never get it right. And so, for a while I gave up on cooking gumbo. It just seemed like it wasn’t going to happen for me. Gumbo would not be in my already small repertoire.
Then one cold November Sunday just after Thanksgiving, I decided to try it again. For kicks. I’d taken the leftover turkey and bones from mom’s house to attempt making turkey andouille gumbo. Only, I got a little distracted as I was stirring the roux. My dog, Louie, had gotten into something, and I let the roux go a little too long. It turned a blackish-brown, and I was not happy. I’d gone and burned it. But it didn’t exactly smell burned, so I took a shot and dumped in the turkey stock, standing back as that big gush of steam whooshed out of the pot and stirred, hoping by some chance that I didn’t botch it, yet again.
And you know what? I didn’t! I didn’t burn the roux, and I didn’t ruin the gumbo. That’s when I realized how one tiny thing — the difference between a very dark brown roux and a somewhat dark brown one — could make or break a dish. I mean, on some level I knew what a difference a few degrees made (in cooking and in life), but to witness it firsthand was truly something. By the time I finished adding all the other ingredients, that gumbo was so delicious — in no way did it represent the bad attempts I’d made before. I was blown away. I know it’s just a dish, but it really is more than just a dish and anyone who’s made a good gumbo realizes that. This gumbo was rich and seasoned perfectly. My son said he’d put it up next to the gumbo in most restaurants in New Orleans (I know he’s my kid but he never said that about anything else I’ve cooked). So for me, it was mission accomplished.
The trick was always the roux, and I’ve heard that but never realized you have to practically burn it to get it as brown as it needs to be to infuse the gumbo with that smoky, earthy flavor. All this is to say that at the ripe old age of 50, I finally learned how to make a proper gumbo. Better late than never, I say.
To carry on with the gumbo theme, in this issue, Colby Lejeune talks about the different types of gumbo and his own memories of the dish. Eric Cormier explores some of the best new dining spots in the region. Regardless of whether you’re on the hunt for a new barbeque joint or a fancy bistro to celebrate a special occasion, there are lots of great suggestions here — a bounty of new places to add to your list.
Enjoy!
Reine Dugas, Editor Reine@AcadianaProfile.com
Cooler weather brings peak festival season
Round up of what's happening in Acadiana
BY LISA LEBLANC-BERRY
Célébration de 50 Ans
On a stormy spring night in 1974, Inez Catalon made her first public appearance singing old-time a capella “home music” in French as 12,000 people squeezed into the 8,400-seat Blackham Coliseum for the inaugural Tribute to Cajun Music, which later grew into Festivals Acadiens et Créoles. Twentythree-year-old CODOFIL employee Barry Jean Ancelet helped organize the three-hour concert that included Dennis Magee, Sady Courville, Nathan Abshire, Lionel Leleux and Clifton Chenier. Their music from the March 26, 1974 concert will be performed in a special 50th anniversary concert to kick off Festivals Acadiens et Créoles (October 11-13). Headliners include Beausoleil avec Michael Doucet, and acclaimed chefs and craftsmen gather in Girard Park to celebrate Acadiana’s prevailing Francophone culture (festivalsacadiens.com). LAFAYETTE
Season to Taste
Carencro The first annual C’est Bon Seasoning Fest (November 8-10) celebrates Acadiana’s extensive variety of seasonings in the “seasoning capital of the world” featuring live music on two stages, a carnival and pageant, a seasoning taste-off and the debut of Buzzardville, an area dedicated to highlighting the unique heritage of Carencro in Pelican Park (cestbonseasoningfest.com).
Virtual Viewing
Abbeville Thanks to Abbeville’s new downtown cameras, you can live stream 24/7 from the A. Hays Town courthouse to picturesque Magdalen Square (cityofabbeville.net/ livestream/). Enjoy the parade, fais do-do and rib eating contest during the Louisiana Cattle Festival (October 4-6; louisianacattlefestival.org) or watch the procession of chefs marching from Concord Street to the courthouse to make a crawfish omelette with 5,000 eggs and 52 lbs of butter during the Giant Omelette Celebration (November 2-3; giantomelette.org). The cycling routes of Bikes, Brews and Omelettes Too culminates on Sunday (November 3) with festivities near the courthouse (latrail.org).
BY
PHOTO
DAVID SIMPSON
Grand Coteau visitors attending Grand Coteau’s Sweet Dough Pie Festival (October 26) or the Festival of Words (featuring award-winning writers, workshops and contests November 8-9) should check out the recently opened Train Wreck Inn, an utterly eccentric, retro Airbnb situated in a refashioned train car, caboose and octagonal depot with mid-century modern furniture (trainwreckinn.com), then take a selfguided tour around Grand Coteau (home of the only miracle in the U.S. recognized by the Vatican) and visit the circa 1821 Academy of the Sacred Heart (where the miracle occurred ) and the Shrine of St. John Berchmans (his apparition famously healed a dying novice nun, Mary Wilson, in 1866).
EPIC STREET PARTY IN LAKE CHARLES
The Arts & Humanities Council of SWLA brings the 10th annual Chuck Fest (October 19) to downtown Lake Charles. The musical extravaganza features over 30 live bands, 50 artists, food trucks and vendors showcasing Louisiana culture. Headliners include The Flamethrowers, Jarvis and the Gents, Charlie Wayne Band and LVVRs; free (chuckfest.org).
Shake, Paddle and Roll
Breaux Bridge While relaxing along the banks of Bayou Teche on October 19, you may hear music approaching. You’ll see two decorated barges slowly rolling down the bayou with live bands entertaining a group of kayak paddlers during the Shake Your Trail Feather Paddle Parade benefitting the Teche Project. The two-hour kayak rides start behind Poche’s Meat Market and end at Parc des Ponts or Lils on the Teche with kids’ activities, lunch trucks, libations and music by Balfa Toujours (techeproject.org/events/ shake-your-trail-feather).
Dress Like a Rougarou
Houma The family-friendly Rougarou Fest (October 18-20) has a spooky flair that celebrates the legend of the Rougarou (half wolf, half man) that exists along the Cajun bayous. Families wear costumes for the Krewe Ga Rou parade, abundant children’s activities and live music; free. Ranked as one of the Top 10 Costume Parties in the U.S. by USA Today and rated the Louisiana Travel Association’s Festival of the Year in 2023. Benefitting the South Louisiana Wetlands Discovery Center (rougaroufest.org).
GRAND COTEAU
Trip Back in Time
They say the veil between the living and the past grows thin this time of year. Take a trip back in time in Opelousas, where the dead come to life at the St. Landry Catholic Church Cemetery and visitors may stroll through the past at the city’s “Old Village” and Opelousas Museum.
BY CHERÉ COEN
1
Opelousas Cemetery Tours
Every October, reenactors portray historic figures of Opelousas at the St. Landry Catholic Church Cemetery, where those real folks found their final resting place. Some of the residents that visitors will meet are Opelousas’ first fire chief, veterans of past wars and the wife of the town’s first Black postmaster. Tours will be offered at 6 p.m., 6:30 p.m., 7 p.m. and 7:30 p.m. Saturdays, Oct. 12 and 19, and at 2 p.m. and 3 p.m. Sundays, Oct. 13 and 20. Tours are $10 per person, with discounts for students. Handicappedaccessible tours are given at the 3 p.m. Sunday tours. Proceeds from the tours are used for grave restoration.
2
ST. LANDRY CATHOLIC CHURCH
1020 N. Main St. 337-942-6552 337-308-3474 facebook.com/ stlandrycemeterytours
LE VIEUX VILLAGE
828 E. Landry St. 337-948-6263
OPELOUSAS MUSEUM & INTERPRETIVE CENTER 315 N. Main St. 337-948-2589
des Opelousas
Le Vieux Village, French for “the old village,” is a collection of historic buildings assembled from around Opelousas and St. Landry Parish. The buildings range from the late 1700s to the mid-1900s and include a rare, Creole-style home once owned by an enslaved person, a doctor’s office, general store and a former train depot which houses the Louisiana Orphan Train Museum. Open daily except Sundays.
3
Opelousas Museum & Interpretive Center
Did you know that Opelousas is the third oldest city in Louisiana? And that its unique mix of cultures brought us zydeco, Tony Chachere’s and one of the largest historic populations of free people of color in the country? Just recently, St. Landry Parish was designated the Equine Capital of Louisiana. You can learn about the city’s long and storied history at the Opelousas Museum, from Native American history to the Southwest Louisiana Zydeco Music Festival Archives. Open daily except Sundays.
Le Vieux Village du Poste
CAPTURING LIGHT AND SHADOWS
Dawn Koetting’s vivid impressions
BY JOHN R. KEMP
The curvature of a horse’s neck, warm light raking across rusted tire rims, a surgically pruned bonsai tree and the evening glow in a South Louisiana landscape. To most people, these might seem completely unrelated. But to Thibodaux artist and retired veterinarian Dawn Koetting, they all share a common thread — beauty and visual grace.
Since retiring five years ago from her veterinary practice in Thibodaux, Koetting has been able to further her lifelong passion for creating art, one that began as a child and followed her through college and professional life.
Whether she is painting a wooded landscape along some back road, volunteering at the local animal shelter or tending her award-winning bonsai trees, Koetting continues to explore parallel worlds, worlds that began in Houston where Dawn was born in 1958. Her father Scott Gregory was in the oil business, and when she was a year old, the family moved to Lafayette where she grew up. Dawn’s family roots run deep in South Louisiana’s Acadian parishes. Her mother Ruby was a Trahan from Crowley and her grandparents Edmond and Elina Boudreaux Trahan lived in New Iberia. She visited them often. Summing it up, she says, “that whole area is home.”
When the time came to go to college, the University of Southwestern Louisiana, now the University of Louisiana at Lafayette, was the natural choice. There she met her husband-to-be, Donald Koetting, and majored in pre-veterinary medicine, even though she had enjoyed painting and drawing as far back as she could remember. Well settled into her pre-vet courses,
(Above) Song of Flora No. 3 (Right) Abstraction Lily Lotus Series
Koetting sidestepped to take a basic drawing class with the renowned Louisiana artist Elemore Morgan Jr., who later became a life-long friend. Apparently, her drawing skills impressed him.
“When I went to the university,” she says, “I always wanted to know if I could draw with the drawers. Unbeknownst to me, I had no idea who Morgan was and I signed up for his Drawing 101 class. He kept asking me what was my major. I said pre-veterinary medicine. After about a week, he asked me again why was I studying pre-veterinary medicine. I said I was meant to be a veterinarian but the art never left.”
Koetting later received her veterinary medicine degree at LSU but, as she says, art never left her. Years later, Morgan entered her life again. During an exhibition of his work in New Orleans, he urged her to pursue her art. As Koetting’s veterinary practice grew, she hired more assistants, which freed her to enroll in artist workshops around the country taught by hall of fame pastel artists such as Louisiana’s acclaimed artist Alan Flattmann. She also joined the prestigious Degas Pastel Society as well as the Pastel Society of America and the International Association of Pastel Societies, or IAPS. In recent years, her pastel paintings have appeared in numerous juried shows, including, among others, at The National Arts Club in New York, the famed IAPS shows in Albuquerque, and the popular local Shadowson-the-Teche Plein Air Festival in New Iberia. She continues to build her standing among pastel artists nationwide, especially in the IAPS.
“I fell in love with pastels because it’s kind of a drawing but you can paint with it as well,” she says. “I just loved getting my hands dirty with it.”
Like her hall of fame artist mentors and the French Impressionists painters she admires, Koetting prefers to paint landscapes outdoors on location, or en plein air as it is known in the art world. She loves the way the Impressionists capture sunlight and shadows. Only by painting on location, she says, does one truly see the nuances of color and light in the landscape.
“There’s just something about it,” she says. “Some people use the camera but the camera lies. The darks are too dark, the contrasts are too contrasted, the colors aren’t accurate. Photographs are great for capturing detail, but our eyes are much better at seeing. When the camera shows a very dark shadow, our eyes see much more. I love painting en plein air as a tool for making my studio work better.”
Whether painting on location or in her studio, Koetting, like generations of artists, says her “real love” is the warm, humid South Louisiana landscape.
“I am enamored,” she says, “with patterns and light and shadows that I see in the rows of sugarcane or in a landscape with tall cypress trees and their reflections in the water. I’m especially drawn to those areas in the winter because of the yellows, the dead grasses in the swamps, the gray cypress trees. I like the contrasts of yellow and blue skies.”
Those “patterns and light and shadows” in her paintings of wintery cypress swamps, sugarcane fields or a moody, night cityscape draw viewers deep into the image and into their own memories of traveling through South Louisiana’s Acadian parishes. They are impressions of the moment.
As she says, “I enjoy capturing what, to me, is the reason we live here.”
Southern Charm
A. Hays Town-inspired architecture meets Southern cottage design in a newly redesigned Lafayette home.
BY MISTY MILIOTO
PHOTOS BY HAYLEI SMITH
When it came time to remodel their home to accommodate a growing family, a local Lafayette couple turned to Justine Hebert, owner and principal interior designer at J Design Interiors. “The wife grew up in this home, so [she had] personal ties to this project,”
Hebert says. “The wife was pregnant [with] their third child during the project. The goal was to manipulate the home to better fit the clients’ needs, while maintaining the charm — my favorite challenge.”
Part of the four bedroom home’s existing allure included all antique interior doors, pine floors and wooden beams. “I became involved during the middle of framing for the [1,140-square-foot] addition,” Hebert says. “Demolition had not yet started on the renovation portion. The addition included a primary suite with small office space. The renovation entailed switching the kitchen with the dining space so that the kitchen could grow and also have more access to natural light.”
Hebert worked with the architect, Nic Bourque, and Mark Laborde Builders, to keep the beam placement consistent in the ceilings, and to match all trim and plaster texture for the ceilings and walls. “The original walls in the home have a heavy plaster-like paint application,” Hebert says. “The texture was matched in the renovation portion of the home.” She also chose ceiling lights without trimmed cans so the ceilings look undisturbed. Hebert and the team
The new kitchen features added windows, wooden beams and blue cabinets. J Design Interiors created custom drapery and sourced the Visual Comfort lighting.
Right: A coffee bar is hidden in the cabinet next to the pantry. The original brick flooring was kept in place and patched where necessary.
for
kept the original brick flooring and patched it where necessary. Meanwhile, the addition required antique pine flooring, which the team matched to the original flooring as best as possible.
“The biggest challenge was the timeline, since the project was under construction,” Hebert says. “This was especially hard since we were sourcing antique doors and beams to keep the architecture consistent. The clients understood the importance of decision-making in a timely manner. That helped to progress the project tremendously.”
In addition to selecting finishes, fixtures, hardware and furniture, Hebert was in charge of space planning, drafting all interior elevations and designing cabinet layouts. “All cabinetry, the front entry door, the window treatments and tile patterns were custom,” Hebert says. “The [homeowners] also had purchased an antique enfilade to be converted into a lavatory prior to me becoming involved. I designed a marble checkered floor to bring in whites as well as caramels to tie in the antique piece. The flooring also created a nice backdrop for the bathtub space.”
The overall color palette in the home, which previously featured a blend of yellow-toned neutrals and tans, now has a lighter feel, thanks to colors from Benjamin Moore’s Williamsburg collection. “I wanted to modernize the colors slightly, hence why I stayed in the cream family,” Hebert says. “We brought in accent colors in cabinets: The kitchen, laundry and study have classic blues and greens.”
In the kitchen, which includes a range incorporated into an island, Hebert chose a Wolf hood without trim in order to minimize the hood dividing the kitchen and blocking window views. “It helped to keep the aesthetic of the kitchen clean, while still functioning properly,” she says.
And in the laundry room, Hebert included painted tiles that were once the countertop of the original kitchen island. “I used the tiles as the backsplash, and as my inspiration for the color palette,” she says. “I love when I get to use materials that tell a story.”
Top left: J Design Interiors sourced the accessories
a sitting area off the dining room. Bottom left: The hers side of the primary bathroom shows off an antique cabinet and a marble checkered floor pattern from Stafford Tile. Top right: The primary bedroom features antique pine floors, an antique bed and reproduction bedside tables (supplied by Le Marche Antiques).
The dining room is outfitted with a wet bar that also stores the client’s china and crystal collection. J Design Interiors sourced the captain’s chairs from Ballard Designs and the Visual Comfort chandelier.
OF DINING
DINING
BY
Eric Cormier
PHOTOS BY Joseph Vidrine
PPark Bistro has been open a little more than two years and it already has become the Hub City’s go-to culinary venue for New American cuisine.
Chef Peter Cooke — a French Culinary Institute graduate — uses his penchant to create high-level dishes without the pomp and circumstance of a high-dollar restaurant.
The 34-year-old moved to the Lafayette area with his wife (who was born in the Hub City) from New York.
“I was here two weeks when my brother-in-law told me the Saints Street Inn location was available,” Cooke explains. “I did not plan on opening a restaurant but then decided to.”
Park Bistro is located in the Saint Streets section of Lafayette. A mellow vibe permeates the restaurant. Dishes that come out of the kitchen inspire and satisfy diners.
Cooke likes to pay homage to a bygone culinary era with dishes like chicken Kyiv. A crumbled chicken breast is stuffed with garlic butter sauce and served with mashed potatoes, broccolini and pickled shallot.
Another dish that stands out on the menu is pork chop au poivre. A 16-ounce cowboy cut chop is prepared and served with cauliflower pureé and roasted kale.
The restaurant’s brunch menu is worthy of a chef salute.
Food lovers are all in for the new American cuisine with a tinge of Italian influence being served at Park Bistro in Lafayette.
The chef
“And I am good at it,” he says. “Cooking gives me quick satisfaction. If I were not a chef, I would be doing something else with my hands.”
He did not intend to start a restaurant upon moving to Lafayette. Now that he has, Cooke loves being part of the vibrant Hub City restaurant scene.
“We fit the need for retro ‘70s style food with an Italian influence,” he said. “I like to prepare food people may not be able to make at home.”
Chef Cooke was born to cook.
A sense of community is felt inside the
brings people together.
prepares dishes that foodies find comfortable in.
The decision between lemon ricotta pancakes (blueberry compote, maple mascarpone and candied pecan) or a flatiron steak with home fries and two eggs (any way you like them) is not easy.
Cooke is the quintessential New Yorkarea cook. While in culinary school, he interned at Chef Tom Colicchio’s eateries and continued there before venturing out to a New York area bistro. At the age of 25, he became the executive chef.
He is proud of the fact that the restaurant (Krupa Grocery in Brooklyn) received a Michelin recommendation along with media coverage from The New York Times, Eater and the New York Post.
Cooke’s foray into the culinary arts stems from his youth. He watched and experimented with recipes from the Food Network. Those viewing habits were bolstered by his father’s meal preparation.
“Every Sunday was gourmet night. Herbcrusted lamb chops, bacon-wrapped scallops, wasabi-crusted salmon. It was all food we saw on the Food Network,” he said.
His ultimate goal at Park Bistro is to always provide consistent flavors.
“And we do it with ingredients and a price that is approachable for the public,” Cooke said.
try this
Risotto Balls
Biting into one of these delicious appetizers is a wonderful way to start a supper at Park Bistro. Basil, mozzarella and Parmesan are the key ingredients.
Eggplant Parm Lasagna Chef Cooke gets a little excited when describing the process of constructing his take on the Italian classic. Shaved fennel, chili garlic crunch, basil pesto, tomato sauce and eggplant should get your attention.
Potato Gnocchi
Oh my! Pork and beef Bolognese that has been cooked for six hours. Wilted kale and Northern Italy’s famous Grana Padano cheese all combine for a special kind of deliciousness.
walls of Park Bistro. Chef Cooke creates a menu that
He
The
Mashed potatoes Prepared daily with loving precision. They are moist and creamy. Perfect for chicken fried steak.
Seasoned flour
It starts with a few sprinkles of salt, black pepper and seasonings the chef won’t share.
Leave it up to somebody with Louisiana bloodlines to master the preparation of what some consider to be the national dish of Texas. Yet, there it is, all juicy, fried and accompanied with mashed potatoes and gravy.
Rikenjacks Brewing Company’s Chef Kaddie LeJeune is all smiles, knowing she has mastered the Lone Star State’s chicken fried steak.
“My grandmother taught it to me,” explains the 44-year-old chef. “We lived in Abilene.”
Her grandparents are originally from Louisiana, and her home was in Texas due to work.
Flour, milk wash, grease and timing are what make LeJeune’s dish worth driving to Lake Charles for.
“I have never had the opportunity to get this dish on the menu at any restaurant I worked at,” she said.
Food lovers are ecstatic that Rikenjacks decided to let a little Texas sit on the plate.
gravy Anybody who loves tradition on the plate will dive into this simple, hearty and flavorful creation.
best family spot
Asian cuisine is celebrated at Jane’s Seafood & Chinese Restaurant in New Iberia. The eatery proudly serves scrumptious Chineseinspired fare like beef lo mein, consisting of noodles, carrots, celery, cabbage and broccoli.
Biggest Wine Selection
Cuveé 116 Rue Angelique Thibodaux 985-387-1980 enjoycuvee.com
The owners of Cuveé believe a good bottle of wine in the right setting can smooth out the rough spots of a day or enhance the successes of life. Blending good food, cocktails, hospitality and wine is the goal of the Cuveé team. Wines from California, France, Washington, Oregon, Italy and Spain are on the menu.
Best Place to Celebrate a Special Occasion
Ruffino’s On The River 921 Camellia Blvd. Lafayette ruffinosrestaurant.com/ lafayette
The river view is spectacular. The bar service is superb. The staff greets you with a smile. Meat, seafood and Italian dishes are the main draw. This restaurant was created specifically for sharing good vibes. The Ruffino’s team developed a place to, “celebrate life, regardless of the occasion.”
Antoni’s
Italian Cafe
Nestled in the Oil Center, this Italian eatery is tucked in the far end of a strip mall. When a person walks up to the front door, they will be hard-pressed not to fill the urge to eat outside. A patio-deck surrounded by plants and flowers offers a peaceful dining experience. 1118-A Coolidge St. // Lafayette // 337-232-8384 // antonisitaliancafe.com
BEST PATIO
One80 Downtown
Sipping a signature cocktail a few steps away from the Atchafalaya River is the type of experience people write books or film movie scenes about. The One80 Downtown team prides itself on not being a “fast drink” spot. This is a hideaway worth checking out … the martinis are wonderful. 180 Canton St. // Berwick // 985-397-0793 // facebook.com/ one80downtown
Best Date Night
The Little Big Cup 149 Fuselier Road Arnaudville 337-754-7147 thelittlebigcup.com
Whenever a list is made of “must visit and eat” places in South Louisiana, The Little Big Cup is on it. This small-town restaurant with a big-city menu provides an intimate setting. The flavors of the food, aroma from Bayou Teche and the service set a romantic mood.
Best Music
Panorama Music House
331 Broad St. Lake Charles 337-990-5361 panoramamusichouse.toast.site
Owner Jay Ecker loves music and the two-story music house known as Panorama was designed by him. Ecker made sure the acoustics in the venue are the best. That ensures other music lovers get to enjoy drinks, food and clearly hear all the words singers belt out.
Best Brunch
The Southern Spread 400 Charity St. Abbeville 337-243-5550 thesouthernspread.com
Abbeville is home to the Giant Omelette Celebration. It would stand to reason that people living around Vermilion Parish know a little something about brunch. The Southern Spread is proof. Shrimp and grits, grits and grillades, omelettes, seafood scramble and a boudin egg roll are crowd pleasers.
best late eats
best chef L
LLake Charles Area residents are going wild over the Caribbean flavors being generated at Area 337 restaurant.
Owner/executive chef Gustavo Garden has tailored a menu that showcases spices and cooking techniques from the Dominican Republic, Puerto Rico, Cuba, Colombia, Venezuela and Central America.
Whether it is the stewed chicken or oxtail, fried pork arepa, Cuban sandwich or tres leches, Garden insists patrons’ palates are satisfied.
Garden, 36, is a self-taught chef. For years he worked in Florida and around the Caribbean. He watched, tasted and went home to experiment.
“And I like to travel. So I go somewhere and learn a dish. Then, I go back to my kitchen to put my flair on it,” he said. “From the flavor profile to the presentation, it is all me.”
His creations led to Area 337 outgrowing its original location on Kirkman St. in Lake Charles. Now the restaurant is located on Dr. Michael Debakey Drive in a more spacious building.
Sushiboxx in Lake Charles has become the city’s go-to location for delicious Asian prepared food using fresh ingredients. The doors to this restaurant are constantly revolving, with the number of people entering to purchase food from the cooling box or freshly prepared in the kitchen.
Q+A
What island cuisine influenced you the most?
In Puerto Rico, my food experience grew. I worked in hotels, a Cuban restaurant and even a French bistro.
What is your strongest trait as a restaurant owner and chef?
My drive for knowledge. I love to learn. I love to travel. I will use my imagination after I see a dish and make it my own.
How did you start in the food industry?
I worked in a Kentucky Fried Chicken in the Miami area. Then I moved to a Kentucky Fried Chicken/Taco Bell. I even worked at a McDonald’s.
SushiBoxx
This eatery has become the go-to place for sushi, hand-crafted rolls and poke bowls. You can request to-order Asian-inspired delicacies, but if time is of the essence, a broad array of prepared dishes await. The staff is attentive, quick, and the quality of the ingredients is next-level good. 4720 Nelson Rd. // Suite 130 // Lake Charles // 337-602-1096 // sushiboxx.com
incredible art, music and performance spaces in Acadiana
by CHERÉ COEN
CULTURE COURSE
Acadians are bursting with creativity, whether it’s coming from our indigenous culture or from visiting visual and performing artists. Literally every corner of our region offers special cultural experiences. Whatever your passion desires when it comes to the arts, Acadiana satisfies.
DANCE
MULTI-USE CENTERS
LAFAYETTE ACADIANA CENTER FOR THE ARTS (ACA)
Lafayette’s nonprofit Acadiana Center for the Arts, known to locals as the “AcA,” serves an eight-parish region. The community center features a theater, café and art galleries and hosts special events such as Gulf Brew, a beer-centric festival on Oct. 19, and music series such as Louisiana Crossroads.
LAFAYETTE CITÉ DES ARTS
There’s a little bit of everything at Cité des Arts. The main theater hosts musical, comedic and theatrical performances, while the Second Stage presents a space for smaller productions. There’s even a full bar for those thirsty intermissions.
HOUMA SOUTH LOUISIANA CENTER FOR THE ARTS, Founded in 2021, the nonprofit SoLa provides visual and performing arts education in Houma.
CROWLEY HISTORIC RICE THEATRE
This historic Art Deco-style theater on Parkerson Avenue in downtown Crowley was built in the 1940s. Today, civic and community events, plus musical and theatrical performances utilize its stage.
ARNAUDVILLE NUNU ARTS AND CULTURE COLLECTIVE “NUNU is a volunteer-run nonprofit that offers arts and cultural exchanges between local artists, Acadiana and cultural ambassadors from around the world,” said Peg Ramier, interim director. Upcoming events at the multi-use space include artist Denise Verret’s large-scale abstracts, the Breizh Amerika Collective and the NUNU Boo! Bash Fun-Fundraiser on Oct. 26.
FRANKLIN TECHE THEATRE FOR THE PERFORMING ARTS
This professional community theater promotes live theater and arts education to both the residents of Franklin and St. Mary Parishes. The theater produces seasonal in-house productions throughout the year and special events for Christmas and other occasions.
BREAUX BRIDGE TECHE CENTER FOR THE ARTS (TCA) Teche Center for the Arts serves the cultural interests of St. Martin Parish with classes and services in music, art, theater and the literary arts in historic downtown Breaux Bridge’s 1940s-era movie theater. In addition, to help foster Cajun and Creole culture, TCA offers language classes.
The dance conservancy offers ballet instruction with performances by a combination of international principal guest artists and local dancers. Classical ballet performances are offered in the spring and the holiday classic “The Nutcracker,” which includes dozens of local students, during the holidays. lafayetteballettheatre.org
Lafayette Ballet Theatre LAFAYETTE
LAFAYETTE PERFORMING ARTS SERVING
ACADIANA (PASA)
PASA is a multidisciplinary bounty of arts including dance, theater, classical music, jazz music and more for the residents of Lafayette and beyond. There have an impressive, original list of programming, including the February 2025
show where music and words meet with Michael Doucet and John Warner Smith.
CROWLEY THE GRAND OPERA HOUSE OF THE SOUTH
This historic theater was built in 1901 to accommodate vaudeville, minstrel and operatic performances by the likes of Enrico Caruso.
Other famous personalities who visited the 33,000-square-foot theater were Babe Ruth, Clark Gable and Louisiana Gov. Huey Long. Today, the restored venue hosts events by local organizations and performances by local and national talents. Tab Benoit performs Nov. 8 followed by Marc Broussard on Dec. 13.
THEATER
HOUMA LE PETIT THEATRE DE TERREBONNE
Performances at this community theater range from comedy (“Rex’s Exes” Nov. 15-24) to literary-based plays (“The Diary of Anne Frank” Feb. 7-16, 2025), plays made into films (“Butterflies are Free” April 4-13, 2025) and Broadway musicals (“Into the Woods” July 11-27, 2025).
ABBEVILLE
ABBEY PLAYERS
(facing page)
Lafayette Ballet Theatre (above) Historic Rice Theatre (right) Thibodaux Playhouse
Every year, this long-standing theater company produces four main-stage productions and a summer youth production at its historic theater in downtown Abbeville. Look for “The Rocky Horror Show” in October followed by “The Christmas Express” in December.
LAKE CHARLES ACTS THEATER “Chicago” closed out this year for this nonprofit theater
group but looking into 2025, ACTS will present “Songs for a New World,” “Jake’s Women” and “A Funny Thing Happened on the Way to the Forum.”
THIBODAUX THIBODAUX PLAYHOUSE
The 65th season of this community theater features blockbusters such as “The Rocky Horror Show” in October and Disney’s “Beauty and the Beast” in December. Coming up in 2025 are “The Play That Goes Wrong” and “Sweeney Todd.”
NEW IBERIA IPAL
The Iberia Performing Arts League, known locally as IPAL, performs Broadway-style shows at the Sliman Theatre for the Performing Arts. Coming this fall is Agatha Christie’s “Murder on the Orient Express” Oct. 18-27.
SYMPHONIC & POP ORCHESTRAS
LAFAYETTE ACADIANA SYMPHONY ORCHESTRA & CONSERVATORY OF MUSIC (ASO)
Now in its 40th year, the ASO provides both diverse orchestral performances and music education. Concerts range from masterworks and pops to performances with guest musicians and singers. There’s even an evening of cocktails and music at “Symphony in the Sky” Oct. 22 on top of the Silverstone Parking Garage in downtown Lafayette.
HOUMA SOUTH LOUISIANA COMMUNITY ORCHESTRA (SLCO)
The SLCO is a string orchestra that offers concerts throughout the year, from its spring concert of classics to patriotic performances at Houma’s Regional Military Museum.
LAKE CHARLES LAKE CHARLES COMMUNITY BAND
This Southwest Louisiana band offers an opportunity for musicians of all ages and skill to rehearse and perform throughout the city. Performances include the Red, White, Blue and You July 4th event at the Lake Charles Event Center and concerts at McNeese University, among many others.
LAFAYETTE LAFAYETTE CONCERT BAND
It’s hard not to feel patriotic when the Lafayette Concert Band performs their annual Memorial Day Concert. And this is one reason the band was awarded the Sudler Silver Scroll by the John Philip Sousa Foundation, one of the most prestigious awards for community concert bands. Look for their fall concert Oct. 6 at Lafayette High School and their “Sounds of the Season” on Dec. 13.
(above) Lafayette Concert Band (right) Acadiana Symphony Orchestra
ART GALLERIES & ART WALKS
Books Along the Teche Literary Festival
NEW IBERIA
This weekend festival that honors authors, artists, historians and the legacy of New Iberia author James Lee Burke happens every Spring in downtown New Iberia.
LAKE CHARLES HISTORIC CITY HALL ARTS & CULTURAL CENTER AND BLACK HERITAGE GALLERY
The Historic City Hall — itself an art piece of architecture — has been repurposed as an arts and cultural center exhibiting worldclass exhibitions on national tour as well as works from local and regional
artists. The building is also home to the Black Heritage Gallery and Gallery by the Lake. On view now is “Hit Me with Your Best Shot,” a national photo exhibit of America’s birds. Coming up is “Ubuhle Women: Beadwork and the Art of Independence” opening Oct. 18 and “Snow Village & Christmas Card Workshop” in December.
Jambalaya Writers’ Conference
TERREBONNE PARISH LIBRARY
Now in its 19th year, the annual Jambalaya Writers’ Conference brings together writers, authors and publishing agents. This year’s event will be Saturday, Oct. 5.
LAFAYETTE HILLIARD ART MUSEUM
There’s an impressive 11,000 square feet of gallery space at the Paul and Lulu Hilliard University Art Museum on the University of Louisiana at Lafayette campus. Exhibits change out regularly and special events are offered throughout the year. “Rodin: Toward Modernity,”
an exhibit featuring 40 bronze sculptures by Auguste Rodin, will open Oct. 24.
NEW IBERIA A & E GALLERY
Local artist Paul Schexnayder oversees this 2000-square-foot gallery filled with artwork from more than 15 regional artists. Look for paintings, stained glass, ceramics, collage, repurposed journals, woodworking, metal art, jewelry, books and gift items. In other words, just about anything!
LAFAYETTE ARTWALK
Galleries, art centers such as Cité des Arts, the ACA and restaurants celebrate the second Saturday of the month in downtown Lafayette. Second Saturday ArtWalk debuts new art exhibits and restaurants feature live music and specials.
Writers Guild of Acadiana LAFAYETTE
Writers of all genres are welcome to join the Writers Guild, which meets the last Tuesday of the month at the South Regional Branch of the Lafayette Public Library. Meetings are free and open to the public.
(left) Historic City Hall Arts & Cultural Center and Black Heritage Gallery (Top right) Art Walk at A & E Gallery (bottom) Hilliard Art Museum
Presented by:
Sunday, November 10, 2024 | 5:30 – 9:00 PM Acadiana Center for the Arts
Enjoy the incredible art, cuisine, beverages, and unforgettable experiences you love about Downtown. All proceeds benefit DLU’s mission to create a clean, safe, and vibrant Downtown for Lafayette and all of Acadiana.
Learn More
Old Fashioneds and Feasting
Bourbon tales and classic cocktails are elevated with fall flavors at Fremin’s in Thibodaux
BY LISA LEBLANC-BERRY
PHOTO BY ROMERO & ROMERO
Bourbon’s robust, warming flavors of oak and caramel heighten the pies and cocktails of Thanksgiving. A holiday favorite for generations, the potent old fashioned celebrates bourbon in its purest form. Drinks International rated the versatile, timeless tipple as the second most popular classic cocktail in the world in 2024.
Serving the smooth, yet powerful, Old Fashioned can be tantamount to a harmonious holiday feast when hosting irrepressible partisan relatives three weeks after a presidential election.
Since the late 18th century, bourbon has remained steadfast through profuse political debates and the storied whiskey chronicles of presidents. George Washington, America’s founding father (the first to proclaim a National Day of Thanksgiving in 1789), led 13,000 troops to quell the 1794 Whiskey Rebellion before becoming one of the nation’s largest whiskey distillers.
Fueled with bourbon, writer William Faulkner explained it best: “Civilization begins with distillation.”
FREMIN’S RESTAURANT
Andrew Jackson had a distillery in Tennessee. Martin Van Buren drank so much that he earned the nickname “Blue Whiskey Van.” Teddy Roosevelt enticed politicians with mint juleps for White House tennis matches. Warren G. Harding stashed bourbon in his golf bags during Prohibition.
402 WEST THIRD STREET
THIBODAUX
985-449-0333
FREMINS.NET
Harry Truman started each day with a “doctor recommended” shot of Old Grand-Dad. But the 33rd president’s favorite libation was a well-made, stiff old fashioned.
Cami Pitre is the Cajun doyenne of flawless old fashioneds (and the proprietor of Pour It Up bartending services) in Thibodaux. Her classic and seasonal variations have a cult following at Fremin’s, the elegant Creole-Italian restaurant housed in a circa 1878 downtown landmark. Pitre’s Apple Cinnamon old fashioned is a Thanksgiving holiday favorite, infused with fall flavors and optional smoke.
“It’s really easy to make,” she says. “And if you’re smoking an old fashioned with a cocktail smoker, let it sit for a minute, then lift the device off the glass. It’s a beautiful, festive presentation.”
Pour 2 ounces bourbon, a splash of bourbon cherry juice, ½ ounce apple cinnamon syrup (recipe online at acadianaprofile.com) and 3 dashes Angostura bitters into a 10-ounce rocks glass. Use a cinnamon stick to stir cocktail and garnish. Drop one big ice rock into the glass. If using a cocktail smoker: Set the smoker on top of the glass and smoke with applewood chips, withholding the ice until the smoking is complete. Skewer a cooked apple slice and a bourbon cherry as garnish.
SPOTLIGHT ON POTATOES
BY ERIC CORMIER
BY JOSEPH VIDRINE
When you walk into Super Taters and More, the pictures of dishes prepared in the eatery are displayed on the right side wall.
The custom-stuffed potato selection is on the far-left side, and hot sandwiches are featured in the middle. Salads and wraps are located on the right near the entrance door.
Chef-owner Jerry Bobb, 44, wants customers — regulars or new — to get that visual. He believes the old adage that a “picture is worth a thousand words.”
In 2014, Bobb opened Super Taters and More in Scott. Prior to becoming a restaurant owner, he worked in various restaurants in the area.
Starting a restaurant featuring the potato and other goodies was not his immediate plan.
PHOTOS
1
Jalapeño Melt
You choose the meat — ham, turkey or roast beef. The rest of this tasty creation consists of Swiss cheese with mayo, red onions, jalapeños, lettuce and tomatoes on a jalapeño cheese bread.
2
Chicken Bacon Ranch Tater
Anything with the piggy involved on a plate is divine. This tater melds the flavor of chicken with two times the bacon, butter, cheese sauce, an assortment of cheeses, chives and ranch dressing.
3
Shrimp and Crawfish Tater
Flavors from the open waters and rice fields are featured on this tater. The flavors are amped up a notch with a cheese sauce, cheddar cheese, bacon and chives.
“I had a goal of opening a business. I am an experienced fella. I worked around a lot of different levels of people and have been able to accommodate a wide range of clientele. I wanted to be a businessman, not a restaurant person,” he said.
But, he had a skill that was hard to ignore.
“I can cook. I am a creator. What I figured out is that I can be a restaurant person and have the same level of creativity as an artist or singer. I create delicious food.”
The name of the restaurant lets you know Bobb has an affinity for the tater.
“Hey, a potato is versatile. A lot of people don’t know how versatile it is. I work with it like a canvas,” he said.
Bobb’s grandmother and mother influenced his cooking from the time he was a child living in Charenton, Louisiana.
Everything is made to order at Super Taters and More.
The selection includes a choice that pays homage to one of the region’s most famous creations … gumbo.
Bobb’s Gumbeaux Tater is butter, “roux” with sausage, chicken, shrimp or crawfish that is topped with bacon bits and chives.
Another delicious tater creation is the Philly, consisting of butter, roast beef, brown gravy, onions, bell peppers, mozzarella, chives and bacon.
One sandwich that is sure to get a foodie’s attention is the crawfish melt. Robb describes it as a grown-up grilled cheese with seasoned crawfish, cheddar and mozzarella on wheatberry bread.
“My menu is as unique as the people who buy food from me. For me, it is about being consistent with the flavors and service,” Bobb said. “Being consistent is the most important thing. We have a consistent process, kitchen team and ingredients. We can’t skimp on anything.”
FALL FLAIR
Roasted Beets
Can’t Be Beat
BY MARCELLE BIENVENU
It’s that time of year when we want to cozy up to a fire and invite friends over for a visit and an informal gathering. Here is a menu that can easily be put together. Let whatever is in season at the supermarket or your local farmers market dictate your meal.
Carrots, beets, parsnips and other root vegetables are in season and with just a little attention to flavors, you can’t beat roasted beets.
For the main course, I like this dish that was a favorite of mine when I worked at Commander’s Palace in New Orleans. It was created by Chef Paul Blangé in the early days of Brennan’s and was named after the beautiful Baroness Pontalba who came to New Orleans in the 1700s. Because the Brennans hated to see their nicely dressed lady patrons struggling with chicken bones, they served a boneless breast.
PHOTO & STYLING BY EUGENIA UHL
I prefer chicken breasts with the skin because they are more flavorful and it prevents dryness, but it’s almost impossible to find them. Try asking your butcher for an airline chicken breast, which is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached, while the rest of the breast is boneless.
Roasted Beets With Feta
4 medium-size beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallots
1 tablespoon minced fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
¼ cup crumbled feta cheese
1. Preheat oven to 400 degrees. Wrap each beet individually in foil (leave stems poking out) and place onto a baking sheet lined with parchment paper or foil.
2. Bake beets until easily pierced with a fork, 45 minutes to 1 hour. Remove from oven and carefully open foil. Allow to cool until you can handle them. Peel beets (the skin should slip off easily) and cut into round 1/4-inch slices.
3. While beets are roasting, whisk together shallots, parsley, olive oil, balsamic vinegar and red wine vinegar in a small bowl. Season with salt and pepper and set aside.
4. To assemble dish, place warm, sliced beets onto a serving dish, pour vinaigrette over them and sprinkle with feta cheese to serve. Makes 4 servings
1. Preheat oven to 400 degrees.
2. Melt 6 tablespoons of butter in a shallow baking pan. Dip chicken breasts in butter, coating them evenly on both sides.
3. Arrange in pan and bake until tender and lightly browned, 10 to 15 minutes. Set aside and keep warm.
4. Heat remaining 4 tablespoons butter in a large skillet over medium heat. Add garlic, ham, mushrooms, green onions and season with salt, black pepper and cayenne. Cook, stirring, until vegetables are slightly cooked, about 1 minute. Remove from heat, but keep warm.
5. Add wine and simmer gently to slightly reduce liquid in pan.
6. Deep fry potatoes until golden and crisp in vegetable oil heated to 360 degrees. Drain on paper towels. Season lightly with salt.
7. Add potatoes to vegetable mixture in skillet and toss gently to mix.
8. To serve, put equal amounts of vegetable mixture in center of four serving plates. Top each portion with a chicken breast, then spoon béarnaise sauce over each. Makes 4 servings
To get the recipe for Béarnaise sauce, visit AcadianaProfile.com
MAIN DISH
Chicken Pontalba
10 tablespoons unsalted butter
4 boneless chicken breasts (with skin if possible), about 6 ounces each
8 garlic cloves, minced
2 cups small diced boiled ham
12 medium-size fresh mushrooms, chopped
½ cup chopped green onions (green part only)
Salt, freshly ground black pepper and cayenne to taste
¼ cup dry white wine
2 cups small diced potatoes
Vegetable oil for frying
Béarnaise sauce (recipe online at acadianaprofile.com)
DESSERT
Macaroon Pie
3 eggs, lightly beaten
1 cup light Karo syrup
½ cup packed light brown sugar
3 tablespoons butter, melted ½ teaspoon almond extract
Pinch of salt
1 cup grated sweetened coconut
1 cup finely chopped pecans
1 (9-inch) unbaked pie crust
1. Preheat oven to 350 degrees. Combine eggs, syrup, sugar, butter, almond extract and salt in a bowl and beat until well blended.
2. Fold in coconut and pecans and pour into pie crust.
3. Bake for about 40 to 50 minutes or until mixture sets. Remove and cool. Serve with whipped cream or ice cream. Makes 6 servings
Gombo, à Ta Maniere
Le gombo filé, filant ou français?
PAR COLBY LEJEUNE
ILLUSTRATION PAR SARA WILLIA
Dans les chamailles qui afflictionne le paysage culturel louisianais, le domaine culinaire est souvent un champ de bataille bien fertile. La plupart de ces désaccords devient ultimement de la chose même qui fait la Louisiane unique: la diversité des cultures qu’a venu ensemble icitte dans notre coin sous-tropique du Nouveau Monde, ainsi que la variété dans l’environnement naturel lui-même, veut nécessairement dire que le mélage exacte de ces ingrédients culturel et culinaire va différer d’une place à l’autre. Moi, pour exemple, un élève de la vieille Prairie Hayes, je m’ai jamais engoûté après le gombo de fruits de mers, tandis que dans le grand mèche et dans le sudêt de la Louisiane, c’est souvent des crabes et des chevrettes, au lieu des saucisses boucané et du poulet, qui fournit le plat avec sa protéine. Le gombo z-herbes, faite avec un assemblage d’herbage, est commun dans l’orbite culturel de la Ville, mais lui, pareillement, il était jamais rendu dans le magnalite à mon père, même pendant Carême. Similairement, c’était pas avant que j’étais maître et majeur que j’ai découvert le gombo de tomates, particulièrement commun dans les régions qu’a vu dans le dix-neuvième siècle la venure et l’installation d’une quantité considérable d’arrivants de Saint-Domingue (l’Haïti ajourd’hui) ou d’Italie, que leurs soupes et leurs sauces était, et reste toujours, fortement basé sus les tomates. L’inclusion des œufs dans la chaudière est, quand-même si y en a qui la refuse, aussi très commune, comme c’est dans beaucoup de soupes partout dans le monde, n’importe éyoù que les ménages est régulièrement empêtré d’œufs de la basse-cour.
Y’a encore d’autres différences qu’apparaît quand le gombo sort de la chaudière et arrive à la table: dans le vieux pays des Avoyelles, y’ara bien souvent une patate douce pour accompagner chaque bol, tandis que plus au sud, là où les immigrants allemands et leur Kartofellsalat s’a installé tard dans le dix-neuvième siècle, c’est putôt des patates anglaise, préparé dedans une salade, qu’est communément servi avec le gombo — un plat de côté qu’est, pour y en a, proche aussi essentiel que le riz. Jusqu’à notre goût pour le
vinaigre ici dans la Louisiane va des fois atteindre notre gombo, avec des cornichons, du tcha-tcha ou de la sauce piquante souvent amené à la table. Finalement, pour beaucoup de monde, la dernière étape avant la première culliérée de gombo, c’est une tite poudrerie du filé, qui épaissit le plat et lui donne un goût particulier. Assez de cette poudre, qui, faite des feuilles du sassafrans indigène, représente la survivance d’une tradition culinaire autochtone, peut bien donner le gombo son épaisseur convenable, mais c’est putôt un roux bien grillé, une innovation d’origine européenne qu’est asteur obtenable, déjà cuit et en pobons, dans tout les grosseries, qui va ordinairement épaissir le gombo d’ajourd’hui ; et, bien sûr, y’a des gens qui contuine à mettre des vrai gombos dans leur gombo, comme ça fait toujours dans l’Afrique — l’origine de cette légume, de ses deux noms en français (gombo et févi), et d’une soupe épaisse, filante qu’est faite avec. T
